Candy Cane Pinwheels
Bring a festive burst of color and flavor to your holiday table with these delightful Candy Cane Pinwheels! These buttery, peppermint-flavored cookies showcase vibrant swirls of red and white, reminiscent of classic candy canes, and are sprinkled with crushed candy canes for a whimsical, sweet crunch. Perfect for Christmas cookie exchanges or holiday gifting, this recipe combines simple pantry staples like all-purpose flour, unsalted butter, and vanilla extract with a touch of peppermint magic. The dough is rolled into elegant pinwheels, chilled for easy slicing, and baked until just set, ensuring a tender texture that melts in your mouth. With just 30 minutes of prep time, these show-stopping cookies are the ultimate holiday treat for impressing your guests!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 1 whole large egg
- 1 teaspoon vanilla extract
- 0.5 teaspoons peppermint extract
- 0.25 teaspoons red food coloring
- 0.5 cup crushed candy canes
Instructions
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg, vanilla extract, and peppermint extract to the butter mixture, and beat until well combined.
Gradually mix the dry ingredients into the wet ingredients until a smooth dough forms.
Divide the dough into two equal portions. Leave one portion plain and set it aside.
To the second portion of dough, add the red food coloring and knead until the color is evenly distributed.
Roll out both the plain dough and the red dough separately between two sheets of parchment paper until each is approximately 1/4-inch thick and forms a rectangle of the same size.
Remove the top parchment paper from each dough sheet and carefully place the red dough on top of the white dough, aligning the edges.
Gently roll the stacked dough into a tight log, starting from a long edge. Wrap the log in plastic wrap and refrigerate for at least 2 hours or until firm.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Slice the chilled dough log into 1/4-inch thick pinwheel cookies and place them on the prepared baking sheets, leaving about 2 inches between each cookie.
Sprinkle each cookie with a bit of crushed candy cane for decoration.
Bake in the preheated oven for 8-10 minutes or until the edges are just set. Do not overbake to preserve the vibrant colors.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Store in an airtight container for up to one week or freeze for longer storage.
Nutrition Facts
Calories |
4510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.8 g | 256% | |
| Saturated Fat | 123.5 g | 618% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 1160 mg | 50% | |
| Total Carbohydrate | 651.4 g | 237% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 417.4 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 119 mg | 9% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 450 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
