Wintermint Chocolate Sugar Cookies

Love it or simply tolerate it, peppermint undeniably reigns supreme during the Christmas season. Its cool, crisp essence is as synonymous with December as sparkling lights and joyful carols. For me, the arrival of peppermint signals the official start of holiday baking bliss.

When Christmas approaches, my kitchen transforms into a peppermint paradise. You’ll often find me indulging in double chocolate peppermint brownies, whipping up a batch of easy peppermint fudge, or baking festive candy cane kiss cookies. And let’s not forget slathering generous amounts of my signature peppermint buttercream on any of these 16 chocolate Christmas cookies!

The Irresistible Allure of Chocolate and Peppermint

While peppermint is delightful on its own, it achieves peak perfection when paired with rich, dark chocolate. This combination is a culinary match made in heaven, capable of making me lose all self-control. The robust bitterness of cocoa perfectly balances the cool, sweet kick of peppermint, creating an exquisite symphony of flavors that truly defines the holiday season.

Think about it: who can resist a warm peppermint mocha from Starbucks, a true blessing on a cold winter day? Or a steaming cup of peppermint hot chocolate, where the generous pour of extract is always appreciated? And peppermint chocolate bark? Is that even a question? It’s an absolute essential!

Why These Swirled Sugar Cookies Are Your Holiday Must-Bake

Given my deep adoration for this classic duo, it felt only natural to intertwine these two festive flavors into one happy, show-stopping sugar cookie! These Chocolate Peppermint Sugar Cookies are truly special, offering an experience far beyond your average holiday treat.

You will adore the delicate texture of these cookies. They boast a soft, almost chewy shortbread quality that quite literally melts in your mouth. Unlike some dry, crumbly alternatives, such as traditional Mexican wedding cookies, these swirled delights offer a tender richness closer to my beloved cranberry orange shortbread cookies. Each bite delivers a delightful blend of velvety chocolate and refreshing peppermint, without being overly sweet.

The magic of these cookies lies in the captivating swirl. We combine a rich chocolate dough with a vibrant, peppermint-infused dough, creating an eye-catching marble effect that is surprisingly easy to achieve. While the primary method involves rolling layers for distinct swirls, any leftover scraps can be gently combined and rolled to create equally stunning marbled cookies. This means absolutely no delicious dough goes to waste!

Recipe: Chocolate Peppermint Sugar Cookies

These Chocolate Peppermint Sugar Cookies are the ultimate marriage of two beloved holiday flavors: rich chocolate and refreshing peppermint. With two easy sugar cookie doughs swirled together, you’ll create a delicate, tender, and truly show-stopping Christmas cookie that’s perfect for gifting or gracing your holiday table.

Prep Time: 1 hr

Cook Time: 5 mins

Chill Time: 2 hrs

Total Time: 3 hrs 5 mins

Servings: 48 Cookies

Ingredients

For the Chocolate Dough:

• 270 g all purpose flour (2 cups + 2 Tablespoons)
• 45 g cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon kosher salt
• 140 g butter, room temperature
• 150 g sugar
• 1 egg
• 30 g milk

For the Peppermint Dough:

• 270 g all-purpose flour (2 cups + 2 Tablespoons)
• ¼ teaspoon salt
• 226 g butter, room temperature
• 100 g sugar
• 1 egg yolk
• 1 ½ teaspoons peppermint extract
• 10 drops red food coloring (adjust for desired color)

Instructions

Making the Chocolate Dough:

1. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the room temperature butter and sugar together on medium speed until the mixture is light and fluffy, about 2-3 minutes.
3. Add the egg and beat until fully incorporated, scraping down the sides of the bowl as needed.
4. With the mixer on low speed, gradually add the dry flour mixture alternately with the milk, beginning and ending with the flour. Mix only until the dough just comes together and no dry streaks of flour remain. Do not overmix.
5. Divide the chocolate dough into two equal portions. Gently flatten each portion into a disk, wrap tightly in plastic wrap, and refrigerate while you prepare the peppermint dough. This dough can be refrigerated for up to 4 days or frozen for 2 months.

Making the Peppermint Dough:

1. In a separate medium bowl, whisk together the flour and salt. Set aside.
2. In the clean bowl of a stand mixer, cream the room temperature butter and sugar until light and fluffy, about 2-3 minutes.
3. Add the egg yolk and beat until thoroughly combined. Stir in the peppermint extract and red food coloring until the color is evenly distributed and the dough reaches your desired pinkish-red hue.
4. Reduce the mixer speed to low and begin adding the flour mixture one large spoonful at a time. Add the next scoop only when the previous one is almost fully incorporated. Mix just until the dough comes together; avoid overmixing.
5. Divide the peppermint dough into two equal portions. Flatten each portion slightly, wrap securely in plastic wrap, and chill while you prepare to roll out the chocolate dough. This dough can also be refrigerated for up to 4 days or frozen for 2 months.

Assembly and Baking the Swirls:

1. Once both doughs are adequately chilled, remove one portion of chocolate dough and one portion of peppermint dough from the refrigerator. On a lightly floured surface, roll out each dough portion into a rectangle approximately 1/8th inch thick. Aim for rectangles of similar size.
2. Carefully transfer the rolled dough rectangles to separate parchment-lined baking sheets and chill for at least 1 hour, or preferably overnight. This step is crucial for maintaining the swirl pattern during baking.
3. To create the swirl: Trim the edges of each dough rectangle to create clean, similar-sized shapes. Save any trimmings; they can be combined later for marbled cookies. Allow the dough to temper at room temperature for about 10 minutes, or until it becomes flexible enough to roll without cracking.
4. Orient the chocolate dough rectangle on your parchment paper so that its longest side is closest to you and the edge of your counter. Gently place the peppermint dough rectangle directly on top of the chocolate dough, leaving a slight overhang (about 1/8th inch) of the chocolate dough peeking out from underneath on the edge closest to you.
5. Begin to carefully roll the chocolate dough over the peppermint dough, rolling away from you. Use the parchment paper beneath the dough to help guide and tighten the roll, which will minimize cracks on the exterior. Continue rolling until you have a tight, even log.
6. Once fully rolled, gently pinch the seam closed. Wrap the dough log tightly in fresh plastic wrap and refrigerate overnight. Repeat this process with the remaining two dough rectangles.
7. To make marbled cookies from the scraps: Combine all the leftover dough trimmings from both colors. Gently knead them together a few times, then roll them into a rustic log shape on parchment paper. Wrap and refrigerate overnight.
8. Preheat your oven to 350°F (175°C). Line several baking sheets with parchment paper.
9. Remove the chilled dough logs from the refrigerator. Using a sharp knife, slice the logs into ¼ inch thick rounds. Place the sliced cookies about 1 inch apart on the prepared baking sheets.
10. Bake in the preheated oven for 5-7 minutes, or until the edges begin to show a slight golden brown and the centers appear matte (no longer glossy). The cookies should still be soft in the middle.
11. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Baker’s Notes & Tips

• Food Coloring: You can use more red food coloring to achieve a deeper, truer red in your peppermint dough, rather than the pinkish-red I typically prefer. However, be mindful that excessive amounts of food coloring can sometimes impart a subtle taste.
• Chilling is Key: Don’t rush the chilling process for the dough. Properly chilled dough is much easier to work with, prevents excessive spreading during baking, and helps maintain those beautiful, distinct swirls.
• Even Thickness: Rolling the dough to a uniform 1/8th-inch thickness ensures that all your cookies bake evenly and have the same delicate texture.
• Storage: The unbaked dough logs can be refrigerated for up to 4 days or frozen for up to 2 months. Simply thaw in the refrigerator before slicing and baking. Baked cookies can be stored in an airtight container at room temperature for up to a week.

I hope these Chocolate Peppermint Sugar Cookies bring as much joy to your holiday season as they do to mine. They are a testament to how simple ingredients, combined with a little creativity and love, can produce truly magical results. Happy baking!