Peppermint Pinwheels

Peppermint Pinwheels are a crispy, buttery cookie with the perfect hint of peppermint to make your holidays festive!

Course Dessert
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 5 dozen
Author Michele Wendt


  • 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


  1. Sift flour, baking powder and salt onto waxed paper.

  2. Beat butter with sugar until fluffy light in a large bowl; beat in egg yolk and vanilla.

  3. Stir in flour mixture, a third at a time, blending well after each addition, to make a soft dough.

  4. Divide dough in half, and to half, add the peppermint extract and enough red food coloring to tint the dough a deep pink.

  5. 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.

  6. 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.)

  7. When ready to bake, unwrap dough and cut into 1/4-inch thick slices with a sharp knife; place cookies on ungreased cookie sheet.

  8. Bake at 350 degrees F for 10 minutes or until cookies are firm but not browned. Cool cookies on wire rack.