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Description
These Peppermint Pinwheel Cookies are a delightful holiday treat featuring light, buttery dough with festive swirls of peppermint flavor. Perfect for any celebration!
Ingredients
Scale
- 1 cup (227 grams) unsalted butter, softened
- 3/4 cup (90 grams) confectioners' sugar
- 3/4 cup (150 grams) white sugar
- 1 ½ teaspoons vanilla
- 1 teaspoon peppermint extract
- 2 eggs
- 4 cups (480 grams) all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup nonpareil sprinkles, red, white, and green
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Combine flour, baking powder, and salt in a bowl and whisk together.
- Cream butter, confectioners’ sugar, and white sugar until light and fluffy.
- Add vanilla, peppermint extract, and eggs, mixing until smooth.
- Gradually add the dry ingredients to the wet mixture to form a soft dough.
- Divide the dough into three portions; color two with red and green food coloring.
- Wrap each portion separately and chill in the refrigerator for at least 1 hour.
- Roll each colored dough into a 9×12-inch rectangle.
- Stack the rectangles, trim the edges, and roll tightly into a log.
- Coat the log with nonpareil sprinkles and chill for 4 hours.
- Slice the chilled log into 1/4-inch cookies.
- Bake for 9-11 minutes until set, then cool on a rack.
Notes
Use room temperature butter for best results.
Chill the dough thoroughly for easier slicing.
Experiment with sprinkle colors for different occasions.
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 5g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
