Peppermint Pinwheels are festive, visually striking cookies perfect for the holiday season or any time you want to add a pop of color and refreshing flavor to your dessert table. These cookies feature a delightful swirl of peppermint-flavored red and white dough that creates a stunning pinwheel effect when sliced. The combination of buttery sweetness and cool peppermint makes them a refreshing treat, while their beautiful appearance makes them a great addition to holiday cookie trays or as a thoughtful homemade gift.
Ingredients:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- Red food coloring
Instructions:
- Prepare the Dough:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the egg, vanilla extract, and peppermint extract, and beat until well combined.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Divide and Color the Dough:
- Divide the dough in half.
- Leave one half plain, and to the other half, add red food coloring a few drops at a time, mixing until you achieve your desired shade of red.
- Create the Pinwheels:
- On a lightly floured surface, roll out both the plain and red dough into rectangles of about 1/4-inch thickness.
- Place the red dough on top of the plain dough. Gently press them together and trim the edges to make a neat rectangle.
- Starting from one of the long sides, roll the dough tightly into a log, creating the pinwheel effect. Wrap the dough log in plastic wrap and refrigerate for at least 1-2 hours, or until firm.
- Bake the Cookies:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Once the dough is firm, slice the log into 1/4-inch thick cookies and place them on the prepared baking sheets about 1 inch apart.
- Bake for 10-12 minutes, or until the edges are set but not browned.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve and Enjoy:
- Once cooled, serve the cookies, or store them in an airtight container at room temperature. These Peppermint Pinwheels are perfect for sharing with friends and family or adding to a festive cookie platter.
