Okay, so every year, my kitchen turns into a total sugar explosion around the holidays. And you know what’s ALWAYS on the baking list? Peppermint pinwheel cookies! They’re just SO festive, right? I mean, those swirls of red and white? Total Christmas vibes. But honestly, I’ve always tweaked the recipes I found online. They were either too dry, too crumbly, or just… blah. So, I kinda went rogue and created my *own* version. Trust me, this peppermint pinwheel cookies recipe is a game-changer. It’s got that perfect balance of crunchy edges and a soft, chewy center. Plus, it’s way easier than you think! Seriously, even if you’re a baking newbie, you can totally nail these!
Why You’ll Love These Peppermint Pinwheel Cookies
Easy to Make Peppermint Pinwheel Cookies
Seriously, don’t let the fancy swirls fool you! This recipe is super straightforward. I promise, even if you’re not a star baker, you can totally whip up a batch of these peppermint pinwheel cookies without any stress.
Festive and Delicious Peppermint Pinwheel Cookies
Okay, let’s be real, these cookies are GORGEOUS! And they taste even better than they look. The peppermint flavor is just perfect – not too overpowering, but definitely festive. My favorite part is watching everyone’s faces light up when they see them!
Perfect for Holiday Baking
These aren’t just any cookies; they’re *holiday* cookies! They’re perfect for Christmas cookie exchanges, gift-giving, or just enjoying with a cup of hot cocoa by the fire. Trust me, they’ll be the star of your holiday baking spread!
Ingredients for Peppermint Pinwheel Cookies
Alright, let’s gather our goodies! Here’s what you’ll need to make these amazing peppermint pinwheel cookies. Don’t worry, it’s mostly stuff you probably already have in your pantry. Just make sure your butter and egg are at room temp – it makes a HUGE difference, trust me!
What You Need to Make Peppermint Pinwheel Cookies
Flour (12.75 oz all-purpose flour or 3 cups)
Baking Powder (1 tsp)
Salt (1/2 tsp)
Butter (8 oz unsalted butter or 1 cup, at room temperature)
Sugar (8.75 oz granulated sugar or 1.25 cups)
Egg (1 large egg, at room temperature)
Peppermint Extract (2 tsp)
Food Coloring (Red and Pink gel food coloring)
Sprinkles (6.75 oz or 1 cup, optional)
Corn Syrup (Light corn syrup, for adhering sprinkles, optional)
How to Make Peppermint Pinwheel Cookies: Step-by-Step Instructions
Okay, let’s get baking! Don’t be scared by the steps – I’ve broken it all down so it’s super easy to follow. Just take your time and have fun with it! Remember, even if they don’t look *perfect*, they’ll still taste amazing!
Preparing the Dough for Peppermint Pinwheel Cookies
First things first, grab a medium bowl and whisk together your flour, baking powder, and salt. Set that aside for now. Then, in your stand mixer (or with a hand mixer, if you’re feeling strong!), cream together the butter and sugar until it’s light and fluffy. This usually takes about 2-3 minutes. Scrape down the sides of the bowl, then add the egg and peppermint extract. Mix until it’s all combined. Now, slowly add in that flour mixture until *just* a few streaks of flour remain. Don’t overmix! Scrape down the bowl again to make sure everything’s incorporated. The dough should be soft, but not sticky. If it IS sticky, add a tiny bit more flour, like a tablespoon at a time.
Coloring and Chilling the Peppermint Pinwheel Cookie Dough
Alright, divide that dough into three equal parts. I like to use a kitchen scale for this, but eyeballing it works too! Leave one part plain. Then, grab your red and pink gel food coloring and color the other two portions. You can knead it in by hand, or use the mixer on low speed. Just be careful not to overmix! Form each color into a disc, wrap ’em up tightly in plastic wrap, and pop them in the fridge for at least 45 minutes. They need to be firm enough to roll out without sticking everywhere.
Assembling the Peppermint Pinwheel Cookies
Now for the fun part! Take one disc of dough out of the fridge at a time. Roll it out between two sheets of parchment paper into a long rectangle, about 6×13 inches. Try not to add extra flour, but if it’s sticking like crazy, a *tiny* bit is okay. Repeat with the other two colors. Now, stack those rectangles! I do pink, then white, then red on top. Roll it up TIGHTLY into a long spiral. If you want sprinkles on the outside (and who doesn’t?!), brush the log with a *very* thin layer of corn syrup. Then, scatter sprinkles on a baking sheet and roll the log around in them until it’s completely covered. Wrap it back up in plastic wrap and chill again for at least 45 minutes. This is important! Chilling makes it way easier to slice later.
Baking Your Peppermint Pinwheel Cookies to Perfection
Preheat your oven to 350 degrees F! Cover your baking sheets with parchment paper. Now, grab a large, sharp knife and slice the dough log into rounds, a little under 1/2 inch thick. Place them on the baking sheets, leaving a few inches between each cookie. Bake for 13-15 minutes, until they’ve spread and puffed up, and they don’t have that raw shine in the center anymore. Remember, they’ll continue to cook a bit after you take them out of the oven, so don’t overbake them! You want them crunchy around the edges and soft inside. Let them cool completely on the baking sheets before you try to move them. And that’s it! Enjoy your beautiful (and delicious!) peppermint pinwheel cookies!
Tips for Perfect Peppermint Pinwheel Cookies
Ensuring the Right Dough Consistency for Peppermint Pinwheel Cookies
Okay, the biggest secret to amazing peppermint pinwheel cookies? Don’t overmix the dough! Seriously, it’s SO easy to do, but it’ll make your cookies tough. Mix until *just* combined, and don’t be afraid to chill the dough if it gets too soft while you’re working with it. Soft dough = tough cookies, trust me!
Getting Clean Slices for Your Peppermint Pinwheel Cookies
Alright, slicing can be tricky! Make sure your dough log is FIRM. Like, really firm. And use a sharp, large knife. If the dough starts to squish, pop it back in the fridge for a few more minutes. Also, wipe your knife clean between slices – it makes a HUGE difference!
Achieving the Perfect Bake for Peppermint Pinwheel Cookies
Okay, baking time can vary depending on your oven, so keep a close eye on those cookies! You want them to be golden brown around the edges, but still a little soft in the center. Remember, they’ll firm up as they cool! And don’t overcrowd the baking sheet – give those peppermint pinwheel cookies some room to spread!
Peppermint Pinwheel Cookies Variations
Wanna get a little crazy with your peppermint pinwheel cookies? Go for it! This recipe is super adaptable. Here are a few ideas to get you started, but honestly, the sky’s the limit! Don’t be afraid to experiment and make them your own!
Different Extracts for Your Pinwheel Cookies
Peppermint’s classic, but why stop there? Try vanilla extract for a warmer flavor, or almond extract for a touch of nutty goodness. You could even use lemon extract for a bright, citrusy twist! Just use the same amount as the peppermint extract in the original recipe.
Alternative Food Coloring Options for Peppermint Pinwheel Cookies
Red and pink are cute, but you could totally rock some different colors! Green and white for a Grinch-y vibe? Blue and silver for a winter wonderland? Or even natural food coloring – beet juice for pink, spinach powder for green! Just remember, natural colors might be a little less vibrant.
Adding Chocolate to Your Peppermint Pinwheel Cookies
Okay, who doesn’t love chocolate? Stir in some mini chocolate chips into the dough – white chocolate would be AMAZING! Or, for a richer flavor, add a tablespoon or two of cocoa powder to the dry ingredients. Chocolate peppermint pinwheel cookies? YES, PLEASE!
Storing Your Homemade Peppermint Pinwheel Cookies
Alright, you’ve baked these beauties! Now, how do you keep ’em fresh? Don’t worry, I’ve got you covered. Here’s the lowdown on storing your peppermint pinwheel cookies so they stay delicious for as long as possible (if they even last that long!).
Storing Baked Peppermint Pinwheel Cookies
Pop those cooled cookies into an airtight container. They’ll stay yummy at room temperature for about 4-5 days. But, let’s be honest, they’re usually gone way before that! If they start to dry out, sneak a slice of bread into the container. It works wonders!
Freezing Unbaked Peppermint Pinwheel Cookies
Want to get a head start on your baking? You can totally freeze the unbaked dough log! Just wrap it really well in plastic wrap (I like to double-wrap it!), then stick it in a freezer bag. It’ll keep for up to 3 months. When you’re ready to bake, just thaw it in the fridge overnight and slice ‘n’ bake as usual!
Frequently Asked Questions About Peppermint Pinwheel Cookies
Can I make Peppermint Pinwheel Cookies ahead of time?
Totally! That’s one of the best things about these peppermint pinwheel cookies, actually. You can make the dough log days (or even weeks!) ahead of time and just keep it wrapped up tight in the fridge until you’re ready to bake. Or, you can freeze it! Just thaw it overnight in the fridge before slicing and baking. Easy peasy!
How do I prevent my Peppermint Pinwheel Cookies from spreading too much?
Spreading can be a real pain, right? Make sure your oven’s not too hot, and don’t skip the chilling steps! That cold dough is key to keeping its shape. Also, don’t grease your baking sheets – parchment paper is your best friend here. If they’re *still* spreading too much, try adding a tablespoon or two of extra flour to the dough next time.
What is the best way to slice Peppermint Pinwheel Cookies?
Sharp knife, cold dough! I can’t stress that enough. A dull knife will just squish the dough and make a mess. If the dough’s too soft, pop it back in the fridge for a bit. And remember to wipe your knife clean between slices. It makes a HUGE difference!
How long do Peppermint Pinwheel Cookies last?
If you store them in an airtight container at room temperature, they’ll stay fresh for about 4-5 days. But honestly, in my house, they’re usually gone in like, a day. They’re just too tempting! If they start to get a little dry, sneak a slice of bread into the container—it helps keep them moist!
Nutritional Information for Peppermint Pinwheel Cookies
Okay, so just a heads-up: these numbers are just estimates! It all depends on what ingredients you use, so don’t take ’em as gospel, okay?
Rate This Peppermint Pinwheel Cookie Recipe
Loved these peppermint pinwheel cookies? Let me know! Leave a comment and give the recipe a star rating below. I always love hearing from you guys!
Irresistible Peppermint Pinwheel Cookies in Just 13 Minutes
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 2 hours
- Yield: 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Make festive peppermint pinwheel cookies for the holidays. These cookies are crunchy on the edges and soft inside.
Ingredients
- 12.75 oz all purpose flour (3 cups)
- 1 tsp baking powder
- 1/2 tsp salt
- 8 oz unsalted butter (1 cup), at room temperature
- 8.75 oz granulated sugar (1.25 cups)
- 1 large egg, at room temperature
- 2 tsp peppermint extract
- Red gel food coloring
- Pink gel food coloring
- 6.75 oz sprinkles (1 cup), optional
- Light corn syrup, for adhering the sprinkles, optional
Instructions
- Whisk together the flour, baking powder, and salt in a medium bowl, and set aside temporarily.
- Combine the butter and granulated sugar in the bowl of a large stand mixer fitted with a paddle attachment. Mix the butter and sugar together at medium speed for 2-3 minutes until light and fluffy.
- Turn the mixer to low, add the egg and peppermint extract, and mix until well-incorporated.
- With the mixer still on low speed, slowly add the flour and mix until just a few streaks of flour remain. Stop the mixer, and finish scraping down the bottom and sides of the bowl with a rubber spatula. The dough should be soft and supple but not sticky.
- Divide the dough into 3 equal parts. If you have a kitchen scale, each portion should be approximately 10 ounces.
- Leave one portion uncolored, and use gel food coloring to color the other two portions red and pink. You can stir the food coloring in by hand, knead it in like bread dough, or mix it in using the mixer. (If you use the mixer, keep a close eye on the dough and run it for a short time so the dough doesn’t get overmixed and tough.)
- Form each color into a disc and wrap them tightly in plastic wrap. Refrigerate for at least 45 minutes, until firm.
- Roll each color out between two sheets of parchment into a long rectangle, approximately 6 x 13 inches long. Try to avoid adding additional flour at this step, or else the cookies might be tough. If the dough starts to feel too soft to work with at any point in the rolling/stacking process, chill it again in the refrigerator until you can work with it easily.
- Stack the dough rectangles on top of each other in this order: pink, white, then red on top. Roll the dough up into a long, tight spiral.
- To roll the edges in sprinkles, brush the outside of the dough log with a very thin layer of corn syrup you just want enough to make the sprinkles stick. Scatter the sprinkles on a baking sheet, and roll the log around the sprinkles, pressing it into the sprinkles so they adhere and it is completely covered. You can also skip this step and leave the edges plain.
- Wrap the dough log in plastic wrap, and refrigerate for at least 45 minutes, or until firm.
- Preheat the oven to 350 degrees F, and cover 2 baking sheets with parchment.
- Use a large, sharp chef’s knife to slice the log into rounds a little under 1/2 inch thick. (You can do thinner, 1/4 inch rounds for a larger yield.) Place them on the baking sheets with a few inches between each cookie.
- Bake the cookies for 13-15 minutes, until they have spread and puffed, and no longer have a raw shine in the center. They will continue to cook for a few minutes after they’re out of the oven, so don’t wait until they feel firm in the center or they will be overcooked. The perfect pinwheel cookie is crunchy around the edges and soft and tender on the inside!
- Once cool, remove from the baking sheets and enjoy! Pinwheel cookies can be stored in an airtight container at room temperature and should be enjoyed within 4-5 days for maximum freshness. Unbaked cookies can be frozen, well-wrapped, for up to 3 months.
Notes
- Unbaked cookies can be frozen, well-wrapped, for up to 3 months.
- Cookies can be stored in an airtight container at room temperature and should be enjoyed within 4-5 days for maximum freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
