Candy Cane Pinwheels Recipe
Festive swirl sugar cookies scented with peppermint and rolled in crushed candy canes. Crisp edges, tender centers, pure holiday cheer.
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Servings:
Ingredients
Main Ingredients
- 2.25 cup all-purpose flour
- 0.5 tsp baking powder
- 0.5 tsp fine sea salt
- 0.75 cup unsalted butter softened
- 0.75 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 0.5 tsp peppermint extract
- 0.25 tsp red gel food coloring add more as needed for color
- 0.5 cup crushed candy cane pieces
Instructions
Preparation Steps
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Whisk flour, baking powder, and salt in a bowl. Set aside.
- Cream butter and sugar until very fluffy, about 2 minutes.
- Beat in the egg, vanilla, and peppermint until smooth.
- Mix the dry ingredients into the butter mixture just until a soft dough forms.
- Divide dough in half. Tint one half red with food coloring; leave the other half plain.
- Roll each half between parchment into a 9x12-inch rectangle. Chill 10 minutes to firm.
- Stack red dough over plain dough. Trim edges for clean sides, then roll tightly from a long edge into a log.
- Roll the log in crushed candy canes to coat the outside. Wrap and chill 30 minutes.
- Slice into 1/4-inch rounds. Arrange 2 inches apart on prepared sheets.
- Bake 9–11 minutes, until set and just barely golden at the edges. Cool on a rack.
Notes
Variation: Swap half the vanilla for almond extract for a marzipan twist. Storage: Keep cookies airtight at room temperature for 4–5 days, or freeze slices of the chilled log and bake straight from frozen, adding 1–2 minutes.
This recipe is an original creation inspired by classic Candy Cane Pinwheels Recipe flavors. All ingredient ratios and instructions are independently developed.