Can I make these cookies ahead of time?

Yes. This recipe is ideal for preparing ahead because the dough log must chill for several hours. You can make the dough one or two days in advance, keep it wrapped in the refrigerator, then slice and bake when needed. The dough also freezes well if you want to prep weeks ahead during busy holiday baking.

Do peppermint pinwheel cookies spread?

Pinwheel cookies spread slightly but should hold their shape if the dough is chilled properly. A warm dough log is the most common reason for overly spread cookies. Chill for at least four hours and use parchment lined sheets to help the cookies bake evenly. Trim the edges neatly for smooth spirals, and slice with a sharp knife for clean cuts.

How do I keep my spirals clean and sharp?

Roll each dough color evenly, stack with care, and trim the edges to create a perfect rectangle. Use parchment underneath to help guide the roll. Chill the log thoroughly, slice with a sharp knife, and clean the blade between cuts. These tips help keep the swirls distinct and beautiful.

Can I roll the edges in other coatings besides sprinkles?

Yes. Try sanding sugar for sparkle, crushed peppermint candies for extra mint flavor, or finely chopped nuts for a nutty edge. Nonpareils add the best crunch and color, but any coating that sticks to the chilled dough log will work.

Peppermint Pinwheel Cookies

Description

Peppermint pinwheel cookies with red, green, and white swirled dough rolled in festive sprinkles. A fun slice and bake Christmas cookie.

Ingredients

Scale

1 cup (227 grams) unsalted butter, softened
3/4 cup (90 grams) confectioners' sugar
¾ cup (150 grams) white sugar
1 ½ teaspoons vanilla
1 teaspoon peppermint extract
2 eggs
4 cups (480 grams) all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup nonpareil sprinkles, red, white, and green

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Instructions

In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
In another large mixing bowl, beat the butter, confectioners’ sugar, and white sugar on medium speed until light and fluffy, about 3 minutes.
Add the vanilla, peppermint extract, and eggs, then beat again until fully combined and smooth.
Add the flour mixture to the wet ingredients and beat until a soft but not sticky dough forms.
Divide the dough into three equal portions. Wrap one portion as the plain white dough with cling wrap and refrigerate.
Add green food coloring to one portion of dough and mix with a hand mixer or use your hands with gloves (this is the easiest way). Color the remaining portion red. Wrap each dough separately with plastic cling wrap and refrigerate for at least 1 hour.
After chilling, remove the doughs from the fridge. Roll each portion out, on top of a lightly floured piece of parchment, into a 9x12-inch rectangle.
Stack the colored doughs on top of each other (green on the bottom, then plain, then red). Trim the edges with a sharp knife to form an even rectangle.
Starting from the long side, roll the stacked dough tightly into a log.
Pour the sprinkles into a small rimmed baking sheet or container. Roll the dough log over the sprinkles, pressing gently until the entire log is sufficiently coated.
Wrap the sprinkle coated dough log in plastic wrap and refrigerate for at least 4 hours.
Preheat the oven to 350°F and line two baking sheets with parchment paper.
Remove the chilled log and cut into ¼-inch slices using a sharp knife.
Place the cookies on the prepared baking sheets and bake for 9-11 minutes, or until the cookies are set but still soft. Cool on the sheet briefly, then transfer to a cooling rack to cool completely.

Notes

How to store: Store cookies in an airtight container at room temperature for up to one week. Separate layers with parchment so the sprinkles stay intact and the spirals remain clean.

How to freeze: Freeze baked cookies in a single layer, then move to an airtight container or freezer safe bag for up to three months. You can also freeze the unbaked dough log. Wrap tightly in plastic and freeze for up to three months. Thaw in the refrigerator before slicing.

Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Cookies
Method: Oven
Cuisine: American