Description
These Peppermint Pinwheel Cookies are a festive and visually striking treat perfect for holiday celebrations. Featuring a delightful swirl of classic buttery sugar cookie dough and vibrant red peppermint-flavored dough, these cookies offer a tender, buttery bite with a refreshing hint of peppermint. Easy to make with simple ingredients, this recipe involves rolling, layering, and chilling the dough for the perfect pinwheel effect before baking to golden perfection.
Ingredients
Scale
Cookie Dough
- 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
- Beat Butter and Sugar: In a large bowl, beat together the unsalted butter and granulated sugar until the mixture is light and fluffy, approximately 2 minutes. This creates the creamy base for the dough.
- Add Egg and Extracts: Beat in the egg, vanilla extract, and optional peppermint extract until fully combined, ensuring the flavor is evenly distributed.
- Mix Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, baking powder, cream of tartar, and salt to combine the leavening agents and salt evenly.
- Combine Dry and Wet Ingredients: Gradually beat the dry flour mixture into the butter mixture until a uniform dough forms, taking care not to overmix.
- Divide and Color Dough: Split the dough evenly into two portions. Add red food coloring to one half and knead until the color is uniformly incorporated.
- Roll Dough into Rectangles: On a floured surface, roll out each portion of dough into a rectangle about 1/4 inch thick. Place the red dough rectangle on top of the uncolored dough, aligning edges.
- Form Dough Log and Chill: Carefully roll the layered doughs into a log shape. Wrap tightly in plastic wrap and refrigerate for at least one hour or overnight to firm up.
- Preheat and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone baking mats to prevent sticking.
- Slice Cookies: Remove dough log from the refrigerator and slice into 1/4 inch thick rounds, discarding any uneven ends for uniform thickness.
- Bake: Arrange the cookie slices on the prepared baking sheets, spacing them apart. Bake for 8 to 12 minutes until the edges turn just slightly golden but the centers remain soft.
Notes
- If you are not a fan of peppermint, you may omit the peppermint extract or substitute it with orange, rum, or almond extract for a different flavor twist.
- Store baked cookies at room temperature in an airtight container for up to 5 days, or refrigerate for up to 1 week to maintain freshness.
- For convenience, prepare the dough log ahead of time and freeze it by wrapping it first in plastic wrap and then in a layer of aluminum foil, allowing for easy slice-and-bake cookies later.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.4g
- Protein: 1g
- Cholesterol: 20mg
