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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Carefully invert the uncolored dough onto the colored layer, gently removing the top parchment paper to create a two-toned sheet.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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