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.