Description
These festive Candy Cane Swirl Pinwheel Cookies combine vibrant colors and delightful peppermint flavor, making them a stunning addition to your holiday dessert platter.
Ingredients
Scale
- 2 3/4 cups All-Purpose Flour
- 1 cup Unsalted Butter, softened
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 2 large Eggs
- 1 tsp Peppermint Extract
- Red Food Coloring
- Powdered Sugar for dusting
Instructions
- Cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time and mix in the peppermint extract.
- Gradually add the all-purpose flour and a pinch of salt, mixing gently.
- Divide the dough into two portions, tint one with red food coloring.
- Roll both portions into rectangles between sheets of parchment paper.
- Layer the plain and tinted dough, then roll into a log and chill for an hour.
- Preheat the oven to 350°F (175°C), slice the log into circles, and place on a lined baking sheet.
- Bake for 10-12 minutes until edges are lightly golden, then cool and dust with powdered sugar.
Notes
Avoid overmixing the dough to ensure a tender cookie. Always chill the dough before baking to prevent spreading.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 35mg
