There’s something magical about peppermint during the holiday season—it evokes memories of cozy nights, festive gatherings, and sweet childhood nostalgia. These peppermint swirl shortbread cookies capture all of that in one bite. Buttery and crumbly like a perfect shortbread should be, they come with a visual twist: a candy-inspired swirl of red and white.
They melt in your mouth with a burst of peppermint and a touch of creamy white chocolate. Whether you’re baking these for your family, gifting them to friends, or adding them to your holiday cookie tray, these peppermint shortbread cookies are sure to enchant anyone who tries them.
Ingredients for Whimsical Peppermint Swirl Shortbread Cookies
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3/4 cup (170 g) butter, room temperature
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3/4 cup (150 g) sugar
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1 large egg yolk
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1 3/4 cups (220 g) all-purpose flour, spooned and leveled (not scooped)
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1 1/2 teaspoons baking powder
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1/2 teaspoon salt
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1 oz (28 g) white chocolate, finely chopped
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1/2 teaspoon peppermint extract
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Red food coloring
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2 tablespoons (30 ml) whole milk
How to Make Whimsical Peppermint Swirl Shortbread Cookies
Kitchen Tips:
To create perfectly round cookies that resemble classic peppermint candies, use the rim of a glass right after baking. It’s an easy trick that makes your cookies look impressively uniform and festive.
If shaping the dough into individual triangle logs feels overwhelming, you can opt for a swirl effect instead. Simply roll out each dough color into equal rectangles, stack them, roll tightly into a log, then chill and slice.
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Add the butter and sugar to a stand mixer fitted with the paddle attachment. Mix on medium speed for about 4–5 minutes, until the mixture is light and fluffy.
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Add the egg yolk to the butter mixture and blend until fully incorporated.
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In a separate bowl, whisk together the flour, baking powder, and salt.
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Gradually add the dry ingredients to the butter mixture. Mix until a soft dough forms.
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Divide the dough in half. Leave one portion in the mixer and transfer the second half to another bowl. Into the second half, knead the chopped white chocolate by hand until evenly distributed. For the portion in the mixer, add peppermint extract and enough red food coloring to reach your desired shade. Mix until well blended.
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Divide each dough portion into three equal pieces. Shape each piece into a triangular log about 6 inches (15 cm) long using a dough scraper or the flat edge of a knife to smooth the sides.
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Lightly brush the flat sides of each triangle log with milk to help them stick together.
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Assemble all six logs into one large log, alternating red and white pieces to create a pinwheel effect. Wrap the entire log tightly in plastic wrap and refrigerate for at least 1 hour.
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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Remove the log from the fridge and slice into 1/4-inch (0.6 cm) thick rounds.
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Arrange the cookies about 2 inches (5 cm) apart on the prepared baking sheet. Bake for 10–12 minutes, or until the cookies are just set. They will firm up as they cool. Transfer to a wire rack to cool completely.
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For picture-perfect round cookies, immediately after baking, place a round glass or mug rim-side down over each warm cookie. Gently swirl it to shape the cookie into a perfect circle. Repeat for all cookies.
These peppermint swirl shortbread cookies don’t just taste like the holidays—they look like them too. With their striking red and white design and refreshing peppermint flavor, they bring joy to both the eyes and the taste buds. Whether you’re gifting them or keeping them all to yourself (we won’t judge!), they’re guaranteed to make spirits bright.
So gather your ingredients, put on your favorite holiday playlist, and start baking. These festive treats are sure to become a seasonal tradition in your home. Happy baking!
