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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 large 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 food coloring


  • 1. Cream butter and sugar until light and fluffy; beat in egg yolk and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half; mix extract and food coloring into one portion.
  • 2. Between waxed paper, roll each portion of dough into a 16x10-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. Refrigerate overnight or until firm.
  • 3. Preheat oven to 350°. Unwrap and cut dough into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake until set, 12-14 minutes. Cool on pans 2 minutes; remove to wire racks to cool completely. Yield: about 5 dozen.

Nutritional Facts

1 cookie: 58 calories, 3g fat (2g saturated fat), 12mg cholesterol, 58mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 1g protein.

Reviews for Peppermint Pinwheels

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2124arizona User ID: 845443 268180
Reviewed Jun. 21, 2017

"It seems like the recipe is sort of bland."

KimikoCat User ID: 8697397 241697
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."

savvypirate User ID: 8158964 214921
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."

Sam0613 User ID: 8157776 214861
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!"

WinnieW User ID: 5670469 136547
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."

carly17 User ID: 3694895 132602
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."

micah68tlb User ID: 2474652 45267
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."

Melcox43 User ID: 2585833 45263
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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