This peppermint swirl cookie has become my go-to holiday treat whenever I want something that looks special but is impossibly simple to pull together. I first developed this version during a Christmas cookie swap when I wanted a colorful cookie that transported the bright, refreshing flavor of candy cane without being overly sweet. The texture is pleasingly delicate: a crisp edge giving way to a soft, buttery interior that melts in your mouth. The peppermint is bright but balanced by vanilla and butter, and the visual swirl makes these cookies feel celebratory even when you’re sharing them with neighbors or tucking them into gift boxes.

I discovered the combination of peppermint extract and a tiny hit of red gel after a few experiments with candy cane pieces that didn’t hold up in the oven. The gel maintains its vibrant hue without adding extra liquid, and when rolled thin the swirl bakes up with clean lines. These cookies are also reliably kid-friendly: children love helping to roll the dough and dust the edges with coarse sugar or crushed peppermint for a festive crunch. They keep well and make a beautiful addition to any winter cookie plate.

Ingredients

• All-purpose flour, 2 1/2 cups: The structure of the cookie relies on plain all-purpose flour; spoon and level for accuracy. King Arthur or Gold Medal perform reliably in terms of texture.
• Baking powder, 1 teaspoon: A small amount provides a gentle lift to keep the center tender while producing slight crinkle at the edges.
• Salt, 1/2 teaspoon: Balances sweetness and enhances the buttery flavor; use fine kosher or table salt, adjusted if using a different salt.
• Unsalted butter, 1 cup (2 sticks), softened: Butter is the flavor backbone; bring to room temperature but not melted for proper creaming. Plugra or European-style butter adds richness if available.
• Granulated sugar, 1 cup: Provides sweetness and helps create a crisp edge; superfine sugar is optional for slightly smoother texture.
• Large egg, 1: Adds moisture and structure; room temperature eggs combine more evenly.
• Vanilla extract, 1 teaspoon: Use pure vanilla for depth; it tempers the peppermint so the cookie remains well balanced.
• Peppermint extract, 1 teaspoon: Use a high-quality peppermint extract, such as Nielsen-Massey, for a bright, clean mint note that withstands baking.
• Red gel food coloring: A little goes a long way to create a vivid swirl without thinning the dough; use AmeriColor or Wilton gels.
• Coarse sugar or crushed peppermint candies, 1/4 cup: For coating: coarse sparkling sugar gives shine and crunch, crushed peppermints give extra mint flavor and texture.

Instructions

Prepare dry ingredients: Whisk together the 2 1/2 cups of all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt in a medium bowl until evenly distributed. This ensures uniform lift and prevents localized salty pockets. Cream butter and sugar: In a large bowl, beat 1 cup softened unsalted butter and 1 cup granulated sugar with a hand mixer or stand mixer on medium speed for 2 to 3 minutes until light and fluffy. Proper creaming traps air that helps texture; scrape the bowl down once or twice. Incorporate egg and extracts: Add 1 large room-temperature egg, 1 teaspoon vanilla extract, and 1 teaspoon peppermint extract. Beat until combined and smooth, about 30 seconds. Taste a tiny bit of dough to confirm peppermint strength; you can reduce or increase extract slightly to preference. Combine wet and dry: With the mixer on low, add the dry ingredients in two additions, mixing just until no streaks of flour remain. Overmixing develops gluten and will make cookies tough, so stop once the dough comes together. Divide and color dough: Turn the dough onto a lightly floured surface and divide it in half. Knead a few times to smooth each half. Add a few drops of red gel food coloring to one half and knead until the color is evenly dispersed and vibrant. Keep the other half uncolored. Roll and form swirls: Roll each half of dough into a rough rectangle about 1/4 inch thick. Place the red dough over the plain dough and gently roll into a tight log from the short side, creating a swirl. If the dough becomes too soft, chill briefly for 15 minutes to firm up before rolling. Slice and coat: Wrap the log and refrigerate for at least 20 minutes, or until firm. Unwrap and slice into 1/4-inch thick rounds. Lightly press each slice into 1/4 cup of coarse sugar or crushed peppermint to coat the edges and top. Bake: Preheat the oven to 350 degrees F. Place cookies on parchment-lined baking sheets 1 inch apart. Bake for 10 to 12 minutes until edges are set and bottoms are pale golden. Rotate pans halfway for even browning. Cool and store: Allow cookies to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Storage Tips

Store cooled cookies in a single layer separated by parchment paper in an airtight tin or container. At room temperature they remain fresh for up to 5 days. For longer storage, arrange slices of the unbaked log on a tray, freeze until firm, then bag them in a freezer-safe container for up to one month. When reheating baked cookies briefly in a 300 degree F oven for 4 to 5 minutes, they regain a just-baked crispness without drying out. Avoid refrigeration, which can dry the cookies; instead freeze or keep at room temperature.

Ingredient Substitutions

If you need dairy-free or vegan options, substitute 1 cup of vegan butter and replace the egg with a flax "egg" (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Note that flax egg gives a slightly denser texture and a muted butter flavor. For gluten-free versions, use a 1-to-1 gluten-free baking flour blend that contains xanthan gum. Peppermint oil can be swapped for extract, but use sparingly — start with 1/4 teaspoon and adjust. If you prefer natural color, use a tiny amount of beet powder diluted in glycerin, though the hue is softer than gel coloring.

Serving Suggestions

Serve these cookies on a winter dessert platter with chocolate-dipped biscotti, gingerbread men, and pine-scented shortbread. They pair exceptionally well with hot chocolate, peppermint mocha, or a bright pot of Earl Grey tea. Garnish the platter with sprigs of rosemary for an evergreen contrast, or dust the cookies lightly with powdered sugar for a snowy effect. For parties, arrange them in concentric rings on a tiered stand to showcase the red swirl.

Cultural Background

Swirl cookies trace their roots to European rolled dough traditions where contrasting doughs were layered for visual appeal. The peppermint flavor aligns with classic North American holiday traditions, especially the candy cane introduced in the 19th century. Combining a simple sugar cookie base with peppermint accentuates the seasonal association, while the technique of layering colored doughs is shared across many cultures as a decorative pastry method. In the United States, peppermint is closely linked to winter celebrations, making these cookies a modern iteration of festive baking customs.

Seasonal Adaptations

For a summer twist, omit peppermint and use lemon extract with yellow gel for a sunny swirl. At Halloween, use orange and black gel colors and swap peppermint for a touch of cinnamon. For a quieter winter version, mix crushed peppermint with a dusting of cocoa powder and lightly sprinkle that on top instead of sugar. On occasions like Valentine’s Day, replace peppermint extract with almond extract and use pink gel for a soft, romantic look.

Meal Prep Tips

Make multiple logs at once and freeze them to simplify later baking: roll, wrap tightly in plastic wrap, then aluminum foil, and freeze. When ready to bake, slice directly from frozen, place on a lined sheet, and add 1 to 2 minutes to the bake time. This approach is perfect for hosting or gifting since you can bake fresh batches the morning of your event. For transport, stack cookies with parchment layers in a rigid tin to prevent crushing and maintain the swirl pattern.

These peppermint swirl cookies combine the comfort of buttery sugar cookies with a bright, festive twist. They are simple enough for a weekday project yet special enough for holiday entertaining. Make a batch, experiment with colors, and most of all, share them — seeing someone’s face light up when they bite into that cool peppermint center is the best part of the season.