Every December, liam and I start our holiday baking with these peppermint swirl cookies - a tradition that began four years ago when he saw a picture of red and white spiral cookies in a magazine and begged to make them. That first attempt was messy, with dough everywhere and swirls that looked more like blobs, but the taste was pure Christmas magic. The combination of buttery vanilla dough swirled with peppermint-flavored red dough creates cookies that look like candy canes and taste even better. Now these peppermint pinwheel cookies have become our signature contribution to cookie exchanges, and watching people's faces light up when they see the beautiful spiral pattern never gets old.
Why This Peppermint Swirl Cookies Works
What makes these peppermint swirl cookies successful is the carefully balanced dough consistency. Both the vanilla and peppermint portions need identical texture so they roll together smoothly without tearing or separating during slicing. The butter-to-flour ratio creates a dough that's firm enough to hold its swirl pattern but tender enough to produce soft, melt-in-your-mouth cookies. Using peppermint extract rather than crushed candy canes in the dough ensures even flavor distribution, while the addition of red food coloring creates that festive contrast that makes these cookies so photogenic.
The genius of this slice and bake cookies method is how it simplifies what looks complicated. From testing this recipe at numerous holiday gatherings, I've found that making the dough ahead and keeping logs in your freezer means you can have fresh-baked peppermint pinwheel cookies ready in just 15 minutes whenever guests arrive. liam loves helping roll out the dough and watching the spiral appear when we slice through the log - it's like edible art that actually tastes amazing. Whether you're filling a holiday cookie platter, creating edible holiday gifts, or just want your house to smell like Christmas, these festive Peppermint Swirl Cookies deliver consistent results that look professional and taste homemade.
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Peppermint Swirl Cookies Ingredients
Vanilla Cookie Dough:
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
Peppermint Cookie Dough:
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon peppermint extract
- ½ teaspoon vanilla extract
- Red gel food coloring
For Rolling & Finishing:
- Extra flour for dusting
- Crushed candy canes for rolling edges
- Coarse sugar for sprinkling
How To Make Peppermint Swirl Cookies Step By Step
Step 1: Make Two Cookie Doughs
Start by making the vanilla dough. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat the softened butter and sugar with an electric mixer on medium-high speed for 3-4 minutes until light and fluffy. Add the egg and vanilla extract, beating until smooth. Gradually add the flour mixture on low speed, mixing just until combined. The dough should be soft but not sticky. Set this aside and make the peppermint dough using the exact same method, but add peppermint extract along with vanilla, and mix in red gel food coloring until you achieve a vibrant, even red color throughout. You should have two equal portions of dough - one white, one red.
Step 2: Roll and Create the Swirl
Divide each color of dough in half - you'll make two cookie logs total. On a lightly floured piece of parchment paper, roll one portion of vanilla dough into a rectangle about 8x6 inches and ¼-inch thick. Do the same with one portion of red dough on separate parchment. Carefully flip the red dough rectangle on top of the vanilla rectangle, peeling away the parchment paper. Gently press them together so they stick. Starting from one long side, tightly roll the dough into a log, using the parchment paper to help guide the roll. The tighter you roll, the more defined your swirl pattern will be. Repeat with the remaining dough portions to create a second log.
Step 3: Chill the Cookie Logs
Wrap each log tightly in plastic wrap and refrigerate for at least 3 hours or up to 3 days. You can also freeze them for up to 3 months. This chilling time is crucial - it firms up the butter so the cookies hold their shape during baking and makes slicing much easier. If the logs develop flat sides while chilling, gently roll them on the counter a few times to restore the round shape before slicing.
Step 4: Slice and Prepare for Baking
Preheat your oven to 350°F and line baking sheets with parchment paper. Remove one log from the refrigerator and let it sit for 5 minutes to soften slightly - this prevents cracking when you slice. Using a sharp knife, cut the log into ¼-inch thick slices, rotating the log slightly after each cut to prevent flat spots. You should see beautiful red and white spirals in each slice. If you want candy cane edges, roll the outside of each slice in crushed candy canes before placing on the baking sheet. Space cookies 2 inches apart.
Step 5: Bake to Perfection
Bake for 10-12 minutes, until the edges are just set and the bottoms are lightly golden. The cookies should not brown on top. They'll look slightly underdone when you remove them, but they'll firm up as they cool. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The peppermint flavor actually intensifies as the cookies cool, making them even more delicious the next day.
Equipment For Peppermint Swirl Cookies
- Electric mixer (stand or hand)
- Rolling pin
- Parchment paper
- Sharp knife (not serrated)
- Plastic wrap
- Baking sheets
Peppermint Swirl Cookies Variations
Chocolate Peppermint Swirl Cookies:
- Replace vanilla dough with chocolate dough
- Add cocoa powder to one portion
- Dark chocolate and peppermint combo
- Elegant and sophisticated
Triple Swirl Version:
- Make three thin dough rectangles
- Stack and roll together
- More complex spiral pattern
- Extra impressive presentation
Candy Cane Crunch:
- Roll edges in crushed candy canes
- Press pieces into dough before baking
- Extra peppermint punch
- Beautiful sparkly edges
White Chocolate Drizzle:
- Drizzle cooled cookies with melted white chocolate
- Sprinkle with peppermint pieces
- Bakery-style finish
- Perfect for gift-giving
Mini Pinwheels:
- Roll logs smaller (1 inch diameter)
- Slice thinner
- Perfect for cookie platters
- Bite-sized holiday treats
Substitutions
Butter Alternatives:
- Regular butter → Vegan butter (plant-based version)
- Unsalted → Salted (reduce added salt)
- Standard → European-style butter (richer flavor)
- Dairy → Coconut oil (different texture)
Flour Options:
- All-purpose → Gluten-free flour blend
- White flour → Half whole wheat pastry flour
- Regular → Almond flour (texture changes significantly)
- Standard → 1:1 baking flour
Flavor Variations:
- Peppermint extract → Spearmint extract
- Pure peppermint → Candy cane flavoring
- Red swirl → Green with mint extract
- Standard → Add chocolate chips to vanilla dough
Coloring Choices:
- Red gel → Natural beet powder
- Traditional → Pink for softer look
- Single color → Multiple colors for rainbow effect
- Red/white → Green/white for mint chocolate chip look
Storage Tips
Best Fresh:
- Serve within 5 days for optimal texture
- Peppermint flavor stays bright and fresh
- Swirl pattern looks crisp and defined
- Cookies maintain perfect snap
Room Temperature Storage:
- Store in airtight container up to 1 week
- Layer between parchment paper
- Keep away from moisture
- Flavor intensifies after day 1
Refrigerator Storage:
- Refrigerate dough logs up to 1 week
- Slice and bake as needed
- Fresh cookies anytime
- Perfect for unexpected guests
Freezing:
- Freeze wrapped dough logs up to 3 months
- Slice and bake directly from frozen
- Add 1-2 minutes to baking time
- Freeze baked cookies up to 2 months
Make Ahead Strategy:
- Make dough and form logs days ahead
- Freeze until needed
- Slice and bake fresh for parties
- No last-minute stress
Top Tip
- During our second year making these peppermint pinwheel cookies, liam insisted on helping roll the dough. I was on the phone when he started, and by the time I looked over, he'd rolled the spiral completely backward - with the vanilla on the outside and the red peppermint dough on the inside. My first instinct was to unroll it and fix it, but he looked so proud that I decided we'd just bake them as-is.
- Those "backward" cookies were absolutely stunning. The white outer swirl made the red spiral inside pop even more dramatically, and everyone at our Peppermint Swirl Cookies exchange asked how we got such a defined, professional-looking pattern. The vanilla outside also meant people tasted butter first, then got surprised by the peppermint center - creating a fun flavor journey that the traditional way didn't provide.
- Now we intentionally make half our batch each way. Traditional red-on-outside cookies look more like candy canes, while the white-on-outside version looks more elegant and sophisticated. It's become our signature move, and people who've had our Peppermint Swirl Cookies before always look to see which version they got.
FAQ
What is Snoop Dogg's cookie recipe?
Snoop Dogg is known for various recipes, but this question seems unrelated to peppermint swirl cookies. However, if you're looking for a fun, approachable holiday cookie that anyone can make, these peppermint pinwheel cookies are perfect. They're simple enough for beginners but impressive enough to wow any crowd at holiday gatherings or cookie exchanges.
What is a pinwheel cookie?
A pinwheel cookie is made by rolling two different colored or flavored doughs together into a log, then slicing to reveal a spiral pattern. These peppermint swirl cookies are a classic example - vanilla and peppermint doughs are rolled together creating red and white spirals that look like candy canes. The slice and bake method makes them easier than they appear.
Is peppermint cookie nonbinary?
This question appears to confuse cookie types with other topics. These Christmas Peppermint Swirl Cookies are simply holiday treats featuring peppermint flavoring and festive red and white colors. They're traditional sugar cookies with a peppermint twist, perfect for anyone who enjoys minty, buttery cookies during the holiday season regardless of dietary preferences or background.
How to make pinwheel biscuits?
Pinwheel cookies (or biscuits in some regions) are made by rolling two dough rectangles together into a tight log, chilling thoroughly, then slicing into rounds before baking. This Peppermint Swirl Cookies recipe walks you through each step - from making two colored doughs to achieving those perfect spirals. The key is keeping everything cold and rolling tightly for defined swirls.
Time to Create Holiday Magic!
Now you have everything needed to make these beautiful Peppermint Swirl Cookies - from the perfect dough consistency to our backward roll discovery. These festive holiday treats prove that impressive doesn't have to mean complicated.
Want more holiday baking inspiration? Try our Best Pistachio Pudding Cookies Recipe for soft, nutty goodness. Indulge in our Best Cookies and Cream Cupcakes Recipe loaded with Oreo magic. Or make our Easy Brownie Refrigerator Cake Recipe for a stunning no-bake chocolate celebration!
Share your Peppermint Swirl Cookies success! Tag @EmilyAndliamKitchen and #PeppermintSwirlMagic. We can't wait to see your gorgeous spirals!
⭐️⭐️⭐️⭐️⭐️ Rate this Peppermint Swirl Cookies and join our baking community!
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Pairing
These are my favorite dishes to serve with Peppermint Swirl Cookies
Peppermint Swirl Cookies
Equipment
- 1 Electric mixer (Stand or hand mixer)
- 1 Rolling pin (For flattening dough evenly)
- Several sheets Parchment paper (Prevents sticking and helps roll dough)
- 1 Sharp knife (Non-serrated for clean slicing)
- 1 roll Plastic wrap (For chilling dough logs)
- 2 Baking sheets (Line with parchment)
- 1 Wire rack (For cooling cookies)
Ingredients
Vanilla Cookie Dough
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter - softened
- ¾ cup granulated sugar
- 1 large egg
- 1½ teaspoon vanilla extract
Peppermint Cookie Dough
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter - softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon peppermint extract
- ½ teaspoon vanilla extract
- red gel food coloring - to desired shade
For Rolling & Finishing
- flour - for dusting
- crushed candy canes - for edges
- coarse sugar - for sprinkling
Instructions
- Prepare both vanilla and peppermint doughs separately. Cream butter and sugar until fluffy, add egg and extracts, then mix in dry ingredients until soft but not sticky. Tint the peppermint dough red with food coloring.
- Roll each dough into 8x6-inch rectangles. Stack red dough over vanilla, press lightly, and roll tightly into a log using parchment to guide the roll. Repeat with remaining dough.
- Wrap each dough log tightly in plastic wrap and chill for at least 3 hours or freeze up to 3 months. This firms up the dough for easier slicing.
- Preheat oven to 350°F. Slice dough logs into ¼-inch rounds. Rotate log after each slice to keep edges round. Optionally roll edges in crushed candy canes before baking.
- Bake 10-12 minutes until edges are just set. Cool on baking sheet 5 minutes, then transfer to a wire rack. Flavor intensifies as cookies cool.
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