Crushed peppermint candies in cookie dough make for a sweet minty holiday treat.
Peppermint Swirl Cookies
- Prep Time 45 min
- Total 45 min
- Ingredients 5
- Servings 20
Ingredients
- 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
- 4 tablespoons all-purpose flour
- 10 round peppermint candies, finely crushed (1/4 cup)
- Red food color
- 1 tablespoon coarse sugar
Instructions
-
Step1Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
-
Step2In medium bowl, break up cookie dough. Divide dough in half. Stir or knead 2 tablespoons of the flour into one half of the dough. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Stir or knead candies, food color and remaining 2 tablespoons flour into other half. On separate sheets of parchment paper, press each into 10x6-inch rectangle.
-
Step3Using parchment paper, gently lift and place red dough rectangle on top of white dough rectangle. Using parchment paper to guide dough, firmly roll up both layers together, starting with longest side. Cut roll into 20 (1/2-inch) slices.
-
Step4On paper-lined cookie sheet, place slices 2 inches apart. Sprinkle with coarse sugar.
-
Step5Bake 10 to 12 minutes or until light golden brown on edges and set. Immediately remove from cookie sheet to cooling rack.
Nutrition
110
Calories
4g
Total Fat
1g
Protein
19g
Total Carbohydrate
12g
Sugars
Nutrition Facts
Serving Size: 1 Cookie
- Calories
- 110
- Calories from Fat
- 35
- Total Fat
- 4g
- 6%
- Saturated Fat
- 1g
- 6%
- Trans Fat
- 1g
- Cholesterol
- 0mg
- 0%
- Sodium
- 75mg
- 3%
- Potassium
- 0mg
- 0%
- Total Carbohydrate
- 19g
- 6%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 12g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 2%
- 2%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1Tips from the
Pillsbury Kitchens
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