Pin it Festive, buttery cookies swirled in vibrant red and white, with a hint of peppermint—a perfect holiday treat thats as beautiful as it is delicious.
The first time I baked these pinwheel cookies, my whole kitchen smelled like peppermint and butter. Watching the swirls take shape always gets me into the holiday spirit.
Ingredients
- All-purpose flour (2 1/2 cups, 315 g): The base for the cookie dough. Provides structure.
- Baking powder (1/2 teaspoon): Adds lift for a softer cookie.
- Salt (1/2 teaspoon): Balances flavor.
- Unsalted butter (1 cup, 225 g, softened): Creates a rich, tender crumb.
- Granulated sugar (1 cup, 200 g): Sweetens and helps with texture.
- Large egg: Binds the ingredients together.
- Vanilla extract (1 teaspoon): Adds depth.
- Peppermint extract (1/2 teaspoon): Gives festive flavor.
- Red gel food coloring: For vivid swirls.
- Crushed candy canes (1/2 cup, 70 g, optional): For rolling, adds crunch and extra peppermint.
Instructions
- Prepare dry ingredients:
- Whisk flour, baking powder, and salt in a medium bowl.
- Cream butter and sugar:
- Beat together butter and sugar until light and fluffy (2-3 minutes).
- Add wet ingredients:
- Beat in egg, vanilla, and peppermint extracts until combined.
- Combine mixtures:
- Gradually add dry ingredients to wet mixture, mixing until just incorporated.
- Divide and color dough:
- Split dough in half. Tint one with red food coloring, knead until evenly colored. Leave the other plain.
- Roll dough:
- Roll each half between parchment into 9x13 inch (23x33 cm) rectangles, 1/4 inch (6 mm) thick.
- Chill rectangles:
- Refrigerate both for 30 minutes until firm.
- Layer and roll:
- Peel parchment, place red over plain, press gently, then roll tightly from long end using parchment.
- Chill log:
- Wrap dough log in parchment, chill for at least 1.5 hours until firm.
- Optional decoration:
- Roll log in crushed candy canes for a decorative edge.
- Slice and arrange:
- Preheat oven to 350°F (175°C). Slice log into 1/4-inch (6 mm) rounds, space 1 inch apart on lined baking sheets.
- Bake:
- Bake 10-12 minutes until edges just start to turn golden.
- Cool:
- Cool 5 minutes on sheets, transfer to wire racks to cool completely.
Pin it Baking these with my family is now a tradition—we take turns rolling up the dough, laughing as someone inevitably sneaks a taste of the crushed candy canes.
Required Tools
Mixing bowls, electric mixer, measuring cups and spoons, parchment paper, rolling pin, sharp knife, baking sheets, wire racks.
Allergen Information
Contains: Wheat (gluten), egg, milk (dairy). Check store-bought candy canes for additional allergens like soy or nuts.
Nutritional Information
Per cookie: 110 calories, 6 g fat, 14 g carbohydrates, 1 g protein.
Pin it Share these cookies fresh, or box them up for sweet holiday gifts. Their cheerful colors always bring smiles to any celebration.
Recipe FAQs
- → How do I achieve the vibrant red swirl?
Use red gel food coloring kneaded thoroughly into one portion of the dough before rolling it with the plain dough to create the pinwheel effect.
- → Can I substitute peppermint extract with another flavor?
Yes, almond extract can be used for a different but complementary flavor twist without altering the texture.
- → What is the best way to slice the dough log?
Chill the rolled dough log until firm and then slice into 1/4-inch thick rounds for clean edges and consistent baking.
- → How long should the dough chill before baking?
The dough requires chilling first for 30 minutes after shaping and again for at least 1.5 hours once rolled to ensure firm slices.
- → Are crushed candy canes necessary for coating?
No, crushed candy canes are optional but add a decorative festive touch and extra peppermint crunch to the edges.
- → How can I store these treats for later?
Dough can be prepared ahead and frozen for up to 2 months; baked cookies should be stored in an airtight container to maintain freshness.