Peppermint Pinwheel Cookies Recipe

If you’re looking for a festive treat that’s as fun to make as it is to eat, you’re in the right place! This Peppermint Pinwheel Cookies Recipe is one of my absolute favorites during the holidays and beyond. The playful swirl, combined with that refreshing hint of peppermint, makes every bite feel like a little celebration. Whether you’re baking with kids or just want a cookie that wows guests, you’re going to love how easy and delightful these turn out.

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Ingredients You’ll Need

This recipe is all about balance—with butter and sugar giving richness, and peppermint bringing that crisp, festive touch. A pinch of cream of tartar makes the cookies tender with just the right amount of chew.

• Unsalted Butter: Make sure it’s at room temperature for easy creaming and a smooth dough.
• Granulated Sugar: The classic sweetener that helps with that perfect golden finish.
• Egg: Also at room temp—it binds everything together beautifully.
• Vanilla Extract: Adds warmth and depth to your cookie base.
• Peppermint Extract (optional): Just a touch to impart that cool, minty flavor without overwhelming.
• All-Purpose Flour: The foundation for your dough—add a little extra flour for rolling to prevent sticking.
• Baking Powder: Helps the cookies lift gently.
• Cream of Tartar: Keeps the texture tender and adds a slight tang.
• Salt: Balances sweetness and enhances flavors.
• Red Food Coloring: This is what creates that signature festive swirl, turning half the dough bright and cheerful.

Variations

I love how customizable this Peppermint Pinwheel Cookies Recipe is. Sometimes I like to switch up the extract for something seasonal or skip the coloring for a more subtle look. Play around and make it yours!

• No Peppermint Option: I’ve made these without peppermint extract when I wanted a more classic vanilla flavor, and they still turned out great—just as buttery and soft.
• Flavor Swaps: Orange or almond extract works beautifully if you want a different twist, especially around festive holidays or cozy gatherings.
• Natural Coloring: Use beet juice powder or natural red food coloring if you’re avoiding artificial dyes. It gives a more subtle, earthy hue that’s still pleasing.
• Gluten-Free Version: I haven’t personally tried this yet, but swapping with a 1:1 gluten-free baking flour might work. Just depend on how your mix behaves—adding a bit of xanthan gum can help with structure.

How to Make Peppermint Pinwheel Cookies Recipe

Step 1: Cream Butter and Sugar until Fluffy

Start by beating your room temperature butter and granulated sugar together. This is where magic happens—the texture transforms into a light, fluffy base that makes your cookies tender. I usually use a hand mixer or stand mixer for about 2 minutes here. You’ll want to see it get pale and airy, which means you’ve incorporated enough air into the dough. This step is key for that melt-in-your-mouth softness.

Step 2: Add Egg and Extracts

Next, beat in your egg and both vanilla and peppermint extracts. If you’re skipping peppermint, just use vanilla here. This mixture might look a little loose at first, but don’t worry—you’re about to add the dry ingredients. The extracts really start to make the dough smell like the holidays already.

Step 3: Combine Dry Ingredients Separately

Whisk together your flour, baking powder, cream of tartar, and salt in a separate bowl. This helps evenly distribute the rising agents and salt so your dough has consistent texture and flavor. Trust me, taking a moment here saves you from clumps or uneven rising later.

Step 4: Mix Dry Ingredients into Wet Ingredients

Now it’s time to slowly beat the dry stuff into your wet mixture. Don’t rush—add the flour blend gradually so the dough stays smooth and manageable. It might look crumbly at first, but keep mixing until it comes together into a soft ball. If it’s sticky, you can sprinkle in a bit more flour but try not to overdo it.

Step 5: Divide, Color, and Roll Out Dough

Divide the dough in half. Add your red food coloring to one half and knead gently until the color is uniform—wear gloves if you want to avoid red-stained hands! On a floured surface, roll each portion into a rectangle about 1/4-inch thick. This layering is what gives you that iconic swirl, so try to keep the shapes similar in size for an even pinwheel.

Step 6: Form the Pinwheel Log and Chill

Carefully place the red dough on top of the plain dough, pressing gently to stick them together. Then, starting from one edge, roll the dough tightly into a log. This step can be a little tricky—rolling slowly and evenly helps keep your swirl smooth. Wrap the log tightly in plastic wrap and pop it in the fridge for at least an hour. Chilling solidifies the dough so it’s easier to slice without losing shape.

Step 7: Slice and Bake

Preheat your oven to 350°F and line cookie sheets with parchment paper or silicone mats. Take your chilled dough log out and slice into 1/4-inch thick cookies with a sharp knife. Discard the end pieces if they’re uneven. Place your pinwheels on the sheets, leaving a bit of room for spreading. Bake for 8–12 minutes until the edges just start to turn golden. Watch closely at the end—you want a soft but set cookie, not an overbaked crisp one.

How to Serve Peppermint Pinwheel Cookies Recipe

Garnishes

I usually keep the cookies simple, but a light dusting of powdered sugar adds a snowy look that’s just charming. For a bit of extra festivity, crushed candy canes sprinkled on top before baking can add crunch and boost the peppermint punch.

Side Dishes

Pair these cookies with a warm cup of hot cocoa or peppermint tea. I’ve found that the creamy drinks balance the crisp peppermint flavor beautifully, turning every snack moment into a cozy treat time.

Creative Ways to Present

For special occasions or gift-giving, I arrange these cookies on decorative trays lined with festive napkins. Tying sets with a little ribbon and a sprig of fresh mint or pine really amps up the holiday spirit. It’s simple, but it makes the presentation feel extra heartfelt.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store these cookies in an airtight container at room temperature—they stay fresh and soft for up to 5 days this way. If it’s a warmer climate or you want them to last longer, the fridge works too, extending freshness for about a week.

Freezing

For those times when you want to bake ahead, freezing the dough log is a game-changer. Wrap it tightly in plastic wrap and aluminum foil for up to 3 months. When ready to bake, just thaw it overnight in the fridge and slice as usual. The cookies bake just as beautifully and taste fresh.

Reheating

If you have leftover cookies you want to warm up, pop them in the oven at 300°F for about 5 minutes. This refreshes their softness nicely, without drying them out. Avoid microwaving, which can make them a bit rubbery or tough.

FAQs

Final Thoughts

I absolutely love how these Peppermint Pinwheel Cookies come together to create such a charming and flavorful treat. When I first made them, my whole family went crazy for that bright swirl and subtle minty flavor—it’s like a hug in cookie form. Making this recipe feels special but isn’t complicated, and I think you’ll find that it becomes a holiday tradition for you too. Give it a try, and I can’t wait to hear how yours turn out!

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