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Peppermint Pinwheels Recipe

Peppermint Pinwheels Recipe

Put a spin on your holidays with these bright swirls! This recipe makes rich-tasting cookies with a minty flavor that sometimes surprises people. —Marcia Hostetter, Canton, New York
TOTAL TIME: Prep: 15 min. + chilling Bake: 15 min./batch YIELD:64 servings


  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon peppermint extract
  • 1/4 teaspoon red liquid food coloring


  • 1. In a large bowl, cream butter and sugar. Beat in egg yolk and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Divide dough in half; add extract and red food coloring to one portion.
  • 2. On a work surface, roll out each portion of dough between waxed paper into a 16-in. x 10-in. rectangle. Remove waxed paper. Place red rectangle over plain rectangle; roll up tightly jelly-roll style, starting with a long side. Wrap in plastic wrap. Refrigerate overnight or until firm.
  • 3. Unwrap the dough and cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 12-14 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely. Yield: about 5 dozen.

Nutritional Facts

1 cookie equals 58 calories, 3 g fat (2 g saturated fat), 12 mg cholesterol, 58 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein.

Reviews for Peppermint Pinwheels

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Reviewed Jan. 13, 2016

"I agree with savvypirate's comment about the crumbly consistency of the dough, and add that the peppermint flavor of the cookies was almost nonexistent."

Reviewed Dec. 14, 2014

"I am a very adept baker and know what im doing, I followed the instructions to a tee and The dough was dry/crumbled like sand. Was almost impossible to roll and even harder to roll up. Then it was so hard after chilling I had to microwave it for 20 seconds just to cut it only to have it crumble. What a waste of ingredients and time. Id give it no stars if I could."

Reviewed Dec. 14, 2014

"This is a favorite at my house. Layering the two doughs is a little difficult, but very much worth it. Before I put them in the oven, I crush up peppermints and put them on top. Looks pretty and enhances the peppermint flavor. Yummy!"

Reviewed Dec. 10, 2010

"I make this recipe every year. It isn't exactly easy since you need to layer the plain dough with the red dough, matching each piece exactly, then rolling it all up. My husband usually helps with this part since he is more patient than me. This is one recipe that everyone in my family loves and requests. They are delicious and so pretty too! Keep an eye on them when they are in the oven so that they don't brown - they aren't as attractive."

Reviewed Dec. 1, 2010

"This was a very good cookie. Although mine didn't come out as red as the picture, mine was more of a pink color, but I think I will try it again with more red food dye and see what happens. I am going to try the Chocolate version for Christmas too."

Reviewed Dec. 9, 2009

"I have made this recipe for several years now and substituted cinnamon oil for the peppermint. They are my daughter's favorite. I also glaze them lightly with a powdered sugar glaze. I've never actually tried the peppermint flavor."

Reviewed Dec. 7, 2009

"This is the first time I've made this type of cookie - they just came out of the oven and I've already enjoyed a couple. I think I'll roll and cut mine a little thicker next time and I can't wait to try the chocolate version! YUMMERS!"

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