Swirledmintcookies Recipes

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SWIRLED MINT COOKIES

No one will believe that these rich and buttery cookies are light, but they are! With their colorful swirls, each one of these minty, sugary bites has its own look. -Lois Hill, Thomasville, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 4 dozen.

Number Of Ingredients 11



Swirled Mint Cookies image

Steps:

  • 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. , Divide dough into thirds. Stir red food coloring into 1 portion of dough; stir green food coloring into another portion. Leave remaining dough plain. Cover and refrigerate for at least 1 hour. , Divide each portion of dough into 4 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 3 ropes at 1-in. intervals, forming sets of 3 differently colored doughs. Repeat., 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.

Nutrition Facts : Calories 59 calories, Fat 3g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 49mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic exchanges

1/2 cup butter, softened
1/2 cup reduced-fat butter, softened
3/4 cup plus 1 tablespoon sugar, divided
1 large egg, room temperature
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

PEPPERMINT COCOA SWIRL COOKIES

These beautiful and festive swirled cookies look hard to make -- but they're not! We add a dash of cocoa to half of our sugar cookie dough, creating two different flavors. Crushed peppermint candies give the finished cookies a touch of holiday cheer.

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield about 34 cookies

Number Of Ingredients 10



Peppermint Cocoa Swirl Cookies image

Steps:

  • For the cookie dough: Sift the cake flour, baking powder and salt onto a piece of parchment or into a medium bowl; set aside.
  • Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the vanilla and egg and beat until incorporated. Reduce the speed to low and mix in the flour mixture in 2 batches until just incorporated. Remove half of the dough, shape into a rectangle, cover with plastic wrap and refrigerate for 30 minutes.
  • For the filling: Add the cocoa powder to the remaining dough and use your hands to knead it in until completely combined. Shape the chocolate dough into a rectangle, cover with plastic wrap and refrigerate with for 30 minutes.
  • Roll each dough piece between 2 pieces of parchment to a roughly 11-by-8-inch rectangle. Refrigerate the rolled dough for an additional 20 minutes.
  • Stack the vanilla dough on top of the chocolate, then peel away all of the parchment except the piece on the bottom of the chocolate dough. Use the parchment to help roll the dough into a tight spiral to form a tight log. Cover the log in plastic wrap and freeze until solid, 1 to 2 hours.
  • Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
  • Cut 1/4 inch off each end of the log with a sharp knife to reveal the swirled pattern. Slice the log into 1/4-inch-thick slices, about 34 total. Divide the slices between the prepared baking sheets. Bake, rotating the baking sheets top to bottom and front to back halfway through the cooking time, until the tops of the cookies are no longer tacky, about 10 minutes. Cool the cookies on the baking sheets for 10 minutes, then transfer to a cooling rack to cool completely.
  • For the add-ins: Once the cookies are cooled, microwave the white chocolate in a microwave-safe bowl, stirring every 15 seconds, until completely melted. Dip the cookies halfway into the chocolate, then sprinkle or dip in the crushed peppermint candies. Allow the chocolate to set before serving.

2 1/2 cups cake flour (see Cook's Note)
1 teaspoon baking powder
1/4 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, at room temperature
3/4 cup sugar
1 teaspoon pure vanilla extract
1 large egg
2 tablespoons unsweetened cocoa powder
6 ounces good-quality white chocolate, roughly chopped
Finely crushed peppermint candies, for sprinkling

RIBBON OR SWIRL COOKIES

Provided by Food Network Kitchen

Categories     dessert

Time 4h16m

Yield approximately 6 dozen cookies

Number Of Ingredients 13



Ribbon or Swirl Cookies image

Steps:

  • For the vanilla dough: Mix the 2 sugars and the salt together in a medium bowl. In another small bowl, whisk the egg and mint extract and set aside. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, gradually add the sugar mixture, and continue beating until lightly colored and fluffy, about 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl. Add the egg mixture and beat until smooth. Gradually add the flour, mixing slowly until blended.
  • Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 2 hours or overnight.
  • For the chocolate dough: Whisk the sugar, cocoa, salt in a medium bowl. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, add the cocoa mixture, and continue beating until lightly colored and fluffy, 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl. Add the egg and beat until smooth. Gradually add the flour, mixing slowly until blended.
  • Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 2 hours or overnight.
  • For a spiral cookie: Put 1 of the chocolate doughs on the workspace and remove the top sheet of parchment. Brush dough lightly with cold water. Place a sheet of vanilla dough on the workspace, and remove top sheet of paper. Using the bottom piece of the paper to lift the dough, place the vanilla dough on top of the chocolate dough. Take care to line up the edges of the 2 doughs and trim as needed. Lightly press to smooth and seal the doughs together. Remove the top piece of paper. Brush the surface of the dough lightly with cold water. Position the sandwiched doughs with the long edge facing you. Using the edge of the paper as a guide, roll the doughs into a tight cylinder, 2 inches wide. Wrap in plastic and refrigerate for 1 hour. Repeat with remaining 2 sheets of dough.
  • Evenly position racks in the oven, and preheat to 325 degrees F.
  • Slice the dough crosswise into 1/4-inch thick cookies. Lay about 1/2-inch apart on parchment-lined baking sheets. Bake until just golden - not too dark you'll lose the definition of the spiral, about 14 to 16 minutes.
  • Roll and layer the two doughs into 15 by 18-inch rectangles, and 1/4-inch thick in the same way as the Spiral Cookies. Put 1 of the chocolate doughs on the work space and remove the top sheet of parchment. Brush lightly with a little cold water. Place 1 of vanilla doughs on the work space. Remove top sheet of paper, and use the bottom piece of the paper to lift the dough onto the chocolate dough. Take care to lining up the edges of the dough. Lightly press to smooth and seal the doughs together. Remove the top parchment.
  • Trim the edges on the layered doughs with a pizza cutter using a ruler or other straight edge as a guide. Working with the short edge facing you, cut the layered dough in half vertically. Set 1 piece on top of the other and then turn the dough, to have the long side facing you. Cut the dough in half again and set 1 piece on top of the other. Wrap in plastic wrap, and refrigerate for 2 hours before slicing.
  • Trim any uneven edges with a sharp knife. Slice blocks into 1/8-inch thick rectangles and bake until the white dough is just beginning to brown, about 16 to 18 minutes.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

1/2 cup granulated sugar
2 tablespoons confectioners' sugar
1/4 teaspoon fine salt
1 large egg
1 to 1 1/4 teaspoons mint extract
1 cup unsalted butter, (2 sticks), room temperature
2 cups all-purpose flour
1 1/4 cups granulated sugar
3/4 cup natural cocoa powder
1/4 teaspoon fine salt
1 cup unsalted butter, (2 sticks) room temperature
1 large egg
1 1/2 cups all-purpose flour

PEPPERMINT SWIRLS

Twisting ropes of colored dough is the secret to peppermint-swirled buttery cookies.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 48

Number Of Ingredients 7



Peppermint Swirls image

Steps:

  • Heat oven to 350°F. In large bowl, beat butter, powdered sugar and vanilla with electric mixer on medium speed, or mix with spoon. Stir in flour. Divide dough in half. Stir peppermint extract and food color into one half of dough. Divide each color of dough in half.
  • Shape each piece of dough on generously floured surface into rope, 12 inches long. Place 2 ropes, 1 red and 1 white, side by side. Twist ropes. Repeat with remaining 2 pieces of dough.
  • Cut twisted ropes into 1/2-inch pieces; shape each into ball. Place about 1 inch apart on ungreased cookie sheet. Flatten to about 1/4-inch thickness with greased bottom of glass dipped in granulated sugar.
  • Bake cookies 7 to 9 minutes or until set. Remove from cookie sheet to wire rack; cool.

Nutrition Facts : Calories 60, Carbohydrate 5 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 25 mg

1 cup butter or margarine, softened
1/3 cup powdered sugar
1 teaspoon vanilla
2 cups Gold Medal™ all-purpose flour
1/4 teaspoon peppermint extract
1/4 teaspoon red food color
2 tablespoons granulated sugar

MINT-SWIRL LOLLIPOP COOKIES

Serve your guests with these mint-swirl lollipop cookies that are made using Betty Crocker® sugar cookie mix - a beautiful dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 20

Number Of Ingredients 8



Mint-Swirl Lollipop Cookies image

Steps:

  • Heat oven to 375°F. In large bowl, stir cookie mix, butter, flour, eggs and mint extract with spoon until soft dough forms. Divide dough in half. Roll one portion between 2 sheets of waxed paper into 13x10 1/2-inch rectangle. Remove top sheet of waxed paper.
  • To remaining half of dough, add food color; mix until uniform in color. Shape into a ball. Roll between 2 sheets of waxed paper into 13x10 1/2-inch rectangle. Remove top sheet of waxed paper; invert colored dough onto plain dough. Peel off top sheet of waxed paper. Trim dough to 11x9-inch rectangle. Tightly roll into a log, starting at long side and using bottom sheet of waxed paper as a guide.
  • Roll cookie log in coarse sugar; cut into 1/2-inch slices. On ungreased cookie sheet, place slices 2 inches apart.
  • Bake 8 to 10 minutes or until edges are lightly browned. Immediately insert 1 lollipop stick halfway into each cookie. With spatula, carefully remove cookies from cookie sheet to cooling rack. Cool completely, about 20 minutes.

Nutrition Facts : Calories 270, Carbohydrate 41 g, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 163 mg

2 pouches (1 lb 1.5 oz each) Betty Crocker™ sugar cookie mix
1/2 cup butter, softened
3 tablespoons Gold Medal™ all-purpose flour
2 eggs, slightly beaten
1/4 teaspoon mint extract
1/4 teaspoon Betty Crocker™ red or green gel food color
Coarse white sparkling sugar
20 paper lollipop sticks

SUGAR SWIRL COOKIES RECIPE BY TASTY

Here's what you need: butter, sugar, egg, vanilla extract, salt, flour, red food coloring, sprinkles

Provided by Katie Aubin

Categories     Snacks

Yield 12 servings

Number Of Ingredients 8



Sugar Swirl Cookies Recipe by Tasty image

Steps:

  • In a large bowl, mix together butter and sugar until light and fluffy.
  • Mix in egg, vanilla, and salt.
  • Mix in flour.
  • Make the dough into a ball and cut into two halves.
  • Add food coloring to one half of the dough, working it in until evenly mixed.
  • On a large cutting board covered in plastic wrap, use a rolling pin to roll out each piece of dough to make two 12x9-inch (30x22-cm) rectangles. Tip: Place wax paper over the dough while rolling to keep the dough from sticking to the rolling pin.
  • Take the colored dough rectangle and place it over the other regular dough rectangle.
  • Use the plastic wrap under the regular dough rectangle to help you roll the two rectangles up.
  • Fill a flat dish or baking pan with sprinkles. Roll the dough around it until the outside is completely coated.
  • Chill for at least 4 hours.
  • Preheat the oven to 375°F (190°C).
  • Cut the dough into ¼-inch (6-mm) slices and place them on a cookie sheet.
  • Bake for 8-10 minutes, until blonde.
  • Enjoy!

Nutrition Facts : Calories 164 calories, Carbohydrate 20 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, Sugar 11 grams

8 tablespoons butter, soft
1 cup sugar
1 egg
½ teaspoon vanilla extract
½ teaspoon salt
1 ½ cups flour
½ teaspoon red food coloring, (or customize it with other colors)
sprinkles, to taste

THIN MINT COOKIES

If you love chocolate and mint you are sure to love this homemade version of the Girl Scout Cookies.

Provided by Lauren

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 18

Number Of Ingredients 9



Thin Mint Cookies image

Steps:

  • In a large bowl, beat 1/2 cup butter or margarine until creamy. Add the sugar, and beat until mixed well. Beat in egg and mint extract.
  • Sift flour, cocoa, and salt together into a small bowl. Add flour mixture by halves into creamed mixture, beating well after each addition.
  • Divide dough in half. On lightly floured surface roll dough into two 1 1/2 inch diameter cylinders. Wrap each cylinder in waxed paper, and refrigerate 5 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Thirty minutes prior to baking, place both cylinders in freezer.
  • Remove one cylinder at a time, and slice 1/4 inch thick pieces with very sharp knife. Place on cookie sheets about 1 1/2 inches apart. Bake 10 to 12 minutes.
  • Melt 1/4 cup butter or margarine and the semisweet chocolate in a double boiler or in the microwave. Drizzle over warm cookies. Place on wire racks, and let cool and harden completely.

Nutrition Facts : Calories 175.3 calories, Carbohydrate 21.7 g, Cholesterol 30.7 mg, Fat 9.8 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 6 g, Sodium 91.3 mg, Sugar 13.5 g

1 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
¼ teaspoon salt
½ cup butter, softened
1 cup white sugar
1 egg
½ teaspoon mint extract
3 (1 ounce) squares semisweet chocolate, chopped
¼ cup butter

MINT SURPRISE COOKIES

This cookie is a Christmas tradition started by my grandmother. She used to always mail them along with her "Minnesota Bars" (#162331). I have a note on the recipe card that it was originally a winner in Pillsbury's 1st Grand National by Miss Laura Rott of Naperville, Illinois. (One bite and you'll know why it won.) The original recipe called for one package of Rockwood Chocolate Mint Wafers. I've never been able to find them in the store so I use Andes Mint Baking Pieces. I'm sure you could also melt regular chocolate chips and add a little mint flavoring as well. I posted the "refrigerator cookie" method because I think it's easier. You can also chill dough for just two hours, then enclose chocolate in 1 tbsp. of dough. Bake according to directions. COOKING TIME INCLUDES FOUR HOURS OF CHILLING.

Provided by Julie

Categories     Dessert

Time 4h25m

Yield 24 Cookies, 12 serving(s)

Number Of Ingredients 11



Mint Surprise Cookies image

Steps:

  • Sift flour, soda, and salt.
  • Cream butter and sugar well.
  • Add eggs, water, and vanilla.
  • Blend in dry ingredients gradually; mix thoroughly.
  • Shape dough into rolls 1 1/2 inches in diameter. Wrap in wax paper. Chill at least four hours.
  • Meanwhile, melt chocolate and cut into small, round wafers (the shape isn't so important -- just enough to fill the center of the cookie).
  • Cut dough in slices 1/8" thick. Place on cookie sheet. Top one slice of dough with chocolate wafer. Cover with second slice and seal edges.
  • Top with walnut half.
  • Bake at 375 for 10-12 minutes.

3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter (1/2 shortening okay)
1 cup sugar
1/2 cup brown sugar
2 eggs
1 tablespoon water
1 teaspoon vanilla
1 (10 ounce) package andes mint chocolate chips
walnut halves

PEPPERMINT SWIRL COOKIES

Make and share this Peppermint Swirl Cookies recipe from Food.com.

Provided by Misti_Country_Girl

Categories     Dessert

Time 30m

Yield 48 serving(s)

Number Of Ingredients 7



Peppermint Swirl Cookies image

Steps:

  • Heat oven to 350*.
  • Beat butter, powdered sugar and vanilla in large mixing bowl. Stir in flour.
  • Divide dough in half.
  • Stir peppermint extract and food coloring into one half.
  • Divide each color of dough in half.
  • Shape each piece of dough on generously floured surface into rope, 12 inches long.
  • PLace 2 ropes, 1 red and 1 white, side by side. Twist ropes. Repeat with remaining 2 pieces of dough.
  • Cut twisted ropes into 1/2-inch pieces; shape into a ball.
  • Place about 1 inch apart onto ungreased cookie sheet.
  • Flatten to about 1/4-inch thickness with greased bottom of a glass dipped in sugar.
  • Bake 7 to 9 minutes or until set.
  • Remove from cookie sheet to wire rack; cool.

1 cup butter
1/3 cup powdered sugar
1 teaspoon vanilla
2 cups all-purpose flour
1/4 teaspoon peppermint extract
1/4 teaspoon red food coloring or 1/8 teaspoon red food coloring paste
2 tablespoons sugar

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Let rest in the freezer for 15 minutes. Bake for 15 minutes at 375°. Repeat until dough is gone. Let cookies cool completely before coating. In a double boiler, melt chocolate chips and coconut oil. Remove from heat and add peppermint flavoring, stir well with a wooden spoon or spatula (not a whisk).
From amodernhomestead.com


MINTY SWIRL SANDWICH COOKIES | CANADIAN LIVING
Using small food-safe paintbrush or blunt end of wooden skewer, paint food colouring in 4 evenly spaced generous 1/4-inch thick lines along inside of piping bag. Fill piping bag with icing. Pipe about 1 tsp of the icing onto bottoms of remaining cookies. Sandwich with chocolate-covered cookies. (Make-ahead: Layer between waxed paper in airtight container; …
From canadianliving.com


PEPPERMINT SWIRL COOKIES RECIPE BY ROSIE SIEFERT - THE DAILY MEAL
Gently press layers together. Peel off the top wax paper. Using the bottom wax paper as a guide, roll dough tightly from the long side into a log. Wrap in plastic wrap. Refrigerate 2 hours or overnight until firm. Preheat oven to 375°F. Slice log into 1/4-inch thick slices. Place on greased baking sheets.
From thedailymeal.com


40 HOLIDAY PEPPERMINT COOKIES TO MAKE NOW | TASTE OF HOME
Peppermint Meltaways. This recipe for peppermint meltaways is very pretty and festive-looking on a cookie platter. I often cover a plate of these peppermint cookies with red or green plastic wrap and a bright holiday bow in one corner. And yes, they really do melt in your mouth! —Denise Wheeler, Newaygo, Michigan.
From tasteofhome.com


THE BEST CHILLED CRUMBL MINT BROWNIE COOKIES - LIFESTYLE OF A FOODIE
Preheat the oven to 350F then line a baking sheet with parchement paper and set aside. Cream butter, brown sugar, and granulated sugar until light and creamy. Mix in the egg and the vanilla extract until combined. Add the flour, cocoa powder, baking soda, and salt and mix until the flour mixture disappears.
From lifestyleofafoodie.com


SWIRLED PEPPERMINT SUGAR COOKIE RECIPE - CLARKS CONDENSED
Add red food coloring to one portion and work it in until all of the dough is pink/red. Roll both portions out until rectangles, about 1/4 inch thick. Add a little bit of water to the top of the white dough and then place the red dough on top. Gently roll the rolling pin on top until they are stuck together. Roll the dough up. Wet the outside with a small amount of water. Sprinkle …
From clarkscondensed.com


MINT COOKIE TRUFFLES - JUST 4 INGREDIENTS | SUGAR AND SOUL
Step 1: In a food processor, pulse the cookies until fine crumbs form. Reserve 2 tablespoons of filling mixture to sprinkle on top of the finished truffles. Step 2: In a medium-sized bowl or stand mixer fitted with a paddle attachment, mix together the cookie crumbs, cream cheese, and vanilla extract until fully combined.
From sugarandsoul.co


THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
“Great food and nice portion sizes” “Great food” Order online. 29. Smokin Billy's Bar-B-Q. 4 reviews. Barbecue “Best around!!” “for the BBQ lover” 30. Third + Main Gourmet To Go. 2 reviews. American “Fantastic take out fare” “Owner is friendly” Previous Next 1 2 3 Frequently Asked Questions about Warrenton. What are the best restaurants in Warrenton that deliver? …
From tripadvisor.com


MINT SWIRL FUDGE CAKE | READER'S DIGEST CANADA
Grease and flour a 10-in. fluted tube pan. In a large bowl, combine cake mix, pudding mix, 1/2 cup water, cream cheese, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Remove 1-1/2 cups batter to a small bowl; stir in creme de menthe syrup, extract, and if using, food colouring until blended.
From readersdigest.ca


HOMEMADE THIN MINT COOKIES - SALLY'S BAKING ADDICTION
Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and using a 2-inch round cookie cutter, cut in circles. Transfer the cut cookie dough to the prepared baking sheet.
From sallysbakingaddiction.com


KETO CHOCOLATE COVERED MINT COOKIES - SPLENDA®
Let the oil cool slightly, then whisk in mint extract. Then, whisking briskly, add the egg. Sprinkle in the dry ingredients: almond flour, cocoa powder, Splenda® Keto Sweetener, baking soda, and salt. Stir together with a wooden spoon until combined. Scoop cookie dough into balls 1 tablespoon (14.8 mL) each, then flatten the ball out into a ...
From splenda.ca


ANDES MINT CHOCOLATE SWIRL COOKIES - CHEF ALLI
Instructions. In a medium mixing bowl, combine the flour, baking soda, and salt; reserve. In a large sauce pan over low heat, cook butter, brown sugar, and the coffee until the butter is melted, stirring frequently; remove from the heat and stir in the chocolate chips and mint extract. Let mixture cool for 10-15 minutes, then beat in eggs, one ...
From chefalli.com


BEST CHOCOLATE MINT COOKIES RECIPES | FOOD NETWORK CANADA
Preheat oven to 325° F. On a surface lightly dusted with icing sugar, roll out dough to 1/8-inch thick. Cut into 1 ½-inch circles and transfer carefully to a …
From foodnetwork.ca


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