Peppermint Pinwheel Cookies – Sweet Easy Recipes Holiday Favorite
These vibrant peppermint pinwheel cookies are fun to make and bursting with festive flavor!
Servings: 30 cookies
Ingredients
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- Red gel food coloring
- Crushed peppermint candies or sanding sugar (optional)
Instructions
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a separate large bowl, cream the butter and sugar together until light and fluffy.
- Beat in the egg, vanilla, and peppermint extract until combined.
- Gradually add the dry ingredients to the wet ingredients and mix until dough forms.
- Divide dough in half. Tint one half with red gel food coloring and mix until evenly colored.
- Roll out each dough half between two sheets of parchment to about 1/4-inch thickness. Chill both for 20 minutes.
- Place red dough on top of white dough and trim edges to form equal rectangles. Gently roll into a tight log.
- Wrap in plastic wrap and refrigerate for at least 2 hours, or until firm.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Slice dough into 1/4-inch rounds and place on baking sheets. Sprinkle with crushed peppermint or sanding sugar if desired.
- Bake for 10–12 minutes, or until edges are just set. Cool on baking sheets before transferring to a rack.