Description
Delight in these festive Peppermint Pinwheel Cookies that combine a buttery vanilla dough with a bright swirl of peppermint-flavored red dough. Perfectly crisp and tender, these visually striking cookies are ideal for holiday gatherings or any time you want a refreshing, minty treat.
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
- Cream Butter and Sugar: In a large bowl, beat together the unsalted butter and granulated sugar until light and fluffy, about 2 minutes, to create a smooth base for the cookie dough.
- Add Egg and Extracts: Beat in the egg, vanilla extract, and peppermint extract (if using) until fully combined, incorporating flavor and moisture into the dough.
- Combine Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, baking powder, cream of tartar, and salt to ensure even distribution of leavening agents and seasoning.
- Incorporate Dry Ingredients: Gradually beat the flour mixture into the butter mixture until a cohesive dough forms, taking care not to overmix.
- Divide and Color Dough: Separate the dough into two equal portions. Add red food coloring to one half, kneading gently until the color is evenly distributed.
- Roll Out Dough: On a clean, floured surface, roll each dough half into a rectangle about 1/4 inch thick. Layer the red dough on top of the uncolored dough carefully to maintain shape.
- Form Dough Log and Chill: Roll the layered doughs tightly into a log shape. Wrap in plastic wrap and refrigerate for at least one hour or overnight to firm up and enhance flavor melding.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone baking mats to prevent sticking.
- Slice Cookies: Remove the chilled dough from the fridge and cut into 1/4-inch thick rounds, discarding the uneven dough ends to maintain uniform shapes.
- Bake Cookies: Arrange the slices on the prepared baking sheets and bake for 8 to 12 minutes, until the edges are just slightly golden, indicating doneness.
Notes
- If you prefer, omit peppermint extract or substitute with orange, rum, or almond extract for a different flavor profile.
- Store cookies at room temperature in an airtight container for up to 5 days or refrigerate for up to 1 week to maintain freshness.
- For convenient slice-and-bake cookies, prepare the dough ahead, freeze the dough log wrapped in plastic wrap and aluminum foil, then slice and bake when ready.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
