Save to Pinterest 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.
I first made these for my annual holiday cookie exchange. Everyone wanted the recipe once they saw those gorgeous red-and-white swirls, and the fresh peppermint aroma filled the kitchen with cheer.
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: as needed
- Crushed candy canes (optional, for rolling): 1/2 cup (70 g)
Instructions
- Combine dry ingredients:
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar:
- In a large bowl, beat the butter and sugar until light and fluffy (about 2 3 minutes).
- Add wet ingredients:
- Beat in the egg, vanilla extract, and peppermint extract until combined.
- Incorporate dry mixture:
- Gradually add the flour mixture to the wet mixture, mixing until just incorporated.
- Divide and color dough:
- Divide the dough evenly into two portions. Tint one portion with red gel food coloring, kneading until evenly colored. Leave the other portion plain.
- Roll out dough:
- Roll each dough half between sheets of parchment paper into rectangles approximately 9x13 inches (23x33 cm) and about 1/4 inch (6 mm) thick.
- Chill:
- Chill both rectangles for 30 minutes until firm.
- Layer doughs:
- Peel off the top parchment from each dough. Place the red dough rectangle over the plain one, aligning edges. Gently press together.
- Roll into log:
- Starting from the long end, use the parchment paper to help tightly roll the dough into a log.
- Chill log:
- Wrap the log in parchment and chill for at least 1.5 hours, until firm.
- Coat log:
- Optional: Roll the chilled log in crushed candy cane pieces for a decorative edge.
- Prep oven:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Slice dough:
- Slice the log into 1/4 inch (6 mm) rounds and place on prepared baking sheets, spacing 1 inch apart.
- Bake:
- Bake 10 12 minutes or until edges are just beginning to turn golden.
- Cool:
- Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Save to Pinterest Making these cookies with my kids is now a cherished family tradition. Rolling out the dough and sprinkling candy canes always turns the kitchen into a winter wonderland.
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, and milk (dairy). Candy canes may also include soy or nut derivatives, so always check packaging if sensitive.
Nutritional Information
Each cookie provides about 110 calories, 6 g total fat, 14 g carbohydrates, and 1 g protein.
Save to Pinterest Serve these pinwheel cookies with hot cocoa or package them as edible holiday gifts for friends—they disappear quickly at any gathering!
Recipe FAQs
- → How do I achieve the red swirl in the dough?
Knead red gel food coloring into one half of the dough until evenly tinted before rolling and layering it over the plain half.
- → Can I make the dough ahead of time?
Yes, the dough can be prepared in advance and chilled or frozen for up to two months for convenience.
- → What is the purpose of chilling the dough before baking?
Chilling firms the dough, making it easier to handle, slice thinly, and helps maintain the pinwheel shape during baking.
- → How can I add extra peppermint flavor?
Increase the peppermint extract quantity or roll the dough log in crushed candy canes before baking to enhance the minty taste.
- → Are there any allergen considerations?
These treats contain wheat, egg, and dairy. Store-bought candy canes may also have soy or nut allergens, so check packaging carefully.