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Peppermint Swirl Sugar Cookies

Peppermint Swirl Sugar Cookies
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Festive and fun, these soft, chewy sugar cookies with a delightful peppermint swirl are perfect for holiday baking.

Ingredients

Scale
  • 1 cup unsalted butter, room temperature 226g
  • 1 3/4 cups granulated sugar 350g
  • 1 large egg + 1 large egg yolk 80g
  • 1 1/2 tsp peppermint or almond extract – optional 8g
  • 1 tsp vanilla extract or vanilla bean paste 5g
  • 2 1/2 cups all purpose flour 325g
  • 1 Tbsp cornstarch 8g
  • 1 tsp fine salt 6g
  • 1/2 tsp baking soda 3g
  • Red gel food coloring
  • 1 cup granulated sugar or white sanding sugar

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  3. In a large bowl, using a hand mixer or a stand mixer fitted with a paddle attachment, beat the room temperature butter and granulated sugar together at medium-high speed for a couple of minutes.
  4. Beat until the mixture looks light and fluffy.
  5. Add the large egg + large egg yolk, peppermint or almond extract (if using), and vanilla extract.
  6. Beat at a medium-high speed until combined.
  7. Scrape the sides and bottom of the bowl with a rubber spatula as needed.
  8. Add the all-purpose flour, cornstarch, fine salt, and baking soda to the bowl.
  9. Mix on a low speed until mostly combined.
  10. Scrape the sides and bottom of the bowl with a rubber spatula.
  11. Increase the speed to medium and beat for a few more seconds to ensure all ingredients are fully combined.
  12. Split the dough into 2 equal portions (about 490g per bowl).
  13. Move one portion to a separate large bowl.
  14. Color one portion red with gel food coloring.
  15. Mix the red dough with a spatula, then knead with your hands until evenly colored. Wear gloves if desired.
  16. Use a teaspoon to scoop out teaspoon-sized portions of each color dough.
  17. Roll each portion into a small ball and set aside.
  18. Take three portions of each color (six small balls total) and place them in a small circle, alternating colors (red, white, red, white, etc.).
  19. Use your fingers to press the different colors together to close the gap in the middle.
  20. Cup your hand to round out the edges of the cookie.
  21. Gently use your forefinger to push the stripes of color in the same direction to give them a slightly swirled look.
  22. Repeat this process with the remaining dough portions until all dough is used.
  23. If desired, pour 1 cup of granulated or sanding sugar into a small bowl.
  24. Toss each shaped cookie dough ball in the sugar until it's fully coated.
  25. Chill the shaped cookies in the fridge for 30 minutes, or in the freezer for 15 minutes.
  26. Place the chilled cookies a few inches apart on the prepared baking sheets (about 6 cookies per tray).
  27. Bake one tray at a time on the middle rack of your oven for 11-13 minutes.
  28. Bake until the edges look set but haven't started browning yet.
  29. Remove the tray from the oven.
  30. Let the cookies cool on the tray for 15 minutes.
  31. Move the cooled cookies to a wire rack to finish cooling completely.

Notes

Ensure butter is at room temperature for a smooth, fluffy dough.
Chill the shaped cookies thoroughly; this prevents spreading and maintains the swirl.
Use gel food coloring for vibrant color without altering dough consistency.
Don’t overmix the dough after adding flour to keep cookies tender.

Find it online: https://theflakytruth.com/peppermint-swirl-sugar-cookies/