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Peppermint Pinwheel Cookies

Peppermint Pinwheel Cookies

Photo: Jennifer Davick; Styling: Buffy Hargett

Prep time 35 mins
Freeze time 4 hrs
Bake time 7 mins
Cool time 35 mins
Yield

Makes 4 dozen

Don't let your eyes fool you; these "candies" are anything but. They're red and white cookie dough rolled into a spirals and topped with creamy peppermint frosting.

Ingredients

  • 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

How to Make It

  1. 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.

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

  3. 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.

  4. Knead food coloring paste into remaining portion of dough while wearing rubber gloves. Roll tinted dough into a rectangle as directed in Step 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.

  5. 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.

  6. 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).

  7. 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.

Cook's Notes

These cookies are delicious eaten at room temperature, or chill them 30 minutes for a firm, cool filling.