Save to Pinterest 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.
I first made these pinwheel cookies for my family holiday party, and everyone loved how the bright swirls looked like little candy canes. The pop of peppermint always brings smiles and adds cheer during the winter season.
Ingredients
- Cookie Dough: 2 1/2 cups (315 g) all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 cup (225 g) unsalted butter (softened), 1 cup (200 g) granulated sugar, 1 large egg, 1 teaspoon vanilla extract, 1/2 teaspoon peppermint extract
- Coloring & Decoration: Red gel food coloring, 1/2 cup (70 g) crushed candy canes (optional, for rolling)
Instructions
- Prep Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter & Sugar:
- In a large bowl, beat the butter and sugar until light and fluffy (about 2, 3 minutes).
- Add Egg & Extracts:
- Beat in the egg, vanilla extract, and peppermint extract until combined.
- Combine Dry & Wet Mixture:
- Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.
- Divide & Tint Dough:
- Divide the dough evenly into two portions. Tint one portion with red gel food coloring, kneading until evenly colored. Leave the other portion plain.
- Roll Out Dough:
- Roll each dough half between sheets of parchment paper into rectangles approximately 9x13 inches (23x33 cm) and about 1/4 inch (6 mm) thick.
- Chill Dough:
- Chill both rectangles for 30 minutes until firm.
- Layer & Roll:
- Peel off the top parchment from each dough. Place the red dough rectangle over the plain one, aligning edges. Gently press together. Starting from the long end, use the parchment paper to help tightly roll the dough into a log.
- Chill Log:
- Wrap the log in parchment and chill for at least 1.5 hours until firm.
- Decorate:
- Optional: Roll the chilled log in crushed candy cane pieces for a decorative edge.
- Prep for Baking:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Slice & Bake:
- Slice the log into 1/4-inch (6 mm) rounds and place on prepared baking sheets, spacing 1 inch apart. Bake 10, 12 minutes, or until edges are just beginning to turn golden.
- Cool:
- Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Save to Pinterest Making these with my children has become a cherished holiday tradition. They love helping sprinkle the candy cane bits and rolling the logs together as music plays in our kitchen.
Required Tools
Mixing bowls, electric mixer, measuring cups and spoons, parchment paper, rolling pin, chefs knife or sharp serrated knife, baking sheets, wire racks
Allergen Information
Contains: Wheat (gluten), egg, milk (dairy). If using store-bought candy canes, check for additional allergens such as soy or nuts.
Nutritional Information
Per cookie: 110 calories, 6 g total fat, 14 g carbohydrates, 1 g protein
Save to Pinterest Present these pinwheel cookies on a tray for an eye-catching holiday dessert or package them up for joyful edible gifts. Enjoy the sweet swirls and peppermint cheer with every bite!
Common Recipe Questions
- → How do I achieve the perfect swirl pattern?
Roll the colored and plain dough evenly and chill firmly before rolling into a log to maintain distinct swirls during slicing and baking.
- → Can I use different flavor extracts instead of peppermint?
Yes, almond or vanilla extracts make excellent alternatives, providing unique twists while preserving tender texture.
- → What is the best way to store these cookies?
Store in an airtight container at room temperature for up to one week or freeze for longer preservation.
- → How can I add more festive decoration?
After rolling the dough log, roll it in crushed candy cane pieces or sprinkles for a decorative edge before chilling.
- → What baking tools are essential for preparation?
Using parchment paper for rolling, a sharp knife for even slices, and wire racks for cooling helps ensure best results.