Best 7 Peppermint Pinwheels Recipes

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Indulge in the delightful Peppermint Pinwheels, a classic holiday treat that combines the refreshing flavors of peppermint and chocolate. These festive pinwheels are made with a combination of two recipes: a rich chocolate cake base and a creamy peppermint filling. The chocolate cake is moist and decadent, providing a perfect contrast to the cool and minty filling. Drizzled with a decadent chocolate ganache, these pinwheels are not only visually appealing but also a symphony of flavors that will tantalize your taste buds. With step-by-step instructions and helpful tips, this recipe guide will lead you through the process of creating these delightful treats, perfect for Christmas parties, holiday gatherings, or simply as a sweet indulgence.

Here are our top 7 tried and tested recipes!

PEPPERMINT PINWHEELS



Peppermint Pinwheels image

Put a spin on your holidays with these bright swirls! This recipe makes rich-tasting cookies with a minty flavor that sometimes surprises people. -Marcia Hostetter, Canton, New York

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 5 dozen.

Number Of Ingredients 9

3/4 cup butter, softened
3/4 cup sugar
1 large egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon peppermint extract
1/4 teaspoon red food coloring

Steps:

  • Cream butter and sugar until light and fluffy; beat in egg yolk and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half; mix extract and food coloring into one portion., Between waxed paper, roll each portion of dough into a 16x10-in. rectangle. Remove waxed paper. Place red rectangle over plain rectangle; roll up tightly jelly-roll style, starting with a long side. Wrap in plastic. Refrigerate overnight or until firm., Preheat oven to 350°. Unwrap and cut dough into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake until set, 12-14 minutes. Cool on pans 2 minutes; remove to wire racks to cool completely.

Nutrition Facts :

CHOCOLATE PEPPERMINT PINWHEELS



Chocolate Peppermint Pinwheels image

My cookie-loving family is never satisfied with just one batch of these minty pinwheels, so I automatically double the recipe each time I bake them.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 4 dozen.

Number Of Ingredients 9

1 cup shortening
1-1/2 cups sugar
2 eggs
2 tablespoons milk
2 teaspoons peppermint extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 ounces unsweetened chocolate, melted

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in the eggs, milk and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well. Divide dough in half. Add chocolate to one portion and mix well. , Roll each portion between waxed paper into a 16x7-in. rectangle, about 1/4-in. thick. Remove top sheet of waxed paper; place plain dough over chocolate dough. Roll up jelly-roll style, starting with a long side. Wrap in plastic; refrigerate for 2 hours or until firm., Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 92 calories, Fat 5g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 32mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

PEPPERMINT PINWHEELS



Peppermint Pinwheels image

Provided by Food Network

Categories     dessert

Time 5h

Yield 2 dozen

Number Of Ingredients 10

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup unsalted butter, softened
1 cup sugar
1 egg
1/2 teaspoon vanilla extract
1 teaspoon peppermint extract
1 teaspoon red food coloring
Powdered sugar, for rolling out dough

Steps:

  • Sift together the flour, salt and baking powder and set aside.
  • Cream butter and sugar together in another large bowl. Add egg and beat until incorporated. Add the vanilla and peppermint extract. Gradually add the dry mixture, beating until combined. Remove half of the mixture from the bowl. Add food coloring, beating until fully combined. In waxed paper, roll out dough to form a large rectangle, about 1/4-inch thick. Repeat this step with the other half of uncolored dough with no food coloring. Refrigerate for 2 hours.
  • Tear out 1 sheet of waxed or parchment paper. Sprinkle the surface of the paper with powdered sugar to prevent sticking. Very carefully, slide the red dough on top of the white dough. Trim edges if uneven and patch if necessary. Roll dough into a log, creating a swirl effect. Place the dough back in the refrigerator and let chill for 2 hours.
  • Preheat oven to 375 degrees F.
  • Slice the dough into 1/2-inch slices and place on a parchment lined sheet tray about 1-inch apart. Place lollipop stick about 1-inch through the flat side of the dough. Bake for 8 to 10 minutes. Remove from oven and let cool on a wire rack.
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
  • Special equipment: 24 lollipop sticks .

GINGERBREAD PEPPERMINT PINWHEELS



Gingerbread Peppermint Pinwheels image

Two holiday flavors—gingerbread and peppermint—come together in these impressive pinwheel cookies. I created the recipe especially for my husband, who loves the combination. —Joanna Quelch, Burlington, Vermont

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield about 6 dozen.

Number Of Ingredients 20

GINGERBREAD DOUGH:
1/2 cup butter, softened
1/2 cup packed brown sugar
1 large egg, room temperature
1/4 cup molasses
2-1/4 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
PEPPERMINT DOUGH:
1/3 cup butter, softened
3 ounces cream cheese, softened
1 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
1/8 teaspoon peppermint extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking powder
2 tablespoons crushed peppermint candies

Steps:

  • For the gingerbread dough, in a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk flour, ginger, cinnamon, baking soda and cloves; gradually beat into creamed mixture. Divide dough in half; shape each into a disk. Wrap and refrigerate 1 hour or until firm enough to roll., For peppermint dough, in a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. Stir in peppermint candies. Divide dough in half; shape each into a disk. Wrap and refrigerate 1 hour or until firm enough to roll., On a baking sheet, roll 1 portion of gingerbread dough between 2 sheets of waxed paper into a 10x8-in. rectangle. Roll 1 portion of peppermint dough between 2 sheets of waxed paper into a 10x8-in. rectangle. Remove top sheet of waxed paper; invert over gingerbread dough. Refrigerate 30 minutes. Remove waxed paper. Roll up tightly jelly-roll style, starting with a long side. Wrap in waxed paper. Repeat with the remaining dough. Refrigerate 2 hours or until firm., Preheat oven to 375°. Unwrap dough and cut crosswise into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 74 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 31mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

PAULA DEEN'S PEPPERMINT PINWHEELS



Paula Deen's Peppermint Pinwheels image

There are a few recipes here for Peppermint Pinwheels but this exact one is not here so I thought I'd add it.It comes from Paula Deen.com.These were so easy to make and the dough is so great to work with.They look beautiful when they're done.She has them made as lollipops but I just made them as cookies,so I'll write it as she has it.I don't add salt as I always use salted butter.These cookies have a great peppermint taste without being overpowering. Prep time does not include chill times

Provided by LuuvBunny

Categories     Dessert

Time 25m

Yield 24 cookies

Number Of Ingredients 11

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup unsalted butter, softened
1 cup sugar
1 egg
1/2 teaspoon vanilla extract
1 teaspoon peppermint extract
1 teaspoon red food coloring
powdered sugar, for rolling out dough
24 lollipop sticks

Steps:

  • Sift together the flour, salt and baking powder and set aside.
  • Cream butter and sugar together in another large bowl. Add egg and beat until incorporated. Add the vanilla and peppermint extract. Gradually add the dry mixture, beating until combined. Remove half of the mixture from the bowl. Add food coloring, beating until fully combined. In waxed paper, roll out dough to form a large rectangle, about 1/4-inch thick. Repeat this step with the other half of uncolored dough with no food coloring. Refrigerate for 2 hours.
  • Tear out 1 sheet of waxed or parchment paper. Sprinkle the surface of the paper with powdered sugar to prevent sticking. Very carefully, slide the red dough on top of the white dough. Trim edges if uneven and patch if necessary. Roll dough into a log, creating a swirl effect. Place the dough back in the refrigerator and let chill for 2 hours.
  • Preheat oven to 375 degrees F.
  • Slice the dough into 1/2-inch slices and place on a parchment lined sheet tray about 1-inch apart. Place lollipop stick about 1-inch through the flat side of the dough. Bake for 8 to 10 minutes. Remove from oven and let cool on a wire rack.

PEPPERMINT PINWHEELS



PEPPERMINT PINWHEELS image

Categories     Egg

Number Of Ingredients 9

3/4 cup softened butter (no substitutes)
3/4 cup sugar
1 egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon peppermint extract
1/4 teaspoon red liguid food coloring

Steps:

  • In a mixing bowl, cream butter and sugar. Beat egg yolk and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Divide dough in half; add extract and red food coloring to one portion. On a work surface, roll out each portion of dough between waxed paper into a 16in. X 10 in. rectangle. Remove waxed paper. Place red rectangle over plain rectangle; roll up tightlyjelly-roll style, starting with a long side. Wrap in plastic wrap. Refrigerate overnight or until firm. Unwrap the dough and cut into 1/4 in. slices. Place 2 in. apart on lightly greased baking sheet. Bake at 350 for 12-14 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely. Makes about 4 dozen

PEPPERMINT PINWHEELS!



Peppermint Pinwheels! image

I fell in love with this recipe a few years ago, its so unique, versatile, and pretty, plus very flavorable with Peppermint. I am big fan of Peppermint! My friends request this recipe year round, but I love to bake and eat it, especially during the Holidays! :) Enjoy!

Provided by Gail Eischeid

Categories     Other Desserts

Time 50m

Number Of Ingredients 9

2 1/2 c all purpose flour
1/2 tsp baking powder
2 stick salted butter, softened
1 c white sugar
1 large egg
1/2 tsp vanilla extract
1 tsp peppermint extract
1 1/2 tsp red food coloring drops
powder sugar

Steps:

  • 1. Sift together flour, and baking powder. Set aside.
  • 2. Cream butter and sugar together in large bowl. Add egg and beat, until well combined.
  • 3. Remove half of the mixture from the bowl. Add pink or your choice of food coloring and peppermint extract to 1/2, until fully combined.
  • 4. The 2nd half of mixture, add vanilla extract and you may also add 1/2 teaspoon of peppermint extract to the white side (optional), until fully combined.
  • 5. On Parchment Paper (wax paper)- roll out Colored (pink) dough to form a large rectangle with about 1/4-inch thick. Repeat this step with the uncolored (white) dough.
  • 6. Refrigerate both rectangle sections separately for 1-1/2 hours.
  • 7. Tear out 1 sheet of Parchment or waxed paper. Sprinkle the surface of the paper with powdered sugar to prevent sticking.
  • 8. Very carefully, slide the Pink dough on top of the white dough. Trim edges, if uneven and patch, if necessary.
  • 9. Roll dough into a log, creating a swirl effect and cover it with parchment paper or saran wrap.
  • 10. Place dough back in the refrigerator for 1-1/2 hours and let chill.
  • 11. Preheat Oven to 375 F. Slice the dough into 1/2 inch slices and place sprayed cookie sheet or parchment paper lined cookie sheet, about 1/2 inch apart from the next cookie.
  • 12. Bake for 8 to 10 minutes. Remove from oven and let cool on a wire rack.
  • 13. BAKER'S NOTE: Sometimes, when I am very busy, I will lay the colored rectangle dough on top of white dough and roll it up, before refrigerating the dough for the first time. This way you can skip this first step. It will take some practice to get the dough lined up, since it will be quite soft to work with.

Tips:

  • To make the pinwheels easier to roll, make sure the dough is cold and firm. If the dough is too warm, it will be difficult to handle and the pinwheels will not hold their shape.
  • When rolling the dough, start from the center and roll outward. This will help to prevent the dough from tearing.
  • To get clean, even slices, use a sharp knife to cut the pinwheels.
  • If you are using a food processor to make the peppermint filling, be sure to pulse the mixture until it is finely chopped. This will help to prevent the filling from being too runny.
  • If you do not have a food processor, you can chop the peppermints by hand. Be sure to chop them very finely so that they blend well with the other ingredients.
  • For a more festive look, sprinkle the pinwheels with crushed candy canes or red and white sprinkles before baking.
  • Serve the pinwheels warm or at room temperature. They are best enjoyed the day they are made.

Conclusion:

Peppermint pinwheels are a delicious and easy-to-make treat that is perfect for any occasion. They are made with a simple dough that is filled with a sweet and minty filling. The pinwheels are then baked until they are golden brown and flaky. These cookies are sure to be a hit with everyone who tries them!

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