This Mint Swirl Cookies recipe has been my holiday secret and a weekend favorite for years. I first developed the swirl method on a snowy afternoon when I wanted a colorful cookie that tasted like a candy cane but felt homemade and buttery. The first batch disappeared in minutes at a neighborhood potluck and soon became a requested treat whenever family gathered. The combination of tender cookie texture, bright peppermint aroma, and the playful red swirl is a small joy that brings everyone to the table.

What makes these cookies special is the balance between the rich butter base and the cool peppermint lift. The dough is soft enough to yield a delicate crumb yet firm enough to hold a crisp edge when baked. The red gel coloring keeps the swirl vibrant without watering down the dough, and a quick roll in coarse sugar or finely crushed peppermint candies gives a festive crunch. I love making a double batch, freezing half as shaped logs, and pulling them out for fresh cookies whenever guests arrive.

Ingredients

• All purpose flour: 2 and 1/2 cups. Choose a reliable brand like King Arthur or Gold Medal for consistent texture. Measuring by spooning into the cup and leveling gives the best results.
• Baking powder: 1 teaspoon. Fresh baking powder helps a light lift and subtle rise without doming the cookies.
• Salt: 1/2 teaspoon. Use fine sea salt or table salt to balance sweetness and enhance butter flavor.
• Unsalted butter: 1 cup or 2 sticks, softened. Use real butter for the best flavor. Let it come to room temperature until soft but still cool to the touch.
• Granulated sugar: 1 cup. Provides structure and the characteristic crunch when combined with the coarse coating.
• Large egg: 1. Adds tenderness and helps bind the dough for clean slices.
• Vanilla extract: 1 teaspoon. Adds depth and rounds the peppermint without competing with it.
• Peppermint extract: 1 teaspoon. Use pure peppermint extract; it is potent so a little goes a long way.
• Red gel food coloring: A few drops. Gel coloring gives vivid color with minimal moisture so the dough consistency stays correct.
• Coating: 1/4 cup coarse sugar or crushed peppermint candies for rolling the outer layer and adding a crunchy, festive finish.

Instructions

Step 1 Mix dry ingredients:In a medium bowl whisk together 2 and 1/2 cups all purpose flour, 1 teaspoon baking powder and 1/2 teaspoon salt. Whisking evenly distributes the leavening so each cookie rises uniformly.Step 2 Cream butter and sugar:In a stand mixer or with a hand mixer cream 1 cup softened unsalted butter and 1 cup granulated sugar on medium speed until light and fluffy about 2 to 3 minutes. Scrape the bowl once to ensure even creaming which creates a tender texture by incorporating air into the butter.Step 3 Add egg and extracts:Beat in 1 large egg then add 1 teaspoon vanilla extract and 1 teaspoon peppermint extract. Mix until combined and the mixture looks silky. Peppermint is strong so add carefully and taste a tiny scrap of dough if unsure.Step 4 Combine dry and wet:Reduce mixer speed to low and add the flour mixture in two additions mixing just until incorporated. Overmixing develops gluten and will make the cookies tough. The dough should be soft and hold its shape.Step 5 Divide and color:Divide dough into two equal portions. Leave one portion plain and add a few drops of red gel food coloring to the other portion. Knead gently with a spoon or by hand until the color is uniform. If dough becomes sticky chill briefly.Step 6 Form the swirl:Roll each portion into a log about 1 and 1/2 inches in diameter. Press the red and plain logs together lengthwise and roll gently to fuse them into a single log with a visible swirl. Wrap tightly in plastic and chill for at least 30 minutes until firm.Step 7 Preheat and slice:Preheat oven to 350 degrees F and line baking sheets with parchment paper. Remove logs from fridge and slice into 1/4 inch thick rounds. If slices flatten, pop them back into the fridge for 5 minutes to firm before baking.Step 8 Coat and bake:Roll each slice in 1/4 cup coarse sugar or crushed peppermint candies and place on prepared sheets spaced 1 inch apart. Bake 10 to 12 minutes until edges are set and centers look slightly soft. Rotate pans halfway through for even color.Step 9 Cool and store:Let cookies cool on the baking sheet 5 minutes then transfer to a cooling rack. Store in an airtight container at room temperature up to 5 days or freeze for longer storage.

Storage Tips

Store cooled cookies in an airtight container layered with parchment paper at room temperature for up to 5 days. For longer keeping freeze baked cookies in a rigid container up to 3 months. To refresh slightly soft cookies pop them into a 300 degrees F oven for 3 minutes. If storing unbaked logs wrap tightly and freeze for up to 2 months then slice and bake from frozen adding a minute or two to the bake time.

Ingredient Substitutions

Butter can be swapped for an equal amount of stick margarine for a dairy free option though flavor and texture will differ. Use a dairy free egg replacer such as a flax egg for vegan versions keeping in mind texture will be firmer. Replace peppermint extract with spearmint for a milder flavor or swap red gel color for natural coloring such as beet powder for a subtler hue. For a gluten free approach use a 1 to 1 gluten free flour blend but chill times may increase.

Serving Suggestions

Serve these with hot chocolate espresso or a milky tea to complement the mint. For a holiday platter arrange cookies with candy canes chocolate truffles and fresh cranberries for contrast. Garnish with a light dusting of powdered sugar for extra visual appeal and pair with peppermint bark for a themed dessert table.

Cultural Background

Mint flavored biscuits and confections have long been associated with winter holidays in many Western traditions where the brightness of mint balances rich butter and chocolate notes. Swirl techniques are common in European cake and cookie work where colored doughs are combined to create visual patterns. This version is an Americanized home baking take that merges classic shortbread style dough with peppermint candy inspirations.

Seasonal Adaptations

In summer swap peppermint for lime or lemon extract and use green food coloring for a citrus swirl. For Valentine season use pink color and a few drops of almond extract for a different floral note. During the holidays press a chocolate kiss into the center after baking for an extra festive touch or fold in mini chocolate chips for a mint chocolate variation.

Meal Prep Tips

Prepare dough a day ahead and keep chilled wrapped in plastic to slice and bake the night of a party. For quick morning baking freeze pre sliced rounds on a tray then store in a zipper bag. Pop frozen slices into a preheated oven for fresh warm cookies in minutes which is perfect for last minute entertaining.

These cookies have been the highlight of many gatherings and the swirl technique makes each batch feel a little celebratory. Try making them with a friend the next time you want a simple project that yields impressive results.