Chocolate Vanilla Peppermint Swirl Sugar Cookie Recipe

I received a box full of Sweet Creations by Good Cook products to help me bake holiday cookies. If you want to put together a gift set for the baker on your list, this assortment is perfect! It includes everything from the Aluminum Cookie Sheets to the Stainless Steel Cookie Dropper and more.

I have already used this set of 12 Holiday Cookie Cutters for cookies and cookie cutter clay ornament crafts. Other must have baking accessories include the Flex Cookie Turner and Hi-Temp Spatula. And this cheery 3-piece Mixing Bowl Set was a welcome addition to my mixing bowls. I don’t think I can have enough mixing bowls this time of year!

If you order from GoodCook.com, many of these items automatically come with free gifts! Use promo code COOKIES to receive 5% off online orders.

I was feeling a little adventurous when it came time to bake my traditional sugar cookie recipe. I really wanted to make swirl sugar cookies but without adding food coloring. So, I found a chocolate sugar cookie recipe that just uses cocoa for color. I made both chocolate and vanilla sugar cookie doughs and rolled them out separately. (Both recipes can be found below.)

Making the Cookie Dough Log For Swirl Cookies

There will be two layers of sugar cookie dough in this log and one layer of crushed candy cane. I crushed 5 candy canes into small bits and spread them in a layer across the top of the vanilla sugar cookie dough. It really doesn’t matter which flavor of dough gets topped with crushed candy canes. The important thing is that the candy cane bits end up as the middle layer between the cookie doughs. I topped the vanilla/peppermint layers with the chocolate sugar cookie dough. Just lay it directly on top like a sandwich.

If you have ever made a pumpkin roll, this next part will seem familiar. You’re going to roll up the doughs. Start rolling at one end of the cookie dough and continue until you have a log shape. Wrap it up and refrigerate for at least an hour so it’s easier to cut into cookies for baking. Rolling the two colors of dough up like this is what makes the Swirl appear in the cookies.

Once you are ready to bake your cookies, preheat the oven to 375. Use a knife to slice the dough log into cookies about 1/4 inch thick and place each slice at least 2 inches apart on your cookie sheet. Bake for 10-12 minutes or until done. I like to take mine out before they turn brown. Don’t overbake. Allow cookies to cool on cookie sheet.

Chocolate Sugar Cookie Recipe

• 1 1/2 cups white flour
• 3/4 cup unsweetened cocoa
• 1 1/4 tsp. baking powder
•  1/8 tsp. salt
• 3/4 cup butter, softened
• 1 1/4 cup white sugar
• 2 eggs
• 1 tsp vanilla

Directions:

1. Mix flour, cocoa and baking powder in a bowl and set aside.
2. In a separate bowl, cream together the butter, sugar, vanilla and eggs.
3. Combine dry ingredients with the wet ingredients.
4. Wrap dough in plastic wrap and refrigerate for at least an hour. **Stop here if you are going to make Swirl Cookies. Go to the directions listed above for making the cookie log**
5. If you are not making swirl cookies, use a rolling pin to roll out the dough to desired thickness (about 1/4 inch). Be sure to lightly flour your surface so the dough doesn’t stick. Tip: Use unsweetened cocoa instead of flour on your rolling surface so it blends with the color of the cookie.
6. Use a cookie cutter to punch out shapes. Place cookies on a cookie sheet and bake in a preheated 375 degree oven for 10-12 minutes or until done. Do not overbake.

Vanilla Sugar Cookies Recipe

• 3/4 cup butter
• 1 cup white sugar
• 2 eggs
• 1 tsp vanilla
• 2 1/2 cups white flour
• 1 tsp baking powder
• 1 tsp salt

Directions:

1. Cream together the butter, sugar, eggs and vanilla and set aside.
2. In a separate bowl, mix the dry ingredients.
3. Add the dry ingredients to the wet ingredients and mix well.
4. Wrap dough in plastic wrap and refrigerate for 1-2 hours. **Stop here if you are going to make Swirl Cookies. Go to directions found above for making the cookie log.**
5. If you are not making swirl cookies, use a rolling pin to roll out the dough to desired thickness (1/4 inch). Be sure to lightly flour your surface so the dough doesn’t stick.
6. Use a cookie cutter to punch out shapes. Place cookies on a cookie sheet and bake in a preheated 375 degree oven for 10-12 minutes or until done. Do not overbake.

I’m happy that my swirl cookie experiment worked out. I really like the way the crushed candy cane adds a little bit of peppermint taste to the sugar cookies. And the swirly cookies look whimsical and fun.

What is your favorite holiday cookie recipe? Have you baked any holiday cookies yet?