Swirled Mint Cookies Recipe
- 1/2 cup butter, softened
- 1/2 cup reduced-fat butter, softened
- 3/4 cup plus 1 tablespoon sugar, divided
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 10 to 20 drops red food coloring
- 10 to 20 drops green food coloring
- 1. In a large bowl, cream butters and 3/4 cup sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
- 2. Divide dough into thirds. Stir red food coloring into one portion of dough; stir green food coloring into another portion. Leave remaining dough plain. Cover and refrigerate for at least 1 hour.
- 3. Divide each portion of dough into four equal pieces. Roll each piece into a 12-in. rope. Place a red, a green and a plain rope next to each other. Cut through all three ropes at 1-in. intervals, forming sets of three differently colored doughs. Repeat.
- 4. Roll each set of doughs into a ball; place balls 3 in. apart on ungreased baking sheets. Flatten to 1/8-in. thickness with a glass dipped in remaining sugar. Bake at 375° for 8-10 minutes or until bottoms are lightly browned. Remove to wire racks to cool. Yield: 4 dozen.
1 each: 59 calories, 3g fat (2g saturated fat), 13mg cholesterol, 49mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
Reviews for Swirled Mint Cookies
"They were just like press cookies. They were ok."
"Delicious -made for one of my cookie exchange, everyone love them and the colors are great"
"Delicious - first batch is already gone - will be making another batch tonight but will add a little bit more peppermint"
"Refreshing mint taste. Colorful. A favorite for our family every year."
"Great! Kids loved the color of these cookies."
"I would absolutely make these again...they were pretty and delicious! I did use all butter instead of part reduced-fat butter and less food coloring. I chilled the dough overnight. Rather than rolling dough into logs, I just placed slices of dough alongside one another on a cutting board until the "logs" measured 12 inches. This kept the dough chilled and manageable."
"These are soooo good!I did the recipe as is except for the butters (I used 1 cup of margarine). I also couldn't "roll" them but shaping them was easy enough. My dough was a little crumbly so when I pressed them with a glass it made pretty scalloped edges. Instead of 8-10 minutes, mine were ready in 7 so check well.I'm bringing them to a pot-luck at work this week (if there are any left...)."
"Was in a hurry and did not refrigerate the dough first. I rolled dough on a flexible cutting board and it worked great. A nice soft cookie with just a touch of mint. Will make it again."
"Cookies tasted great, but dough was very hard to work with. I may try it one more time, but found it to be quite messy."
"Yummy. The whole family loved them."
"this is really nice."
"These are terrific! You just have to watch out not to roll them in a ball to much or the colors muddy instead of swirling. But they look good and taste great!"
"Good flavor, but I did have to leave them cool for more than an hour. I used a little flour on my hand to roll out. Also, I cut them in 1/2 inch intervals for smaller cookies. Will make again."
"I too found the dough unmanagably sticky; my first batch looked pretty awful. I tried the recipe again by adding more flour (I didn't think it made the cookies tough) and refrigerated the dough overnight. It worked much better-in fact, I made enough for a 6 dozen cookie exchange."
"This is to CooktoCook and AnitaW56 I have not tried this reipe, but did read it and the recipe does state to bake at 375 degrees. Also you might read the other comments as to see how the others did refregerate these cookies longer then one hour. Also increasing the flour does make any dough tough. I might add a little corn starch."
"Like others I did find the dough a bit sticky, so I rolled it between sheets of waxed paper. After trying a cookie I decided that they did need a bit more mint, so I drizzled melted mint chocolate chips over the tops. They went into my cookie baskets for neighbors and friends, and everyone loved them."
"Too messy, If I did make it again I would not use vanilla but would use more mint. bad texture too. Pretty though are'nt they?"
"A very pretty cookie but seemed quite time consuming. The dough did not roll easily--probably needed more flour. The peppermint flavor was too strong to suit me. If I make them again, I will flavor with almond. MaryF"
"Definitely need to chill the dough a few hours before rolling into ropes. I thought it was a nice, easy recipe and tastes great! Thanks!"
"I was very disappointed that I could not roll the dough into logs because they were too sticky even after 3 hours in the fridge. I added a little extra flour and that wasn't the answer. Finally just spooned them onto the cookie sheet and baked. Very tastless. I probably will not try again unless there is a better way to roll them."
"Dough was a bit sticky but chilled and handled fine thereafter...like mint so did add more than required....very pretty cookie and a great hit...02Leo1937"
"I too thought the dough was too sticky, so added a bit more flour and more extract. After chilling I was able to roll the logs, but once baked they were a little tough. Must be that extra flour. I WILL try them again and just find a way to deal with the stickiness."
"A very tasty for being low calorie, low fat.This recipe was a big hit and I will make it again."
"Not very minty with that amount of extract, I would add a bit more next time. I am making another batch today but using pure almond extract instead. Easy and fun to make."
"Endless possibilties with colors and extracts...for all the holidays !"
"These cookies were so much fun to make I did chill them over night,and they were very easy to handle the only thing I did change was the peppermint extract, I only put in 1/4 teaspoon and I thought that was plenty, I would defiantly make these again"
"I thought these were easy to make, tasty and very attractive cookies. I did run out of white dough so I made a few with just red and green -- and they are just as pretty as the originals. Nice cookie. I recommend it."
"Tasty, delicate, pretty........ but can somebody tell me how to keep them from warming up too quickly and sticking to my hands? Frustrating!!! I even put the unrolled chunks in the freezer to make them firmer. Help! I won't make them again unless someone found a solution. Bea"
"meant to give this 5 stars not sure what happened"
"I just mixed them up, also looking for baking temp. They look delish, but they feel too short. Is there something missing from this recipe?"
"It would also be great to make them Red Whit Blue for the july 4th holiday"
"Just did a cooking class with 12 teens and 6 grownups...made 500, mostly Taste of Home, by the way! These cookies were fun to put togetherand were pretty too!!"
"I just made these tonight and was heartbroken. This cookie looks so pretty in the picture, so I followed the directions to a tee, and my cookies looked nothing like the picture. First, I couldn't find the temperature at which to bake these, so I went with 325.The dough was so soft. I thought it needed more flour from the beginning and only wish I would have added more. After sitting in the refrig for 2 hours, the dough was still too soft to work with.I began to roll the dough into rolls, but that soon turned into a mess. I ended up just spooning with a teaspoon, dough into small mounds. As it baked, the multi colored dough spread and became multi colored pankcakes. If that wasn't enogh, the cookies were greasy as can be.Pretty or not, I can't see me making these again!"
"mmm Looks so Good. Ginny"
"I'm diabetic so I used "Splenda" brand sweetner and they turned out FANTASTIC !!! .... This one is most certainly a keeper..."
"I made these cookies last Christmas season. They were easy to make, pretty, and very tasty. I plan to make them again this week."