Peppermint pinwheel cookies are probably the prettiest Christmas cookies I make, and honestly? They’re easier than they look. My sister saw them on my Instagram last year and texted me “HOW did you make those??” like I’d performed some kind of kitchen magic. Meanwhile, I’d made them while watching Netflix and drinking wine. Not exactly rocket science.
I think I first tried making these back in 2020—you know, during lockdown when everyone was baking everything—and my first attempt was… interesting. The colors bled together and instead of pretty red and white swirls, I got this weird pink blob situation. My husband said they looked “tie-dyed.” Not the vibe I was going for.
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Why These Easy Peppermint Pinwheel Cookies Work
Look, I’ve probably made these peppermint swirl cookies ten times since that first disaster, and now I’ve got the technique down. The secret is all in how you roll the dough and how long you chill it. Skip the chilling step and your beautiful swirls will turn into a mushy mess. Ask me how I know.
This peppermint pinwheel cookies recipe is basically a buttery sugar cookie dough that you divide in half. One half stays white (vanilla flavored), and the other half you color red and add peppermint extract to. Then you roll them both out flat, stack them, roll the whole thing into a log, chill it, and slice. The result? Those gorgeous red and white pinwheel cookies that look like you went to culinary school.
My neighbor Sarah swears by adding crushed candy canes on top, but I think that’s overkill. The peppermint flavor in the dough is enough. But you do you.
What You Need for Peppermint Pinwheel Cookies From Scratch
Cookie Dough Base
- 2⅔ cups all-purpose flour (I use King Arthur)
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened (room temp is KEY)
- 1 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1½ teaspoons vanilla extract
For the Peppermint Dough
- 1 teaspoon peppermint extract
- Red gel food coloring (Wilton works great)
Optional Toppings
- Crushed candy canes or peppermint candies
- White chocolate for drizzling
Quick story—I once tried using liquid food coloring instead of gel because that’s all I had, and the dough got too wet and sticky. Disaster. Complete disaster. Gel coloring is NON-NEGOTIABLE for this recipe.
How to Make Homemade Peppermint Pinwheel Cookies
Step 1: Make the Base Dough
In a medium bowl, whisk together your flour, baking powder, and salt. Set that aside.
In your stand mixer (or large bowl with hand mixer), beat the softened butter and sugar together on medium-high speed for about 3 minutes until it’s light and fluffy. This creaming step is important—oh wait, I forgot to mention—make sure your butter is actually soft, not melted. Room temperature soft where you can press your finger into it easily.
Add the egg, egg yolk, and vanilla extract. Beat on high speed for about a minute until everything’s combined. Scrape down the sides of the bowl because there’s always butter hiding up there.
Turn the mixer to low and gradually add your flour mixture. Mix just until combined. The dough will be thick and sticky.
Step 2: Divide and Flavor
This is where it gets fun. Divide your dough in half. I actually weigh mine to make sure they’re equal, but you can eyeball it if you want. Just make sure they’re roughly the same amount.
Leave one half plain—this is your white vanilla dough.
To the other half, add 1 teaspoon peppermint extract and red gel food coloring. Start with just a tiny bit of color—like a toothpick dab—and knead it in with your hands. You can always add more to get that vibrant red, but you can’t take it away. Mix until the color and peppermint flavor are evenly distributed.
Step 3: Chill and Shape (Do NOT Skip This)
Using lightly floured hands, shape each dough portion into a rectangle about 1 inch thick and roughly 4×5 inches. Wrap each one tightly in plastic wrap and refrigerate for 60-90 minutes.
I know, I know—waiting sucks. But cold dough is SO much easier to roll out and work with. Sometimes I make the dough the night before and just bake them the next day.
Step 4: Roll Out the Doughs
Take your vanilla dough out of the fridge first. Keep the peppermint dough chilled for now.
Place the vanilla dough on a large piece of parchment paper (this is important—makes it way easier to transfer). Using a floured rolling pin, roll it out into an 8×14 inch rectangle, about ⅛ to ¼ inch thick. Use your hands to straighten the edges and make it as rectangular as possible.
Now put that whole thing (parchment and all) back in the fridge while you roll out the peppermint dough. Use the same technique—roll it to about the same size as the vanilla dough, or slightly smaller.
Step 5: Stack and Roll
Remove the vanilla dough from the fridge. Carefully peel the peppermint dough off its parchment and lay it on top of the vanilla dough. Line them up as best you can. Pat it down gently to get rid of any air bubbles between the layers.
Here’s the key—oh wait, make sure there are no gaps or air pockets. Use a pizza cutter or sharp knife to trim any uneven edges if you want them to look super perfect (I usually skip this because I’m lazy).
Starting from one of the long sides, tightly roll the stacked doughs into a log. Use the parchment paper under the vanilla dough to help you roll—it’s like a sling. Make sure you’re rolling it tight with no gaps.
Step 6: Freeze the Log
Wrap your log tightly in plastic wrap and freeze for at least 2 hours, or refrigerate for 4 hours. The log needs to be FIRM before slicing or your pinwheels will get smooshed and lose their shape.
Step 7: Slice and Bake
Preheat your oven to 350°F. Line two baking sheets with parchment paper.
Unwrap your dough log and use a sharp serrated knife to slice it into ½-inch thick rounds. You should get about 28-30 cookies depending on how thick you slice them. If any look a little misshapen, you can gently reshape them with your hands before putting them on the baking sheet.
Place cookies about 2 inches apart—they spread a bit. Bake for 12-15 minutes until the edges are just starting to turn golden. Don’t overbake! They’ll firm up as they cool.
Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Best Peppermint Pinwheel Cookies Tips
Use parchment paper for rolling: This makes it SO much easier to transfer and stack the doughs without tearing them. Trust me on this one.
Chill properly: Both before rolling and after rolling. Cold dough = clean swirls. Warm dough = muddy mess.
Sharp knife is essential: A dull knife will squish your pretty spirals. Use a serrated knife and wipe it clean between slices.
Rotate the log: Before each slice, give the log a quarter turn. This prevents it from getting a flat side.
Make ahead friendly: These festive pinwheel cookies freeze beautifully. Make the logs, freeze them wrapped in plastic wrap and foil for up to 3 months. Slice and bake straight from frozen, just add 1-2 minutes to the baking time.
Christmas Peppermint Pinwheel Cookies Decorating Ideas
Want to make these simple peppermint pinwheel cookies even more festive? Here are some things I’ve tried:
White chocolate drizzle: Melt some white chocolate and drizzle it over the cooled cookies. Looks fancy, tastes amazing.
Crushed candy cane topping: Press crushed candy canes onto the cookies right when they come out of the oven, while the edges are still soft.
Make them chocolate: Instead of red coloring, use 2 tablespoons cocoa powder in one half of the dough. Chocolate-peppermint combo is INCREDIBLE.
Triple swirl: Divide the dough into thirds and make red, white, and green layers. Takes a bit more work but looks stunning.
These peppermint pinwheel cookies with red stripes have become my signature Christmas cookie. Every year my kids’ teachers expect them, my coworkers expect them, basically everyone in my life expects me to show up with a tin of these in December. The pressure is real.
But honestly? They’re worth the effort. The combination of buttery vanilla cookie with that hint of peppermint, and the fact that they look like little works of art… it’s just perfect for the holidays.
Let me know if you make these! And if your first batch has wonky swirls like mine did, just keep trying. They’ll still taste delicious even if they’re not Pinterest-perfect 🍬🎄
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