Peppermint Swirl Refrigerator Cookies
Description
These Peppermint Swirl Refrigerator Cookies are a festive holiday classic that combines the comforting taste of buttery shortbread with the refreshing zest of peppermint. The dough is divided into two portions: one kept plain white and the other tinted pink with food coloring and infused with peppermint extract. By layering and rolling the dough together, you create a beautiful spiral effect in every slice. These cookies are perfect for cookie exchanges, holiday parties, or simply enjoying with a warm cup of cocoa. They are easy to make ahead and store in the refrigerator for quick baking whenever guests arrive.Ingredients
Directions
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In a large bowl, combine softened margarine (or butter), sugar, egg, milk, and vanilla. Mix until the mixture is light and fluffy.
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In a medium bowl, combine flour, baking soda, and salt. Ensure flour is lightly spooned into the measuring cup and leveled off for accuracy.
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Gradually add the flour mixture to the margarine mixture. Mix well until a smooth dough forms.
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Divide the dough in half. Place one half into a plastic bag or wrap it tightly in plastic wrap.
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To the remaining half of the dough, add peppermint extract and red food coloring. Mix well until evenly colored pink. Wrap this portion in plastic as well.
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Refrigerate both portions of the dough for about 1 hour, or until firm enough to handle.
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Remove dough from refrigerator. Divide the white dough in half and the pink dough in half.
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Place one half of the white dough between two sheets of plastic wrap. Roll it into a 10x8-inch rectangle. Set aside.
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Repeat with one half of the pink dough, rolling it into a 10x8-inch rectangle between plastic wrap.
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Remove the top sheet of plastic wrap from both the pink and white rectangles.
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Carefully place the pink dough rectangle directly on top of the white dough rectangle. Remove the top sheet of plastic wrap from the pink dough.
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Trim the edges of the stacked dough if desired to create straight lines.
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Starting at the 10-inch edge, roll the dough up tightly in a jelly-roll fashion. Remove the plastic wrap from the bottom as you roll to prevent slipping.
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Repeat the rolling process with the remaining white and pink dough halves to form a second log.
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Place 2 tablespoons of pink sugar on a separate sheet of plastic wrap.
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Roll one log of dough in the pink sugar, pressing gently so the sugar adheres to the surface.
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Repeat with the second log, using the remaining pink sugar.
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Wrap each log tightly in plastic wrap. Refrigerate for at least 8 hours, or up to 1 week, until firm.
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Preheat oven to 375°F (190°C).
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Unwrap the dough logs. Slice cookies 1/8 inch thick.
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Place slices 1 inch apart on ungreased cookie sheets.
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Bake for 5 to 7 minutes, or until the edges are just light golden brown.
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Allow cookies to cool on the baking sheet for 1 minute.
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Transfer cookies to a wire rack to cool completely.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 149.0kcal
- % Daily Value *
- Total Fat 16.6g26%
- Saturated Fat 5.3g27%
- Cholesterol 0.0mg0%
- Sodium 246.0mg11%
- Total Carbohydrate 0.2g1%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store cooled cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
Dough Storage: The unrolled dough logs can be stored in the refrigerator for up to 1 week before slicing and baking.
Substitutions: You can use butter instead of margarine for a richer flavor. If you don't have pink sugar, you can mix regular sugar with a drop of red food coloring.
Variation: Try adding crushed candy canes to the pink dough for extra crunch and peppermint flavor.
Tip: For cleaner swirls, ensure the dough is well-chilled before rolling and slicing. If the dough is too soft, return it to the refrigerator for 15 minutes.
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