Go Back
Print Pin

Holiday Pinwheels

Buttery, delicious and very Christmassy! The hint of peppermint adds a nice holiday touch to these special sugar cookies.

Ingredients

  • 2 cups Flour, more for dusting
  • 1/2 tsp. Baking Powder
  • 1/4 tsp. Salt
  • 1 1/2 sticks Unsalted butter, (12 Tbsp.), at room temperature
  • 3/4 cup Granulated white sugar
  • 1 lge. Egg, at room temperature
  • 1 tsp. Vanilla extract
  • 1/2 tsp. Pure Peppermint extract
  • 1/4 tsp. Red Food coloring, or right number of drops to get perfect Christmas red
  • 1/4 tsp Green Food coloring; same as above
  • Coarse sugar for decorating.

Instructions

  • Whisk the flour, baking powder, and salt in a medium bowl. Beat the butter and granulated sugar in a separate large bowl with a mixer on medium-high speed until light and fluffy; about 3 minutes. Add the egg, vanilla and peppermint extract and beat until combined. Reduce the mixer speed to low and beat in the flour mixture, then increase the speed to medium high and beat until well combined.
  • Divide the dough into thirds. Return 1 piece to the bowl; beat in the red food coloring with the mixer until fully combined. Beat the green food coloring into another piece of dough in a separate bowl. Leave the last piece of dough plain. Place each piece of dough on a separate sheet of plastic wrap and pat into a 4 inch square. Wrap and refrigerate until firm; at least one hour.
  • After the dough has firmed up, lightly flour 1 piece of dough; roll out between 2 sheets of parchment paper into a 9 x 12 inch rectangle. Repeat with the remaining dough. Refrigerate the dough rectangles until firm; about 30 minutes.
  • Carefully remove and discard the top piece of parchment from each piece of dough. Flip the plain dough on top of the red dough; discard the parchment. Flip the green dough on top of the plain dough; discard the parchment. Cut the stack in half crosswise. Starting from the long side, tightly roll up each half into a log, using the remaining parchment to help you. Transfer the 2 logs to a baking sheet, cover loosely with plastic wrap and refrigerate again until firm; at least an hour.
  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line 2 baking sheets with parchment paper. Trim the ends of each log. Slice the logs into 1/4 inch thick rounds and arrange on the prepared pans. Sprinkle with coarse sugar. If the dough is too soft to slice, return to the fridge for another 15 to 30 minutes.
  • Bake, switching pans half way through, until the cookies are just firm; 12 to 15 minutes. Transfer the pans to a rack and let cool 10 minutes, then remove the cookies to the racks to cool completely.