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Classic Peppermint Swirl Cookies

Festive slice-and-bake shortbread cookies featuring a buttery dough surrounding a thick, gooey, viscous chocolate peppermint filling, topped with crushed candy canes.
Print Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 2 minutes
Total Time 42 minutes
Servings: 30 cookies
Course: Cookie, Dessert, Snack
Cuisine: American, Holiday
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

For the Vanilla Cookie Dough
  • 2.5 cups all-purpose flour
  • 1 cup unsalted butter softened (2 sticks)
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
For the Thick, Gooey Peppermint Filling
  • 0.25 cup unsalted butter softened
  • 0.5 cup powdered sugar
  • 0.25 cup unsweetened cocoa powder creates thick, gooey texture
  • 0.5 tsp peppermint extract
For the Topping
  • 1 large egg white lightly beaten
  • 0.5 cup crushed candy canes peppermint

Equipment

  • Hand mixer or stand mixer
  • Rolling pin
  • Baking sheets
  • Parchment paper

Method
 

  1. Prepare Dough: Cream butter and sugar. Beat in egg and vanilla. Gradually add flour and salt until combined.
  2. Prepare Filling: Beat 1/4 cup butter, powdered sugar, cocoa, and peppermint extract until a thick, gooey, viscous paste is formed.
  3. Assemble Swirl: Roll half the vanilla dough into a 12x8 inch rectangle on parchment paper. Evenly spread the thick, gooey filling over the dough, leaving a 1/2-inch border.
  4. Roll and Chill: Starting from the long edge, tightly roll the dough into a log. Wrap securely in plastic wrap and chill for at least 2 hours, or until firm.
  5. Preheat oven to 350°F (175°C). Brush the chilled log with egg white and roll in crushed candy canes to coat.
  6. Slice and Bake: Slice the log into 1/4-inch thick rounds. Bake for 10-12 minutes until the edges are lightly golden.
  7. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Ensure the dough is rolled out evenly and rolled very tightly for a clean spiral. Chilling the dough log completely is essential for perfect, non-squashed slices.