Peppermint Pinwheel Cookies are crisp, slice and bake sugar cookies with red, green and white swirls. This is a great dough to make ahead and freeze. Freeze the logs to bake later or freeze logs to bake fresh.
Jump to:
Before you start
- Plan ahead. The total time needed for these bad boys is 3.5 hours, which blessedly includes chilling time. These are not the cookies to start the night your kid reminds you of tomorrow morning's school bake sale.
- You may need to chill each rectangle as well as chill the dough once you've stacked all the rectangles before rolling them into logs. If the dough starts getting warm, chill it for 15 to 20 minutes before continuing.
- Don't attempt these if you're tired or cranky. You're going to roll out three colors of dough in equal rectangles. This will go easier if you're not strung out from a late night tree trimming session.
- Peppermint extract should be used carefully. Peppermint can go from festive to mouthwash with just a quarter teaspoon too much. If you don't like peppermint, use another flavor like vanilla or almond. But seriously, what's wrong with you?
- My favorite part of these cookies is the fancy, crunchy edges that you get from rolling the logs in sanding sugar, coarse sugar or a festive Christmas sprinkle mix like the one shown in the photo. So don't skip it.
- Use gel food coloring, which gives a vibrant color with just a few drops. This way the dough doesn't get too wet.
Peppermint Pinwheel Cookies: What You'll Need
Ingredients
- Butter
- Granulated sugar
- Egg
- All purpose flour
- Baking soda
- Baking powder
- Peppermint extract
- Green and red food coloring (gel preferably)
- Sanding sugar or sprinkles
Tools
- Ruler (not necessary but helpful to roll out the dough equally)
- Rolling pin
- Parchment paper
Gather ingredients. Mix until you have a dough and divide it into three equal parts then dye, roll out, form into a log and roll into sprinkles, slice and bake. Or freeze.
How to Make Peppermint Pinwheel Cookies
- Make the sugar cookie dough, divide it into three equal portions and tint two of those red and green.
- Roll each color into an equal sized rectangle, chilling the dough briefly if it becomes too soft to handle.
- Stack the rectangles, roll them tighly into a log and roll the log in a shallow tray holding sanding sugar or sprinkles.
- Chill the log until firm, then slice the cookies and bake according to the directions in the recipe card below.
Layer the squares of sugar cookie dough. Roll the layers into a tight spiral.
Place the log of peppermint cookie dough into a shallow container of sanding sugar or Christmas sprinkles. Once covered, slice into quarter-inch rounds before putting on a parchment-lined cookie sheet and baking.
Frequently Asked Questions
Can I use liquid food coloring?
You can, but gel coloring is strongly recommended. Liquid coloring can add extra moisture to the dough and may require more coloring to achieve a vibrant red or green.
Can I use different colors?
Of course. These cookies can be customized for different holidays or celebrations. Try pink and red for Valentine's Day, orange and black for Halloween, or pastel colors for Easter.
What type of sprinkles work best?
Small nonpareils, jimmies, or finely shaped Christmas sprinkles work well. Avoid very large or heavy sprinkles because they can make slicing more difficult.
Why are my cookies soft after baking?
That's normal. Sugar cookies are often soft when they first come out of the oven and become firmer as they cool. Allow them to cool completely before judging the final texture.
Freezing and Make Ahead Instructions
Store completely cooled cookies in an airtight container at room temperature for about 3 to 4 days. Place parchment or wax paper between layers to protect the sprinkles and decorative surface.
To freeze baked cookies: allow the cookies to cool completely, then place them in an airtight freezer-safe container with parchment between the layers. Freeze for up to 2–3 months.
To freeze the dough: the log can be wrapped tightly and frozen for up to about 2 months. Thaw it in the refrigerator until firm but sliceable before cutting.
Peppermint Pinwheel Cookie Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Kitchen Serf.
Recipe
Peppermint Pinwheel Cookie Recipe
Peppermint Pinwheel cookies are red and green swirl sugar cookies rolled in sanding sugar or sprinkles. These are perfect for cookie trays or holiday parties.
Ingredients
- 2 ¾ cups (345 g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 1 large egg (50 g)
- 2 teaspoons vanilla extract
- Red gel food coloring, as needed
- Green gel food coloring, as needed
- ¾–1 cup (120–160 g) sanding sugar or Christmas sprinkles
- Use a mixture of red, green, white and/or gold sprinkles.
Instructions
- Make the dough.
- Whisk together the flour, baking powder and salt. In a large bowl, beat the butter and sugar for 2 to 3 minutes until smooth and creamy. Mix in the egg and vanilla. Gradually add the dry ingredients, mixing until a soft dough forms.
- Divide and color.
- Divide the dough into three equal portions, leave one plain. Knead red gel coloring into the 2nd and green gel coloring into the 3rd. Use gel coloring to create vibrant colors without making the dough wet.
- Roll and stack. Between sheets of parchment, roll each portion into a 9 by 12 rectangle, about an ⅛ inch thick. Chill for 10 to 15 minutes if the dough becomes soft or sticky.
- Remove the top parchment and stack the dough in this order: white, red and green. Roll lightly to help the layers adhere, then trim the edges into an even rectangle.
- Form and chill the log,
- Starting at one long edge, use the parchment to roll the dough tightly into a log. Avoiding gaps between the layers. Wrap and gently roll the log on the counter to round it. Refrigerate for at least an hour, preferably 2 until very firm. Do not freeze it solid, or it may crack when sliced.
- Add the sanding sugar or sprinkles.
- Spread the sprinkles or sugar on parchment or a shallow tray. Unwrap the log and roll it in the sprinkles, pressing gently to help them stick. Refrigerate for another 20 to 30 minutes.
- Slice and bake. Preheat the oven to 350°F. Cut the log into quarter inch slices with a sharp knife, wiping the blade as needed.
- Arrange the cookies one inch apart on parchment line baking sheets. They will not spread. If they soften, chill them for 10 minutes before baking. Bake for 10 to 12 minutes or until the edges are barely golden. Avoid over baking, which can dull the colors. Let cool on the pan for 5 minutes, then transfer to a wire rack.
Notes
- Keep the layers uniform: Try to roll all three dough portions to the same size and thickness. This is key to getting an even, defined spiral.
- Keep the dough cool: Sugar cookie dough is easier to roll and layer when it is cool but still pliable. If it becomes sticky or difficult to hqndle, chill for 15 to 20 minutes or longer before continuing.
- Don't skip the second chill: Chilling the sprinkle-coated log before slicing helps the sprinkles adhere and makes it much easier to cut clean, round cookies.
- Use a sharp knife: A dull knife can flatten the log as you slice it, which can distort the spiral.
- Rotate the log occasionally: While slicing, gently rotate the log after every few cuts to help maintain its round shape.
- Watch the cookies closely: These cookies should stay relatively pale. Remove them from the oven when the edges are just beginning to turn golden.
- Let them cool before moving: The cookies will be delicate immediately after baking but will firm up as they cool.
Recommended Products
This post and/or recipe may contain affiliate links, which means if you click through and make a purchase, I'll earn a commission. As an Amazon Associate I earn from qualifying purchases. See Disclosure policy.
-
Gel Food Coloring for Cake Decorating - 3 Concentrated Assorted Food Color Edible Christmas Red Green White - Food Grade Dye for Easter Eggs Fondant Cookies Frosting Royal Icing Baking - 40g/Bottle -
Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set, 1-Qt, 1.5-Qt ,and 2.5-Qt Glass Mixing Bowls, Dishwasher, Microwave and Freezer Safe
-
Joseph Joseph PrecisionPin Baking Adjustable Rolling Pin - Consistent and Even Dough Thickness for Perfect Baking Results, Multicolor
-
Reynolds Kitchens Stay Flat Dispensing Parchment Paper for Baking and Roasting, Parchment Paper Roll, Great for Baking and Rolling Dough, Non-stick, Reusable Up to 3x, 45 Sq. Ft.
Nutrition Information
Yield 36 Serving Size 1Amount Per Serving Calories 99Total Fat 6gSaturated Fat 4gUnsaturated Fat 2gCholesterol 20mgSodium 27mgCarbohydrates 11gFiber 0gSugar 5gProtein 1g
Nutrition information is approximate because I am not a registered dietician.
Vanessa says
These are so festive! I especially love the fuchsia sanding sugar. Such a great color contrast.