It’s not Christmas at my house until I take a bite of one of these Peppermint Pinwheel cookies. My mom has been making these since I was a little girl and they just taste like Christmas to me. These cookies are basically a sugar cookie with the addition of peppermint. The swirl of the red and white gives them such a magical effect!
Peppermint pinwheels are a crispy, buttery cookie with the perfect hint of peppermint to make your holidays festive. They can be tricky to make, but with a little practice, you will have the perfect little swirl. Basically, you divide the dough in half and color one half red. That is also the half you will add your peppermint extract to.
I roll out each color between two pieces of waxed paper to a rectangle shape of 10 x 16 inches. You should try to make each color the same size as you will be transferring the white dough right on top of the red dough.
After you have merged both colors of dough (one on top of the other), you will use your waxed paper to roll up your dough as tight as you can manage. Wrap your dough and refrigerate it for several hours.
Slice and bake!
Peppermint Pinwheels are a crispy, buttery cookie with the perfect hint of peppermint to make your holidays festive!
- 2 cups sifted all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup butter (1 1/2 sticks)
- 3/4 cup sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1-2 drops red food coloring
Sift flour, baking powder and salt onto waxed paper.
Beat butter with sugar until fluffy light in a large bowl; beat in egg yolk and vanilla.
Stir in flour mixture, a third at a time, blending well after each addition, to make a soft dough.
Divide dough in half, and to half, add the peppermint extract and enough red food coloring to tint the dough a deep pink.
Roll out each color dough between two sheets of waxed paper to a 16 x 10-inch rectangle. Remove top sheet of waxed paper from pink dough; flip white dough on top of pink dough.
Roll up dough tightly, jelly-roll fashion. Wrap in waxed paper and chill for several hours. (You can freeze dough and take out of freezer a half hour before cutting and baking.)
When ready to bake, unwrap dough and cut into 1/4-inch thick slices with a sharp knife; place cookies on ungreased cookie sheet.
Bake at 350 degrees F for 10 minutes or until cookies are firm but not browned. Cool cookies on wire rack.
I participated with The Creative Cookie Exchange group this month with some very talented bakers. If you like to bake, please check out the group!
Everyone loves cookies at the holidays–no matter what holidays you are celebrating. And there are so many wonderful traditional cookies all over the world that we have decided to revisit this theme. Check out December 2014 for other choices from our first time doing it. And get inspired to get into the kitchen!
You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.
If you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:
- Winter Spice Soetkoekies from All That’s Left Are The Crumbs
- Italian Ring Cookies from What Smells So Good?
- Lebkuchen from 2 Cookin Mamas
- Peppermint Pinwheels from Queen Bee Baker
- Noche Buena Chocolate Sandwich Cookies from Karen’s Kitchen Stories
- Italian Vanilla Bean Pizzelles from Cream and Butter Baking
- Alfajores from The Spiced Life