Save to Pinterest Festive, buttery cookies swirled in vibrant red and white, with a hint of peppermint&a perfect holiday treat thats as beautiful as it is delicious.
I first made these for our annual cookie exchange, and everyone was wowed by the stunning spiral and the perfect balance of buttery richness and cool mint.& They&re now a staple on our December baking list!
Ingredients
- All-purpose flour: 2 1/2 cups (315 g)
- Baking powder: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Unsalted butter, softened: 1 cup (225 g)
- Granulated sugar: 1 cup (200 g)
- Egg: 1 large
- Vanilla extract: 1 teaspoon
- Peppermint extract: 1/2 teaspoon
- Red gel food coloring: As needed for coloring
- Crushed candy canes (optional, for rolling): 1/2 cup (70 g)
Instructions
- Combine dry ingredients:
- Whisk together flour, baking powder, and salt in a medium bowl.
- Cream butter and sugar:
- Beat butter and sugar until light and fluffy (about 2, 3 minutes).
- Add wet ingredients:
- Beat in the egg, vanilla extract, and peppermint extract until combined.
- Mix dough:
- Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.
- Divide and color:
- Split dough evenly in two. Tint one portion red with gel food coloring, kneading until even. Keep the other plain.
- Roll out:
- Roll each dough half between parchment sheets into rectangles roughly 9x13 inches (23x33 cm), 1/4 inch (6 mm) thick.
- Chill:
- Refrigerate both rectangles for 30 minutes until firm.
- Layer:
- Peel off parchment and lay the red dough over the plain, aligning edges. Press gently together.
- Shape log:
- Starting from the long edge, tightly roll up using parchment paper.
- Final chill:
- Wrap log in parchment and chill at least 1.5 hours until firm.
- Decorate (optional):
- Roll the chilled log in crushed candy cane pieces for a festive edge.
- Prepare baking sheets:
- Preheat oven to 350°F (175°C), line baking sheets with parchment.
- Slice and arrange:
- Slice log into 1/4-inch (6 mm) rounds, space 1 inch apart on sheets.
- Bake:
- Bake 10, 12 minutes, until edges just start to turn golden.
- Cool:
- Let cool 5 minutes on sheets, then transfer to wire racks to finish cooling.
Save to Pinterest We always set aside a plate of these for Santa on Christmas Eve, and they never last past morning&my kids love the beautiful red spiral and crunchy candy cane coating!
Required Tools
Mixing bowls, electric mixer, measuring cups and spoons, parchment paper, rolling pin, chefs knife or sharp serrated knife, baking sheets, wire racks
Allergen Information
Contains wheat (gluten), egg, milk (dairy). If using store-bought candy canes, check for soy or nut traces.
Nutritional Information
Per cookie: Calories: 110, Total Fat: 6 g, Carbohydrates: 14 g, Protein: 1 g
Save to Pinterest These cookies make a gorgeous edible gift, and the hint of peppermint always brings holiday cheer to any cookie platter.
Recipe FAQs
- → How do I achieve the vibrant red swirl?
Use red gel food coloring mixed thoroughly into one dough half before rolling and chilling to ensure a vibrant, even color.
- → Can I substitute peppermint extract with another flavor?
Yes, almond extract offers a subtle alternative, changing the aroma while maintaining the cookie's buttery texture.
- → What is the best way to slice the dough log?
Chill the log thoroughly until firm, then use a sharp serrated or chef’s knife to cut neat, even 1/4-inch slices for uniform baking.
- → How can I ensure the cookies hold their shape?
Proper chilling at multiple stages solidifies the dough, helping maintain the pinwheel pattern during baking without spreading too much.
- → Are crushed candy canes necessary for preparation?
Not necessary, but rolling the chilled log in crushed candy canes adds a festive crunch and decorative finish to the edges.