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.
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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
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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.
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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.
