Description
Festive red and white peppermint‑swirled cookies with soft sugar-cookie texture and refreshing peppermint flavor, perfect for holiday gifting and decoration.
Ingredients
2 sticks (227 g) unsalted butter, room temperature
1 cup (200 g) granulated sugar
1 1/2 tsp peppermint extract
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp kosher salt
1 large egg
2 3/4 cups (385 g) all-purpose flour
1 tsp liquid red food coloring
To Finish
1 egg white
2 tbsp sparkling sugar
Instructions
Make dough: Beat butter, sugar, peppermint and vanilla extracts, baking powder, and salt until creamy. Mix in egg. Gradually add flour to form dough.
Color & chill: Divide dough, tint one half with red food coloring. Shape into disks, wrap, chill minimum 3 hours.
Shape cookies: Roll 1-inch pieces into 5-inch ropes; twist red and white ropes; curve one end to form candy cane shape. Place on parchment-lined sheets.
Add sparkle: Brush with egg white wash, sprinkle sparkling sugar.
Bake: Bake at 350°F (180°C) for 8-10 minutes until edges are golden. Cool 10 minutes on pan, transfer to racks.
Notes
Chill dough thoroughly.
Handle dough gently for clean color separation.
Use quality peppermint extract.
Avoid overbaking for a soft center.
Sparkling sugar adds festive crunch.
- Prep Time: 25
- Cook Time: 10
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American / Holiday
Nutrition
- Serving Size: 1 cookie (1/24 recipe)
- Calories: 155
- Sugar: 10 g
- Sodium: 60 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Carbohydrates: 18 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: candy cane cookies, peppermint sugar cookies, christmas cookie recipe, red and white swirl cookies, festive holiday cookies