If you want to bring a festive twist to your cookie jar this holiday season, the Peppermint Pinwheel Cookies Recipe is an absolute must-try. These delightful cookies feature a beautiful swirl of classic red, green, and white dough, peppered with colorful sprinkles and infused with refreshing peppermint extract for that unmistakable cool bite. Not only do they catch the eye with their charming pinwheel pattern, but their tender, buttery texture and crisp edges make each bite a comforting celebration. Whether you’re baking for a party or a cozy night by the fire, this recipe will quickly become a treasured favorite.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet essential to getting the perfect balance of flavor and texture in your Peppermint Pinwheel Cookies Recipe. Each plays a key role in creating tender, flavorful, and festive treats that look just as good as they taste.
- Unsalted butter (1 cup/227 grams): Provides the rich, creamy base that makes the cookies tender and melt-in-your-mouth.
- Confectioners’ sugar (3/4 cup/90 grams): Adds a delicate sweetness and contributes to the soft texture.
- White sugar (3/4 cup/150 grams): Enhances sweetness and helps create that slight crispness on the cookie edges.
- Vanilla extract (1 ½ teaspoons): Offers a warm, aromatic undertone that balances the peppermint’s brightness.
- Peppermint extract (1 teaspoon): Gives these cookies their signature, refreshing holiday flavor.
- Eggs (2): Help bind the dough together while adding moisture.
- All-purpose flour (4 cups/480 grams): Forms the structure of the cookies for that perfect chewiness.
- Baking powder (3/4 teaspoon): Provides a light lift so the cookies aren’t dense.
- Salt (1/4 teaspoon): Enhances all the flavors, preventing the sweetness from being one-dimensional.
- Nonpareil sprinkles (1/2 cup): Adds festive color and a fun crunch, finishing off the cookies with a joyful look.
How to Make Peppermint Pinwheel Cookies Recipe
Step 1: Combine Dry Ingredients
Start by whisking together your flour, baking powder, and salt in a large bowl until everything is evenly mixed. This ensures your cookies will have a uniform texture without any pockets of baking powder or salt that could disrupt the flavor and rise.
Step 2: Cream the Butter and Sugars
Next, in a separate large bowl, beat together the softened butter with confectioners’ sugar and white sugar until the mixture is light and fluffy, about 3 minutes. This step is crucial because it aerates the butter, setting the stage for tender, cloud-like cookies.
Step 3: Add Flavorings and Eggs
To the creamed mixture, add the vanilla extract, peppermint extract, and eggs. Beat everything together until the ingredients are fully combined and the dough feels smooth. The peppermint extract brings that festive coolness to the forefront alongside the warm vanilla.
Step 4: Incorporate the Dry Ingredients
Gradually add the flour mixture to your wet ingredients and beat until a soft dough forms. It should be firm enough to handle but not sticky, making it perfect for rolling and shaping in the next steps.
Step 5: Divide and Chill the Dough
Divide the dough into three equal parts. Wrap one portion plain as your white dough, then color the other two with red and green food coloring. Use gloves for mixing in the color to keep your hands clean and the hues vibrant. Wrap them tightly in plastic and chill for at least one hour—this resting period is what gives your cookies those clean lines when rolled.
Step 6: Roll and Layer the Dough
After chilling, roll each dough portion into a 9×12-inch rectangle on lightly floured parchment paper. Stack the green dough on the bottom, then the white dough, and finally the red dough on top. Trim the edges carefully so each layer is the same size and provides a neat swirl once rolled.
Step 7: Roll into a Log and Coat with Sprinkles
Starting with the long side, roll the stacked dough tightly into a log. Pour your nonpareil sprinkles onto a rimmed tray, then gently roll the log over the sprinkles until it’s fully coated. This step adds an irresistible festive crunch and makes each cookie sparkle with holiday cheer.
Step 8: Chill Before Baking
Wrap the sprinkle-coated dough log in plastic wrap and refrigerate for at least four hours. This chilling solidifies the dough, making slices easier to cut and helping the cookies keep their beautiful shape during baking.
Step 9: Slice and Bake
Preheat your oven to 350°F and line baking sheets with parchment paper. Slice the chilled dough into ¼-inch thick rounds with a sharp knife. Place the cookies on the baking sheets, bake for 9–11 minutes until they are set but still soft, then transfer to a cooling rack to cool completely. The result? Deliciously tender, eye-catching peppermint pinwheel cookies everyone will adore.
How to Serve Peppermint Pinwheel Cookies Recipe
Garnishes
Adding a sprinkle of crushed candy canes on top of the cookies just before baking gives an extra burst of peppermint flavor and a delightful crunch. You might also consider a light drizzle of white chocolate for an elegant touch that enhances the sweetness.
Side Dishes
These cookies pair beautifully with warm beverages like hot cocoa, peppermint tea, or even a rich eggnog. Serving them alongside a creamy dip like a peppermint cream cheese frosting can elevate your holiday dessert spread.
Creative Ways to Present
Arrange Peppermint Pinwheel Cookies Recipe on a holiday platter with festive greenery or pinecones for a charming centerpiece. Alternately, package them in clear cellophane bags tied with red and green ribbons for thoughtful gift giving that spreads joy with every bite.
Make Ahead and Storage
Storing Leftovers
Place cooled cookies in an airtight container at room temperature. They will stay fresh for up to a week, retaining their delightful texture and peppermint freshness, perfect for nibbling over several days.
Freezing
You can freeze the dough log before slicing or the baked cookies themselves. Wrap tightly in plastic wrap and a freezer-safe bag to prevent freezer burn. Dough logs can last up to three months frozen, so you’re always ready for an impromptu cookie craving!
Reheating
If you prefer warm cookies, gently reheat them in a low oven for a few minutes or microwave briefly, but be careful not to overheat to maintain the right chewy texture without drying them out.
FAQs
Can I substitute peppermint extract with something else?
If peppermint extract isn’t available, you can use a few drops of mint extract or crush some fresh peppermint leaves into the dough. The flavor profile will be slightly different but still delicious.
How do I prevent the sprinkles from falling off?
Rolling the dough log gently but firmly over the sprinkles ensures they adhere well. Wrapping and chilling the log before slicing also helps keep the sprinkles in place during baking.
Is it necessary to chill the dough before rolling?
Yes, chilling the dough firms up the butter, which prevents the dough from becoming too soft and sticky, ensuring sharp, distinct pinwheel layers and easier slicing.
Can I make smaller or larger cookies?
You can adjust the thickness of your slices depending on your preference, but keep in mind thinner slices bake faster and become crisper, while thicker ones stay softer and more tender.
Are these cookies suitable for kids to help make?
Absolutely! Kids will have a blast rolling the dough, layering colors, and especially rolling the log in sprinkles. Just assist with the knife work for safety during slicing.
Final Thoughts
Nothing quite says festive like the cheerful swirl of a Peppermint Pinwheel Cookies Recipe fresh from the oven. These cookies combine eye-catching color, refreshing peppermint flavor, and tender, buttery bites that everyone will love. Give this recipe a go and watch as it becomes a beloved part of your holiday traditions, sharing warmth and joy one delicious cookie at a time.
Print
Peppermint Pinwheel Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 5 hours 35 minutes
- Yield: 20-24 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Description
These Peppermint Pinwheel Cookies are festive and flavorful, combining classic buttery sugar cookie dough with refreshing peppermint and vibrant red and green colors. Rolled into a beautiful pinwheel design and coated with colorful nonpareil sprinkles, these cookies are perfect for holiday celebrations or any peppermint craving. Soft and tender with a hint of vanilla and a crisp bite from sprinkles, these treats deliver both visual appeal and delicious taste.
Ingredients
Dough Ingredients
- 1 cup (227 grams) unsalted butter, softened
- 3/4 cup (90 grams) confectioners’ sugar
- 3/4 cup (150 grams) white sugar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 2 large eggs
- 4 cups (480 grams) all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
For Decoration
- 1/2 cup nonpareil sprinkles, red, white, and green
- Green and red food coloring
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt until completely combined. Set this mixture aside for later.
- Cream Butter and Sugars: In another large bowl, beat the softened butter with confectioners’ sugar and white sugar on medium speed until the mixture is light and fluffy, about 3 minutes, to create a smooth base for the dough.
- Add Flavorings and Eggs: Beat in the vanilla extract, peppermint extract, and eggs until the mixture is smooth and fully combined, ensuring the peppermint flavor is evenly distributed.
- Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients, beating until a soft but not sticky dough forms, stopping before the dough becomes too dense.
- Divide Dough: Separate the dough equally into three portions. Wrap one portion in cling wrap as the plain white dough and refrigerate it to set.
- Color Dough Portions: Add green food coloring to one portion and red food coloring to the other. Mix thoroughly using a hand mixer or gloved hands until evenly colored. Wrap each colored dough portion with cling wrap and refrigerate for at least 1 hour to firm up.
- Roll Dough Rectangles: After chilling, roll each dough portion individually on lightly floured parchment paper into a 9×12-inch rectangle, maintaining an even thickness throughout.
- Stack and Trim: Stack the rolled dough rectangles with green on the bottom, then plain white, and red on top. Use a sharp knife to trim the edges and create an even rectangle for rolling.
- Form Dough Log: Starting from the longer side, carefully roll the stacked dough tightly into a log shape, ensuring the layers stay intact.
- Coat with Sprinkles: Pour the nonpareil sprinkles into a shallow dish and roll the dough log over them, gently pressing to cover the entire surface evenly with sprinkles.
- Chill Dough Log: Wrap the sprinkle-coated log in plastic wrap and refrigerate for at least 4 hours to firm completely before slicing.
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets lined with parchment paper to prevent sticking.
- Slice Cookies: Remove the chilled dough log from the fridge and slice into 1/4-inch thick rounds using a sharp knife, keeping the pinwheel design intact.
- Bake Cookies: Place the sliced cookies on prepared baking sheets, spacing them to allow for slight spreading. Bake for 9-11 minutes, until cookies are set but still soft in the center.
- Cool: Allow cookies to cool on the baking sheets briefly before transferring them to a wire rack to cool completely, ensuring they firm up nicely.
Notes
- Be sure not to overwork the dough when mixing or rolling to keep cookies tender.
- Using gloves when coloring the dough helps prevent staining your hands.
- Chilling the dough log for at least 4 hours is essential to keep the pinwheel shape intact when slicing.
- If the dough gets too soft when working, refrigerate briefly to firm up before continuing.
- You can substitute peppermint extract with pure vanilla extract if peppermint flavor is not desired, though it changes the cookie profile.
- Use a very sharp knife or a dental floss strand to slice the dough log cleanly without squashing the cookies.
