Best Peppermint Swirls Recipes

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PEPPERMINT SWIRLS



Peppermint Swirls image

Twisting ropes of colored dough is the secret to peppermint-swirled buttery cookies.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 48

Number Of Ingredients 7

1 cup butter or margarine, softened
1/3 cup powdered sugar
1 teaspoon vanilla
2 cups Gold Medal™ all-purpose flour
1/4 teaspoon peppermint extract
1/4 teaspoon red food color
2 tablespoons granulated sugar

Steps:

  • Heat oven to 350°F. In large bowl, beat butter, powdered sugar and vanilla with electric mixer on medium speed, or mix with spoon. Stir in flour. Divide dough in half. Stir peppermint extract and food color into one half of dough. 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 each into ball. Place about 1 inch apart on ungreased cookie sheet. Flatten to about 1/4-inch thickness with greased bottom of glass dipped in granulated sugar.
  • Bake cookies 7 to 9 minutes or until set. Remove from cookie sheet to wire rack; cool.

Nutrition Facts : Calories 60, Carbohydrate 5 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 25 mg

PEPPERMINT SWIRLS



Peppermint Swirls image

Twisting ropes of colored dough is the secret to peppermint-swirled buttery cookies.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 48

Number Of Ingredients 7

1 cup butter or margarine, softened
1/3 cup powdered sugar
1 teaspoon vanilla
2 cups Gold Medal™ all-purpose flour
1/4 teaspoon peppermint extract
1/4 teaspoon red food color
2 tablespoons granulated sugar

Steps:

  • Heat oven to 350°F. In large bowl, beat butter, powdered sugar and vanilla with electric mixer on medium speed, or mix with spoon. Stir in flour. Divide dough in half. Stir peppermint extract and food color into one half of dough. 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 each into ball. Place about 1 inch apart on ungreased cookie sheet. Flatten to about 1/4-inch thickness with greased bottom of glass dipped in granulated sugar.
  • Bake cookies 7 to 9 minutes or until set. Remove from cookie sheet to wire rack; cool.

Nutrition Facts : Calories 60, Carbohydrate 5 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 25 mg

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