Peppermint Twist Cookies Delight (Print version)

Buttery, peppermint-flavored swirled cookies with vibrant colors, perfect for festive celebrations and cozy gatherings.

# Ingredient List:

→ 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 the unsalted butter and granulated sugar until light and fluffy.
02 - Add the egg, vanilla extract, and peppermint extract, mixing until fully combined.
03 - In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
04 - Gradually add the dry mixture to the wet ingredients, stirring until a soft dough forms.
05 - Separate the dough into two equal portions; tint one with red food coloring gel, kneading to distribute color evenly while leaving the other plain.
06 - Cover both dough portions and refrigerate for at least 1 hour to firm.
07 - Heat the oven to 350°F and line baking sheets with parchment paper.
08 - Pinch a heaping teaspoon from each dough color, roll each into a 4-inch rope, twist ropes together, and form into cane or swirl shapes.
09 - Place cookies 2 inches apart on prepared sheets; optionally sprinkle with crushed peppermint candies.
10 - Bake for 9 to 11 minutes until edges are lightly golden and cookies are set.
11 - Let cookies cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're incredibly easy to make, even if you've never twisted dough before—the technique is forgiving and actually fun
  • That perfect balance of buttery, sweet, and peppermint flavor tastes like the holidays in every bite
  • People always assume they're complicated, so you'll get all the credit for something that takes less than an hour total
  • They look festive and beautiful without requiring any special skills or fancy equipment
02 -
  • Don't skip the chilling step, even if you're in a hurry. Cold dough holds its shape beautifully and you'll actually get better-looking cookies in less time because they won't spread all over the sheet.
  • Watch your oven closely in those last few minutes of baking—these cookies go from perfectly tender to slightly overbaked in about 30 seconds. They'll continue to cook on the hot pan after you pull them out, so pull them when they still look just barely set.
  • If your dough is too sticky to twist comfortably, it's probably too warm. Pop it back in the fridge for 10 minutes. If it's too stiff, let it sit at room temperature for a few minutes.
03 -
  • If you don't have peppermint extract, you can make a substitute by crushing peppermint candies into a fine powder and mixing them into the dough, though the flavor will be slightly different and you'll want to reduce the sugar slightly to compensate
  • Room-temperature butter makes all the difference in creaming—it should be soft enough to leave a slight dent when you press it, but not greasy or warm

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