- Prep Time: 35 minutes
- Cook Time: 1 hour and 20 minutes (includes chilling and cooling times)
- Servings: 24 cookies
- Course: Dessert
Bake these swirly, minty cookies over the holidays for a treat that will satisfy every sweet tooth—even Santa’s!
- 25 peppermint candies (about 3/4 cup)
- 2 sticks unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs, 1 beaten
- 2 3/4 cups all-purpose flour
- 1/4 cup red sanding sugar
- Reynolds® Parchment Paper
Chop the candies in a food processor to a fine powder.
Mix the butter and granulated sugar in the bowl of a stand
mixer fitted with the paddle attachment on medium-high speed, about 3 minutes.
Add the vanilla and unbeaten egg and beat to incorporate.
Reduce the speed to low and add the flour in 2 additions, beating
to incorporate each until the dough just comes together.
Add the peppermint powder and mix until a dough ball forms.
Turn the dough out onto a 20-inch-long sheet of Reynolds® Parchment Paper and roll it out into a 16-by-12-inch rectangle just under 1/4 inch thick.
Place the dough in the refrigerator for 10 minutes to chill, then brush it with the beaten egg and sprinkle with the sanding sugar.
Roll the dough into a tight log, with the short end facing you. Rotate and center the dough on the parchment and roll it up tightly; twist the ends and tuck them under. (It should look like a giant piece of wrapped candy.)
Roll and chill in the refrigerator, about 25 minutes.
Preheat the oven to 375 degrees F. Line 2 baking sheets with Reynolds Parchment Paper.
Slice the dough into 24 1/4-inch-thick cookies and place them 1 inch apart on the prepared baking sheets.
Bake until golden brown, about 10 minutes. Transfer the cookies to a wire rack to cool.
Back to top