Swirled Mint Cookies

Better late than never! It was a crazy weekend followed by a busy day and I wondered if I was going to get day 14 up on November 14th. But, not wanting to lose street cred (teehee!) I pushed through and tonight I was able to get these cookies made!

This is the second year that I have made these cookies. Last year when I chose to make them it was cause they jumped off the page of the Taste of Home magazine. They looked easy to make and were so colourful, I thought they would make a great addition. I was right, these buttery cookies are crispy yet soft on the inside with a hint of peppermint.

out of the oven 2

On a side note – today my mom and dad drove up to Toronto to visit us for the next couple of days. Tomorrow my mom is going to teach me how she makes cabbage rolls. I am incredibly excited about this as I have loved her cabbage rolls for close to 40 years but have never attempted to make them.

To see the other cookies so far, click here.

Split the dough into thirds and mix red food colouring into one third and green food colouring into one third. Cool in the fridge for one hour. Divide each portion of dough into four equal pieces. Roll each piece into a 12 inch rope. Place a red, a green and a plain rope next to each other. Cut through all three ropes at 1 inch intervals forming sets of three differently coloured balls of dough.

Roll each set of dough into a ball; place balls 3 inches apart on a cookie sheet lined with parchment paper. Flatten with a glass dipped in the 1/4 cup sugar. Bake in a 375F oven for 8 minutes.

Swirled Mint Cookies

Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 40

Ingredients

  • 1 cup butter , softened
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp peppermint extract
  • 2 cups flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 20 drops red food colouring
  • 20 drops green food colouring
  • 1/4 cup sugar

Instructions

  • With an electric mixer, cream the butter and sugar until light and fluffy. Beat in the egg and extracts. Mix in the flour, baking powder and salt.
  • Divide the dough into thirds. Stir red food colouring into one portion of dough; stir green food colouring into another portion. Leave remaining dough plain. Cover and refrigerate for at least an hour.
  • Divide each portion of dough into four equal pieces. Roll each piece into a 12 inch rope. Place a red, a green and a plain rope next to each other. Cut though all three ropes at 1 inch intervals forming sets of three differently coloured dough.
  • Roll each set of dough into a ball; place balls 3 inches apart on a cookie sheet lined with parchment paper. Flatten with a glass dipped in the 1/4 cup sugar. Bake in a 375F oven for 8 minutes. Cool on a wire rack.

 

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6 comments

  • These are so cute. I bet these are a riot to make. Have fun with your folks.

  • Hi Steve, These cookies look fabulous! I’m glad they jumped off the cover of the magazine for you last year so you could share them here…your cookie photo jumped off my screen. Best wishes for the cabbage rolls lesson from your Mother – they sound yummy too. Any chance you’ll post them?

    • Actually, I will be posting the cabbage roll recipe on the blog. It is our traditional Ukrainian family recipe. So excited to make them tomorrow!

  • Oh gosh!! I’ve been making these for like 20 years now. They came from a BHG Christmas cookie cookbook. Aren’t they awesome!? I can attest to their yumminess. Crispy and sweet and minty.

  • These look AND sound awesome. My wife would really like these. She’s nuts about mint cookies.

    I was looking through the other titles too, I’ll have to go check out the snickerdoodle cookies.

  • Such great cookies and with a minty flavour..yummy

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