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Holiday Pinwheels

The first time I made these pretty cookies, my husband ate the whole batch in just a few days! The fun green swirls are also great for St. Patrick's Day.
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min./batch
  • Makes
    4-1/2 dozen

Ingredients

  • 1 cup butter, softened
  • 1-1/4 cups sugar
  • 2 large eggs
  • 1/4 cup light corn syrup
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon peppermint extract
  • Green food coloring

Directions

  • In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in corn syrup and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Divide dough in half. To one portion, add peppermint extract and food coloring. Wrap each portion in plastic; refrigerate for 2 hours or until firm.
  • On a baking sheet, roll out each portion between two sheets of waxed paper into a 14x9-in. rectangle. Refrigerate for 30 minutes. Remove waxed paper. Place plain rectangle over green rectangle. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic. Refrigerate for 2 hours or until firm.
  • Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before removing to wire racks.
Nutrition Facts
2 each: 161 calories, 7g fat (4g saturated fat), 34mg cholesterol, 155mg sodium, 22g carbohydrate (11g sugars, 0 fiber), 2g protein.
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Reviews

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Average Rating:
  • Suelon
    Jan 3, 2019

    They had good flavor but dough harder to work with than the peppermint pinwheels - probably the corn syrup. Too much work.

  • taroswell
    Mar 9, 2013

    No comment left

  • OrangeBeachGirl
    Dec 11, 2011

    No comment left

  • cynthiaelliott
    Mar 21, 2011

    These cookies taste good, however I should have made the roll longer. The cookies were too large and spread out a lot, which made them too thin. If the roll was smaller and longer I think the cookies would have been a better size. I will try them again.

  • bethkrimple
    Mar 16, 2010

    The dough was to soft to work with after rolling it out and putting it in the fridge. I put it in the freezer for several hours and it still was to soft. Finally got them rolled out after several attempts. A lot of the dough stuck to the paper. They did not hold their shape when I baked them. They had a good taste, but a lot of trouble.

  • lyubov56
    Nov 30, 2009

    No comment left