Description
Soft, buttery sugar cookies with a refreshing peppermint twist and a beautiful red-and-white swirl—perfect for holidays, gifting, and festive dessert platters.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
Color & Coating
- Red gel food coloring
- 1/4 cup coarse sugar or crushed peppermint candies for coating
Instructions
- In a medium bowl, whisk flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until fluffy.
- Add the egg, vanilla extract, and peppermint extract; mix well.
- Add the dry ingredients to the wet mixture and stir until dough forms.
- Divide dough in half; tint one half red with gel food coloring.
- Roll each dough half into matching rectangles.
- Stack the red dough on the plain dough, then roll tightly into a log.
- Wrap and chill for at least 2 hours.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment.
- Slice dough into 1/4-inch rounds; roll edges in coarse sugar or crushed peppermint.
- Bake 9–12 minutes, until edges are set but not browned.
- Cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
- Chill the dough longer if it feels soft—this keeps the swirls crisp.
- Use gel coloring for the cleanest, boldest red color.
- Freeze the dough log for up to 2 months for quick holiday baking.
- Add crushed peppermint to the dough for extra crunch.
- Prep Time: 20 minutes
- Cook Time: 10 minutes