Kids will love baking—and eating—these swirly, not-too-minty cookies. Feel free to swap out the red food coloring for green, if you prefer. 

Southern Living

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Iain Bagwell

Recipe Summary

active:
30 mins
total:
4 hrs
Yield:
Makes about 5 dozen (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat butter with a heavy-duty stand mixer on medium speed until creamy, about 2 minutes; gradually add sugar, beating well. Add egg and extracts, beating until combined.

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  • Stir together flour, baking powder, and salt in a small bowl. Gradually add to butter mixture, beating on low speed just until blended.

  • Divide dough in half; add desired amount of red food coloring to 1 portion, and knead until color is distributed. Shape dough halves into disks; wrap in plastic wrap, and chill until firm, about 1 hour.

  • Divide each half of dough into 2 equal portions. Roll out each portion on floured wax paper into an 8-inch square, trimming edges if necessary.

  • Invert 1 white dough square onto 1 red dough square; peel wax paper from white dough. Tightly roll up dough, jelly-roll fashion, peeling wax paper from red dough as you roll. Repeat with remaining dough squares. Wrap rolls in plastic wrap, and chill 2 hours.

  • Preheat oven to 350°F. Remove dough from refrigerator, and cut into 1/4-inch-thick slices; place slices 2 inches apart on parchment paper-lined baking sheets. (Keep unbaked dough chilled while baking cookies.)

  • Bake, in batches, in preheated oven until bottoms are lightly browned, 10 to 12 minutes. Remove cookies from pans to wire racks, and cool completely.