There’s something magical about Pinwheel Cookies with Peppermint Swirl—they’re buttery, festive, eye-catching, and surprisingly simple to make. Every slice reveals a beautiful red-and-white spiral that looks like holiday candy, while the peppermint flavor adds a cool, fresh note that pairs perfectly with the soft sugar-cookie base. These cookies feel like Christmas joy rolled into dough!
Whether you’re baking for a cookie exchange, gifting holiday treats, or filling your home with the smell of butter and peppermint, this recipe is guaranteed to bring smiles.
Quick Facts
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Prep Time: 20 minutes
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Chilling Time: 2 hours
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Baking Time: 10–12 minutes
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Total Time: About 2 hours 30 minutes
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Serving Size: 24–28 cookies
Why You’ll Love These Peppermint Pinwheel Cookies
These cookies are as fun to make as they are to eat. Here’s why they’re one of my holiday favorites:
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Stunning spiral design with minimal effort
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Buttery sugar-cookie texture
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A fresh peppermint twist that feels festive
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Freezer-friendly dough
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Perfect for parties, gifting, and celebrations
They’re the kind of cookies that make people say: “Wait—did you really make these at home?”
Ingredients
For the Cookie Dough
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2 ½ cups all-purpose flour
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1 cup unsalted butter, softened
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1 cup granulated sugar
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1 large egg
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1 tsp vanilla extract
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½ tsp peppermint extract
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½ tsp baking powder
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¼ tsp salt
For the Swirl
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Red food coloring
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1 tsp crushed peppermint candy (optional)
How to Make Pinwheel Cookies with Peppermint Swirl
Step 1: Make the Dough
In a mixing bowl, cream together butter and sugar until fluffy. Add egg, vanilla, and peppermint extract. Mix well.
Whisk flour, baking powder, and salt in another bowl. Add dry ingredients to the wet mixture gradually until it forms a soft dough.
Step 2: Divide & Color
Divide the dough into two equal halves.
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Leave one half plain.
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Mix red food coloring into the other half until bright and even.
Step 3: Roll the Layers
Roll the plain dough into a rectangle.
Roll the red dough into a matching rectangle.
Place the red dough on top of the plain dough. Press gently so they stick together.
Step 4: Roll Into a Log
Starting from one long side, roll the dough tightly into a log to create the swirl.
Wrap in plastic wrap and refrigerate for 2 hours (or freeze for 30 minutes if in a hurry).
Step 5: Slice and Bake
Slice into ¼-inch cookies and place on a lined baking sheet.
Bake at 350°F (175°C) for 10–12 minutes, or until the edges are slightly golden.
Cool completely before serving.
Serving Suggestions
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Pair with hot chocolate, peppermint mocha, or warm milk.
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Gift in tins or cookie boxes for Christmas.
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Add to holiday dessert platters or potlucks.
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Crumble over ice cream for a festive topping.
Tips for Customization
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Extra festive: Roll the edges of the cookie log in sprinkles before slicing.
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Mint overload: Add more peppermint extract if you love stronger flavor.
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Chocolate twist: Spread melted chocolate on one dough layer before rolling.
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Gluten-free: Use a 1:1 gluten-free flour blend.
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Candy crunch: Mix crushed candy canes into the red dough for texture.
Nutritional Info (Approx. per cookie)
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Calories: 110
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Carbs: 15g
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Fat: 5g
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Sugar: 8g
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Protein: 1g
FAQs
1. Can I freeze the dough?
Yes! The log freezes beautifully for up to 2 months. Just thaw slightly before slicing.
2. Why is my dough cracking when rolling?
It may be too cold or dry. Let it warm for 5 minutes or knead it gently to soften.
3. Can I use gel or liquid food coloring?
Both work, but gel gives brighter color with less moisture.
4. Do these cookies spread?
They spread lightly. If you want sharper swirls, chill the sliced cookies for 10 minutes before baking.
5. Can I make different colors?
Absolutely—green and white, pink and red, or even a rainbow swirl for other holidays!
Final Thoughts
These Peppermint Pinwheel Cookies are festive, fun, and wonderfully simple to make. They’re the perfect combination of holiday charm and classic sugar-cookie comfort. If you love pretty desserts that impress without effort, this recipe will definitely become a yearly tradition.
