Include in Print View:

Peppermint Swirl Refrigerator Cookies

Peppermint Swirl Refrigerator Cookies recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 10
Calories: 149.0
Dietary: Vegetarian
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
  • 1 cup Margarine or Butter, softened
  • 1 cup Sugar
  • 1 large Egg
  • 2 tablespoons Milk
  • 1 teaspoon Vanilla extract
  • 3 cups All-purpose Flour
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Peppermint extract
  • 4 to 5 drops Red food coloring
  • 1/4 cup Pink sugar (for coating)
Directions
  1. 1
    In a large bowl, combine softened margarine (or butter), sugar, egg, milk, and vanilla. Mix until the mixture is light and fluffy.
  2. 2
    In a medium bowl, combine flour, baking soda, and salt. Ensure flour is lightly spooned into the measuring cup and leveled off for accuracy.
  3. 3
    Gradually add the flour mixture to the margarine mixture. Mix well until a smooth dough forms.
  4. 4
    Divide the dough in half. Place one half into a plastic bag or wrap it tightly in plastic wrap.
  5. 5
    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.
  6. 6
    Refrigerate both portions of the dough for about 1 hour, or until firm enough to handle.
  7. 7
    Remove dough from refrigerator. Divide the white dough in half and the pink dough in half.
  8. 8
    Place one half of the white dough between two sheets of plastic wrap. Roll it into a 10x8-inch rectangle. Set aside.
  9. 9
    Repeat with one half of the pink dough, rolling it into a 10x8-inch rectangle between plastic wrap.
  10. 10
    Remove the top sheet of plastic wrap from both the pink and white rectangles.
  11. 11
    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.
  12. 12
    Trim the edges of the stacked dough if desired to create straight lines.
  13. 13
    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.
  14. 14
    Repeat the rolling process with the remaining white and pink dough halves to form a second log.
  15. 15
    Place 2 tablespoons of pink sugar on a separate sheet of plastic wrap.
  16. 16
    Roll one log of dough in the pink sugar, pressing gently so the sugar adheres to the surface.
  17. 17
    Repeat with the second log, using the remaining pink sugar.
  18. 18
    Wrap each log tightly in plastic wrap. Refrigerate for at least 8 hours, or up to 1 week, until firm.
  19. 19
    Preheat oven to 375°F (190°C).
  20. 20
    Unwrap the dough logs. Slice cookies 1/8 inch thick.
  21. 21
    Place slices 1 inch apart on ungreased cookie sheets.
  22. 22
    Bake for 5 to 7 minutes, or until the edges are just light golden brown.
  23. 23
    Allow cookies to cool on the baking sheet for 1 minute.
  24. 24
    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.

Keywords: peppermint, swirl, refrigerator, cookies, holiday, christmas, butter, sugar, flour, vanilla, dessert, baking, treats, sweets, festive, snack, easy, homemade, pink, white
Read it online: https://www.chefs-mate.com/recipe/peppermint-swirl-refrigerator-cookies/