Festive Peppermint Pinwheel Cookies Recipe

Melt-in-your-mouth peppermint pinwheel cookies combine tender sugar cookie dough with a bright, festive red swirl and a refreshing hint of mint. These soft-baked slice-and-bake cookies are ideal for holiday baking, cookie exchanges, bake sales, or a cozy afternoon treat. The straightforward process—mix, divide, color, roll, chill, slice, and bake—makes them an easy project even for bakers with limited time.

Peppermint Pinwheel Cookies

These peppermint pinwheel cookies are buttery and tender with a sweet, minty note. The red-and-white spiral makes them visually appealing for holiday platters, and the dough freezes well if you want to prepare ahead. You can easily tweak the flavor by substituting peppermint with almond, orange, or another extract if you prefer.

Are Pinwheel Cookies Hard To Make?

They may look fancy, but pinwheel cookies are surprisingly simple. The key is to keep the dough at the right consistency so it rolls smoothly and holds the swirl. Chilling the dough before slicing helps produce clean, even rounds. With a little patience during the rolling step, you’ll get attractive pinwheels every time.

Ingredients

• 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

Tip: If you prefer a different flavor, replace the peppermint extract with almond, orange, or another extract of your choice. Start with a small amount of extract and adjust to taste—peppermint can be strong.

How to Make Peppermint Pinwheel Cookies

1. Make the batter. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 minutes. Beat in the egg, vanilla, and peppermint extract until well combined.

2. Combine dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, cream of tartar, and salt. Gradually beat the dry ingredients into the butter mixture until a smooth dough forms.

3. Divide and color. Divide the dough into two equal portions. Leave one portion uncolored. Add red food coloring to the other portion and knead gently until the color is evenly distributed.

4. Roll the dough. On a lightly floured surface, roll each portion into a rectangle about 1/4 inch thick. Place the red rectangle on top of the plain rectangle, aligning the edges as closely as possible.

5. Form the log and chill. Starting at one long edge, roll the layered dough tightly into a log to create the swirl. Wrap the log tightly in plastic wrap and refrigerate for at least one hour, or overnight for firmer logs that slice neater.

6. Slice and bake. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Remove the dough from the fridge and slice into 1/4-inch thick rounds, discarding uneven ends. Place the slices on the prepared baking sheets and bake 8–12 minutes, or until the edges are just beginning to turn golden. Transfer to wire racks to cool.

Variations and Serving Ideas

• Try red and green layers for a two-tone festive swirl.
• Substitute peppermint extract with almond, orange, or rum extract for a different flavor profile.
• Dust the cookies lightly with granulated sugar before baking for extra sparkle and crunch.
• Drizzle a thin vanilla or chocolate glaze over cooled cookies for added sweetness and decoration.

Storage and Freezing

These cookies are best fresh, but you can store baked cookies in an airtight container at room temperature for up to 5 days. Refrigerating extends their life to about 7 days—bring them back to room temperature before serving for best texture.

To freeze the dough for later slice-and-bake convenience, form the log, wrap it tightly in plastic wrap, then in a layer of foil, and freeze. When ready to bake, thaw just enough to slice and bake as directed.

Recipe Details

Yield: 24 cookies

Prep time: 20 minutes | Chill: 1 hour | Cook time: 10 minutes | Total: 1 hour 30 minutes

Instructions Summary

1. Beat butter and sugar until fluffy.
2. Add egg, vanilla, and peppermint extract; mix to combine.
3. Whisk and fold in flour, baking powder, cream of tartar, and salt.
4. Divide dough; tint half red. Roll each into a rectangle and layer.
5. Roll into a log, wrap, and chill at least 1 hour.
6. Slice into 1/4-inch rounds, bake 8–12 minutes at 350°F, and cool.

Notes

If you prefer no mint, omit the peppermint extract or replace it with your favorite extract. For a cleaner spiral, chill the layered log until firm before slicing. Discard or bake the uneven ends for a batch of smaller, rustic cookies.

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