Pin Festive, buttery cookies swirled in vibrant red and white, with a hint of peppermint: a perfect holiday treat thats as beautiful as it is delicious.
I first made these candy cane pinwheel cookies for a winter party and everyone was amazed by their festive swirls and refreshing flavor. They have become a must-have each December!
Ingredients
- All-purpose flour: 2 1/2 cups (315 g)
- Baking powder: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Unsalted butter, softened: 1 cup (225 g)
- Granulated sugar: 1 cup (200 g)
- Large egg: 1
- Vanilla extract: 1 teaspoon
- Peppermint extract: 1/2 teaspoon
- Red gel food coloring: for tinting
- Crushed candy canes: 1/2 cup (70 g), optional for rolling
Instructions
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar:
- In a large bowl, beat the butter and sugar until light and fluffy (about 2, 3 minutes).
- Add wet ingredients:
- Beat in the egg, vanilla extract, and peppermint extract until combined.
- Combine wet and dry:
- Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.
- Divide and color dough:
- Divide dough evenly into two portions. Tint one portion with red gel food coloring, kneading until evenly colored. Leave the other plain.
- Roll out rectangles:
- Roll each dough half between parchment sheets into rectangles about 9x13 inches (23x33 cm) and 1/4 inch (6 mm) thick.
- Chill dough:
- Chill both rectangles for 30 minutes until firm.
- Stack and roll:
- Peel off top parchment from each. Stack the red dough over the plain one, aligning edges. Gently press together.
- Form log:
- Starting from the long edge, use parchment to tightly roll dough into a log. Wrap in parchment and chill for at least 1.5 hours until firm.
- Decorate log (optional):
- Roll chilled log in crushed candy cane pieces for a festive edge.
- Slice cookies:
- Preheat oven to 350°F (175°C). Slice log into 1/4 inch (6 mm) rounds and place on parchment-lined baking sheets, spacing 1 inch apart.
- Bake:
- Bake 10, 12 minutes, or until edges begin to turn golden.
- Cool:
- Cool on sheets for 5 minutes, then transfer to wire racks to cool completely.
Pin Baking these cookies each year always brings the family together around the kitchen: kids love rolling the log and sprinkling crushed candy cane pieces for a sparkling finish.
Required Tools
Mixing bowls, electric mixer, measuring cups and spoons, parchment paper, rolling pin, chefs knife or serrated knife, baking sheets, and wire racks are needed to make these cookies with ease.
Allergen Information
This recipe contains wheat (gluten), egg, and milk (dairy). Check candy canes for possible soy or nut traces if allergies are a concern.
Nutritional Information
Each cookie provides about 110 calories, 6 g total fat, 14 g carbohydrates, and 1 g protein, making them a delightful holiday indulgence.
Pin Arrange these cookies on a platter for instant holiday magic. They also make wonderful home-baked gifts to share with friends and neighbors.
Recipe FAQ
- → How do I achieve the perfect swirl pattern?
Ensure both dough portions are rolled evenly and chilled well before layering and rolling tightly to maintain clean swirls during baking.
- → Can I substitute peppermint extract with another flavor?
Yes, almond extract offers a delightful alternative, lending a nutty aroma while keeping the festive spirit.
- → Why is chilling the dough important?
Chilling firms the dough, making it easier to handle, roll, and slice into uniform pinwheels without losing shape.
- → What is the best way to store these pinwheels?
Store in an airtight container at room temperature for up to a week or freeze the dough logs for longer preservation.
- → Can I skip the crushed candy cane decoration?
Yes, the crushed candy canes add texture and a festive touch but are optional for a simpler presentation.