What’s that? You haven’t baked any cookies for Santa yet?!!!!… Um, so I don’t want to startle you or anything, but you know that he’s coming tomorrow night, right?… Don’t worry, I’ve got a recipe for you.
I know that just about everyone’s strapped for time right now, and don’t have the time to read a long, involved story about these cookies. So let’s just say that they have been with me since the very first year I baked cookies for Christmas (I was 12). Over the years, they have gone through a few gentle modifications, had a facelift, and most recently, went vegan. In a way, they’ve grown up with me.
What I love about these cookies (and hope you do too), is their festive peppermint flavour and the pop of colour they bring to a cookie platter with minimal effort.
Peppermint Swirl Cookies
Author: Starr @ The Misfit Baker
Recipe Type: Dessert Cuisine: American
Makes: 32 – 36 cookies
- 1 cup All-Purpose Flour
- 1/4 tsp Baking Powder
- 1/8 tsp Salt
- 1/4 cup Vegan Butter (I used Earth Balance)
- 1/4 cup Shortening
- 1/2 cup Granulated Sugar
- 2 tbsp Dairy-Free Yogurt* (I used coconut)
- 1/2 tsp Vanilla Extract
- 1/4 tsp Peppermint Extract**
- Green Food Colouring (I used 5 drops)
- Granulated Sugar for topping (about 1/4 cup)
Whisk together the flour, baking powder, and salt. Set aside.
Beat the vegan butter and shortening together until combined and soft. Add sugar and beat until light and fluffy. Add the yogurt, vanilla, and peppermint extract and beat until mixture looks almost like whipped cream (about 1 minute). Add flour mixture and beat until just combined (do not over mix).
Divide dough in half. Mix green food colour into one half until desired shade has been reached, and leave the other half plain. Cover or wrap each half and chill for 1 hour or until the dough is easy to handle.
Preheat oven to 375°F and line cookie sheets with parchment paper.
Remove dough from refrigerator and divide each colour in half. Take one half of each colour and, on a none stick surface (you can use plastic wrap or a silicone mat for this), roll each into a 1/2-inch-diameter rope. Place the two ropes side by side and twist. Slice into 1/4-inch thick pieces. Roll into balls and place about 2-inches apart on lined cookie sheets. Flatten each ball to about 1/4-inch thick with the bottom of a glass that has been dipped in sugar to sugar coat the top (re-dip the glass between each cookie). Repeat with remaining dough.
Bake for 6 – 8 minutes, until edges are lightly golden. Allow to cool on sheets for 2 – 3 minutes before transferring to a wire rack.
*Dairy-free sour cream can be used in place of the yogurt
**Be sure your extract is peppermint and not the generic “mint” (which tends to taste like toothpaste instead of candy cane).