Peppermint Pinwheels
Get into the festive spirit with these delightful Peppermint Pinwheels, a visually stunning and flavor-packed holiday cookie perfect for any occasion! These swirl-shaped treats combine the refreshing coolness of peppermint with a buttery, tender sugar cookie base, making them a hit with kids and adults alike. The vibrant red and white pinwheel design is achieved by layering plain and peppermint-infused dough, then rolling it into a log before slicing. A touch of red gel food coloring adds a festive pop, while the edges are rolled in sugar for an irresistible sparkle. With just 45 minutes of prep time and a short bake time, this recipe yields 24 cookies that are ideal for cookie swaps, gift boxes, or dessert tables. These Peppermint Pinwheels are a holiday essential that look as good as they taste!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2.5 cups all-purpose flour
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.25 teaspoon red gel food coloring
- 2 tablespoons granulated sugar (for rolling)
Instructions
In a large bowl, cream together the butter and sugar using an electric mixer until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract and peppermint extract until fully combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together.
Divide the dough in half and place each portion in separate bowls.
Add the red gel food coloring to one half of the dough, mixing until evenly colored. Leave the other half plain.
Roll out both the red and plain doughs into equal-sized rectangles, about ¼ inch thick, on parchment paper.
Carefully place the red dough rectangle on top of the plain dough rectangle. Trim the edges to align them perfectly.
Starting at one long edge, roll the layered dough tightly into a log, using the parchment paper to help guide the roll. 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.
Unwrap the chilled dough log and slice it into ¼-inch thick cookies using a sharp knife.
Pour the 2 tablespoons of granulated sugar onto a plate and roll the edges of each cookie in the sugar for an extra sparkle.
Place the cookies on the prepared baking sheets, spacing them about 1 inch apart.
Bake in the preheated oven for 9-11 minutes or until the edges are just set and the cookies are slightly puffed.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy or store in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
2794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.9 g | 127% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 836 mg | 36% | |
| Total Carbohydrate | 459.1 g | 167% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 229.7 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 355 mg | 8% | |
*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.
