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Peppermint Pinwheels

 Peppermint Pinwheels
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
64 ServingsPrep: 15 min. + chilling Bake: 15 min./batch


  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 1 egg yolk
  • 1 teaspoon McCormick® Pure 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


  • 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.
  • 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.
  • 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.

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Peppermint Pinwheels (continued)

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.