Mint Pinwheel Cookies - Try these tasty slice and bake pinwheel cookies with a hint of mint flavor and a pretty swirl design. These cookies are so nice for cookie exchanges.
Aren't these mint pinwheel cookies cute? I think they are so perfect for Christmas. They'd be so nice at a cookie exchange because they look fancy and difficult to make but they're actually pretty easy.
The most important aspect of these cookies is the refrigeration. They need to be refrigerated several time throughout the process. So they can take a long time, but it's mostly hands off time!
Feel free to change up the extracts or just use vanilla if you prefer.
How To Make Pinwheel Cookies
To start with, cream together the butter and sugar. then add the eggs and vanilla. Mix the dry ingredient together separately and then mix it into the wet mixture.
Now it's time to split the dough in half and color one half a minty green. I did this in my mixer. I also added some peppermint extract at this time. Wrap each dough separately and refrigerate them for about half an hour.
Take them out of the fridge and roll them into long thin rectangles, both about the same size. Stack them on top of each other, with your outside color on the bottom. Then carefully and kind of tightly, roll them together. I used a bench scraper to help pick up the dough without breaking it.
Now wrap it and chill it again, for at least an hour, or overnight.
Cut the log into slices and lay each slice on a lined baking sheet. I like to use a silicone mat.
Bake at 350 for 12 -15 minutes. Let cool on the tray for 5 minutes and then move to a cooling rack to cool completely.
Mint Pinwheel Slice and Bake Cookies
- In a stand mixer, cream together the butter and sugar.
- Add the eggs and vanilla extract and mix well.
- Mix together the dry ingredients and add to the mixer bowl. Mix well.
- Split the dough in half.
- Return half of the dough back to the mixer and add in the peppermint extract and a small dot of green food color gel. Mix well.
- Wrap each disc of dough in plastic separately and chill for half an hour.
- Roll each dough into long rectangles. Keep them the same size and about 6 inches wide by about 18 inches long. Roughly.
- Stack the doughs together and then roll. I use a bench scraper to help lift the dough.
- Wrap in plastic and chill for an hour or overnight.
- Preheat oven to 350. Line a baking sheet with a silicone baking mat.
- Unwrap the dough and slice about ½ inch thick. Place each pinwheel on the cookie sheet. Bake for 12 – 15 minutes, or until done.
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