Peppermint Pinwheel Cookies
There’s something undeniably cheerful about the aroma of fresh-baked Peppermint Pinwheel Cookies wafting through the air. Picture this: your kitchen is filled with the sweet concoction of butter, sugar, and a hint of peppermint—it’s a sensory delight! These colorful cookies are soft yet slightly crisp, with delightful layers that tease the tongue with each bite. They’re perfect for the bustling holiday season or any festive gathering, evoking a sense of nostalgia that makes your heart smile.
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As I stand by the counter, I’m reminded of the joyous afternoons spent baking with family, each swirl of colorful dough creating its own little masterpiece. We’d rush to roll out the pinwheels only to be met by the ritual of waiting as they cooled on the rack—one of the hardest parts! But nothing beats the anticipation of tasting those lovely, vibrant cookies. So gather your ingredients, roll up your sleeves, and let’s create some magical Peppermint Pinwheel Cookies together!
Why You’ll Love This Recipe
- Simple & Quick: With just 25 minutes of prep and a brief bake time, you can whip these cookies up in no time!
- Irresistible Flavor: The combination of creamy butter and crisp peppermint offers a festive flavor that leaves you craving more.
- Eye-Catching Appeal: Each slice reveals mesmerizing swirls of red, green, and white—perfect for holiday parties or as unique gifts.
- Flexible Serving: Ideal for snack time, dessert, or a special treat at any gathering throughout the year.
- Diet-Friendly Options: You can substitute ingredients to make them gluten-free or dairy-free if needed!
Ingredients You’ll Need
- Unsalted Butter (1 cup / 227 grams): Softened for easy blending, this creates a rich base. If you’re low on butter, you can use margarine, but be aware that it may alter the flavor.
- Confectioners’ Sugar (3/4 cup / 90 grams): This fine sugar makes the cookies melt-in-your-mouth sweet and provides a lovely texture. If in a pinch, powdered sugar can substitute if it’s sifted first.
- White Sugar (3/4 cup / 150 grams): Adds sweetness and structural support. For a healthier option, you can use coconut sugar as an alternative.
- Vanilla Extract (1 ½ teaspoons): Pure vanilla adds depth and warmth to the flavor; avoid imitation for an authentic taste.
- Peppermint Extract (1 teaspoon): This provides that holiday-inspired flavor. Adjust according to your preference; start with less if you’re unsure!
- Eggs (2): They bind the ingredients beautifully together. For an egg-free version, a flaxseed mixture or applesauce will work, but the texture may vary.
- All-Purpose Flour (4 cups / 480 grams): This gives structure to the cookies. For gluten-free changes, you can opt for a measured gluten-free flour blend.
- Baking Powder (3/4 teaspoon): Ensures the cookies rise just right and have that lovely soft bite.
- Salt (1/4 teaspoon): Enhances the flavors, so don’t skip it!
- Nonpareil Sprinkles (1/2 cup): These festive red, white, and green sprinkles add a joyful crunch and make your cookies pop visually.
How to Make Peppermint Pinwheel Cookies
Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt until they’re well merged. This step is crucial as it helps evenly distribute the leavening agents and brings a balanced texture to your cookies. Set the bowl aside while you get your wet ingredients ready!
Whisk Wet Ingredients: In another large mixing bowl, beat the softened butter with confectioners’ and white sugars on medium speed for about three minutes, until it becomes light and fluffy. This process incorporates air into the mixture, ensuring your **Peppermint Pinwheel Cookies** have that delightful melt-in-your-mouth quality. Add in the vanilla, peppermint extract, and eggs, mixing until everything is combined and smooth.
Mix in Dry Ingredients: Gradually add the flour mixture into the butter mixture, mixing gently until a soft dough forms. It should be pliable but not sticky—a good sign that your cookie base is coming together. Avoid over-mixing to ensure your cookies remain tender!
Divide and Color Dough: Next, divide the dough into three equal portions. Wrap one in cling wrap to keep it plain and pop it in the fridge. Color the second portion with green food coloring, mixing until evenly dyed. Do the same with the third dough, adding red food coloring. Wrap all the portions in plastic wrap and refrigerate for at least one hour. This chilling process helps the flavors meld and firms up the dough for rolling!
Roll the Dough: Once chilled, take each colored dough out and roll it onto a lightly floured piece of parchment paper, shaping them into rectangles that measure about 9×12 inches. This doesn’t have to be perfect; just aim for even thickness! Trimming any rough edges will give your pinwheel cookies clean, pretty sides.
Layer and Roll: Stack the rectangles with the green dough on the bottom, the plain white dough in the middle, and the red dough on top. Using a sharp knife, trim the edges for a more uniform rectangle. Starting from the long side, tightly roll the stacked dough into a log. This is where the magic really happens—the layering creates those beautiful swirls!
Coat with Sprinkles: Pour the nonpareil sprinkles onto a small rimmed baking sheet or container. Carefully roll the dough log over the sprinkles, pressing gently as you go to ensure every inch is coated. Wrapping this colorful log in plastic wrap again, refrigerate it for at least 4 hours (or even overnight) to maintain its shape for slicing.
Preheat and Prepare: When you’re ready to bake, preheat your oven to 350°F. Line two baking sheets with parchment paper. The anticipation is real as you prep for those wonderful cookies to come!
Slice and Bake: Remove the chilled dough from the fridge and slice it into ¼-inch pieces using a sharp knife. Place the cookies on the prepared baking sheets, keeping some space between them. Bake for 9-11 minutes, or until the cookies are set but still soft in the center—look for lightly golden edges to know they’re just right. Allow them to cool on the sheet briefly before transferring to a wire rack to cool completely. Enjoy the heavenly smell that fills your home as they bake!
Storing & Reheating
To keep your Peppermint Pinwheel Cookies fresh, store them at room temperature in an airtight container for up to a week. If you want to keep them longer, refrigeration is an option; just remember to layer them between parchment paper to prevent sticking up to two weeks. You can also freeze the cookies for up to three months. For the best texture, reheat them in a preheated oven at 300°F for 5-7 minutes or until warm. Just note that freezing may alter the texture slightly, so a quick refresh can bring them back to their beautifully soft state.
Chef’s Helpful Tips
- Overmixing the dough can result in tough cookies—remember, gentle is key!
- Ensure your butter is softened properly before creaming—too cold will result in clumps, and too warm will create greasy cookies.
- When rolling out the dough, keep flour on hand to prevent sticking but avoid using too much to keep the texture right.
- If your dough is too sticky after chilling, chill it again for 15-20 minutes, or lightly coat your rolling surface and rolling pin.
- Experiment with different food coloring for unique looks, or add peppermint pieces for extra texture!
- These cookies make for a great gift—simply place them in a cute box tied with a bow for a personal touch.
Indulging in these festive Peppermint Pinwheel Cookies offers a sprinkle of holiday cheer in every bite. They’re easy to whip up, visually impressive, and packed with flavor, making them ideal for any occasion! Whether you enjoy them during a cozy family gathering or pack them as gifts, you’ll be delighted by the memories they invoke. So gather your loved ones, let your creativity flow, and make a batch—or two—today!
Recipe FAQs
Can I make these cookies gluten-free?
Absolutely! You can use a 1-to-1 gluten-free flour blend in place of all-purpose flour. Make sure to choose one with xanthan gum included for the best texture. Just remember that the taste and texture may vary slightly, but they will still be delicious!
How can I store leftover cookies?
Keep your Peppermint Pinwheel Cookies in an airtight container at room temperature for up to a week. If you need to store them longer, you can refrigerate them or even freeze them for up to three months. Just wrap them well to preserve freshness.
Can I adjust the peppermint flavor?
Yes! If you’re unsure about the intensity of peppermint extract, start with half a teaspoon and adjust according to your taste preferences. Remember, peppermint can be bold, so less is sometimes more!
Can I enhance the flavor further?
Definitely! Adding a sprinkle of crushed candy canes or chocolate chips can give your cookies a delightful twist. Feel free to experiment with your favorite flavors!
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📖 Recipe Card
Peppermint Pinwheel Cookies
- Prep Time: 25 minutes
- Cook Time: 11 minutes
- Total Time: 36 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Holiday
Description
These Peppermint Pinwheel Cookies are a festive delight with their colorful swirls and irresistible buttery peppermint flavor. Easy to prepare and a joy to share, they make the perfect holiday treat!
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup confectioners' sugar
- 3/4 cup white 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
- Whisk together flour, baking powder, and salt in a large bowl.
- Beat softened butter with confectioners' and white sugars until light and fluffy.
- Mix in vanilla, peppermint extract, and eggs.
- Gradually add the dry mixture to the wet mixture until a soft dough forms.
- Divide the dough and color two portions with green and red food coloring.
- Roll each dough into rectangles, stack them, and tightly roll into a log.
- Coat the log in sprinkles, wrap, and refrigerate for at least 4 hours.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Slice the chilled dough into ¼-inch pieces and bake for 9-11 minutes.
Notes
Store cookies in an airtight container at room temperature for up to a week.
Chill the dough thoroughly to maintain the shape during slicing and baking.
Experiment with different food coloring or add crushed candy canes for extra flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
