Peppermint Pinwheel Cookies

My 'regular' pinwheel cookies

Peppermint Pinwheel Cookies. You've seen them on my site previously and I've made them for a number of years since the 90's but I've never 'loved' my recipe. It's just a recipe that worked, looked pretty and was fine. People seem to love them and they are always some of the first to go on a large variety platter. But I'm always on the look out for better recipes or 'improving' a cookie I already make.

And I think this is it. It's double the fun because it uses two swirl cookies sandwiched together with peppermint frosting. I would not individually wrap them as my cookies go on a platter but starting with this idea from Southern Living (2008) I would make them just a bit thinner so they lay flat and aren't too thick with the filling, and then make them similar to Cream Wafer cookies.

Peppermint Pinwheel Cookies - 2nd version

1/2 cup butter, softened
1 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon red food coloring paste
Parchment paper
Peppermint Frosting

Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar, beating until light and fluffy. Add egg and vanilla, beating until blended, scraping bowl as needed.

Combine flour, baking soda, and salt; gradually add flour mixture to butter mixture, beating at low speed until blended.

Divide dough into 2 equal portions. Roll 1 portion of dough into a 12- x 8-inch rectangle on a piece of lightly floured plastic wrap.

Knead food coloring paste into remaining portion of dough while wearing rubber gloves. Roll tinted dough into a rectangle as directed in Step 3. Invert untinted dough onto tinted dough; peel off plastic wrap. Cut dough in half lengthwise, forming 2 (12- x 4-inch) rectangles. Roll up each rectangle, jelly-roll fashion, starting at 1 long side, using bottom piece of plastic wrap as a guide. Wrap in plastic wrap, and freeze 4 hours or up to 1 month.

Preheat oven to 350°. Cut ends off each dough log, and discard. Cut dough into 1/4-inch-thick pieces, and place on parchment paper-lined baking sheets.

Bake at 350° for 6 to 7 minutes or until puffed and set; cool cookies on baking sheets 5 minutes. Remove to wire racks, and cool completely (about 30 minutes).

Place Peppermint Frosting in a heavy-duty zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe about 2 tsp. frosting onto half of cookies; top with remaining cookies, gently pressing to form a sandwich. These cookies are delicious eaten at room temperature, or chill them 30 minutes for a firm, cool filling.Print Friendly and PDF