Description
These Peppermint Pinwheel Cookies are a festive delight! Soft and buttery with refreshing peppermint and vibrant colors, they offer a magical homemade treat ideal for holiday gatherings.
Ingredients
Scale
- 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
Instructions
- Combine flour, baking powder, and salt in a bowl.
- Cream butter and sugars together until fluffy.
- Mix in vanilla, peppermint extract, and eggs until smooth.
- Add the dry mixture gradually to form a dough.
- Divide dough into three portions; color two portions red and green.
- Chill the dough for 1 hour.
- Roll each portion into a rectangle on parchment paper.
- Layer the colored dough and form a log.
- Coat the log with sprinkles and chill again for 4 hours.
- Preheat oven to 350°F (175°C).
- Slice logs into 1/4-inch thick slices and bake on lined sheets for 9-11 minutes.
- Cool on a wire rack before serving.
Notes
Consider using gluten-free flour for a suitable alternative.
For lower sugar options, substitute confectioners’ sugar with powdered erythritol.
Store cookies in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg