Magical Peppermint Pinwheel Cookie Pies Recipe for Sweet Smiles

Peppermint pinwheel cookie pies dance with whimsical charm across festive dessert plates.

Spiraling red and white dough creates mesmerizing visual patterns that capture winter’s playful essence.

Sweet cream cheese mingles with delicate mint undertones, converting ordinary cookies into magical treats.

Soft textures and delicate swirls require gentle handling and a light touch during preparation.

Skilled bakers understand that slight imperfections only enhance the rustic appeal of these delightful confections.

Intricate swirling techniques might challenge novice pastry enthusiasts, but practice builds confident technique.

Delectable results reward careful craftsmanship with a treat that sparkles with seasonal magic.

Why Peppermint Pinwheel Cookie Pies Are a Festive Favorite

• Create Stunning Swirls: Pinwheel cookies offer a mesmerizing visual treat with their beautiful red and white spiral design, making them perfect for holiday gatherings and special occasions.
• Burst of Festive Flavor: The combination of creamy peppermint frosting and delicate cookie base delivers a refreshing, minty punch that instantly elevates your dessert experience with a cool, sweet sensation.
• Make-Ahead Magic: These cookies can be prepared in advance and frozen for up to a month, providing maximum convenience for busy bakers who want to plan ahead without sacrificing freshness or quality.
• Impressive Yet Simple: Despite looking complex, the recipe is surprisingly straightforward, allowing home bakers of all skill levels to create bakery-worthy cookies that will wow friends and family with minimal effort.

Ingredients That Bring Peppermint Pinwheel Cookie Pies to Life

Main Ingredients:

Butter, Flour, Sugar: Primary structure and sweetness of the cookie with rich, smooth texture and essential baking foundation.

Egg: Provides binding and moisture to help hold the cookie dough together.

Vanilla Extract: Adds warm, sweet background flavor to enhance overall taste.

Color and Flavor Ingredients:

Food Coloring: Creates distinctive reddish-pink color for visual appeal.

Peppermint Extract: Delivers classic cool, refreshing mint flavor to the cookie.

Frosting and Finishing Ingredients:

Cream Cheese, Powdered Sugar: Creates smooth, creamy, sweet filling for sandwich cookies.

Butter: Adds richness and helps create creamy frosting texture.

Milk: Adjusts frosting consistency and helps blend ingredients.

Salt: Balances sweetness and enhances overall flavor profile.

How to Roll and Bake Peppermint Pinwheel Cookie Pies Like a Pro

Step 1: Prepare Butter Base

Cream butter in a large bowl using medium speed until smooth. Gradually add sugar, beating until light and fluffy. Mix in egg and vanilla, scraping bowl sides as needed.

Step 2: Create Dry Mixture

• Flour
• Baking soda
• Salt

Slowly add dry ingredients to butter mixture, beating at low speed until blended smoothly.

Step 3: Divide Cookie Dough

Split dough into 2 equal portions on separate surfaces.

Step 4: Color One Dough Portion

Put on food-safe gloves. Add food coloring to one dough portion. Knead until reddish-pink color develops evenly.

Step 5: Roll Out Dough Layers

Roll uncolored dough into 12×8-inch rectangle on floured parchment paper. Roll colored dough into matching 12×8-inch rectangle on separate parchment paper.

Step 6: Layer and Roll Dough

Place uncolored dough directly on top of colored dough. Carefully peel off top parchment paper.

Step 7: Create Pinwheel Rolls

Slice layered dough lengthwise into 2 rectangles (12×4 inches). Tightly roll each rectangle from long side, using parchment as rolling guide.

Step 8: Chill Dough Rolls

Wrap each roll in plastic wrap. Freeze for 4 hours or up to 1 month.

Step 9: Prepare for Baking

Preheat oven to 350°F. Line baking sheets with parchment paper.

Step 10: Slice and Arrange Cookies

Remove frozen dough. Slice into 1/4-inch thick rounds. Place cookies 2 inches apart on prepared baking sheets.

Step 11: Bake Pinwheel Cookies

Bake 6-7 minutes until cookies are puffed and center is set. Cool on baking sheets for 5 minutes, then transfer to wire racks.

Step 12: Create Peppermint Frosting

• Powdered sugar
• Milk
• Peppermint extract

Beat until smooth and fluffy.

Step 13: Assemble Cookie Sandwiches

Transfer frosting to piping bag. Pipe frosting onto half the cookies. Top with remaining cookies to create sandwiches.

Step 14: Serve and Store

Serve at room temperature or chill for 30 minutes. Store in cool, dry place.

Tips to Nail the Swirl in Peppermint Pinwheel Cookie Pies

• Chill Dough Strategically: Freezing the dough helps cookies maintain their pinwheel design and prevents spreading during baking.
• Color Carefully: Wear gloves when adding food coloring to avoid staining hands and ensure even color distribution.
• Roll with Precision: Use parchment paper as a guide for creating uniform, tight rolls with clean, sharp edges.
• Slice Evenly: Use a sharp knife to cut frozen dough into consistent ¼-inch thick slices for uniform baking.
• Frost Generously: Pipe a good amount of peppermint cream cheese frosting to create a delicious, creamy sandwich between cookies.

How to Store Peppermint Pinwheel Cookie Pies Without Losing the Crunch

• Refrigerate the peppermint pinwheel cookie pies in an airtight container, separating layers with parchment paper to prevent sticking. These delicate cookies will stay fresh for up to 5 days when stored properly in the refrigerator. When ready to enjoy, remove the cookies from the container and let them sit at room temperature for 15-20 minutes to restore their soft texture and enhance their peppermint flavor. For longer storage, freeze the cookie sandwiches in a sealed freezer-safe container for up to 3 weeks, placing wax paper between layers to maintain their shape and prevent freezer burn.

Perfect Pairings for Peppermint Pinwheel Cookie Pies

• Craft a Creamy Milk Companion: Pair these pinwheel cookies with cold, whole milk. The rich, smooth dairy perfectly balances the crisp cookie texture and cuts through the peppermint's refreshing kick.
• Brew a Warm Peppermint Tea: Complement the cookie's flavor profile with a hot peppermint tea. The matching herbal notes will enhance the mint extract, creating a harmonious taste experience.
• Serve with Vanilla Ice Cream: Sandwich a scoop of creamy vanilla ice cream alongside these cookies. The cold, sweet vanilla will highlight the cookie's peppermint swirls and provide a delightful temperature contrast.
• Match with Hot Cocoa: Pour a mug of rich hot chocolate to enjoy with these pinwheel cookies. The warm chocolate's depth will beautifully offset the cookie's light, minty sweetness.

Fun Flavor Ideas for Peppermint Pinwheel Cookie Pies

• Chocolate Peppermint Swirl: Replace a portion of flour with cocoa powder to create a rich chocolate base. Fold dark chocolate chips into the dough for extra decadence.
• Candy Cane Crunch: Crush peppermint candies and mix them into the frosting. Sprinkle additional crushed candy on the edges of the sandwich cookies for a festive crunch.
• Nutty Peppermint Pinwheels: Incorporate finely chopped almonds or pecans into the dough for a subtle nutty texture. Toast the nuts beforehand to enhance their flavor profile.
• White Chocolate Drizzle: After assembling the cookie sandwiches, drizzle melted white chocolate over the tops. Sprinkle with crushed peppermint for an elegant finishing touch.

Peppermint Pinwheel Cookie Pies Recipe

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4.7 from 21 reviews

• Total Time: 41 minutes
• Yield: 24 1x

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Description

Peppermint pinwheel cookie pies blend festive swirls of red and white with delightful minty charm. Candy cane-inspired spirals create sweet holiday magic that will charm guests and bring cheer to winter celebrations.

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Ingredients

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Main Ingredients:

• 1 ¼ cups (157 grams) all-purpose flour
• 1 large egg
• ¼ cup (57 grams) softened butter
• 1 cup (200 grams) granulated sugar

Flavoring and Coloring Ingredients:

• ¼ teaspoon vanilla extract
• 1 dash (or about 1/8 teaspoon) peppermint extract
• Red food coloring

Supplementary Ingredients:

• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 3 ounces (85 grams) softened cream cheese
• ¼ cup (57 grams) softened butter
• 2 cups (226 grams) powdered sugar (confectioners’ sugar)
• 1 tablespoon (15 milliliters) milk
• Parchment paper

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Instructions

1. Use an electric mixer to thoroughly cream butter in a large mixing bowl until smooth and silky. Gradually incorporate sugar, continuing to beat until the mixture becomes light and voluminous. Introduce egg and vanilla extract, meticulously scraping down the bowl’s interior to ensure complete integration.
2. In a separate vessel, thoroughly combine flour, baking soda, and salt using a whisk. Gradually incorporate this dry mixture into the butter blend, mixing at low speed until a uniform dough forms.
3. Divide the dough precisely into two equal portions. Using a rolling pin, carefully stretch one portion into a 12 x 8-inch (30.5 x 20.3 centimeters) rectangle on a lightly floured parchment paper surface.
4. While wearing protective gloves, work red food coloring into the second dough portion. Knead thoroughly until a vibrant reddish-pink hue emerges uniformly throughout the dough. Roll this colored section into an identical 12 x 8-inch rectangle on separate parchment paper.
5. Carefully invert the uncolored dough onto the colored layer, gently removing the top parchment paper to create a two-toned sheet.
6. Slice the layered dough lengthwise, creating two 12 x 4-inch (30.5 x 10.2 centimeters) rectangles. Tightly roll each rectangle from the long side, utilizing the parchment paper as a precise rolling guide.
7. Encase each dough roll completely in plastic wrap. Freeze for a minimum of 4 hours or up to one month for optimal texture and slicing.
8. Heat the oven to 350°F (175°C). Line baking sheets with fresh parchment paper. Extract frozen dough and slice into ¼-inch (0.6 centimeters) thick rounds. Position cookies 2 inches (5.1 centimeters) apart on prepared sheets.
9. Bake for 6-7 minutes until cookies appear slightly puffed and centers seem just set. Allow cookies to rest on baking sheets for 5 minutes before transferring to wire cooling racks.
10. Prepare the frosting by beating butter and cream cheese until achieving a smooth, creamy consistency. Incrementally blend powdered sugar at low speed. Introduce milk and peppermint extract, mixing at medium speed until the frosting becomes light and fluffy.
11. Transfer frosting to a piping bag or zip-top bag with a small corner snipped. Pipe approximately of frosting onto half the cookies, then delicately sandwich with remaining cookies.
12. Serve cookies at ambient room temperature or chill for 30 minutes to enhance flavor. Store in a cool, dry environment to maintain optimal texture and freshness.

Notes

• Experiment with holiday-inspired colors by adjusting food coloring to match seasonal themes like Christmas red and white or pastel spring tones.
• Freezing the dough logs allows for precise, uniform slicing and helps maintain the intricate pinwheel design during baking.
• Creating these cookies requires patience and a gentle touch, especially when rolling and transferring delicate dough layers.
• Peppermint extract delivers a cool, refreshing burst that transforms ordinary sandwich cookies into a festive treat.
• Proper chilling and wrapping of dough logs prevents cracking and ensures smooth, clean pinwheel patterns when sliced.

• Prep Time: 35 minutes
• Cook Time: 6 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 194 kcal
• Sugar: 16g
• Sodium: 95mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2.5g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: <1g
• Protein: <1g
• Cholesterol: 20mg