Peppermint Pinwheel Cookies
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Melt-in-your-mouth peppermint pinwheel cookies are swirled peppermint sugar cookies that are loaded with sweet minty flavor.
Peppermint Pinwheel Cookies
These soft-baked peppermint sugar cookies with a festive red swirl are perfect for Christmas and the holiday season, just like peppermint meltaway cookies, peppermint bark cookies and homemade peppermint patties.
Whip these up for your family, for Christmas cookie exchanges, to take to bake sales, to stick in Christmas baked goods boxes, etc. You will love how easy they are to make!
For more Christmas cookie ideas, check out this list of 40+ of the best Christmas cookie recipes.
Are Pinwheel Cookies Hard To Make?
While these Christmas peppermint pinwheel cookies might look complex they are really quite simple to make.
Just mix up the batter, divide, and then follow the directions below to get that perfect swirl look.
If you love these peppermint swirl cookies, I have a few more minty desserts for you to consider: peppermint patty cookies, Christmas peppermint bark, 2-ingredient Thin Mints, and Andes mint fudge.
What Do I Need To Make Peppermint Christmas Pinwheel Cookies
- unsalted butter
- white sugar
- egg
- vanilla extract
- peppermint extract
- all-purpose flour
- baking powder
- cream of tartar
- salt
- red food coloring
Now I made these cookies peppermint flavored. If you want you can do almond, orange, or any other flavor of extract to give these cookies a fun layer of flavor. Just swap peppermint with another flavor of extract.
How To Make Pinwheel Peppermint Cookies
Mix Batter | This is a basic cookie batter, so whip it up as directed in the printable recipe card below.
Divide Dough | Divide the dough into two bowls. Leave one plain and color the other part red with food coloring.
Roll Out Dough | Spread some flour on the counter, and use a rolling pin to roll out the cookie dough. You want it to be even and thin. Then roll up the dough and let it chill.
Slice and Bake | Then you will slice and bake up your cookies and then transfer them to wire racks to cool. Once cookies are cooled, serve and enjoy!
Variations To Pinwheel Cookies
- Use a different color of food coloring if you would like to have different colored cookies. Or use red and green coloring for an extra festive look!
- Swap out the peppermint extract for something different, orange extract, rum, almond, etc.
- Dust with granulated sugar.
- Drizzle a glaze over the cookies for added sweetness.
How to store baked cookies
Although these cookies are best when enjoyed freshly baked, they will keep for up to 5 days in an airtight container at room temperature. If you store them in the fridge they will last up to 7 days. Just remove them from the fridge and let them return to room temperature before enjoying.
Freeze the dough for slice and bake cookies
You can prepare your dough ahead of time then freeze the dough log for quick and easy slice and bake cookies that you can enjoy anytime.
To freeze, wrap the dough log in plastic wrap then wrap tightly in foil.
If you like this recipe, try our Christmas sprinkle sugar cookies, cornflake cookies, Christmas pudding cookies with sprinkles, and anise cookies as well!
Peppermint Pinwheel Cookies
Ingredients
- 3/4 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract optional
- 2 1/4 cups all-purpose flour plus more for rolling
- 1/2 teaspoon baking powder
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- red food coloring
Instructions
- In a large bowl, beat together the butter and sugar until light and fluffy, about 2 minutes.
- Beat in the egg, vanilla extract, and peppermint extract until combined.
- In a small bowl, whisk together the flour, baking powder, cream of tartar, and salt.
- Beat the flour mixture into the butter mixture.
- Divide dough in half and dye half red with the food dye.
- On a clean, floured surface, roll each dough out into a rectangle approximately 1/4” thick, and then layer the red dough on top of the uncolored dough.
- Roll the doughs up in a log form and then wrap with plastic wrap and refrigerate for at least one hour (or overnight).
- Preheat oven to 350 F and line two cookie sheets with parchment paper or silicone baking mats.
- Remove the dough from the fridge and cut the cookies in 1/4” thick circles. (Discard the uneven ends.)
- Place the cut cookies on the prepared cookie sheets and bake for 8-12 minutes, until just slightly golden
Notes
Nutrition
Did You Make This Recipe?
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