Save 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 baked these pinwheel cookies for a family holiday exchange and everyone was amazed that such a stunning treat could taste so good. Each bite is a combination of festive cheer and buttery sweetness, and now they are an annual tradition at our house.
Ingredients
- All-purpose flour: 2 1/2 cups (315 g)
- Baking powder: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Unsalted butter, softened: 1 cup (225 g)
- Granulated sugar: 1 cup (200 g)
- Large egg: 1
- Vanilla extract: 1 teaspoon
- Peppermint extract: 1/2 teaspoon
- Red gel food coloring: as needed
- Crushed candy canes (optional, for rolling): 1/2 cup (70 g)
Instructions
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar:
- In a large bowl, beat the butter and sugar until light and fluffy (about 2,3 minutes).
- Combine wet ingredients:
- Beat in the egg, vanilla extract, and peppermint extract until combined.
- Form dough:
- Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.
- Add color:
- 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 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 and press:
- Peel off the top parchment from each dough. Place the red dough rectangle over the plain one, aligning edges, and gently press together.
- Roll log:
- 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.
- Decorative edge (optional):
- Roll the chilled log in crushed candy cane pieces for a festive edge.
- Prepare baking sheets:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Slice and 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 cookies:
- Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Save We make a big batch of these together, and my kids love rolling the dough and sprinkling crushed candy canes on the edges. Every year, the kitchen fills with laughter and the scent of peppermint during this tradition.
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
Calories: 110 per cookie. Total fat: 6 g. Carbohydrates: 14 g. Protein: 1 g.
Save Wrap these cookies in cellophane for a festive edible gift or serve with mugs of cocoa for a magical holiday moment.
Recipe FAQs
- → How do I achieve the vibrant red swirl?
Color one dough portion using red gel food coloring, kneading until evenly tinted before layering and rolling.
- → Can I substitute peppermint extract?
Yes, almond extract can be used for a nutty twist while keeping the buttery base intact.
- → Why is chilling the dough important?
Chilling firms the dough, making it easier to roll, slice, and maintain shape during baking.
- → What is the purpose of rolling the log in crushed candy canes?
Rolling in crushed candy canes adds a decorative, crunchy edge and intensifies peppermint flavor.
- → How should the cookies be stored after baking?
Keep cookies in an airtight container at room temperature to maintain freshness and texture.