Peppermint Pinwheel Cookies
Festive peppermint pinwheel cookies with a tender, chewy texture and a delightful burst of minty sweetness, perfect for holiday gatherings and gifting.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (227g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon red gel food coloring
- ½ cup (about 50g) crushed peppermint candies
Instructions
- Mix dry ingredients: In a medium bowl, whisk together 2 ½ cups (315g) all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
- Cream butter and sugar: In a large bowl, beat 1 cup (227g) softened unsalted butter with ¾ cup (150g) granulated sugar until light and fluffy, about 3-4 minutes using a mixer.
- Add egg and vanilla: Beat in 1 large egg and 1 teaspoon vanilla extract until combined.
- Divide and color dough: Split the dough roughly in half. Add 1 tablespoon red gel food coloring to one half and mix until uniform. Leave the other half plain. Chill if dough feels sticky.
- Roll dough into rectangles: On parchment paper, roll each dough half into a 9×12 inch (23×30 cm) rectangle about ¼ inch (6 mm) thick. Chill both for 15 minutes until firm but pliable.
- Layer and roll: Place the red dough rectangle on top of the plain dough. Press gently to adhere. Starting from one short edge, carefully roll the dough into a tight log. Wrap in plastic wrap and chill for at least 1 hour or until firm.
- Slice and add peppermint: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Slice the chilled log into ¼ inch (6 mm) thick rounds. Sprinkle crushed peppermint candies on top of each cookie and gently press so they stick.
- Bake: Bake cookies for 10-12 minutes until edges are set but centers still look soft. Let cool on baking sheets for 5 minutes, then transfer to wire racks.
Notes
Use gel food coloring to avoid watering down the dough. Chill dough between steps to prevent cracking and maintain shape. Crush peppermint candies to medium-fine pieces for best texture. If dough is too soft, chill longer. Use parchment paper for rolling and baking to keep things neat.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10
- Sodium: 90
- Fat: 6.5
- Saturated Fat: 4
- Carbohydrates: 16
- Fiber: 0.5
- Protein: 2
Keywords: peppermint pinwheel cookies, holiday cookies, peppermint cookies, festive cookies, easy cookie recipe, holiday baking