Swirled Mint Cookies

READY IN: 38mins
Top Review by Milk and Cookies

I make these cookies every year, 3 batches actually. 1 with no food colouring , 1 with red and one with green. I find this easier because I can add the food colouring in with the eggs and extract. I divide each batch into 12 (1/4 cup) balls and place into the fridge to firm up. I roll 1 ball of each colour into a long rope then set them on top of each other. I then cut this stack into 18 equal pieces that I roll into small balls for the cookies. I've also made them for Easter using purple instead of green. I do not roll these in sugar but press them with the bottom of a glass that has been dipped in sugar.

Ingredients Nutrition


  1. In large bowl, mix flour and baking powder.
  2. Combine next five ingredients and mix well with flour mixture.
  3. Seperate dough into three equal portions.
  4. To one add red coloring, another green, and leave the third white.
  5. Roll each into a small log and then combine them into one larger log.
  6. Wrap in plastic wrap or wax paper and chill several hours or overnite.
  7. Remove log from fridge and cut into slices large enough to form 1 inch balls.
  8. Roll balls in granulated sugar.
  9. Place on a greased cookie sheet and press down lightly with a glass.
  10. Bake at 350 degrees 8 minutes or until edges are set and slightly browned.
  11. (I usually have to experiment with the time and temp setting every year until I get them just right) They will be very thin and crispy and will just melt in your mouth if you've cooked them right.
  12. They make a pretty addition to any holiday cookie tray.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a