As the holidays approach, the sweet, inviting aroma of freshly baked treats fills the air, awakening cherished memories and warming hearts. Imagine the delight of watching a tray of colorful, spiral Peppermint Pinwheel Cookies emerge from the oven, radiating festive cheer. The vibrant reds and greens swirl together like a joyful dance, making them not just a delicious snack but a delightful sight that captures the essence of the season. These cookies, with their light, buttery texture and a hint of cool peppermint, are the perfect addition to any holiday gathering.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Peppermint Pinwheel Cookies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Peppermint Pinwheel Cookies

Growing up, my grandmother and I would spend afternoons in her cozy kitchen, crafting these very cookies together. We’d giggle as we rolled out the dough, creating colorful swirls that mirrored the joy we felt. Making Peppermint Pinwheel Cookies has always been a favorite tradition, and now, I can’t wait for you to experience that same sparkle of joy in your kitchen. So grab your apron, let’s create some magical memories, and whip up a batch of these irresistible Peppermint Pinwheel Cookies!

Why You’ll Love This Recipe

Simple & Quick: Whip these up in just about 25 minutes of prep time and bake them in about 10.
Irresistible Flavor: The melt-in-your-mouth buttery cookie paired with a refreshing peppermint twist will have you going back for seconds.
Eye-Catching Appeal: The vibrant swirls and festive sprinkles make these cookies a stunning addition to any holiday platter.
Flexible Serving: Perfect for holiday parties, family gatherings, or a lovely snack with hot cocoa.
Diet-Friendly Options: Gluten-free or vegan variations can be easily created with a few simple substitutions.

Ingredients You’ll Need

1 cup (227 grams) unsalted butter, softened: The base for our cookies, providing richness and flavor. Make sure it’s at room temperature for easy mixing.
3/4 cup (90 grams) confectioners’ sugar: This adds a delightful sweetness and light texture to the dough.
3/4 cup (150 grams) white sugar: Regular granulated sugar enhances sweetness and contributes to the cookie’s texture.
1 ½ teaspoons vanilla: Use pure vanilla extract for the best flavor and aroma.
1 teaspoon peppermint extract: This gives the cookies their signature minty freshness. Adjust if you prefer a stronger or milder flavor.
2 eggs: Essential for binding the dough together and adding moisture.
4 cups (480 grams) all-purpose flour: The foundation of your dough. Be sure to spoon and level it rather than scooping straight from the bag to avoid packing.
3/4 teaspoon baking powder: This contributes to the cookie’s lightness and helps them bake up nicely.
1/4 teaspoon salt: Even a little salt enhances the sweetness and flavor balance.
1/2 cup nonpareil sprinkles, red, white, and green: These festive sprinkles not only add crunch but also enhance the visual appeal of your cookies.

How to Make Peppermint Pinwheel Cookies

Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined. This helps to evenly distribute the baking powder and salt for the best rise and flavor in your cookies. Set the bowl aside as we prepare the sweet dough.

Cream Butter and Sugars: In another large mixing bowl, beat the softened butter, confectioners’ sugar, and white sugar on medium speed until the mixture is light and fluffy, about 3 minutes. This aeration process ensures a tender cookie that melts in your mouth while the sugars dissolve properly.

Add Flavor and Bind: Next, mix in the vanilla and peppermint extracts along with the eggs, beating the mixture again until everything is fully combined and smooth. The extracts inject your cookies with enchanting flavors that will make your kitchen smell irresistible.

Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing until you form a soft but not sticky dough. You want just enough mixing to bring it together without overworking the dough, which can lead to tougher cookies.

Divide the Dough: Once your dough is ready, divide it into three equal portions. Wrap one portion in plastic wrap for the plain white dough, then set it aside in the fridge to chill, which aids in the rolling process later.

Color the Dough: For the other two portions, add green food coloring to one and red to the other. Mix well with a hand mixer or knead with your hands (gloves can make this easier!). This fun step means you get to create vibrant swirls for attractive cookies!

Chill the Dough: Wrap each colored dough separately in plastic wrap and refrigerate for at least 1 hour. Chilling firms up the dough, making it easier to roll out and stack without sticking.

Roll Out the 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. Use a gentle hand, working from the center out, to maintain even thickness.

Stack and Trim: Stack the dough rectangles with the green on the bottom, the plain in the middle, and the red on top. Trim the edges with a sharp knife to ensure a clean rectangle; edible aesthetics matter in baking!

Roll into a Log: Starting from the long side, carefully roll the stacked dough tightly into a log. The tighter the roll, the better-defined your pinwheels will be when sliced.

Coat with Sprinkles: Pour the nonpareil sprinkles into a small rimmed baking sheet or container. Roll the dough log over the sprinkles, pressing gently so that they’re nicely coated on all sides. This adds an exciting crunch along with color!

Chill Again: Wrap the sprinkle-coated log in plastic wrap and chill in the refrigerator for at least 4 hours. This step is essential, as cold logs slice better and help keep their shape during baking.

Preheat and Prepare: Preheat your oven to 350°F. Line two baking sheets with parchment paper while you wait for that lovely oven to warm up. This will keep your cookies from sticking and make clean-up a breeze.

Slice and Bake: Once chilled, remove the log from the fridge and cut it into 1/4-inch slices using a sharp knife. Place the cookies on the prepared baking sheets, leaving space between each. Bake for 9-11 minutes until the cookies are set but still soft, which leads to that delightful chewy texture.

Cool and Enjoy: Allow the cookies to cool on the sheet briefly before transferring them to a cooling rack to cool completely. This helps them firm up but lets the festive smell waft through your kitchen, enticing everyone nearby!

Storing & Reheating

Store your Peppermint Pinwheel Cookies at room temperature in an airtight container for up to one week. For longer storage, keep them in the fridge, which will extend freshness for about two weeks. If you’d like to store them longer, you can freeze the cookie log for up to three months. When you’re ready to enjoy them again, simply thaw and re-slice. You may notice a slight change in texture, but a quick trip to the oven at 350°F for about 5 minutes will refresh them beautifully!

Chef’s Helpful Tips

Avoid overmixing the dough after adding the flour to ensure tender cookies.
Make sure your butter is softened; cold butter won’t incorporate well and will affect the cookie’s texture.
If your dough feels too sticky, flour your hands lightly when rolling.
For even baking, rotate your baking sheets halfway through.
Experiment with adding different extracts, like almond, for a new twist.
Consider rolling the log tighter for cleaner pinwheel designs; it impacts the visual appeal of the baked cookies!

There’s something magical about creating Peppermint Pinwheel Cookies that can transport you back to a time of family gatherings and joyous celebrations. These cookies not only satisfy your sweet tooth but also provide the perfect opportunity for creativity in the kitchen. Whether you’re experimenting with colors, trying different flavors, or sharing stories while you bake, enjoy the process! I’m excited for you to taste these delightful treats and hope they bring a slice of happiness to your holiday festivities.

Recipe FAQs

Can I make these cookies ahead of time?

Absolutely! You can prepare the dough log and store it in the fridge for up to 3 days before slicing and baking. If you’re looking to make them even further in advance, it’s a great idea to freeze the log. Just remember to wrap it tightly to prevent freezer burn.

What if I don’t have peppermint extract?

If peppermint extract isn’t available, feel free to substitute with other extracts like vanilla or almond. Each will bring a different flavor profile, so adjust your taste preferences accordingly. Just remember, this might change the spirit of the cookie!

Can I use gluten-free flour instead?

Definitely! A gluten-free all-purpose flour blend usually works well. Just make sure it contains xanthan gum or similar to help bind your cookies properly; otherwise, the dough may crumble more easily.

How do I achieve uniform slices?

To get evenly sliced cookies, use a sharp knife and a gentle sawing motion instead of pressing down firmly. It might help to warm the knife under hot water briefly, wiping off excess moisture before slicing, which can make the cutting smoother.