Swirled Peppermint 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.

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 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 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 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 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:

• 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.

SWIRLED PEPPERMINT COOKIES

Steps:

• 1. Cream butter and sugar together, mixing until light and fluffy. Add beaten egg and peppermint extract, mix well.
• 2. In a separate bowl, combine flour, baking powder and salt, stirring to mix. Add to creamed mixture until just mixed in.
• 3. Divide dough in half. To one portion of dough, using your thumbs make a well in the dough, add a few drops of red food coloring, then carefully knead the dough to distribute the food coloring. Continue adding enough food color and kneading in, until the desired shade of red has been achieved. Leave the remaining dough it's normal color. Cover both dough portions with wax paper and refrigerate for about 15 minutes.
• 4. Take both dough portions out of the refrigerator. Form and flatten the red dough portion into a small log and place on a piece of wax paper. Cover with another piece of wax paper. Using a rolling pin, carefully roll out the dough into a rectangle approximately 12" x 10". Set aside.
• 5. Repeat the last step with the white dough portion, but roll this out into a rectangle approximately 10" x 8". Remove top piece of wax paper and invert rolled out white dough onto the rolled out red dough.
• 6. Carefully roll up dough jellyroll-style, peeling bottom piece of wax paper. Cover rolled up red and white dough roll with wax paper and refrigerate for 15 minutes. Preheat oven to 350 degrees.
• 7. Slice dough into 1/4" slices and place on a lightly greased cookie sheet. Bake at 350 degrees for about 10 minutes. The cookies are done when the bottom of the cookies are slightly browned.