Real Recipes From Real Home Cooks ®

peppermint pinwheels!

(1 rating)
Recipe by
Gail Eischeid
Bellevue, NE

I fell in love with this recipe a few years ago, its so unique, versatile, and pretty, plus very flavorable with Peppermint. I am big fan of Peppermint! My friends request this recipe year round, but I love to bake and eat it, especially during the Holidays! :) Enjoy!

(1 rating)
yield 2 - 3 Dozen
prep time 40 Min
cook time 10 Min

Ingredients For peppermint pinwheels!

  • 2 1/2 c
    all purpose flour
  • 1/2 tsp
    baking powder
  • 2 stick
    salted butter, softened
  • 1 c
    white sugar
  • 1 lg
  • 1/2 tsp
    vanilla extract
  • 1 tsp
    peppermint extract
  • 1 1/2 tsp
    red food coloring drops
  • powder sugar

How To Make peppermint pinwheels!

  • 1
    Sift together flour, and baking powder. Set aside.
  • 2
    Cream butter and sugar together in large bowl. Add egg and beat, until well combined.
  • 3
    Remove half of the mixture from the bowl. Add pink or your choice of food coloring and peppermint extract to 1/2, until fully combined.
  • 4
    The 2nd half of mixture, add vanilla extract and you may also add 1/2 teaspoon of peppermint extract to the white side (optional), until fully combined.
  • 5
    On Parchment Paper (wax paper)- roll out Colored (pink) dough to form a large rectangle with about 1/4-inch thick. Repeat this step with the uncolored (white) dough.
  • 6
    Refrigerate both rectangle sections separately for 1-1/2 hours.
  • 7
    Tear out 1 sheet of Parchment or waxed paper. Sprinkle the surface of the paper with powdered sugar to prevent sticking.
  • 8
    Very carefully, slide the Pink dough on top of the white dough. Trim edges, if uneven and patch, if necessary.
  • 9
    Roll dough into a log, creating a swirl effect and cover it with parchment paper or saran wrap.
  • 10
    Place dough back in the refrigerator for 1-1/2 hours and let chill.
  • 11
    Preheat Oven to 375 F. Slice the dough into 1/2 inch slices and place sprayed cookie sheet or parchment paper lined cookie sheet, about 1/2 inch apart from the next cookie.
  • 12
    Bake for 8 to 10 minutes. Remove from oven and let cool on a wire rack.
  • 13
    BAKER'S NOTE: Sometimes, when I am very busy, I will lay the colored rectangle dough on top of white dough and roll it up, before refrigerating the dough for the first time. This way you can skip this first step. It will take some practice to get the dough lined up, since it will be quite soft to work with.

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