These peppermint swirl sugar cookies are a wonderful spin on a classic! They bake up perfectly crisp edges and soft, chewy centers.

The texture and flavor of these are perfect for the holidays and will have you going back for more.

Let’s Make These Peppermint Sugar Cookies Together!

To make sure these cookies turn out as amazing as possible, let’s walk through each step together.

Below is a list of equipment I used to make these but feel free to improvise if you don’t have all of these on hand.

Recommended Tools and Equipment

• Stand mixer or electric hand mixer
• 2 large, flat baking sheets
• Parchment paper or silicone baking mat
• Red gel food coloring

Step 1: Make the Dough

Preheat the oven to 350 F / 175 C and line two large baking sheets with parchment paper or silicone baking mats. Set aside.

In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat 1 cup of room temperature butter and 1 3/4 cups granulated sugar together on medium-high speed for a couple of minutes until it looks light and fluffy.

Add 1 large egg + 1 large egg yolk, 1 tsp vanilla extract, and 1 1/2 tsp peppermint extract (optional). Beat at a medium-high speed until combined. Scrape the sides and bottom of the bowl with a rubber spatula as needed.

Mix in 2 1/2 cups of flour, 1 Tbsp cornstarch, 1 tsp fine salt, and 1/2 tsp of baking soda on a low speed until mostly combined.

Scrape the sides and bottom of the bowl with a rubber spatula, then increase the speed to medium and beat for a few more seconds to make sure all the ingredients are fully combined.

Step 2: Color the Dough

Split the batter into 2 equal portions (should be about 490g per bowl) and move one portion to a large bowl.

Color one portion red with gel food coloring. You can start mixing the dough with a spatula, but eventually, you’ll probably need to get in there and knead the dough with your hands.

If you’re worried about staining your hands, you can wear rubber gloves to do this. Mix until the dough is evenly colored.

Step 3: Portion Out the Dough

Then use a teaspoon to scoop out teaspoon-sized portions of each dough. Roll each portion into a small ball and set aside.

Step 4: Roll the Dough into a Swirl

Next, take three portions of each color (you should have six little teaspoon-sized balls total) and place them in a small circle, alternating colors (red, white, red, white, etc.)

Use your fingers to press the different colors together to close the gap in the middle. Then cup your hand to round out the edges of the cookie.

Gently use your forefinger to push the stripes of color in the same direction to give them a slightly swirled look.

Repeat with the remaining dough. You should end up with about 24 cookies.

If desired, pour some granulated or sanding sugar into a small bowl and toss the cookie dough in the sugar until they’re fully coated. This adds a delicious bit of texture once the cookies are baked.

Step 5: Bake the Peppermint Sugar Cookies

Chill the cookies in the fridge for 30 minutes or the freezer for 15 minutes, then place the cookies a few inches apart on the prepared baking sheets (they spread quite a bit!).

Bake one tray at a time on the middle rack of your oven for 11-13 minutes, or until the edges look set but haven’t started browning yet.

Remove the tray from the oven and let the cookies cool on the tray for 15 minutes, then move them to a wire rack to finish cooling. These can be stored in an airtight container at room temperature for up to 5 days.

Peppermint Sugar Cookie Ingredients & Substitutions

While I love this recipe just the way it is, I know you might not have all these ingredients on hand! Or you might have food restrictions or allergies.

Below are some swaps and variations that can be made in this recipe.

• Unsalted Butter – If you only have salted butter, you can use it and omit the salt that this recipe calls for. You can also use vegan butter.
• Granulated Sugar – This recipe turns out best with granulated sugar. I wouldn’t recommend changing the amount or type of sugar or it will impact the spread of the cookies.
• All-Purpose Flour – You can use a gluten-free flour blend if needed in place of the AP flour in this recipe.
• Peppermint Extract – I love this recipe with peppermint extract, but you can use vanilla or another extract in its place if needed.

How Many Cookies Does This Recipe Make?

This recipe makes about 24 cookies and can be doubled if needed.

Can I Make These Cookies In Advance?

You absolutely can! The cookie dough can be stored in the refrigerator for up to 2 days before being baked. You can also shape the unbaked cookies and store them in an airtight container for up to 2 days.

Cookie dough balls can also be frozen for up to 2 months. The cookies can be baked straight from the freezer but will need a couple of extra minutes of bake time.

Baked cookies can also be frozen for up to 2 months.

Tips for Making the Best Peppermint Swirl Sugar Cookies

• Really cream together the butter and sugar at the start of the recipe. It should become lighter in color and look kind of fluffy once it’s properly creamed together. This will give the cookies a nice, chewy texture.
• Space your cookies about 2 inches apart before baking them. They will spread as they bake.
• Don’t over-bake your cookies! The color of the dough makes it hard to tell when they start to brown, so keep an eye on the texture of the top of the cookie. Even if they seem a bit soft coming out of the oven, they will continue to bake and set on the tray once they’re out of the oven.
• Use gel food coloring to color the dough. Liquid food coloring and throw off the consistency of the dough and make it harder to portion and roll out.

Let Me Know What You Think!

If you make these peppermint swirl sugar cookies, I’d love to hear your thoughts! Please leave a rating and comment below.

Or if you share on social media, tag me @chelsweets and use #chelsweets so I can see your delicious creations!

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