Peppermint Spiral Cookies

Peppermint is one of my favorite flavors, and this time of year is a great time for peppermint-themed baking. These peppermint spirals, which I found at Taste of Home, are delicious, even if they didn’t quite turn out how I was hoping.

As you can see in this photo, there are cracks and holes in the center of my cookies. How does this happen? Rolling spiral-style cookies is a delicate business; you’re usually working with two thin sheets of dough and trying to roll them together tightly enough without tearing them. My spirals definitely left something to be desired looks-wise, but they have a wonderful peppermint vanilla flavor and great texture. Maybe next time they’ll be pretty!


  • 2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 12 tablespoons butter, softened
  • 3/4 cup sugar
  • 1 egg yolk*
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1/4 teaspoon red liquid food coloring


In a medium bowl, combine flour, baking powder, and salt; set aside.

In a mixing bowl fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add egg yolk and vanilla and beat to combine, then add flour mixture in two batches, beating on low speed, then on medium, until dough comes together.

Divide dough in half and add peppermint extract and red food coloring to one portion. Roll out each portion of dough between two sheets of waxed paper into a rectangle about 16 by 11 inches. Remove top sheet of waxed paper from each rectangle, then carefully flip the red rectangle on top of the plain rectangle and remove the waxed paper from the red. Roll up on the long side making as tight a log as possible; wrap in plastic wrap and freeze for 1 hour, until firm.

Preheat oven to 350 degrees. Line two baking sheets with foil or parchment.

Remove dough from freezer and unwrap, then cut into 1/4 to 1/2 inch slices. Place about 2 inches apart on baking sheets and bake for 12-14 minutes, until set. Remove from oven and let cool on the baking sheets for about 5 minutes, then remove to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.

Makes 3-4 dozen, depending on the thickness of your slices.


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