Save 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 pinwheel cookies for a family Christmas party, and everyone was amazed by the vibrant swirls and classic candy cane taste. Now I make them every holiday season.
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)
- Egg: 1 large
- Vanilla extract: 1 teaspoon
- Peppermint extract: 1/2 teaspoon
- Red gel food coloring: as needed for vibrant color
- Crushed candy canes (optional): 1/2 cup (70 g), for rolling
Instructions
- Make dry mixture:
- 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 to 3 minutes).
- Add remaining 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, mixing until just incorporated.
- Divide and color dough:
- Split the dough evenly. Tint one half with red gel food coloring, kneading until color is uniform. Leave the other half plain.
- Roll dough:
- Roll each half between parchment into rectangles about 9x13 inches (23x33 cm), 1/4 inch (6 mm) thick.
- Chill dough:
- Chill rectangles for 30 minutes until firm.
- Layer and roll:
- Peel parchment from each dough. Place red dough on top of plain dough, align edges, and gently press together. Using parchment, tightly roll into a log starting from the long edge.
- Chill log:
- Wrap log in parchment and chill for at least 1.5 hours, until firm.
- Decorate edges (optional):
- Roll the chilled log in crushed candy cane pieces for a festive edge.
- Prepare for baking:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Slice and arrange:
- Cut the log into 1/4-inch (6 mm) rounds and place on baking sheets, spacing 1 inch apart.
- Bake:
- Bake 10 to 12 minutes, until edges begin to turn golden.
- Cool:
- Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to finish cooling.
Save These cookies became a tradition for our holiday movie night. My kids love helping roll out and swirl the dough together.
Required Tools
Mixing bowls are needed for combining ingredients. An electric mixer helps achieve a fluffy dough, and parchment paper makes rolling easy. A sharp knife will give clean slices.
Allergen Information
Contains wheat (gluten), egg, and milk. Check candy cane packaging for possible traces of soy or nuts if using store-bought.
Nutritional Information (per cookie)
Each cookie has about 110 calories, 6 g fat, 14 g carbohydrates, and 1 g protein.
Save Serve these eye-catching cookies as a cheerful centerpiece at your holiday party or gift them in festive tins.
Recipe Questions
- → How do I achieve the red swirl effect?
Color one portion of the dough with red gel food coloring, then layer it over the plain dough before rolling into a log.
- → Can I substitute peppermint extract?
Yes, almond extract works well as a flavorful alternative if peppermint isn’t preferred.
- → What is the best way to slice the rolled log?
Use a sharp serrated or chef’s knife to cut 1/4 inch thick slices, maintaining clean, even rounds.
- → How long should the dough chill before baking?
Chill the dough rectangles for 30 minutes, then the rolled log for 1.5 hours or until firm to ensure clean slices.
- → Can crushed candy canes be omitted?
Yes, they are optional and mainly add a decorative, crunchy edge to the cookies.