Okay, folks, get ready to deck the halls with the cutest, most festive cookies EVER! I’m talking about peppermint pinwheel cookies, of course! These little guys are seriously showstoppers, with their mesmerizing swirl of red, pink, and white. And the peppermint flavor? Oh my goodness, it’s like a winter wonderland in every bite. Seriously, they’re way easier to make than they look, and trust me, the “oohs” and “aahs” you’ll get are totally worth it.
I’ve been baking these peppermint pinwheel cookies every Christmas since I was a kid. My grandma used to make them, and the smell of peppermint baking in the oven just *screams* “holidays” to me! They’re perfect for cookie swaps, gifts, or, you know, just eating straight from the cookie jar (don’t judge!).
Why You’ll Love These Peppermint Pinwheel Cookies
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Easy to Make Peppermint Pinwheel Cookies
Seriously, don’t let the swirl fool you! This recipe’s super straightforward. I promise!
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Festive and Fun Peppermint Pinwheel Cookies
Those gorgeous colors practically *scream* “holiday cheer!” They’re so fun to make and even more fun to show off!
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Delicious Peppermint Flavor
That classic peppermint taste? It’s just the right amount of refreshing and sweet. My favorite part is that it isn’t overpowering!
Ingredients for Peppermint Pinwheel Cookies
Alright, let’s gather our goodies! Here’s what you’ll need to whip up these amazing peppermint pinwheel cookies. Make sure you have: 12.75 oz all-purpose flour (that’s 3 cups!), 1 tsp baking powder, and 1/2 tsp salt. You’ll also need 8 oz unsalted butter (1 cup), at room temperature – super important! Then grab 8.75 oz granulated sugar (1.25 cups), 1 large egg, also at room temperature, and 2 tsp peppermint extract. Don’t forget the fun stuff: red and pink gel food coloring, and about 6.75 oz sprinkles (1 cup) if you’re feeling fancy! Oh, and a little light corn syrup if you’re going the sprinkle route – it helps them stick!
How to Make Peppermint Pinwheel Cookies: Step-by-Step Instructions
Preparing the Dough for Peppermint Pinwheel Cookies
Okay, first things first, whisk together your flour, baking powder, and salt in a bowl. Set that aside for a sec. Now, cream together your softened butter and sugar in your mixer until it’s all light and fluffy – like a cloud! Then, mix in your egg and peppermint extract. Next, slowly add in that flour mixture until *just* combined. Don’t overmix! Divide the dough into three parts, and color two of them red and pink. I like using gel food coloring ’cause it’s super vibrant. Form each color into a disc, wrap ’em up tight, and chill in the fridge for at least 45 minutes. This is important!
Creating the Peppermint Pinwheel Cookie Swirl
Alright, time to get swirly! Roll out each color between two sheets of parchment paper into a long rectangle – about 6×13 inches. Don’t add extra flour unless you *really* have to, or your cookies might get tough. Now, stack the rectangles: pink, then white, then red on top. Roll that stack up into a tight spiral. If the dough gets too soft at any point, just pop it back in the fridge for a bit to firm up. Trust me, it’s way easier to work with when it’s cold!
Adding Sprinkles and Chilling the Peppermint Pinwheel Cookies
If you’re going for the sprinkle look (and why wouldn’t you?!), brush the outside of the dough log with a *thin* layer of corn syrup. Then, roll it around in a pile of sprinkles on a baking sheet until it’s all covered. So festive! Now, wrap the dough log back up in plastic wrap and chill it in the fridge for at least 45 minutes. Patience, my friend!
Baking Your Peppermint Pinwheel Cookies to Perfection
Preheat your oven to 350 degrees F and line your baking sheets with parchment paper. Slice the chilled dough log into rounds, a little under 1/2 inch thick. Place them on the baking sheets, leaving some space between each cookie. Bake for 13-15 minutes, until they’ve spread and puffed up, and they don’t have that raw, shiny look in the center. The edges should be slightly golden. Don’t overbake them! You want them to be crunchy on the edges and soft in the middle. Let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. And then… enjoy!
Tips for Perfect Peppermint Pinwheel Cookies
Want to make sure your peppermint pinwheel cookies are absolute perfection? I’ve got a few tricks up my sleeve to share! These aren’t just any tips; they’re the secrets to getting that perfect swirl, that delightful texture, and that irresistible peppermint flavor every single time!
The Importance of Chilling Peppermint Pinwheel Cookie Dough
Seriously, don’t skip the chilling! It’s what keeps the cookies from spreading into a flat mess. Cold dough is your friend!
Room Temperature Ingredients for Best Peppermint Pinwheel Cookies
Room temperature butter and eggs make all the difference! They blend together so much better, giving you a smoother dough and a more tender cookie. Trust me!
Avoiding Over-Baking Your Peppermint Pinwheel Cookies
Keep a close eye on those cookies! You want them soft in the center, not crispy all the way through. A little underbaked is way better than overbaked in this case!
Ingredient Notes and Substitutions for Peppermint Pinwheel Cookies
Okay, so maybe you’re not a *huge* fan of peppermint (gasp!). Or maybe you’re fresh out of red food coloring. No worries! I’ve got you covered with some easy swaps that’ll still give you amazing peppermint pinwheel cookies!
Peppermint Extract Alternatives for Peppermint Pinwheel Cookies
If peppermint isn’t your thing, try vanilla extract! Or, for a totally different vibe, a little almond extract would be delicious. You could even use lemon or orange zest for a bright, citrusy twist!
Food Coloring Options for Your Peppermint Pinwheel Cookies
Don’t have gel food coloring? No problem! You can use liquid food coloring, just use a little less since it’s not as concentrated. Or, for a more natural option, try beet juice for a pinkish hue! And hey, you can always skip the coloring altogether for a classic, elegant look. They’ll still taste amazing!
FAQ About Peppermint Pinwheel Cookies
Got questions about making the *perfect* peppermint pinwheel cookies? I’ve got answers! Here are a few of the most common questions I get asked, so you can bake with confidence!
Can I Freeze Peppermint Pinwheel Cookie Dough?
Absolutely! Just wrap the dough log tightly in plastic wrap and freeze for up to 3 months. Thaw it in the fridge overnight before slicing and baking. Easy peasy!
How Long Do Peppermint Pinwheel Cookies Last?
These peppermint pinwheel cookies are best enjoyed within 4-5 days, if stored in an airtight container at room temperature. But let’s be real, they probably won’t last that long!
Why Are My Peppermint Pinwheel Cookies Spreading Too Much?
Ah, the dreaded spreading! This usually happens if the dough isn’t chilled enough, or if you used too much butter. Make sure you chill that dough, and double-check your butter measurement! Cold butter is key to a happy cookie!
Storing Your Peppermint Pinwheel Cookies
Okay, so you’ve baked a batch of these gorgeous peppermint pinwheel cookies. Now, how do you keep ’em fresh? Easy! Just pop them in an airtight container. They’ll stay delicious for about 4-5 days at room temperature. But honestly, in my house, they disappear way faster than that! They’re just too tempting!
Nutritional Information for Peppermint Pinwheel Cookies
Okay, quick disclaimer: nutrition info can vary *a lot* depending on the brands you use and how big you make your cookies! So, this is just an estimate, not an exact science, okay?
Make Your Own Peppermint Pinwheel Cookies Today!
So, what are you waiting for? Go whip up a batch of these festive peppermint pinwheel cookies! And hey, if you try the recipe, leave a comment and let me know how they turned out! Don’t forget to rate the recipe, too! Happy baking!
Print
Irresistible Peppermint Pinwheel Cookies in Just 1 Hour
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 24-36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Make festive peppermint pinwheel cookies with this easy recipe. You will love the swirl of colors and peppermint flavor.
Ingredients
- 12.75 oz all purpose flour (3 cups)
- 1 tsp baking powder
- 1/2 tsp salt
- 8 oz unsalted butter (1 cup), at room temperature
- 8.75 oz granulated sugar (1.25 cups)
- 1 large egg, at room temperature
- 2 tsp peppermint extract
- Red gel food coloring
- Pink gel food coloring
- 6.75 oz sprinkles (1 cup), optional
- Light corn syrup, for adhering the sprinkles, optional
Instructions
- Whisk together the flour, baking powder, and salt in a medium bowl, and set aside temporarily.
- Combine the butter and granulated sugar in the bowl of a large stand mixer fitted with a paddle attachment. Mix the butter and sugar together at medium speed for 2-3 minutes until light and fluffy.
- Turn the mixer to low, add the egg and peppermint extract, and mix until well-incorporated.
- With the mixer still on low speed, slowly add the flour and mix until just a few streaks of flour remain. Stop the mixer, and finish scraping down the bottom and sides of the bowl with a rubber spatula. The dough should be soft and supple but not sticky.
- Divide the dough into 3 equal parts. If you have a kitchen scale, each portion should be approximately 10 ounces.
- Leave one portion uncolored, and use gel food coloring to color the other two portions red and pink. You can stir the food coloring in by hand, knead it in like bread dough, or mix it in using the mixer. (If you use the mixer, keep a close eye on the dough and run it for a short time so the dough doesn’t get overmixed and tough.)
- Form each color into a disc and wrap them tightly in plastic wrap. Refrigerate for at least 45 minutes, until firm.
- Roll each color out between two sheets of parchment into a long rectangle, approximately 6 x 13 inches long. Try to avoid adding additional flour at this step, or else the cookies might be tough. If the dough starts to feel too soft to work with at any point in the rolling/stacking process, chill it again in the refrigerator until you can work with it easily.
- Stack the dough rectangles on top of each other in this order: pink, white, then red on top. Roll the dough up into a long, tight spiral.
- To roll the edges in sprinkles, brush the outside of the dough log with a very thin layer of corn syrup you just want enough to make the sprinkles stick. Scatter the sprinkles on a baking sheet, and roll the log around the sprinkles, pressing it into the sprinkles so they adhere and it is completely covered. You can also skip this step and leave the edges plain.
- Wrap the dough log in plastic wrap, and refrigerate for at least 45 minutes, or until firm.
- Preheat the oven to 350 degrees F, and cover 2 baking sheets with parchment.
- Use a large, sharp chef’s knife to slice the log into rounds a little under 1/2 inch thick. (You can do thinner, 1/4 inch rounds for a larger yield.) Place them on the baking sheets with a few inches between each cookie.
- Bake the cookies for 13-15 minutes, until they have spread and puffed, and no longer have a raw shine in the center. They will continue to cook for a few minutes after they’re out of the oven, so don’t wait until they feel firm in the center or they will be overcooked. The perfect pinwheel cookie is crunchy around the edges and soft and tender on the inside!
- Once cool, remove from the baking sheets and enjoy! Pinwheel cookies can be stored in an airtight container at room temperature and should be enjoyed within 4-5 days for maximum freshness. Unbaked cookies can be frozen, well-wrapped, for up to 3 months.
Notes
- For best results, use room temperature ingredients.
- Chilling the dough is essential for easy handling and prevents spreading.
- Store baked cookies in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
