Christmas Pinwheel Cookies
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Additional Time
1 hr
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Total Time
1 hr 35 mins
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Servings
15 cookies
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Calories
190 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Christmas Pinwheel Cookies
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These swirled peppermint Christmas pinwheel cookies are always the prettiest cookies at my yearly cookie exchange!
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Ingredients
- 1 cup unsalted butter room temperature (2 sticks)
- ¼ cup powdered sugar
- ¼ cup granulated sugar
- 2 cups all-purpose flour
- ¾ teaspoon peppermint extract
- ½ teaspoon kosher salt
- Red food coloring
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, beat the butter, powdered sugar, and sugar together on high speed for 1 minute.
- Add the flour, peppermint extract, and salt and beat together until smooth.
- Divide the dough into 2 equal sections. Keep one section in the stand mixer bowl and place the other section in a separate bowl.
- Add a drop or 2 of red food coloring to the dough that is still in the stand mixer bowl. Beat together until all of the dough is red.
- Place a large piece of plastic wrap onto the counter. Place the white (no food coloring added) dough on top. Use a rolling pin to roll the dough into a rectangle (approximately 7x9 inches).
- Remove the red dough from the bowl and carefully press or roll it out on top of the white dough. It should completely cover the white dough (and become the same shape as the white dough).
- Before rolling, slice about ¼ inch of dough off of the end closest to you so there’s a nice, neat line of dough to start with. This ensures pretty pinwheel centers.
- Use the plastic wrap the help you roll the dough into a log. Do not wrap the plastic wrap into the log. Once the dough is in a tight log, tightly wrap with plastic wrap and place in the refrigerator to chill for at least 1 hour.
- Once the dough log has chilled, preheat oven to 350°F. Line a baking sheet with parchment paper.
- Remove the dough from the refrigerator, unwrap, and place on a cutting board. Cut the log into cookies about ½-inch thick.
- Place the cookies onto the prepared baking sheet leaving 2 inches of space between them.
- Bake cookies for 10 minutes - the cookies will still look soft at this point.
- Remove them from the oven and place on a cooling rack to cool before serving.
Notes
- Storage: Store Christmas pinwheel cookies in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 1 month.
Nutrition Information
Show Details
Serving
1cookie
Calories
190kcal
(10%)
Carbohydrates
18g
(6%)
Protein
2g
(4%)
Fat
12g
(18%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
33mg
(11%)
Sodium
80mg
(3%)
Potassium
22mg
(1%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
378IU
(8%)
Calcium
6mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 190kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 80mg | 3% |
| Potassium | 22mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 378IU | 8% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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