If you love festive treats that combine classic holiday flavors with a fun twist, then you are going to adore this Peppermint Pinwheel Cookies Recipe. These charming cookies not only look beautiful with their vibrant red, white, and green spirals but also boast that refreshing peppermint flavor paired with a tender, buttery texture. Whether you’re baking for a holiday party or just to satisfy a sweet craving, these cookies bring joy and a splash of color to any occasion, making the baking experience as delightful as the eating.
Ingredients You’ll Need
Every ingredient in this Peppermint Pinwheel Cookies Recipe plays a crucial role in balancing flavor, texture, and that eye-catching swirl. From the creamy butter that ensures richness to the peppermint extract that adds a cool zing, these components come together simply yet perfectly.
- Unsalted butter, 1 cup (227 grams): Softened butter gives these cookies their tender, melt-in-your-mouth texture.
- Confectioners’ sugar, 3/4 cup (90 grams): Adds a fine, delicate sweetness and helps create a smooth dough.
- White sugar, ¾ cup (150 grams): Balances sweetness with a slight crunch in the finished cookie.
- Vanilla extract, 1 ½ teaspoons: Enhances all the flavors with a warm, aromatic note.
- Peppermint extract, 1 teaspoon: The star flavor that brings that crisp, minty refreshment.
- Eggs, 2: Bind the dough and add structure while keeping the cookies soft.
- All purpose flour, 4 cups (480 grams): The foundation that offers sturdiness and shape to the cookies.
- Baking powder, 3/4 teaspoon: Gives just the right amount of lift for a light bite.
- Salt, 1/4 teaspoon: Balances sweetness and enhances all other flavors.
- Nonpareil sprinkles (red, white, and green), 1/2 cup: Provides a festive crunch and colorful coating for a cheerful finish.
How to Make Peppermint Pinwheel Cookies Recipe
Step 1: Combine Dry Ingredients
Start by whisking together the flour, baking powder, and salt in a large bowl until fully blended. This ensures even distribution of the leavening and seasoning throughout your dough, setting the foundation for perfectly textured cookies.
Step 2: Cream the Butter and Sugars
In a separate large bowl, beat the softened butter with confectioners’ sugar and white sugar on medium speed until the mixture is light and fluffy. This step is key for creating a cookie with an irresistible crumb and a slightly delicate sweetness.
Step 3: Add Flavors and Eggs
To your fluffy butter mixture, add the vanilla, peppermint extract, and eggs, then beat until everything is smoothly combined. The peppermint extract brings that cool, holiday spirit to the dough, while the eggs help bind all the ingredients together.
Step 4: Mix in the Dry Ingredients
Slowly incorporate the dry ingredient mixture into the wet ingredients, mixing until a soft dough forms that is not sticky. This ensures your dough has just the right texture — soft enough for rolling but firm enough to hold its shape.
Step 5: Divide and Chill the Dough
Split the dough into three equal parts. Wrap one portion with plastic wrap to keep it plain white and refrigerate. You’ll be coloring the other two portions separately, so chilling ensures each dough is firm and easier to handle.
Step 6: Color the Dough
Add green food coloring to one portion and red to the other, mixing thoroughly either with a hand mixer or your hands (wearing gloves helps!). Wrap each colored dough tightly and refrigerate for at least one hour to cool and set the colors.
Step 7: Roll Out Dough Layers
After chilling, on lightly floured parchment, roll out each dough portion into a 9×12-inch rectangle. Keeping them the same size helps create those perfect pinwheel spirals when layered.
Step 8: Stack and Trim
Stack the green dough on the bottom, then the plain white in the middle, and the red on top. Trim any uneven edges with a sharp knife to form a neat rectangle — this gives your cookies clean, professional-looking swirls.
Step 9: Roll into a Log
Starting from the longer side, roll the layered dough stack tightly into a log. This step is where the iconic peppermint swirl magic begins to take shape.
Step 10: Coat with Sprinkles
Pour your festive sprinkles into a shallow container and gently roll the dough log over them, pressing lightly so the sprinkles stick all around. This adds a fun, crunchy exterior and bursts of holiday colors in every bite.
Step 11: Chill the Dough Log
Wrap the sprinkled log securely in plastic wrap and refrigerate for at least four hours. This deeper chill makes slicing much easier and keeps the cookie shape intact during baking.
Step 12: Prepare for Baking
Preheat your oven to 350°F and line two baking sheets with parchment paper to prevent sticking and encourage even baking.
Step 13: Slice the Cookies
Remove the log from the fridge and carefully slice it into ¼-inch thick rounds using a sharp knife. Thin slices mean delicate, tender cookies with stunning peppermint spirals visible.
Step 14: Bake to Perfection
Arrange the cookie slices on your prepared baking sheets and bake for 9 to 11 minutes. You want the cookies set but still soft to the touch. Let them cool briefly on the baking sheet before transferring to a wire rack, where they’ll firm up just enough for that perfect bite.
How to Serve Peppermint Pinwheel Cookies Recipe
Garnishes
Elevate the festive vibe by sprinkling extra nonpareils or crushing some peppermint candies on top just after baking for added sparkle and crunch. A light dusting of powdered sugar can also add a snowy look that’s perfect for the holidays.
Side Dishes
Pair these cookies with a warm cup of hot chocolate or peppermint-spiked coffee for a cozy seasonal treat. They also complement a cheese board beautifully, offering a sweet contrast to savory flavors if you’re hosting a holiday gathering.
Creative Ways to Present
Arrange the cookies in a circular wreath shape on a platter or place them stacked inside mason jars wrapped with a holiday ribbon. For gift-giving, pack them in clear cellophane bags tied with festive twine—both adorable and delicious.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, keep any leftover cookies in an airtight container at room temperature. They’ll stay fresh and flavorful for up to one week, making them convenient to enjoy over several days.
Freezing
If you want to prepare in advance, slice the dough log and freeze the individual cookie rounds on a baking sheet before baking. Once frozen, transfer to a freezer-safe bag and bake directly from frozen, adding a couple of extra minutes to the bake time.
Reheating
To enjoy cookies as if freshly baked, warm them in a 300°F oven for 3 to 5 minutes or microwave briefly for about 10 seconds. This revives their soft, buttery texture and brings out those lovely peppermint notes.
FAQs
Can I use natural peppermint oil instead of peppermint extract?
Natural peppermint oil is generally stronger than extract, so use it sparingly if you try swapping. It’s best to start with half the amount and adjust to taste, as too much can make the cookies overpowering.
What if I don’t have nonpareil sprinkles? Can I use something else?
Absolutely! You can use crushed candy canes or finely chopped peppermint candies for a similar festive crunch. Just press them gently onto the dough log before chilling to help them stick.
How do I ensure my dough colors don’t bleed together when rolling?
Chill each dough color well before stacking and rolling. Working with cold dough helps keep the colors distinct and prevents blending, resulting in clean, crisp pinwheel spirals.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a one-to-one gluten-free baking flour blend. Make sure the blend contains xanthan gum or add a bit for structure to help the cookies hold together without gluten.
Why are my cookies coming out flat and not holding the pinwheel shape?
This usually happens if the dough is too warm or not chilled enough before slicing and baking. Make sure to refrigerate the log for at least four hours or overnight so it’s firm when you cut the slices.
Final Thoughts
There’s something undeniably special about making these Peppermint Pinwheel Cookies Recipe — from the cheerful colors to the refreshing peppermint flavor and that tender, buttery bite. They’re perfect for holiday celebrations or anytime you want a sweet swirl of festive happiness. Trust me, once you try them, these cookies will become a staple in your baking lineup. Happy baking and even happier eating!
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
- Method: Baking
- Cuisine: American
Description
Peppermint Pinwheel Cookies are festive, colorful treats featuring layers of red, green, and vanilla-flavored dough rolled into a beautiful swirl, coated with holiday sprinkles. These soft, buttery cookies combine the refreshing flavor of peppermint with a tender texture, perfect for sharing during seasonal celebrations.
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 eggs
- 4 cups (480 grams) all purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
Decoration
- 1/2 cup nonpareil sprinkles, red, white, and green
- Green food coloring (quantity as needed)
- Red food coloring (quantity as needed)
Instructions
- Mix dry ingredients. In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
- Beat butter and sugars. In another large mixing bowl, beat the softened butter, confectioners’ sugar, and white sugar on medium speed until light and fluffy, about 3 minutes.
- Add extracts and eggs. Add the vanilla extract, peppermint extract, and eggs to the butter mixture, then beat again until fully combined and smooth.
- Combine dough. Gradually add the flour mixture to the wet ingredients and beat until a soft but not sticky dough forms.
- Divide dough. Divide the dough into three equal portions. Wrap one portion with cling wrap as the plain white dough and refrigerate.
- Color dough. Add green food coloring to one portion and mix thoroughly, preferably with a hand mixer or hand wearing gloves. Do the same with red food coloring for the remaining portion. Wrap each portion separately in plastic wrap and refrigerate for at least 1 hour.
- Roll dough. After chilling, remove the doughs from the fridge. On a lightly floured piece of parchment paper, roll each portion into a 9×12-inch rectangle.
- Stack and trim. Stack the colored doughs on top of each other in order: green on the bottom, then plain, then red on top. Trim the edges with a sharp knife to make an even rectangle.
- Roll dough log. Starting from the long side, roll the stacked dough tightly into a log.
- Coat with sprinkles. Pour the nonpareil sprinkles into a shallow baking sheet or container. Roll the dough log over the sprinkles, pressing gently until the entire log is coated.
- Chill dough log. Wrap the sprinkle-coated dough log in plastic wrap and refrigerate for at least 4 hours to firm up.
- Preheat oven and prepare sheets. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Slice cookies. Remove the chilled dough log from the fridge and slice into 1/4-inch thick slices using a sharp knife.
- Bake cookies. Place the cookie slices on the prepared baking sheets spaced apart. Bake for 9-11 minutes, or until the cookies are set but still soft to the touch.
- Cool cookies. Let the cookies cool briefly on the baking sheet, then transfer to a wire rack to cool completely before serving.
Notes
- Use gloves when coloring the dough by hand to prevent staining your hands.
- Chilling the dough log for a minimum of 4 hours helps maintain the cookie shape during baking.
- Adjust food coloring quantity to reach desired intensity without compromising dough texture.
- Cookies can be stored in an airtight container for up to one week or frozen for longer storage.
- For a stronger peppermint flavor, you may increase peppermint extract slightly but be cautious not to overpower the balance.
