| Level: | Easy |
| Total: | 5 hr |
| Prep: | 20 min |
| Inactive: | 4 hr |
| Cook: | 40 min |
| Yield: | 2 dozen |
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 teaspoon red food coloring
- Powdered sugar, for rolling out dough
Instructions
- Sift together the flour, salt and baking powder and set aside.
- Cream butter and sugar together in another large bowl. Add egg and beat until incorporated. Add the vanilla and peppermint extract. Gradually add the dry mixture, beating until combined. Remove half of the mixture from the bowl. Add food coloring, beating until fully combined. In waxed paper, roll out dough to form a large rectangle, about 1/4-inch thick. Repeat this step with the other half of uncolored dough with no food coloring. Refrigerate for 2 hours.
- Tear out 1 sheet of waxed or parchment paper. Sprinkle the surface of the paper with powdered sugar to prevent sticking. Very carefully, slide the red dough on top of the white dough. Trim edges if uneven and patch if necessary. Roll dough into a log, creating a swirl effect. Place the dough back in the refrigerator and let chill for 2 hours.
- Preheat oven to 375 degrees F.
- Slice the dough into 1/2-inch slices and place on a parchment lined sheet tray about 1-inch apart. Place lollipop stick about 1-inch through the flat side of the dough. Bake for 8 to 10 minutes. Remove from oven and let cool on a wire rack.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
- Special equipment: 24 lollipop sticks .
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 152 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 0 g |
| Sugar | 9 g |
| Protein | 2 g |
| Cholesterol | 27 mg |
| Sodium | 60 mg |
Reviews
Nice cookies. Very festive and fun-the time spent making them makes for a fun day in the kitchen-usually I leave the second chilling in the fridge till the next day then bake them. However, the peppermint is over powering for my tastes so I have since experimented with doubling the vanilla and halving the peppermint. Other variation is to double the vanilla and omit the peppermint completely. I make red and white and/or green and white pinwheels and roll the logs liberally in colored sugar prior to the second chilling-they look much more ‘finished’ and nice and sweet. I also slice them about 1/4 inch not the 1/2 called for. They stay tighter when baking. When the peppermint is omitted the flavor is reminiscent of the old Salerno Shortbread Cookies the Girl Scouts used to sell back in the day.
I liked these cookies enough to put them in my holiday rotation. Was concerned about not enough peppermint flavor, so used about 1/8 tsp peppermint oil (Loran brand and they came out initially a little too bold; but mellowed over a day or 2 and were a big hit. Not too sweet.
Easy to make and quite flavorful. Definitely a good anytime project to make with the kids!
The cookies were very tasty and I loved spinning them up like a swirl and seeing them when the came out was delightful. I just don’t think that the lolipop part of it worked out to well.
These cookies taste great, look great and are easy to make. Try using a electric knife to cut them.
I saw these made on food network and thought they were so cute that I just had to make them. My first batch were great and I ended up making them as gifts. We don’t like peppermint so I left it out and they are the best tasting and cutest sugar cookies ever. I gave them in bouquet bunches as gifts for Christmas and everyone wanted the recipe. I don’t understand any of the negative coments.
I made these cookies per the recipe for my boyfriend’s family dinner. They went over well but I was a little disappointed. The cookies were good, but they were missing something. While I thought they were a little bland, I don’t think they would necessarily have been better with more peppermint extract. I think I am going to use another reviewer’s comment and mix in peppermint pieces into the dough next time. I did sprinkle a little bit of peppermint candy on top, but I crushed them to more of a sugar texture; next time I will keep them a little more chunky. I also recommend giving your cookies a gentle “squeeze” before putting them in the oven – to keep them from baking apart (possibly from using too much powdered sugar when rolling the dough out, preventing the layers from baking together).
We made these cookies today with my girls and absolutely loved them! We did make one change to the recipe, we omitted the peppermint extract and doubled the vanilla since we are not peppermint fans. The cookies were very tasty and just gorgeous. Actually, they were so pretty and tasty we ended up wrapping them up like lollipops and giving them to some of the neighbors as part of their holiday basket. The girls and my husband decided these are our new family Christmas cookie!
I put a teaspoon of peppermint extract in like the recipe says and my kitchen cleared out my sinuses and my guests while they were baking. These are a great breath freshener but a little too strong just to eat.
I was making these for a cookie swap and didn’t realize how much time the cookies took. I didn’t have enough time to put the dough in the refrigerator as the recipe instructed. I put the dough in the freezer to speed up the process and they still turned out perfect!! I am usually a baking disaster and these looked adorable and tasted fabulous!! Total hit! I think this will be a new Christmas tradition!