Peppermint Twist Cookies Delight

I still remember the December afternoon when my grandmother first taught me how to make peppermint twist cookies. The kitchen was warm and smelled like vanilla and butter, and she showed me how to twist those little ropes of dough together with the patience of someone who'd done it a hundred times before. Now, every time I make these, I'm right back there—flour dusting my hands, her gentle corrections guiding my fingers. These cookies have become my love letter to that memory, and to everyone I've shared them with since.

The first time I brought these to a holiday party, I watched someone take a bite and close their eyes in that way that means they've just tasted something that transported them somewhere good. That's when I knew these cookies were special—they're not just dessert, they're a small gift wrapped in nostalgia and care.

Ingredients

• Unsalted butter (1 cup), softened: The foundation of everything here—softened butter creams beautifully with sugar, creating that light, fluffy base that makes these cookies tender. Always use unsalted so you control the salt flavor.
• Granulated sugar (1 cup): This sweetness gets balanced perfectly by the peppermint, so don't skip it or reduce it thinking you'll adjust later—trust the ratio.
• Large egg: Just one, but it's crucial for binding everything together and giving the dough the right texture.
• Vanilla extract (1 teaspoon): This deepens the flavor in a way you might not expect—it makes the peppermint sing rather than overpower.
• Peppermint extract (1/2 teaspoon): The star ingredient. If you love peppermint, you can add the extra 1/4 teaspoon mentioned in the notes, but start here and taste the dough if you're unsure.
• All-purpose flour (2 3/4 cups): Measure by spooning into the cup and leveling—scooping directly can pack it and make cookies tough.
• Baking powder (1/2 teaspoon): Just enough to give these cookies a gentle lift without making them cakey.
• Salt (1/2 teaspoon): This isn't optional—it's what makes every flavor pop and keeps the sweetness from being one-dimensional.
• Red food coloring gel: Gel works better than liquid because it doesn't water down your dough. You can absolutely use green, or even split the dough into three parts for red, white, and green.
• Crushed peppermint candies (1/3 cup, optional): These are the finish that makes people gasp when they see them. The little peppermint shards add texture and that extra festive touch.

Instructions

Cream the butter and sugar together:

In a large bowl, beat the softened butter and sugar with an electric mixer for about 2 minutes. You're looking for that transformation from grainy to light and pale—this is where air gets incorporated, and that's what makes these cookies tender. If your butter is too cold, it won't cream properly, so let it sit at room temperature for 30 minutes if needed.

Add the egg and extracts:

Crack that egg right in and add the vanilla and peppermint extracts. Beat until everything is well combined and the mixture looks slightly fluffy again. This should take about a minute. Scrape down the bowl with a spatula to make sure nothing's hiding at the bottom.

Combine the dry ingredients:

In a separate bowl, whisk together the flour, baking powder, and salt. Whisking matters here—it distributes the baking powder evenly so your cookies will have consistent texture throughout.

Bring the dough together:

Gradually add the dry mixture to the wet mixture, stirring with a wooden spoon or the mixer on low speed until a soft dough forms. You'll feel it come together—stop as soon as it does. Overmixing at this point makes cookies tough, so resist the urge to keep going.

Create the two-tone dough:

Divide the dough in half. Take one half and add a small amount of red food coloring gel—start with just a tiny dot, because you can always add more. Knead it with your hands until the color is evenly distributed. The other half stays plain white. This is meditative, actually—there's something satisfying about watching the color spread through the dough.

Chill your dough:

Cover both portions (plastic wrap works great) and pop them in the fridge for at least an hour. This is non-negotiable—cold dough is easier to work with and gives you better cookie shape. You can even do this the day before if life gets busy.

Preheat and prepare:

When you're ready to bake, preheat your oven to 350°F and line your baking sheets with parchment paper. This prevents sticking and ensures even browning on the bottom.

Form the twists:

This is the fun part. Pinch off a heaping teaspoon from the red dough and another from the white dough. Roll each into a 4-inch rope (about the thickness of a pencil), then twist them together like you're making a little candy cane. You can shape it into a cane, a spiral, or even a pretzel shape—there's no wrong way. The twisting is what makes them special and gives them that homemade charm.

Space and decorate:

Place your twisted cookies about 2 inches apart on the prepared baking sheets. If you're using crushed peppermint candies, sprinkle them on top now. They'll soften slightly in the oven and create little pockets of peppermint flavor.

Bake until just set:

Bake for 9 to 11 minutes. You're looking for the moment when the edges are barely starting to turn golden but the centers still look slightly soft. This is the difference between cookies that are tender and cake-like versus hard and crunchy. Every oven is different, so check around the 9-minute mark.

Cool with care:

Let them sit on the baking sheet for 2 minutes—this is crucial because they'll firm up enough to move without breaking. Then transfer them to a wire rack to cool completely. The longer they cool, the more they'll set up.

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I baked these for my office holiday party last year, and a coworker who'd been having a rough week took one bite and told me it made her think of Christmas mornings at her parents' house. Right there in the break room, she got quiet for a moment, and I realized these cookies do something special—they're a bridge to people's happiest memories.

Making Them Your Own

The beauty of this recipe is that it's a canvas waiting for your personal touch. If you're a peppermint fanatic, absolutely add that extra 1/4 teaspoon of peppermint extract—the dough will tell you when you've hit your perfect note. Want to go green instead of red for a different aesthetic? Do it. Feeling adventurous? Split the dough three ways for red, white, and green cookies. I've even swapped in almond extract for the peppermint when making them for someone who preferred that flavor. The framework is rock-solid, so you can play around once you understand how it works.

Storing and Serving

These cookies keep beautifully for about a week in an airtight container at room temperature, and they actually taste even better the next day as the flavors mellow slightly. I like to serve them with hot cocoa in the evening or alongside vanilla ice cream for something a little more indulgent. They also travel well, which makes them perfect for taking to potlucks, shipping to friends, or packing into holiday baskets. Just layer them with parchment paper so they don't stick together.

Why This Recipe Works

There's a reason my grandmother's version, which this recipe honors, has been made year after year—it hits every note perfectly. The ratio of butter to sugar creates cookies that are tender on the inside and just slightly crisp on the edges. The vanilla and peppermint extract work together to create a flavor that's complex without being overwhelming. And the visual appeal of those twisted colors makes people happy before they even take a bite. This isn't a fancy recipe trying to be something it's not—it's pure, honest, delicious comfort wrapped up in a festive package.

• Make the dough up to a day ahead and store it covered in the fridge for flexibility on baking day
• If your cookies spread too much, your butter was probably too soft—chill the dough longer next time
• These freeze beautifully for up to three months, so you can bake a big batch before the season gets hectic

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These peppermint twist cookies are more than just a recipe—they're a tradition worth making. Whether you're baking them for someone you love or for yourself on a quiet afternoon, they carry a little bit of joy in every bite.

Recipe FAQs

→ How do I achieve the swirl effect?

Divide the dough in half, tint one portion with red food coloring, then roll both into ropes and twist together to form the signature swirl.

→ Can I intensify the peppermint flavor?

Adding an extra 1/4 teaspoon of peppermint extract boosts the minty aroma without overpowering the buttery base.

→ What is the best way to chill the dough?

Cover both dough portions tightly and refrigerate for at least an hour to firm up, which improves handling and final texture.

→ Are crushed peppermint candies necessary?

They are optional; sprinkling them on top adds texture and enhances the peppermint flavor but can be omitted if preferred.

→ How should I store these cookies?

Store baked cookies in an airtight container at room temperature for up to a week to maintain freshness and softness.