Name: Peppermint Pinwheel Cookies
Prep time: 25 min
Cook time: 11 min
Total time: 36 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 3/4 cup confectioners' sugar; 3/4 cup granulated sugar; 1 1/2 teaspoons vanilla extract; 1 teaspoon peppermint extract; 2 eggs; 4 cups all-purpose flour; 3/4 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup nonpareil sprinkles

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The delightful Peppermint Pinwheel Cookies are more than just a holiday treat; they’re a journey through memories wrapped in colorful layers of flavor. Picture the unmistakable aroma of peppermint wafting through the air as you unroll the baked cookies. Each bite brings a soft, buttery texture with a tender crunch that crumbles ever so slightly before melting in your mouth. The festive red, white, and green provide a visual feast that instantly evokes the warmth of the season—perfect for holiday gatherings, cozy evenings by the fire, or surprising guests at a festive party.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Peppermint Pinwheel Cookies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Peppermint Pinwheel Cookies

Growing up, these cookies were a staple at our family gatherings, their vibrant swirls reminding me of cheerful decorations and laughter echoing through our home. I can still see my grandmother effortlessly rolling the dough into a beautiful log, her joy radiating with every sprinkle that danced across the surface. Making Peppermint Pinwheel Cookies allows you to create memories, too, as you mix and roll and shape. It’s an invitation to bring a little bit of magic into your kitchen, so let’s get started making some irresistible treats!

Why You’ll Love This Recipe

Simple & Quick: This recipe comes together in just about 25 minutes of prep time, making it a hassle-free choice for any cookie lover.
Irresistible Flavor: The combination of a buttery base with refreshing peppermint creates a unique taste experience that you won’t be able to resist.
Eye-Catching Appeal: The striking red and green swirls make these cookies not just delicious but absolutely adorable on any festive table.
Flexible Serving: Perfect as a cheerful snack for afternoon tea or a festive dessert at holiday parties!
Diet-Friendly Options: For a fun twist, consider gluten-free flour to make these delicious cookies accessible for everyone.

Ingredients You’ll Need

Unsalted Butter (1 cup, softened): This is the base for your dough, ensuring a rich and creamy texture. Make sure it’s at room temperature for easy blending.
Confectioners’ Sugar (3/4 cup): Adding sweetness without grittiness, this sugar gives the cookies a smooth finish. It can be substituted with powdered erythritol for a lower-sugar option.
Granulated Sugar (3/4 cup): Balances the sweetness and contributes to the cookies’ structure. You can swap it for coconut sugar for a more natural option.
Vanilla Extract (1 ½ teaspoons): This adds depth to the flavor. Always choose pure vanilla extract for the best taste.
Peppermint Extract (1 teaspoon): Essential for that classic peppermint flavor! Be cautious with amounts if using a more potent peppermint oil.
Eggs (2): These create a binding agent in your dough. For a vegan option, flax eggs work well—mix one tablespoon of flaxseed meal with three tablespoons of water per egg.
All-Purpose Flour (4 cups): Provides the structure of the cookies. If you’re going gluten-free, try a 1:1 baking blend.
Baking Powder (3/4 teaspoon): A leavening agent that helps your cookies rise slightly. Ensure it’s fresh for the best results.
Salt (1/4 teaspoon): Enhances sweetness and offsets the cookie’s richness. Use sea salt for a hint of flavor.
Nonpareil Sprinkles (1/2 cup): These festive sprinkles add a cheerful touch and crunch. Feel free to substitute with edible glitter for a more glamorous look.

How to Make Peppermint Pinwheel Cookies

Combine Dry Ingredients: Begin by whisking together the flour, baking powder, and salt in a large mixing bowl. This step ensures everything is well mixed and incorporates air, making your cookies light and fluffy. Once combined, set this bowl aside as you prepare the wet ingredients.

Beat the Buttery Base: In another large mixing bowl, cream together the softened butter, confectioners’ sugar, and granulated sugar using a hand mixer on medium speed. Beat for about three minutes until the mixture is light and fluffy. This process creates tiny air pockets that will help keep your cookies lovely and soft.

Mix in Flavorings: Add the vanilla extract, peppermint extract, and eggs to the buttery mixture. Continue to beat until everything is fully blended and smooth. The flavors will awaken here, offering a delightful hint of mint as you work.

Merge Wet and Dry Ingredients: Gradually add the flour mixture into your wet ingredients, beating gently until a soft dough forms. It’s important not to overmix here; you want the dough to be cohesive without becoming tough. The result should be a gentle and pliable consistency that’s still slightly tacky.

Divide and Color the Dough: Divide your dough into three equal portions. Wrap one portion tightly in plastic wrap to keep as your plain white dough. For the other two portions, mix in green and red food coloring. Use a hand mixer or your hands to blend the colors thoroughly until vibrant shades develop.

Chill the Dough: Grab your colored and plain dough portions, wrapping each securely in cling film. Place them in the refrigerator and chill for at least one hour. This makes the dough easier to handle when it’s time to roll out.

Roll into Rectangles: After chilling, remove the dough from the fridge. On a lightly floured piece of parchment paper, roll each portion into a 9×12-inch rectangle. Try to get uniform thickness, as this helps with even baking and shapes your cookie beautifully.

Layer the Dough: Stack the rolled doughs in this order: green on the bottom, followed by the plain, and then the red. Use a sharp knife to trim the edges if needed to create a neat rectangle for easy rolling.

Form the Log: Starting from one long side, roll the dough tightly into a log. Be gentle but firm; the goal is to create a compact roll without squeezing out the colors.

Coat with Sprinkles: Pour the nonpareil sprinkles onto a small baking sheet. Roll your dough log in the sprinkles, pressing gently to coat every surface. The sprinkles add color and a delightful crunch to your finished cookie.

Chill Until Firm: Wrap the decorated dough log in plastic wrap and refrigerate for at least four hours or overnight. This resting period helps solidify the shape and makes slicing a breeze.

Preheat and Prepare: When you’re ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking while achieving those lovely golden edges.

Slice and Bake: Remove the chilled log from the fridge and cut it into 1/4-inch thick slices with a sharp knife. Place the slices on your prepared baking sheets, spacing them a couple of inches apart. Bake for about 9-11 minutes; they’re done when set but still soft to the touch.

Cool and Enjoy: Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This allows them to firm up a bit while still being soft in the center, creating the perfect texture!

Storing & Reheating

To keep your Peppermint Pinwheel Cookies fresh, store them in an airtight container at room temperature for up to five days. If you’d like them to last longer, refrigerated cookies will stay tasty for about a week. For longer storage, wrap the uncooked dough tightly in plastic and freeze it for up to three months. When you’re ready to enjoy them again, simply slice and bake from frozen, extending the baking time by a couple of minutes. Just note that the texture may vary slightly once thawed; a quick spin in the oven can refresh their delightful crispiness.

Chef’s Helpful Tips

Avoid Overmixing: Be cautious not to overmix your dough once you combine wet and dry ingredients—this keeps your cookies tender.
Egg Temperature Matters: Use room-temperature eggs to help the butter and sugar mix better, creating a smooth texture.
Keep It Cool: A cold dough is easier to slice and will help your cookies maintain their shape while baking.
Be Mindful with Food Coloring: Start with a few drops of food coloring and add more until you reach the desired intensity. It’s easier to add than to take away!
Sprinkle Substitutes: If you don’t have nonpareil sprinkles, crushed candy canes make a great festive alternative.

The Peppermint Pinwheel Cookies are not just a holiday staple; they can become a fun family tradition that brings warmth and joy into your kitchen. Enjoy exploring the beautiful colors and flavors that these cookies have to offer. Don’t hesitate to try different variations, perhaps even experimenting with your favorite extracts or festive decorations. May your baking adventure be filled with laughter and delightful aromas!

Recipe FAQs

Can I make the dough ahead of time?

Absolutely! You can prepare the dough up to three days in advance. Just wrap the individual portions tightly in plastic wrap and refrigerate. When you’re ready to bake, remove from the fridge, roll, slice, and bake as directed.

What if I don’t have peppermint extract?

If peppermint extract isn’t available, you can use almond extract for a different yet delightful flavor. Just note that it will change the taste significantly! You might want to reduce the amount slightly, starting with 3/4 teaspoon and adjusting to your preference.

How can I store leftover cookies?

Leftover cookies should be placed in an airtight container at room temperature to keep them soft and delicious. They typically stay fresh for about five days, but let’s be honest—you might not have any left!

Can I freeze the cookies after baking?

Yes! Baked Peppermint Pinwheel Cookies can be frozen for up to three months. Just ensure they’re in a single layer on a baking sheet until frozen. Once solid, transfer them to an airtight container or freezer bag. When ready to enjoy, thaw them at room temperature or gently reheat in the oven for a few minutes.