Nothing screams the holidays more than Candy Cane Pinwheel Cookies! The red and white stripe remind me of starlight candies. Here’s to peppermint everything!
If you want to create a cookie that everyone will love, then you need to make these Peppermint Pinwheels. This pinwheel cookies recipe is the type of cookie that grandma used to make and they are oh-so-good. Ever since I can remember, pinwheels have been a part of our holiday baking. Everyone I know loves them because they are a classic but also because they taste delicious.
I decided to add a little spin to the pinwheels by adding a peppermint flavor. I feel like peppermint is the perfect flavoring to get us all in the mood for the holidays. If you’ve never made a cookie with a peppermint filling, then this could be a game-changer for you!
Peppermint Pinwheels are the ideal Christmas cookies. They are tasty, minty, and melt in your mouth! Most pinwheel cookies are a longstanding holiday tradition. Even if you have never had pinwheel cookies before, now is a great time to start making them.
Tips for good results
- One of the top tips I have for making Peppermint Pinwheels is that you need to make sure the shortening and butter must be at room temperature. You do not want crumbly dough when you are putting this deliciousness together.
- You’ll want to flour everything! You don’t want the dough sticking to everything, so it’s essential to make sure you flour as much surface area as possible!
How to Store
Storing cookies the right way is so important to keep them crisp and fresh. Peppermint pinwheels need to be stored in an airtight container to make sure no moisture can get into the cookies. Otherwise they will get soft and loose their typical texture.
Storing these cookies on the counter at room temperature is the best way to keep them fresh. Pack them airtight in a cookie jar or a metal container. They will last several weeks on the counter if they are covered up correctly. Seperate the cookie layers with a sheet of wax paper.
Freezing your Pinwheel Cookies
You may be wondering if you can freeze these Peppermint Pinwheel cookies. The answer is YES! The ONLY thing you need to make sure you’re doing is fully cooling the cookies before you freeze them. If you don’t cool the cookies, then they can dry out.
When I make these cookies, I make a bunch, so that I can freeze them and have the cookies throughout the year. Also you can freeze the dough before baking. Just pack it airtight and it is good for several months. To serve, simply unthaw them prior and they will be as if you made them fresh.
Two weeks before is usually the time period I will make them ahead. Any sooner than that and they just don’t taste as fresh to me.
I feel as though Peppermint Pinwheels are also the perfect cookie to take with you to cookie exchanges. Everyone will want the recipe, they are just that good.
I know you love Pinwheel treats, so here’s a few more to check out!
- Gluten Free Cherry Pinwheel Cookies
- Peanut Butter Pinwheel Candies
- 4th of July Marshmallow Pinwheels
- S’mores Rice Krispie Treat Pinwheels
- Cranberry Orange Pinwheel Cookies
Christmas Candy Cane Pinwheel Cookies
- ½ cup butter softened, plus 1 tablespoon
- ¾ cup granulated sugar
- 1 egg
- 1 ½ cups all-purpose flour
- Red food coloring
- 1 cup powdered sugar
- 5 teaspoons water
- peppermint candy canes crushed finely
- Preheat oven to 350 F (180° C).
- Beat butter and sugar in a small bowl with an electric mixer until pale and creamy. Add egg, beat until just combined.
- Add sifted flour; stir to combine.
- Turn out onto a lightly floured surface and gently knead until smooth. Divide dough in half. Tint one-half red.
- Shape dough halves into separate discs; wrap in plastic wrap. Refrigerate for 15 minutes.
- Line a baking sheet with parchment paper.Then roll each dough half between sheets of parchment paper into an 8-inch x 12-inch rectangle; remove the top sheet of parchment paper.
- With one long side of the dough facing you, place the red dough on top of the plain dough, leaving a 1/2-inch border on the long side closest to you; starting at this end, and using paper as a guide, roll dough to form a log.
- Wrap with plastic wrap; refrigerate for 30 minutes or until firm. Using a small sharp knife, cut the log into 1/2-inch thick slices; place on a baking sheet.
- Bake for 10 minutes or until lightly golden and a pinwheel can be pushed gently without breaking. Cool pinwheels on baking sheets.
- Mix sifted powdered sugar and water in a small bowl to form a smooth paste. Place the crushed candy canes on a small plate or bowl.
- Dip the edge of each pin wheel cookie into icing first, coating around the entire cookie. Then roll edge in candy canes.Repeat with all remaining cookies.
- Allow cookies to set. Store in airtight container.
Nutrition information isn’t always accurate.
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