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Candy Cane Swirl Pinwheel Cookies
Candy Cane Swirl Pinwheel Cookies are a delightful way to celebrate the holiday season. Their vibrant red and white swirls mimic the iconic candy cane, making them a visually stunning addition to any festive gathering. I first encountered these cookies during a cozy Christmas party, where they captured not just the holiday spirit but also the taste buds of every guest. The combination of buttery richness, a hint of peppermint, and the whimsical presentation makes them a perfect treat for sharing.
Why you’ll love this dish
These pinwheel cookies stand out for several reasons. They are simple yet impressive and bring a cheerful touch to any holiday cookie platter. The flavors of vanilla and peppermint resonate with celebratory vibes, and the cookies are perfect for both kids and adults. Whether you’re hosting a holiday gathering, baking with family, or looking for a fun activity on a chilly weekend, these cookies are an ideal choice.
"These cookies were a hit at our holiday party! The kids loved the colors, and everyone couldn’t get enough of that peppermint flavor!" — Sarah M.
How this recipe comes together
Making Candy Cane Swirl Pinwheel Cookies is a straightforward process that involves just a few key steps. You’ll start by creaming together butter and sugar, then adding vanilla and peppermint for the perfect flavor. After preparing the dough and coloring it, you’ll roll and layer it to create the beautiful pinwheel effect. The final touch is baking these lovely cookies to perfection.
What you’ll need
Here’s a quick look at the ingredients required for this festive recipe:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1/2 tsp peppermint extract (optional)
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- Red gel food coloring
For the best results, opt for high-quality butter and extracts. Feel free to skip the peppermint extract if you prefer a more traditional vanilla flavor.
Step-by-step instructions
- Cream the softened butter and granulated sugar together until the mixture is fluffy and light in color.
- Mix in the egg, along with both the vanilla and peppermint extracts until everything is well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually blend the dry ingredients into the butter mixture until a soft dough forms.
- Divide the dough into two equal halves. Tint one half with red gel food coloring.
- Roll out each half of the dough between two sheets of parchment paper into rectangles, approximately 1/4 inch thick. Chill for about 20 minutes.
- Layer the red dough over the white dough, carefully peel off the top parchment paper, and roll tightly into a log.
- Wrap the log in plastic wrap and chill for 1 hour or freeze for 30 minutes until firm.
- Slice the log into 1/4-inch thick cookies and place them on lined baking sheets.
- Bake in a preheated oven at 350°F (175°C) for 8 to 10 minutes. Allow them to cool on the sheet for 5 minutes before transferring to a wire rack.
Best ways to enjoy it
These delightful cookies shine on a festive dessert table. Try serving them alongside a warm cup of cocoa or a glass of holiday eggnog. You could also arrange them on a tiered stand to create an elegant display. If you’re feeling adventurous, pair them with a scoop of vanilla or peppermint ice cream for a delightful dessert twist.
How to store
To keep your leftover pinwheel cookies fresh, store them in an airtight container at room temperature. They can last up to a week, but they’re best enjoyed within a few days. If you need to store them longer, you can freeze the dough log before slicing it into cookies. Wrapped tightly in plastic wrap and stored in a freezer-safe bag, the dough can last for up to three months.
Helpful cooking tips
- Chill Your Dough: Chilling the dough helps it set, making it easier to roll into logs without sticking.
- Don’t Overbake: Keep an eye on the cookies while baking; they’ll harden a bit as they cool. Remove them from the oven when they’re slightly golden.
- Coloring with Gel: Use gel food coloring for vibrant hues without altering the dough’s consistency.
Creative twists
Add your own spin to this recipe! You can create green and white swirls by swapping green gel food coloring for red. Or, try incorporating crushed candy canes into the dough for an extra peppermint crunch. For a chocolate version, substitute some of the flour with cocoa powder, turning your classic pinwheel cookies into a chocolatey delight.
Common questions
1. Can I use different extracts?
Absolutely! You can experiment with almond or orange extract for different flavor profiles.
2. Can I prepare the dough ahead of time?
Yes! You can make the dough ahead and freeze it in logs. Just slice and bake when you’re ready for fresh cookies.
3. How do I know when the cookies are done?
Watch for a slight golden edge; they should be soft in the center but set around the edges.
Candy Cane Swirl Pinwheel Cookies
These visually stunning Candy Cane Swirl Pinwheel Cookies combine buttery richness with peppermint flavoring, making them a perfect festive treat for any holiday gathering.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Opt for high-quality butter for best results.
- 1 cup granulated sugar
- 1 large egg
- 1.5 tsp vanilla extract
- 0.5 tsp peppermint extract Optional for a stronger peppermint flavor.
- 2.5 cups all-purpose flour
- 0.5 tsp baking powder
- 0.25 tsp salt
- Red gel food coloring Use for coloring one half of the dough.
Instructions
Preparation
- Cream the softened butter and granulated sugar together until fluffy and light in color.
- Mix in the egg, along with both the vanilla and peppermint extracts until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually blend the dry ingredients into the butter mixture until a soft dough forms.
- Divide the dough into two equal halves. Tint one half with red gel food coloring.
- Roll out each half of the dough between two sheets of parchment paper into 1/4 inch thick rectangles. Chill for about 20 minutes.
- Layer the red dough over the white dough, carefully peel off the top parchment paper, and roll tightly into a log.
- Wrap the log in plastic wrap and chill for 1 hour or freeze for 30 minutes until firm.
- Slice the log into 1/4-inch thick cookies and place them on lined baking sheets.
- Bake in a preheated oven at 350°F (175°C) for 8 to 10 minutes. Allow to cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
To keep leftover cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, freeze the dough log before slicing it into cookies.
