Peppermint Twist Cookies Delight (Printable)

Buttery cookies with peppermint swirls and festive colors, ideal for holiday gatherings.

# What You'll Need:

→ Dough

01 - 1 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1 large egg
04 - 1 teaspoon vanilla extract
05 - 1/2 teaspoon peppermint extract
06 - 2 3/4 cups all-purpose flour
07 - 1/2 teaspoon baking powder
08 - 1/2 teaspoon salt

→ Decoration

09 - Red food coloring gel
10 - 1/3 cup crushed peppermint candies or candy canes (optional)

# How to Make It:

01 - In a large bowl, beat butter and sugar with an electric mixer until the mixture is light and fluffy.
02 - Add the egg, vanilla extract, and peppermint extract to the creamed mixture and blend until thoroughly combined.
03 - In a separate bowl, whisk together the flour, baking powder, and salt to ensure even distribution.
04 - Gradually add the dry ingredients into the wet mixture, stirring until a soft dough forms without overmixing.
05 - Divide the dough evenly; tint one half with red food coloring gel, kneading gently until the color is uniformly incorporated. Leave the other half plain.
06 - Cover both dough portions tightly and refrigerate for at least 1 hour to firm up.
07 - Set the oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
08 - Pinch off a heaping teaspoon from each dough color, roll each into a 4-inch rope, twist the two ropes together, and form into canes or swirls.
09 - Place shaped cookies 2 inches apart on the prepared baking sheets. Optionally, sprinkle with crushed peppermint candies.
10 - Bake for 9 to 11 minutes, or until cookies are just set and edges show a faint golden color.
11 - Allow cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They're buttery, tender, and taste like peppermint candy without being overwhelming or artificial tasting
  • The visual appeal is half the fun—watching the red and white dough twist together feels like edible art
  • They come together quickly and the process is actually meditative, something you'll want to do year after year
02 -
  • Don't skip the chilling step—warm dough will spread too much and your beautiful twists will blur together in the oven
  • Gel coloring is your friend here. Liquid food coloring adds moisture and will make your dough sticky and harder to work with
  • The cookies will still be soft when you remove them from the oven, but they firm up as they cool. If you bake them until they look fully set, they'll be hard and crunchy rather than tender
03 -
  • If your dough gets too warm while you're shaping, it will stick to your hands. Keep a small bowl of water nearby to rinse your hands, and return the dough to the fridge if needed
  • These cookies are best served with something cold like vanilla ice cream or something warm like hot cocoa—the contrast of temperatures makes them taste even better

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