Description
Festive, fun, and fabulously swirled — the ultimate holiday cookie showstopper.
These red-and-white sugar cookies are buttery and soft with a cheerful peppermint twist. Rolled into pinwheels and sliced into perfect spirals, they bring bold holiday vibes to cookie trays, gift boxes, and cozy nights in.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 1/2 tsp vanilla extract
1/2 tsp peppermint extract (optional for candy cane flavor)
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
Red gel food coloring
Instructions
Cream butter and sugar until fluffy. Mix in egg, vanilla, and peppermint extract.
Whisk flour, baking powder, and salt. Gradually blend into the wet mixture until a soft dough forms.
Divide dough in half. Tint one half with red food coloring until vibrant.
Roll out each dough half between parchment sheets into equal rectangles (~1/4 inch thick). Chill 20 minutes.
Layer red dough over white, peel off top parchment, and roll tightly into a log. Wrap in plastic wrap and chill 1 hour (or freeze 30 mins).
Slice into 1/4-inch cookies and place on lined baking sheets.
Bake at 350°F (175°C) for 8–10 minutes. Cool on sheet for 5 mins before transferring to a rack.
- Prep Time: 30 mins (plus chill time)
- Cook Time: 10 minutes
Nutrition
- Calories: 100 / Cookie
- Sugar: 6g / Cookie
- Fat: 5g / Cookie
- Carbohydrates: 13g / Cookie
- Protein: 1g / Cookie