Peppermint Swirl Cookies Recipes

PEPPERMINT SWIRLS

Steps:

• Heat oven to 350°F. In large bowl, beat butter, powdered sugar and vanilla with electric mixer on medium speed, or mix with spoon. Stir in flour. Divide dough in half. Stir peppermint extract and food color into one half of dough. Divide each color of dough in half.
• Shape each piece of dough on generously floured surface into rope, 12 inches long. Place 2 ropes, 1 red and 1 white, side by side. Twist ropes. Repeat with remaining 2 pieces of dough.
• Cut twisted ropes into 1/2-inch pieces; shape each into ball. Place about 1 inch apart on ungreased cookie sheet. Flatten to about 1/4-inch thickness with greased bottom of glass dipped in granulated sugar.
• Bake cookies 7 to 9 minutes or until set. Remove from cookie sheet to wire rack; cool.

CHOCOLATE PEPPERMINT PINWHEEL COOKIES

Steps:

• Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in waxed paper and refrigerate for 2 hours.
• Preheat oven to 375 degrees F.
• Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.
• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 egg, beaten
• 1 tablespoon milk
• Powdered sugar, for rolling out dough
• Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

PEPPERMINT SWIRL COOKIES

Steps:

• Mix flour, baking soda and salt in medium bowl. Set aside. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg; mix well. Gradually stir in flour mixture on low speed until well mixed. Divide dough in half. Add vanilla to one half; mix well. Add peppermint extract and food color to second half; mix until dough is evenly tinted.
• Roll out vanilla dough between wax paper to 15x9-inch rectangle. Repeat with peppermint dough. Peel off the top wax paper from each dough rectangle. With the bottom wax paper still in place, carefully invert vanilla dough onto peppermint dough. Gently press layers together. Peel off the top wax paper. Using the bottom wax paper as a guide, roll dough tightly from the long side into a log. Wrap in plastic wrap. Refrigerate 2 hours or overnight until firm.
• Preheat oven to 375°F. Slice log into 1/4-inch thick slices. Place on greased baking sheets.
• Bake 8 to 10 minutes or until cookies are set. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

PEPPERMINT SWIRL FUDGE

Steps:

• Line a 9-in. square pan with foil and grease the foil with butter; set aside., In a small saucepan, melt chips; stir until smooth. Remove from the heat. Stir in frosting and extract. Spread into prepared pan. Randomly place drops of food coloring over fudge; cut through fudge with a knife to swirl. Sprinkle with candies. Refrigerate for 1 hour or until set., Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container.

PEPPERMINT SWIRL MERINGUE COOKIES

Steps:

• Preheat oven to 200°F. Prepare cookie sheets by lining with parchment paper. (Do NOT use pan spray!)
• In the bowl of a stand mixer, combine egg whites, salt, and cream of tartar. Using the whisk attachment, whip on high until foamy.
• Slowly add in the sugar - a little at a time - and continue whipping until stiff peaks form.
• Turn off mixer, remove bowl. Gently stir in peppermint extract to taste.
• Working quickly but gently, divide the meringue into three bowls. Dye one red, and another green, leaving the third bowl white.
• Fit one extra large pastry bag with a large coupler set and tip of your choice - I used used a 4B, large star tip.
• Fill the other three bags with one each of the three meringue colours, taking care to avoid air bubbles. I like to tie them off with a little bit of twine, ribbon, or elastic, as it keeps things cleaner.
• Cut about 3/4″ off the end of the three filled bags and CAREFULLY insert them into the fourth - extra large - pastry bag, so that the three open tips insert almost all the way into the coupler (NOT all the way into the tip, though!)
• Be gentle, you don't want to squeeze meringue out of one or both of those bags yet!
• Use the frosting bag as you normally would, piping small swirls of meringue out onto the prepared cookie sheets. I like to make them just over 2″ in diameter, and leave about 1″ between each little mound.
• Bake for 1 hour 20 minutes. Test for doneness.
• When meringues are almost as dry as you'd like them, turn the oven off, keep the door closed, and allow them to cool for 2 hours.
• Remove from oven and allow to cool fully before transferring to an airtight container.

PEPPERMINT COCOA SWIRL COOKIES

Steps:

• For the cookie dough: Sift the cake flour, baking powder and salt onto a piece of parchment or into a medium bowl; set aside.
• Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the vanilla and egg and beat until incorporated. Reduce the speed to low and mix in the flour mixture in 2 batches until just incorporated. Remove half of the dough, shape into a rectangle, cover with plastic wrap and refrigerate for 30 minutes.
• For the filling: Add the cocoa powder to the remaining dough and use your hands to knead it in until completely combined. Shape the chocolate dough into a rectangle, cover with plastic wrap and refrigerate with for 30 minutes.
• Roll each dough piece between 2 pieces of parchment to a roughly 11-by-8-inch rectangle. Refrigerate the rolled dough for an additional 20 minutes.
• Stack the vanilla dough on top of the chocolate, then peel away all of the parchment except the piece on the bottom of the chocolate dough. Use the parchment to help roll the dough into a tight spiral to form a tight log. Cover the log in plastic wrap and freeze until solid, 1 to 2 hours.
• Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Cut 1/4 inch off each end of the log with a sharp knife to reveal the swirled pattern. Slice the log into 1/4-inch-thick slices, about 34 total. Divide the slices between the prepared baking sheets. Bake, rotating the baking sheets top to bottom and front to back halfway through the cooking time, until the tops of the cookies are no longer tacky, about 10 minutes. Cool the cookies on the baking sheets for 10 minutes, then transfer to a cooling rack to cool completely.
• For the add-ins: Once the cookies are cooled, microwave the white chocolate in a microwave-safe bowl, stirring every 15 seconds, until completely melted. Dip the cookies halfway into the chocolate, then sprinkle or dip in the crushed peppermint candies. Allow the chocolate to set before serving.

PEPPERMINT SWIRL COOKIES

Steps:

• Preheat the oven to 350 degrees.
• Combine the cake mix, oil, flour and extract into a mixing bowl and blend on medium until well mixed.
• Divide the dough in half.
• Add red food coloring to ½ of the dough and work together until it has disbursed throughout the dough and it is all one color.
• Using a small scoop or one level tablespoon, make 12 dough balls out of each color.
• Divide each ball of cookie dough in half - ending with 24 small dough pieces of each color.
• Using one red and one white dough ball, roll together until the desired "swirl" is achieved.
• Place on the prepared baking sheet and bake for 7-9 minutes.
• Allow to cool on pan for approximately 1 minute before transfer to a cooling rack to cool completely.

PEPPERMINT PINWHEELS

Steps:

• Cream butter and sugar until light and fluffy; beat in egg yolk and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half; mix extract and food coloring into one portion., Between waxed paper, roll each portion of dough into a 16x10-in. rectangle. Remove waxed paper. Place red rectangle over plain rectangle; roll up tightly jelly-roll style, starting with a long side. Wrap in plastic. Refrigerate overnight or until firm., Preheat oven to 350°. Unwrap and cut dough into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake until set, 12-14 minutes. Cool on pans 2 minutes; remove to wire racks to cool completely.

PEPPERMINT SWIRL COOKIES

Steps:

• Heat oven to 350*.
• Beat butter, powdered sugar and vanilla in large mixing bowl. Stir in flour.
• Divide dough in half.
• Stir peppermint extract and food coloring into one half.
• Divide each color of dough in half.
• Shape each piece of dough on generously floured surface into rope, 12 inches long.
• PLace 2 ropes, 1 red and 1 white, side by side. Twist ropes. Repeat with remaining 2 pieces of dough.
• Cut twisted ropes into 1/2-inch pieces; shape into a ball.
• Place about 1 inch apart onto ungreased cookie sheet.
• Flatten to about 1/4-inch thickness with greased bottom of a glass dipped in sugar.
• Bake 7 to 9 minutes or until set.
• Remove from cookie sheet to wire rack; cool.

PEPPERMINT SWIRL COOKIES

Steps:

• Preheat oven to 325°F and let Cookie Dough come to room temperature so it becomes soft to touch.
• Place a piece of parchment paper on your work surface. Dust it with flour.
• As soon as the dough is nice and soft, combine the cookie dough portions from one package together and knead them until you have one big ball of cookie dough. Push down the dough so that it becomes a little more flat and easier to roll.
• Grab your rolling pin and start rolling into a large rectangle, until dough is about ¼ inch thick. Set dough aside.
• Grab the second package of cookie dough. Combine the cookie dough portions from the second package together and knead them until you have one big ball of cookie dough. Grab red food coloring or natural dye alternative. Using your hands (I would recommend wearing gloves) work the food coloring into the dough. It should eventually turn from tan to red. You can make it as red as you want.
• After the dough is red, mix in the peppermint extract (or leave it out if you don't like peppermint)
• Grab your rolling pin and start rolling into a large rectangle, until dough is about ¼ inch thick.
• Place the red rectangle of dough on top of the plain rolled-out sugar cookie dough.
• Starting at the more narrow end, begin to roll the dough into a log using the parchment paper to secure it.
• Transfer the cookie dough log, encased in parchment paper, to the fridge for at least 30 minutes.
• Remove the cookie log from the fridge, and slice into ½" circles. Place the cookie circles onto parchment paper-lined baking sheet.
• Bake for 8-11 minutes. Since ovens vary, check at the shortest time and add time as needed.
• Take out and let cool on a wire cooling rack for 10 minutes before eating. Enjoy!