Candy Cane Pinwheels are a delightful treat that perfectly blend the flavors of peppermint and vanilla. With swirls of red and white, the festive cookies are not only visually appealing but also bring a touch of holiday cheer to any gathering.
For those who may have allergies, it’s wise to consider gluten-free all-purpose flour or dairy-free butter as possible substitutes. If peppermint extract is hard to find, a dash of mint extract could work in a pinch, though it may alter the flavor slightly. Sourcing quality ingredients, especially unsalted butter and fresh peppermint candies, will enhance the overall taste of the cookies.
Fudge & Candy
Candy Cane Pinwheels Recipe
Ingredients
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 14 tablespoons unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1/2 cup peppermint candy, finely ground (about 20)
- 6 drops red food coloring
Instructions
- In a bowl, whisk together 3 cups of all-purpose flour, 3/4 teaspoon of baking powder, and 1/4 teaspoon of salt.
- Using an electric mixer on medium-high speed, beat 14 tablespoons of softened unsalted butter with 1 cup of sugar until the mixture is light and fluffy, which should take about 2 minutes.
- Add 1 large egg to the butter and sugar mixture, beating until fully incorporated.
- Reduce the mixer speed to low, add the flour mixture, and mix until a dough forms, which should take about 1 minute.
- Remove half of the dough from the bowl and set it aside.
- To the remaining dough, add 1 teaspoon of vanilla extract, 1 teaspoon of peppermint extract, 1/2 cup of finely ground peppermint candy, and 6 drops of red food coloring, mixing until fully combined.
- Place the reserved plain dough between two sheets of parchment paper and roll it into a rectangle measuring 14 by 8 inches. Repeat with the peppermint dough and then place it on top of the plain dough, pressing gently to adhere.
- With the long side of the dough facing you, roll it into a log shape.
- Wrap the dough log in plastic wrap and refrigerate it until firm, which will take at least 2 hours or can be kept up to 3 days.
- When ready to bake, adjust the oven racks to the upper-middle and lower-middle positions, then preheat the oven to 375 degrees.
- Line two baking sheets with parchment paper.
- Slice the chilled dough into 1/4-inch rounds and place them 1 inch apart on the prepared baking sheets.
- Bake until the edges are just golden, which will take about 12-14 minutes. Be sure to switch and rotate the sheets halfway through baking.
- Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
- Repeat with the remaining dough.
If you’re in the mood for something truly delightful, consider trying Candy from Miss Pixie. Its perfect blend of sweet and airy textures will surely impress your friends and family, adding a lovely touch to any sweet spread.