Best Peppermint Cocoa Swirl Cookies Recipes

PEPPERMINT SWIRL COOKIES

Steps:

• Mix flour, baking soda and salt in medium bowl. Set aside. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg; mix well. Gradually stir in flour mixture on low speed until well mixed. Divide dough in half. Add vanilla to one half; mix well. Add peppermint extract and food color to second half; mix until dough is evenly tinted.
• Roll out vanilla dough between wax paper to 15x9-inch rectangle. Repeat with peppermint dough. Peel off the top wax paper from each dough rectangle. With the bottom wax paper still in place, carefully invert vanilla dough onto peppermint dough. Gently press layers together. Peel off the top wax paper. Using the bottom wax paper as a guide, roll dough tightly from the long side into a log. Wrap in plastic wrap. Refrigerate 2 hours or overnight until firm.
• Preheat oven to 375°F. Slice log into 1/4-inch thick slices. Place on greased baking sheets.
• Bake 8 to 10 minutes or until cookies are set. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

PEPPERMINT PINWHEELS

Steps:

• Cream butter and sugar until light and fluffy; beat in egg yolk and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half; mix extract and food coloring into one portion., Between waxed paper, roll each portion of dough into a 16x10-in. rectangle. Remove waxed paper. Place red rectangle over plain rectangle; roll up tightly jelly-roll style, starting with a long side. Wrap in plastic. Refrigerate overnight or until firm., Preheat oven to 350°. Unwrap and cut dough into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake until set, 12-14 minutes. Cool on pans 2 minutes; remove to wire racks to cool completely.

HOT CHOCOLATE PEPPERMINT COOKIES

Steps:

• Cream butter and sugar in a large bowl until light and fluffy. Beat in egg and extract. Combine the flour, cocoa powder, salt and baking soda; gradually add to creamed mixture and mix well., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until tops are cracked. Remove to wire racks to cool completely., In a microwave, melt chocolate chips; stir until smooth. Drop a teaspoonful of marshmallow creme into the center of each cookie. Dip half of each cookie into melted chocolate; allow excess to drip off. Immediately sprinkle with candies. Place on waxed paper and let stand until set. Store in an airtight container.

CHOCOLATE PEPPERMINT COOKIES

Steps:

• For the cookies: Preheat oven to 350 degrees F.
• In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.
• On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 to10 minutes, rotating the pan halfway through the cooking time. Cool completely.
• For the glaze: In a small bowl mix together the sugar; mint extract and water until smooth. Transfer mixture to a medium resealable plastic bag and snip off the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 minutes.

PEPPERMINT SWIRL COOKIES

Steps:

• Heat oven to 350*.
• Beat butter, powdered sugar and vanilla in large mixing bowl. Stir in flour.
• Divide dough in half.
• Stir peppermint extract and food coloring into one half.
• Divide each color of dough in half.
• Shape each piece of dough on generously floured surface into rope, 12 inches long.
• PLace 2 ropes, 1 red and 1 white, side by side. Twist ropes. Repeat with remaining 2 pieces of dough.
• Cut twisted ropes into 1/2-inch pieces; shape into a ball.
• Place about 1 inch apart onto ungreased cookie sheet.
• Flatten to about 1/4-inch thickness with greased bottom of a glass dipped in sugar.
• Bake 7 to 9 minutes or until set.
• Remove from cookie sheet to wire rack; cool.