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Striped Peppermint Swirl Cookies bring festive flair with their eye-catching red and white pattern that looks just like those classic twisted candies. The minty kick makes these sweet treats a fun spin on traditional pinwheels, and they'll bring tons of holiday spirit to any celebration.
What Makes These Swirls So Special
These Minty Spirals aren't just any Christmas cookie—they're soft, pepperminty, and totally addictive. Everyone loves getting them at cookie swaps or as homemade gifts. They're super versatile and always a hit with crowds, making them a must-have for your holiday baking lineup.
Key Components For Best Results
- Shortening: 1 cup veggie shortening at room temp between 68-72°F (20-22°C), just soft enough to dent slightly when you press it. Make sure it's fresh, smells normal, and looks completely white.
- Butter: 1 cup (2 sticks) unsalted, high-fat European butter, warmed to 65-68°F (18-20°C). It should be light yellow without spots and give slightly when poked.
- Granulated Sugar: 2 cups regular cane sugar with small crystals, kept in a cool spot under 75°F (24°C). It shouldn't have any lumps or feel damp.
- Vanilla Extract: 2 teaspoons real vanilla extract, the clear kind to keep white parts bright. It should smell rich without fake undertones.
- Peppermint Extract: 1 teaspoon actual peppermint extract, not other mint types. Look for a bold, clean minty smell without artificial notes.
- All-Purpose Flour: 4½ cups already sifted at room temp 68-72°F (20-22°C). Need 10-12% protein content for the right bite. Make sure it's dry and smooth.
- Red Food Coloring: 1-2 teaspoons thick gel coloring that's super concentrated for bright red without making dough runny. Skip the watery kind.
- Salt: 1 teaspoon fine sea salt ground super small so it mixes in evenly.
Making Your Cookies From Scratch
- Get Everything Ready
- Keep your kitchen at 68-72°F (20-22°C) with less than 60% humidity. Have all your measured stuff nearby, plus your mixer with paddle, rolling pin, ruler, and cookie sheets with parchment on them.
- Mix Up The Base
- Beat shortening and butter for exactly 2 minutes on medium (number 4) until it turns ivory colored. Slowly add sugar over 3 minutes till the mix hits 68°F (20°C) and looks like wet beach sand. Stir in the extracts, scraping the bowl twice.
- Build The Structure
- Add flour and salt in 4 batches, mixing for 30 seconds between each on low (number 2). Your dough should end up at 65-68°F (18-20°C) with no flour streaks and should stay shaped when you squish it.
- Add Color And Shape
- Split dough in half (weigh it for best results) into two 24-oz chunks. Mix red coloring into one half until it's bright Christmas-red with no light spots. Roll both colors between parchment into exact 12x15-inch sheets, ⅛-inch thick.
- Put It Together And Chill
- Line up both rectangles perfectly, take off the top paper. Roll into a tight tube from the long side, keeping it about 2 inches thick all the way. Wrap in plastic and stick in the fridge at 40°F (4°C) for at least 4 hours until it's cool inside (40-45°F/4-7°C).
- Bake Them Up
- Heat oven to 375°F (190°C), check with another thermometer to be sure. Cut dough into ¼-inch slices with a sharp knife. Put them 2 inches apart on your sheets. Bake 8-10 minutes till edges are set but middles still give a bit when touched. They should look flat, not shiny or brown.
Keeping Them Fresh
Keep your Minty Spirals in a sealed container at normal room temp to stay crisp. Put wax paper between layers so they don't stick. If you do this right, they'll stay yummy for a couple weeks.
Saving For Later
You can freeze these cookies baked or as raw dough for up to three months. Just make sure they're totally cool before freezing so they don't dry out. When you want them, let them warm up on the counter and they'll taste fresh-baked.
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Stunning Holiday Gifts
Minty Spirals really stand out at cookie swaps or as homemade presents. Their bright colors and cool minty taste make them the star of any holiday treat collection, and folks will definitely want to know how you made them.
Frequently Asked Questions
- → What’s the deal with room temperature ingredients?
Softened ingredients mix evenly and give cookies a smoother texture. Leave them out for at least half an hour before starting.
- → How do I stop the dough from sticking?
Roll it out between parchment sheets and keep it nice and cold, chilling as needed during the process.
- → Can these be prepped early?
For sure! You can form the dough into a log and store it in the freezer for up to a month. Just thaw in the fridge when you’re ready to bake.
- → Why do my swirls look messy?
Warm dough gets floppy and can lose its crisp lines. Chill it well between steps and work quickly with it.
- → Can I switch up the colors?
Of course! Use any shade you like to match different celebrations. For example, green for a spring look or pink for Valentine’s Day.