Peppermint Pinwheel Cookies
There’s something magical about the scent of freshly baked cookies wafting through the house, isn’t there? The sweet and minty aroma of Peppermint Pinwheel Cookies fills the air, transporting you to winter wonderlands and holiday gatherings. With vibrant swirls of red and green, these cookies not only taste delightful but also look stunning on any dessert table. Each bite offers a melt-in-your-mouth experience, with a perfect balance of buttery cookie and refreshing peppermint flavor — it’s a treat that can make anyone smile.
Table of Contents
Every holiday season, I find myself reaching for the familiar ingredients to whip up a batch of these charming pinwheels. They remind me of cozy afternoons spent baking with family, rolling and slicing dough while laughter filled the kitchen. Whether you’re enjoying them during festive gatherings or simply sharing them with friends over coffee, these Peppermint Pinwheel Cookies are sure to bring joy to your home. So, roll up your sleeves, let’s get baking, and fill your kitchen with the deliciousness of these festive treats!
Why You’ll Love This Recipe
- Simple & Quick: Whip up a batch in under 30 minutes, plus chilling time for easy preparation.
- Irresistible Flavor: The combination of buttery sweetness and a hint of peppermint creates a unique holiday flavor.
- Eye-Catching Appeal: With their festive red, green, and white swirls, they make a beautiful addition to any holiday table.
- Flexible Serving: Perfect for enjoying as a snack, sharing at parties, or gifting to friends and family.
- Diet-Friendly Options: Easily adaptable with gluten-free flour and vegan substitutes for those with dietary restrictions.
Ingredients You’ll Need
- 1 cup (227 grams) unsalted butter, softened: This is the key to achieving a rich and tender cookie. Ensure your butter is at room temperature for easy creaming.
- 3/4 cup (90 grams) confectioners’ sugar: Provides a subtle sweetness and melt-in-your-mouth texture. You can substitute with powdered erythritol for a low-sugar option.
- 3/4 cup (150 grams) white sugar: Helps balance the sweetness and contributes to the cookie’s crisp edges, making it essential for the right texture.
- 1 ½ teaspoons vanilla extract: Brings warmth and depth to the flavor profile. Use pure vanilla extract for the best results.
- 1 teaspoon peppermint extract: The star ingredient for that refreshing holiday flavor. Adjust to taste if you want a more subtle peppermint presence.
- 2 large eggs: Provide moisture and structure to the cookies. Use room temperature eggs for smoother incorporation.
- 4 cups (480 grams) all-purpose flour: The backbone of the dough. You can swap with gluten-free flour if needed, but adjust the quantity slightly as needed.
- 3/4 teaspoon baking powder: This helps the cookies rise slightly and stay soft and chewy.
- 1/4 teaspoon salt: Balances the sweetness and enhances the flavor of the cookie.
- 1/2 cup nonpareil sprinkles, red, white, and green: Adds a festive touch that’s visually appealing. Feel free to substitute with other colors for different occasions.
How to Make Peppermint Pinwheel Cookies
Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt. This step ensures that all the dry ingredients are evenly mixed, helping your cookies rise beautifully. Once combined, set this dry mixture aside while you work on the wet ingredients.
Whisk Wet Ingredients: In another large mixing bowl, cream the softened butter with confectioners’ sugar and white sugar using a hand mixer at medium speed. Beat for about 3 minutes until the mixture is light and fluffy. Add the vanilla extract, peppermint extract, and eggs, and continue mixing until everything is fully blended and smooth.
Mix Together: Gradually incorporate the dry flour mixture into the wet ingredients. Beat on low speed just until a soft and cohesive dough forms. It shouldn’t stick to your hands but should be manageable for rolling out. If it feels overly sticky, add a bit more flour, a tablespoon at a time.
Divide and Color the Dough: Divide the dough into three equal portions. Wrap one portion in cling wrap and refrigerate it as the plain white layer. For the remaining dough, add green food coloring to one portion and red food coloring to the other. Mix until the colors are vibrant, then wrap each colored dough separately in plastic wrap and refrigerate for at least one hour.
Roll Out the Dough: Remove the colored doughs from the refrigerator after chilling. On a lightly floured piece of parchment paper, roll out each portion of dough into a 9×12-inch rectangle. Ensure that the thickness is even so that they bake uniformly.
Stack and Trim: Carefully stack the rolled green dough on the bottom, followed by the plain white dough, and finally, the red dough on top. Use a sharp knife to trim any uneven edges and create a clean rectangle for the perfect pinwheel swirl.
Roll into a Log: Starting from one long side, roll the stacked dough tightly into a log. The tighter the roll, the better the swirl will be in your cookies! After rolling, it should resemble a long cylinder.
Coat with Sprinkles: Pour the nonpareil sprinkles onto a small rimmed baking sheet or container. Roll the dough log over the sprinkles gently, pressing lightly to ensure they stick to the surface. This adds a festive touch to your cookies.
Chill Again: Wrap the sprinkle-coated log in plastic wrap and refrigerate for at least 4 hours, allowed to firm up. This prevents the cookies from spreading too much while baking, ensuring they maintain their beautiful shape.
Preheat and Bake: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking. Remove the chilled log from the refrigerator and cut it into 1/4-inch slices using a sharp knife. Place the cookies on the prepared baking sheets, allowing some space between each for even baking.
Bake Until Soft: Bake the cookies in your preheated oven for 9 to 11 minutes or until they are set but still soft in the center. Keep an eye on them; they should not turn brown. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely — if you can resist the temptation to eat them straight away!
Storing & Reheating
To keep your Peppermint Pinwheel Cookies fresh, store them in an airtight container at room temperature for about 3 to 5 days. If you want to keep them longer, refrigerate them to extend their freshness up to a week. For longer storage, wrap them tightly in plastic wrap and freeze; they can last up to 3 months. To refresh them after freezing, simply let them sit at room temperature for a few minutes or pop them in the microwave for about 10-15 seconds for that freshly-baked experience!
Chef’s Helpful Tips
- Prevent Overmixing: When combining the dough, avoid overmixing once you add the flour, as this can make the cookies tough.
- Egg Temperature Matters: Ensure eggs are at room temperature before mixing; this helps create a smoother batter.
- Chill Time is Key: Don’t skip chilling the dough; this is crucial for easy handling and ensures your cookies hold their shape while baking.
- Use Sharp Knives: When slicing your dough log, use a sharp knife to maintain clean edges for beautiful pinwheels.
- Adjust Flavoring: If you’re a real peppermint lover, feel free to increase the peppermint extract slightly, but do so in moderation to avoid overpowering the other flavors.
There’s nothing quite like savoring a beautiful Peppermint Pinwheel Cookie with family and friends during the holidays. These cookies are not just luxurious in taste but also a feast for the eyes. Enjoy the experience of baking, share your festive moments, and don’t hesitate to experiment with flavors as you make this recipe your own. Happy baking!
Recipe FAQs
Can I make these cookies gluten-free?
Absolutely! You can substitute all-purpose flour with a good quality gluten-free flour blend. Just keep an eye on the dough consistency, and you may need to adjust the flour amount slightly to get the right texture.
How do I store leftover cookies?
Store leftover Peppermint Pinwheel Cookies in an airtight container at room temperature for up to five days. You can also refrigerate them for prolonging freshness or freeze them for longer-term storage.
Can I add more peppermint flavor?
Yes! If you love a stronger peppermint taste, you can add an extra 1/4 teaspoon of peppermint extract. Just remember to taste the dough before baking to ensure it maintains a balanced flavor.
Can I make the dough ahead of time?
Certainly! The dough can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Just be sure to wrap it tightly so it doesn’t dry out. When ready to bake, simply slice and bake as directed!
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📖 Recipe Card
Peppermint Pinwheel Cookies
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Total Time: 41 minutes
- Yield: 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Peppermint Pinwheel Cookies offer a delightful mix of buttery sweetness and refreshing peppermint. With vibrant colors and an irresistible flavor, they are quick to prepare and perfect for any festive occasion or cozy gathering at home.
Ingredients
- 1 cup (227 grams) unsalted butter, softened
- 3/4 cup (90 grams) confectioners' sugar
- 3/4 cup (150 grams) white sugar
- 1 ½ teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 2 large eggs
- 4 cups (480 grams) all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup nonpareil sprinkles, red, white, and green
Instructions
- Combine flour, baking powder, and salt in a bowl; set aside.
- Cream butter, confectioners' sugar, and white sugar until fluffy, then mix in vanilla, peppermint extracts, and eggs.
- Gradually mix in dry ingredients until a soft dough forms, adjusting flour if sticky.
- Divide dough into three portions, color two with red and green food coloring, and refrigerate for an hour.
- Roll each dough portion into 9×12-inch rectangles and stack them, trimming edges.
- Roll tightly into a log; coat with sprinkles and chill for 4 hours.
- Preheat oven and slice chilled log into 1/4-inch cookies; bake for 9-11 minutes.
Notes
Chilling the dough is essential to maintain the cookie shape while baking.
Use room temperature eggs for better blending with other ingredients.
Avoid overmixing the dough to keep the cookies tender.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
