Peppermint Pinwheel Cookies Recipe

There’s something truly magical about the holiday season, and nothing captures that festive spirit quite like a batch of Peppermint Pinwheel Cookies Recipe. These charming, colorful pinwheels swirl with vibrant red, green, and white dough, bursting with delightful peppermint flavor in every bite. Soft yet slightly crisp, with a playful sprinkle coating, they’re not just cookies—they’re a celebration. If you love treats that look amazing and taste even better, this Peppermint Pinwheel Cookies Recipe will become one of your all-time favorites to bake and share.

Ingredients You’ll Need

These ingredients are simple pantry staples, each playing a special role in bringing the perfect texture, flavor, and festive color to your Peppermint Pinwheel Cookies Recipe.

• Unsalted butter (1 cup/227 grams): The base for rich, tender cookies with a melt-in-your-mouth feel.
• Confectioners’ sugar (¾ cup/90 grams): Adds sweetness and contributes to the cookie’s delicate crumb.
• White sugar (¾ cup/150 grams): Offers sweetness and helps give the cookies a slight crisp edge.
• Vanilla extract (1 ½ teaspoons): Enhances the overall flavor depth and warmth.
• Peppermint extract (1 teaspoon): The star flavor that gives these cookies their refreshing, festive twist.
• Eggs (2): Bind the dough while adding moisture and tenderness.
• All-purpose flour (4 cups/480 grams): The structure that holds the cookies together.
• Baking powder (¾ teaspoon): A gentle lift for light, soft texture.
• Salt (¼ teaspoon): Balances and enhances the sweetness and peppermint flavors.
• Nonpareil sprinkles (½ cup, red, white, and green): Adds vibrant color and a festive crunch as a final coating.

How to Make Peppermint Pinwheel Cookies Recipe

Step 1: Mix Dry Ingredients

Start by whisking together the flour, baking powder, and salt in a large bowl. This ensures each cookie gets an even rise and a balanced flavor. Set this aside while you work on the wet ingredients.

Step 2: Cream Butter and Sugars

In another large bowl, beat the softened butter with the confectioners’ sugar and white sugar until the mixture is light, fluffy, and pale. This step is crucial as it incorporates air, making for soft, tender cookies.

Step 3: Add Flavors and Eggs

Now mix in the vanilla extract, peppermint extract, and eggs. Beat everything until the mixture is smooth and thoroughly combined. The peppermint extract is what gives these cookies their unforgettable holiday punch.

Step 4: Combine Wet and Dry Ingredients

Gradually add your flour mixture into the wet ingredients, beating gently until the dough forms but doesn’t become sticky. You want a soft dough that’s easy to handle without being overly tacky.

Step 5: Divide and Chill the Dough

Divide the dough evenly into three parts. Wrap one portion as the plain white dough and refrigerate it. This plain layer will be the perfect contrast for the colored doughs.

Step 6: Color Your Dough

Add green food coloring to one portion and red food coloring to the other. Mix well, using a hand mixer or hands with gloves to evenly tint the dough. Wrap each colored dough piece separately in cling wrap and chill for at least an hour. This chilling step is important so the dough firms up and is easier to roll later.

Step 7: Roll Out the Dough Layers

Once chilled, roll each dough portion out on a lightly floured parchment paper into a 9×12-inch rectangle. Keeping the dough uniform in size helps with an even layered pinwheel effect.

Step 8: Assemble the Dough Stack

Stack the dough rectangles carefully: green on the bottom, then the plain white layer, topped by the red. Trim the edges to form a neat, even rectangle ensuring the dough layers align perfectly when rolled.

Step 9: Roll Into a Log

Starting from the long edge, roll the stacked dough tightly into a log. This rolling action is how the iconic pinwheel swirl is created inside the cookie.

Step 10: Coat with Sprinkles

Pour the festive nonpareil sprinkles into a shallow dish. Roll your dough log over the sprinkles, gently pressing to ensure an even coating all around. This adds extra holiday sparkle and texture.

Step 11: Chill Again

Wrap the sprinkle-coated log in plastic wrap and refrigerate for at least 4 hours. This firm chill is essential for cleanly slicing the cookies without smushing the layers.

Step 12: Prepare to Bake

Preheat your oven to 350°F and line two baking sheets with parchment paper. Having everything ready means the dough won’t have time to soften too much before baking.

Step 13: Slice the Cookies

Remove the chilled log from the fridge and carefully cut into ¼-inch slices using a sharp knife. Thin slices help the pinwheel pattern be more visible and ensure perfect baking.

Step 14: Bake and Cool

Arrange the cookies on your baking sheets, leaving space between each slice. Bake for 9 to 11 minutes until the cookies are set but still soft. Let them cool briefly on the sheet, then transfer to a wire rack to cool completely for best texture.

How to Serve Peppermint Pinwheel Cookies Recipe

Garnishes

For an extra festive touch, add a light dusting of powdered sugar over the cooled cookies or a drizzle of white chocolate. These garnishes complement the peppermint flavor and add an elegant finish.

Side Dishes

These cookies pair beautifully with a warm cup of hot cocoa or peppermint-spiked coffee. Their minty freshness also balances perfectly with creamy vanilla ice cream or a simple glass of cold milk.

Creative Ways to Present

Arrange your peppermint pinwheel cookies on a holiday-themed platter surrounded by pine sprigs or place them in clear cellophane bags tied with red and green ribbon for charming edible gifts. You can also stack them in clear jars for a delightful countertop decoration.

Make Ahead and Storage

Storing Leftovers

Store your baked peppermint pinwheel cookies in an airtight container at room temperature. They will stay fresh and chewy for up to one week, making them perfect for planned celebrations or a sweet snack anytime.

Freezing

You can freeze unbaked dough logs wrapped tightly in plastic wrap for up to 3 months. When ready, thaw in the fridge overnight, slice, and bake as usual. Baked cookies also freeze well; just thaw them at room temperature before serving.

Reheating

If you prefer your cookies warm, reheat them briefly in a preheated 300°F oven for 5 minutes or microwave for about 10 seconds. This softens the edges just enough to revive that freshly-baked feel.

FAQs

Can I substitute peppermint extract with peppermint oil?

Yes, but peppermint oil is much stronger and more concentrated. Use it sparingly—start with half the amount and adjust to taste to avoid overpowering the cookies.

What if I don’t have red and green food coloring?

You can get creative by using other colors or natural colorings such as beet juice for red and spinach powder for green. The cookies will still look festive and taste amazing.

Are these cookies gluten-free?

This Peppermint Pinwheel Cookies Recipe calls for all-purpose flour, so it’s not gluten-free as is. To make a gluten-free version, substitute with a 1:1 gluten-free baking flour blend, but be aware texture may differ slightly.

Can I make these cookies vegan?

To veganize this recipe, use vegan butter, replace eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg), and ensure your sugar and sprinkles are vegan-friendly.

Why do I need to chill the dough multiple times?

Chilling prevents spreading during baking, helps the dough firm for rolling and slicing, and solidifies the layer colors and sprinkles for distinct pinwheel patterns. It’s key to beautiful cookies!

Final Thoughts

These Peppermint Pinwheel Cookies Recipe are more than just a treat—they’re a joyful baking experience and a festive showstopper on any holiday table. Give this recipe a try and watch as the colorful swirls and refreshing peppermint flavor bring smiles to everyone lucky enough to taste them. Happy baking and may your holidays be deliciously merry!

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