Peppermint Pinwheel Cookies
Bring holiday magic to your kitchen with these Peppermint Pinwheel Cookies! Soft, buttery sugar cookies are swirled with red dough and a hint of peppermint for a festive, eye-catching treat. Perfect for Christmas parties, gift-giving, or cozy evenings with cocoa, these cookies are as fun to make as they are to eat.
Ingredients
- For the Dough:
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 2 ½ cups all-purpose flour
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- For Peppermint Flavor & Color:
- ½ tsp peppermint extract
- Red gel food coloring
- Optional Decorations:
- Crushed candy canes
- White chocolate drizzle
Instructions
- Prepare the Dough
- Cream butter and sugar until light and fluffy.
- Add egg and vanilla, then mix in flour, baking powder, and salt until a soft dough forms.
- Add Peppermint Flavor & Color
- Divide dough in half. Leave one plain, add peppermint extract and red food coloring to the other. Knead gently until color is even.
- Roll & Stack
- Roll both doughs into rectangles ~¼ inch thick.
- Place red layer on top of plain layer and gently roll together.
- Form the Pinwheel Log
- Roll dough into a tight log, wrap in plastic wrap, and chill 2+ hours or overnight.
- Slice & Bake
- Preheat oven to 350°F (175°C).
- Slice dough into ¼-inch rounds, place on parchment-lined baking sheet.
- Bake 9–11 minutes until edges just turn golden. Cool completely.
Notes
- Chill dough for clean swirls.
- Use a sharp knife for even slices.
- Rotate baking sheet halfway through for even baking.
- Freeze unbaked logs for up to 2 months.