Classic Peppermint Candy Pinwheel Cookies

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Introduction

Did you know that the red-and-white starlight mint is the most globally recognized symbol of holiday candy? Its hypnotic spiral design is iconic. Recreating that look in cookie form is a holiday baking rite of passage.

This recipe for Classic Peppermint Candy Pinwheel Cookies transforms a simple sugar cookie dough into a buttery, slice-and-bake masterpiece. By dividing the dough and tinting half of it red, then rolling them together into a tight log, you create a mesmerizing spiral that looks exactly like a giant peppermint candy. These are “Icebox Cookies,” meaning the dough does the hard work in the fridge. They are buttery, crisp-edged, soft-centered, and packed with the cool, refreshing bite of pure peppermint extract. They are the undisputed stars of any cookie exchange box.

Ingredients List

To ensure the two doughs adhere to each other without bleeding color, the moisture content and type of food coloring are critical. Here is your curated shopping list.

The Cookie Base:

• 3 Cups All-Purpose Flour: Spooned and leveled.
• ½ Teaspoon Baking Powder: Just enough lift to keep them tender, not puff them into balloons.
• ½ Teaspoon Salt.
• 1 Cup (2 sticks) Unsalted Butter: Softened to room temperature.
• 1 ½ Cups Granulated Sugar.
• 1 Large Egg: Room temperature.
• 1 Teaspoon Vanilla Extract.

The Peppermint Twist:

• 1 ½ Teaspoons Peppermint Extract:
  • Flavor Note: Do not use “Mint” extract, which often tastes like spearmint (toothpaste). Ensure it says Peppermint.
• Red Gel Food Coloring:
  • Critical Spec: Use Gel, not liquid drops. Liquid food coloring adds water to the dough, making the red layer sticky and harder to roll. Brands like Wilton or AmeriColor work best.

The “Sparkle” (Optional Edge):

• ½ Cup Crushed Candy Canes or Peppermints: Finely crushed dust.
• ¼ Cup White Sanding Sugar: For rolling the log.

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Substitutions:

• Extract: If you hate peppermint, keep the red color but use Almond Extract or just Vanilla. They will look like mints but taste like cake.
• Dye-Free: Use Beetroot Powder to dye the dough red naturally. It provides a deeper, earthier red color.

Timing

This is a “hurry up and wait” recipe. The chilling is mandatory.

• Preparation Time: 30 minutes.
• Chilling Time: 2 to 3 hours (or up to 3 days).
• Baking Time: 10–12 minutes.
• Total Time: Approx. 3.5 hours.

Data Insight: Slice-and-bake cookies are 40% more efficient for mass baking than cut-out cookies because there is no re-rolling of scraps. You simply slice the log and bake every gram of dough at once.

Step-by-Step Instructions

Step 1: The Dough Base

In a medium bowl, whisk the flour, baking powder, and salt.

• Cream: In a stand mixer, beat the butter and sugar on medium-high until light and fluffy (3 minutes).
• Bind: Beat in the egg and vanilla extract.
• Combine: Lower speed and add the flour mixture. Mix just until combined.

Step 2: The Division & Color

Remove the dough from the bowl and weigh it (or eyeball it) to divide it into two equal halves.

• White Dough: Leave half the dough plain. Wrap it in plastic wrap.
• Red Dough: Put the other half back in the mixer. Add the Peppermint Extract and a generous squeeze of Red Gel Coloring. Mix on low until the color is uniform and vibrant. Wrap in plastic wrap.
• Chill: Refrigerate both dough discs for 30 minutes to firm up slightly.

Step 3: The Roll (Lamination)

Roll out the doughs between sheets of parchment paper (wax paper slides too much).

• White: Roll the white dough into a rectangle approx. 12×9 inches.
• Red: Roll the red dough into a rectangle of the same size.
• Stack: Carefully invert the red dough onto the white dough. Peel off the top parchment.
  • Tip: Run a rolling pin gently over the stacked doughs to seal them together.

Step 4: The Spiral

Starting from the long edge, roll the dough up tightly into a log (jelly-roll style).

• Technique: Use the bottom parchment paper to help lift and tuck the dough to prevent cracking.
• The Crust (Optional): Spread the crushed candy canes or sanding sugar on a tray. Roll the outside of the dough log in the candy to coat the exterior.
• Deep Chill: Wrap the log tightly in plastic wrap. Refrigerate for at least 2 hours (or overnight). The log must be hard as a rock to slice cleanly.

Step 5: Slice and Bake

Preheat oven to 350°F (175°C). Line baking sheets with parchment.

• Slice: Using a sharp, non-serrated knife, slice the log into ¼-inch thick rounds. Rotate the log slightly after every cut to keep it round (otherwise, the bottom flattens).
• Bake: Bake for 10–12 minutes.
• Visual Cue: The cookies should be set and pale. Do not let them brown, or the red/white contrast will look yellow/muddy.
• Cool: Cool on the pan for 5 minutes.

Nutritional Information

A standard holiday cookie profile. Estimated breakdown per cookie:

Nutrient	Amount	% Daily Value
Calories	120 kcal	–
Total Fat	6g	8%
Saturated Fat	3.5g	18%
Carbohydrates	16g	5%
Sugars	8g	–

Healthier Alternatives for the Recipe

Customize your Peppermint Cookies for dietary needs:

• Gluten-Free:
  • Use a 1:1 Gluten-Free Flour Blend (King Arthur or Bob’s Red Mill). The dough is naturally forgiving.
• Natural Dye:
  • Use Beet Powder or freeze-dried strawberry powder for the red layer. Note that strawberry powder will change the flavor profile.
• Vegan:
  • Use vegan butter sticks and a flax egg. The slice-and-bake texture holds up well with vegan butter.

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Serving Suggestions

• The Box: These are the anchor of a cookie box because they provide a pop of color among the brown gingerbread and chocolate cookies.
• The Drink: Dunk in Hot Chocolate. The peppermint flavor melts into the cocoa.
• Ice Cream: Crumble leftovers over vanilla ice cream for a “Candy Cane Crunch” sundae.

Common Mistakes to Avoid

Spirals can be tricky.

1. Air Gaps:
   • The Error: Rolling the log loosely.
   • The Result: A hole in the center of every cookie.
   • The Fix: Roll the first edge very tightly, pinching it down.
2. Bleeding Colors:
   • The Error: Using liquid dye or stacking warm dough.
   • The Result: Pink and white blobs.
   • The Fix: Use gel dye. Chill dough before stacking.
3. Flat Bottoms:
   • The Error: Pressing the knife down hard.
   • The Result: Oval cookies.
   • The Fix: Rotate the log every 2-3 slices. Use a sawing motion if the dough is very cold.

Storing Tips for the Recipe

These are excellent “make-ahead” cookies.

• Dough Logs: The unbaked logs can be frozen for up to 3 months. Thaw in the fridge overnight before slicing.
• Baked Cookies: Store in an airtight container for 1 week at room temperature.
• Freezing Baked: Freeze baked cookies for up to 3 months.

Conclusion

Classic Peppermint Candy Pinwheel Cookies are the visual highlight of the holiday season. They look professionally made but require zero piping skills. With a buttery crunch and a refreshing minty finish, they taste exactly like Christmas feels.

Summary: A slice-and-bake sugar cookie dough, half dyed red with peppermint, rolled into a spiral log and edged with crushed candy canes.

Ready to roll?

Get that red gel ready! Rate this recipe 5 stars if your swirls stayed tight, and leave a comment below: do you roll them in sanding sugar or candy canes?