Peppermint Swirls

Peppermint Swirls

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

Prep Time



Total Time





About 4 dozen cookies

cup butter or margarine, softened
cup powdered sugar
teaspoon vanilla
cups Gold Medal® all-purpose flour
teaspoon peppermint extract
teaspoon red food color
tablespoons granulated sugar
  1. 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.
  2. 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.
  3. 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.
  4. Bake cookies 7 to 9 minutes or until set. Remove from cookie sheet to wire rack; cool.
Makes About 4 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Paste icing colors give the brightest colors. Decrease the amount of liquid food color to about half when using icing color. For this recipe, use 1/8 teaspoon paste icing color, adding it to the dough with a toothpick.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 60
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 2g,),
  • Cholesterol 10mg;
  • Sodium 25mg;
  • Total Carbohydrate 5g
    • (Dietary Fiber 0g,
  • Protein 1g;
Percent Daily Value*:
    • 0 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.