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.
Making these candy cane pinwheel cookies always reminds me of cozy winter afternoons spent baking with my siblings, each of us vying for the perfect swirl and sneaking tastes of crushed candy canes.
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)
- Large egg: 1
- Vanilla extract: 1 teaspoon
- Peppermint extract: 1/2 teaspoon
- Red gel food coloring: for tinting dough
- Crushed candy canes: 1/2 cup (70 g) optional, for decoration
Instructions
- Prepare dry ingredients:
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar:
- In a large bowl, beat butter and sugar until light and fluffy (about 2-3 minutes).
- Add wet ingredients:
- Beat in egg, vanilla extract, and peppermint extract until combined.
- Incorporate dry mixture:
- Gradually add dry ingredients to wet mixture, mixing until just incorporated.
- Divide and color dough:
- Divide dough into two portions. Tint one portion with red gel food coloring, kneading until evenly colored. Leave the other plain.
- Shape and chill dough:
- Roll each dough half between parchment sheets into rectangles about 9x13 inches (23x33 cm) and about 1/4 inch (6 mm) thick. Chill for 30 minutes.
- Layer doughs:
- Peel off parchment, place red dough rectangle over plain one, and gently press together.
- Form pinwheel log:
- Starting from the long edge, use parchment to help roll the dough tightly into a log. Wrap in parchment and chill for at least 1.5 hours.
- Decorate:
- Optional: Roll chilled log in crushed candy cane pieces for festive edges.
- Slice and bake:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment. Slice log into 1/4-inch (6 mm) rounds, space 1 inch apart, and bake 10-12 minutes until edges are golden. Cool 5 minutes, then transfer to wire racks.
Save Every year, my grandma would bring a tin of these cookies to our holiday dinner, and the pinwheels were always the first to disappear—no matter how many batches she made.
Required Tools
Mixing bowls, electric mixer, measuring cups and spoons, parchment paper, rolling pin, chefs knife or sharp serrated knife, baking sheets, wire racks
Allergen Information
Contains: Wheat (gluten), egg, milk (dairy). Check your candy canes for soy or nut ingredients if needed.
Nutritional Information
Per cookie: 110 calories, 6 g total fat, 14 g carbohydrates, 1 g protein.
Save Perfect for gifting or cookie swaps, these pinwheels stay fresh and festive for days—just store them in an airtight tin.
Recipe Guide
- → How is the peppermint flavor added?
A teaspoon of peppermint extract is mixed into the dough to give a subtle, refreshing mint taste throughout.
- → What is the purpose of chilling the dough?
Chilling firms the dough for easier rolling and layering, ensuring neat pinwheel shapes and preventing spreading during baking.
- → Can the dough be prepared in advance?
Yes, the dough can be frozen for up to two months, allowing for convenient preparation ahead of time.
- → What gives the pinwheels their vibrant red color?
Red gel food coloring is kneaded into half the dough, creating the signature red swirl effect when rolled together.
- → How do crushed candy canes enhance the cookies?
Rolling the chilled log in crushed candy canes adds a decorative, crunchy edge with extra peppermint flavor.
- → What baking technique ensures even cooking?
Slicing the dough evenly and spacing rounds about an inch apart on parchment-lined sheets helps achieve uniform baking with tender edges.