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Swirled Mint Cookies Recipe

Swirled Mint Cookies Recipe

No one will believe that these rich and buttery cookies from Lois Hill of Thomasville, North Carolina are 'light,' but they are! And with their colorful swirls, each one of these minty sugary bites is unique.
TOTAL TIME: Prep: 40 min. + chilling Bake: 10 min./batch YIELD:48 servings


  • 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 mixing bowl, cream butters and 3/4 cup sugar. Beat in egg and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture.
  • 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. With lightly floured hands, 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. Yield: 4 dozen.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.

Nutritional Facts

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

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Reviewed Jul. 8, 2014


Reviewed Dec. 8, 2012

"This cookie was a pretty addition to cookie platters but made a crispier cookie than we like and was pretty labor intensive with the tri-color dough when your trying to make many different kinds of cookies during the holidays."

Reviewed Dec. 31, 2009

"They were just like press cookies. They were ok."

Reviewed Dec. 22, 2009

"Delicious -made for one of my cookie exchange, everyone love them and the colors are great"

Reviewed Dec. 17, 2009

"Delicious - first batch is already gone - will be making another batch tonight but will add a little bit more peppermint"

Reviewed Dec. 15, 2009

"Refreshing mint taste. Colorful. A favorite for our family every year."

Reviewed Dec. 14, 2009

"I baked these cookies today. Very good. And they add a splash of color to the assorted Christmas cookie gift boxes."

Reviewed Dec. 14, 2009

"Great! Kids loved the color of these cookies."

Reviewed Dec. 14, 2009

"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."

Reviewed Dec. 13, 2009

"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...)."

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