Peppermint Swirl Cookies
Makes: ~24 cookies
Prep Time: ~45 minutes (including chilling)
Cook Time: 9-11 minutes
Total Time: ~1 hour
Ingredients
- Wet Ingredients:
- 1 cup (2 sticks) unsalted butter, softened to room temperature. (Soft butter blends better with sugar and ensures a smooth dough.)
- 1 cup granulated sugar (for sweetness and structure).
- 1 large egg (provides binding and a tender crumb).
- 1 teaspoon peppermint extract (adjust to 1 1/2 tsp for a stronger mint flavor).
- Dry Ingredients:
- 2 1/2 cups all-purpose flour (spooned and leveled for accurate measurement).
- 1 teaspoon baking powder (adds just a touch of lift).
- 1/4 teaspoon salt (balances sweetness and enhances flavor).
- Decoration and Tinting:
- Pink gel food coloring (gel works best as it doesn’t alter dough texture).
Equipment
- Mixing bowls (large and medium).
- Hand or stand mixer (fitted with the paddle attachment).
- Parchment paper.
- Rolling pin.
- Sharp knife or dental floss (for slicing cookies).
- Plastic wrap.
- Baking sheets.
- Cooling racks.
Step-by-Step Instructions
1. Cream Butter and Sugar:
- In a large bowl, use a hand mixer or stand mixer to beat butter and sugar together on medium speed.
- Beat for about 2-3 minutes until the mixture is pale and fluffy. Scrape down the sides of the bowl as needed.
2. Add Wet Ingredients:
- Beat in the egg until fully incorporated.
- Mix in the peppermint extract, ensuring it’s evenly distributed for a consistent flavor.
3. Combine Dry Ingredients:
- In a separate bowl, whisk together flour, baking powder, and salt to eliminate lumps.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed.
- Stop mixing as soon as the dough comes together to avoid overworking, which can make the cookies tough.
4. Divide and Tint:
- Split the dough in half.
- Leave one portion plain.
- Add a few drops of pink gel food coloring to the other half, folding gently until evenly colored.
5. Roll Out Dough:
- Place each dough portion between two sheets of parchment paper.
- Roll into a rectangle approximately 9×12 inches and 1/4 inch thick.
- Chill in the refrigerator for about 15 minutes to make the dough easier to handle.
6. Assemble Layers:
- Peel off the top layer of parchment from each dough rectangle.
- Stack the pink dough on top of the plain dough. Use a knife to trim the edges for clean layers.
- Starting from one long edge, roll the dough tightly into a log.
- Roll the log gently on the counter to ensure it’s evenly shaped.
7. Chill the Log:
- Wrap the log in plastic wrap and chill for at least 30 minutes. This step helps the cookies hold their shape during slicing and baking.
8. Slice and Arrange:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Using a sharp knife (or unflavored dental floss for perfect rounds), slice the log into 1/4-inch thick rounds.
- Place cookies 1 inch apart on the baking sheets.
9. Bake:
- Bake for 9-11 minutes, watching for lightly golden edges. (Overbaking can cause the cookies to lose their soft, tender texture.)
10. Cool and Finish:
- Let the cookies cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely.
Storage Tips:
- Room Temperature: Store in an airtight container for up to 1 week.
- Freezing Dough: Freeze the dough log for up to 3 months. When ready to bake, slice directly from the freezer and add 1-2 minutes to the bake time.
- Freezing Baked Cookies: Freeze baked cookies in layers separated by parchment in an airtight container for up to 2 months.
Optional Additions:
- Festive Sprinkle Edges: Roll the dough log in holiday sprinkles or sanding sugar before slicing for added sparkle.
- White Chocolate Drizzle: Melt white chocolate and drizzle over cooled cookies for extra flair.
- Crushed Candy Canes: Sprinkle crushed candy canes on top of the cookies immediately after baking.
With these details, your cookies will not only look and taste amazing but also become a memorable gift for your friend! 🌟