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Swirled Mint Cookies
Source: dLife

Red and green peppermint cookies.

Prep Time: 15 minutes
Cook Time: 8 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 72 servings
Amount Per Serving
Calories 42.3
Total Carbs 4.7 g
Dietary Fiber 0.1 g
Sugars 2.0 g
Total Fat 2.5 g
Saturated Fat 1.6 g
Unsaturated Fat 0.0 g
Potassium 8.2 mg
Protein 0.4 g
Sodium 1.1 mg
Dietary Exchanges
1/2 Fat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  Butter, unsalted
1 cup  sugar
0 1/2 tsp  low sodium baking powder
1 each  eggs
1 tsp  vanilla extract
0 1/2 tsp  peppermint extract
2 cup  white all purpose flour
1 oz  red food coloring
1 oz  green food coloring
  1. Beat butter with an electric mixer on medium to high speed in a large mixing bowl for 30 seconds, then add 1 cup sugar and baking powder and beat the mixture until fluffy. Beat egg, vanilla, and peppermint extract into the mixture, then beat in with the mixer as much of the flour as you possibly can, and stir in the remaining flour with a wooden spoon.
  2. Divide dough into 3 equal sections and stir red food coloring into one section, stir green good coloring into another section, and leave the last section plain. Cover each section with plastic wrap or foil and allow the dough to chill about 1 hour or until the dough is easy to handle.
  3. Divide dough into 4 equal sections and roll each section on a lightly floured surface until it is about a 1/2-inch-diameter rope. Take a red, green, and plain colored rope, place them side by side, and twist the 3 ropes together, repeating with each remaining rope and allowing the twisted ropes to chill for 30 minutes.
  4. Cut ropes into 1/2-inch slices to make larger cookies or 1/4-inch slices to make smaller cookies. Roll each slice carefully into balls and blend the colors as little as possible, then place each ball on an ungreased cookie sheet about 2 inches apart. Take each ball of dough and flatten so that dough is 1/4-inch thick using a glass dipped in additional sugar.
  5. For larger cookies, bake 8 to 10 minutes (6 to 8 minutes for smaller cookies) or until edges are set in a 375 degree F oven. Transfer cookies to a wire rack and let cool.

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