Candy Cane Pinwheels Recipe

Delight your holiday guests with these stunning Candy Cane Pinwheels! Inspired by Cook's Country magazine, this recipe creates beautiful, festive pinwheels with a delightful peppermint crunch. The vibrant red and white swirls are guaranteed to be a Christmas hit. Get ready to impress with these easy-to-make, melt-in-your-mouth cookies! (Prep time doesn't include at least 2 hours chilling time)

Prep Time 20 mins

Cook Time 35 mins

Calories 73.2 kcal

Protein 1g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Candy Cane Pinwheels

All Purpose Flour
1 teaspoon baking powder
1/2 teaspoon salt
Unsalted Butter
1 cup granulated sugar
1 large egg
Vanilla Extract
Peppermint Extract
Peppermint Candy
Red Food Coloring

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How to Make Candy Cane Pinwheels

Whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt in a medium bowl. Set aside.
In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup granulated sugar using an electric mixer on medium-high speed until light and fluffy (about 3 minutes).
Beat in 1 large egg until fully incorporated.
Reduce mixer speed to low. Gradually add the dry ingredients (flour mixture) and mix until a dough forms.
Divide the dough in half. Set aside one half.
To the remaining dough, add 1 teaspoon peppermint extract, 1/2 teaspoon vanilla extract, 1 cup finely crushed peppermint candies (about 10-12 candy canes), and a few drops of red food coloring. Mix until evenly combined.
Place the reserved (plain) dough between two sheets of parchment paper and roll into a 14x8-inch rectangle.
Repeat with the peppermint dough. Place the peppermint dough on top of the plain dough and gently press to adhere.
Starting from the long side, tightly roll the dough into a log.
Wrap the log in plastic wrap and refrigerate for at least 2 hours, or up to 3 days.
Preheat oven to 375°F (190°C). Adjust oven racks to upper-middle and lower-middle positions.
Line two baking sheets with parchment paper.
Using a sharp knife, slice the chilled dough into 1/4-inch thick rounds. Place them 1 inch apart on the prepared baking sheets.
Bake for 12-15 minutes, or until the edges are lightly golden brown. Switch and rotate the baking sheets halfway through for even baking.
Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

16g

Fat

10g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts Salmon Recipes American Vegetarian Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Preparation Occasion For Large Groups Rolled Cookies Desserts Holiday Event Kid Friendly Cookies And Brownies Dietary Gifts Christmas Equipment Small Appliance Mixer Number Of Servings

Frequently Asked Questions

How long does it take to make Candy Cane Pinwheels?

Candy Cane Pinwheels takes about 55 minutes from start to finish — roughly 20 minutes to prepare and 35 minutes to cook.

How many calories are in Candy Cane Pinwheels?

Candy Cane Pinwheels has approximately 73.2 calories per serving, with about 1 g protein, 3 g carbohydrates and 5 g fat.

What ingredients do I need for Candy Cane Pinwheels?

The key ingredients for Candy Cane Pinwheels are All Purpose Flour, Baking Powder, Salt, Unsalted Butter, Sugar, Egg. See the full list with measurements above.