Peppermint Pinwheels
5 from 1 vote

Peppermint Pinwheels

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

Course Dessert
Cuisine French, Italian
Keyword Cookies, Christmas, Christmas Cookies, Peppermint, Peppermint Cookies, Peppermint Pinwheels, Pinwheel Cookies
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 5 dozen
Calories 91 kcal
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.

Recipe Notes

Calorie content is based off of two cookies.

Cookies can be stored in a container with a tight-fitting lid for 2-3 weeks at room temperature or frozen for up to 2 months.