Description
These Peppermint Sugar Cookies are festive, slice-and-bake treats featuring a beautiful peppermint swirl design with crisp edges, soft chewy middles, and a refreshing peppermint flavor combined with a hint of chocolate. Inspired by holiday classic designs, they are perfect for cookie exchanges or Christmas gift boxes.
Ingredients
Scale
Main Dough
- 3/4 cup butter (softened slightly)
- 3/4 cup granulated sugar
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 large egg (room temperature)
- 2 cups all purpose flour (240g)
- 2 tablespoons cocoa powder (dutch processed)
Colored Dough
- red gel food coloring (as needed)
- white gel food coloring (optional)
Coating
- 1/4 cup coarse sugar (for coating)
- 2 tablespoons crushed peppermint candies (or crushed candy canes)
Instructions
- Mix butter and sugar: In a large bowl or stand mixer, beat together the softened butter and granulated sugar just until combined—not until light and fluffy.
- Add extracts and egg: Mix in sea salt, vanilla extract, peppermint extract, and the large egg just until combined. It’s okay if the mixture looks a little split.
- Add flour: Sift the all purpose flour directly into the bowl and mix with a mixer or spatula just until a dough forms.
- Separate dough portions: Cut off about one third of the dough and set it aside for coloring.
- Prepare red dough log: Cut the smaller dough portion in half. Add red gel food coloring drop by drop into one half until you achieve a vibrant red color. Roll it into a short, thick log about four inches long on parchment paper and freeze for 20 minutes until completely frozen.
- Prepare white dough log: Take the other half of the smaller portion and add white gel food coloring (optional) a few drops at a time. Mix well and shape into a four-inch long thick log on parchment paper. Freeze for 20 minutes until solid.
- Make chocolate dough: Add cocoa powder to the larger dough portion and mix thoroughly. Leave this at room temperature.
- Cut colored logs: Remove the frozen red and white logs from the freezer. Cut one log in half lengthwise, then cut each half lengthwise again to create 4 wedges. Cut each wedge in half to make 8 evenly sized wedges. Repeat for the other log.
- Assemble logs: Alternate red and white wedges to build two new logs. Press the wedges firmly together, smoothing any gaps with your fingers.
- Combine logs: Press the two colored logs together at the ends and smooth where they join. Wrap in parchment paper and freeze for 10 minutes to firm the shape.
- Wrap with chocolate dough: Flatten the chocolate dough into a rectangle about the same length as the red and white log. Place the chilled log on the chocolate dough and use parchment paper to help wrap it all around the colorful log, smoothing and patching dough where necessary to create a uniform roll.
- Coat log: Mix coarse sugar with crushed peppermint candies. Sprinkle this mixture on parchment paper and roll the chocolate-wrapped log to coat the sides liberally. Wrap in parchment and freeze for 20-30 minutes to chill completely.
- Preheat oven: Heat the oven to 355°F (180°C) while the cookie log chills.
- Slice and bake: Slice the chilled log into 1/2 inch thick slices with a sharp knife. Arrange slices on a parchment-lined or non-stick baking sheet spaced 1-2 inches apart.
- Bake cookies: Bake for 11 minutes or until the tops stop shining but the centers remain soft and slightly underbaked.
- Cool cookies: Remove from oven and use a spatula to transfer cookies to a wire rack to cool completely before baking the remaining slices.
Notes
- These cookies feature crisp edges and soft, chewy middles with a refreshing peppermint flavor perfect for holiday celebrations.
- The peppermint candy coating adds festive color and texture while enhancing the minty taste.
- White food coloring is optional but adds a classic peppermint design contrast.
- Make sure to freeze dough logs completely for easier slicing and sharper cookie shapes.
- If you don’t have gel food coloring, use concentrated liquid food coloring but add less to avoid altering dough texture.
- Store baked cookies in an airtight container at room temperature for up to 1 week or freeze for longer storage.
- This recipe is inspired by popular holiday design cookies and is perfect for cookie exchanges and Christmas gift boxes.
Nutrition
- Serving Size: 1 cookie
- Calories: 174 kcal
- Sugar: 12 g
- Sodium: 129 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0.3 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 29 mg
