Joyful Peppermint Pinwheel Cookie Pies Recipe for Sweet Fun

Delicate swirls of festive peppermint pinwheel cookie pies dance across holiday platters with irresistible charm.

Crisp edges and soft centers promise pure delight in every bite.

These spiraled treats blend classic cookie textures with a delightful minty twist.

Bakers adore the elegant marbled pattern that makes these cookies stand out at gatherings.

Red and white ribbons of dough intertwine like sweet winter magic.

Each cookie tells a story of careful crafting and seasonal joy.

Let’s find out this delectable recipe and let the peppermint magic begin.

Tools to Prepare Peppermint Pinwheel Cookie Pies

• Stand mixer or hand mixer: Essential for creaming butter and mixing dough smoothly.
• Large mixing bowls: Needed for combining ingredients and separating dough portions.
• Parchment paper: Crucial for rolling and shaping dough without sticking.
• Rolling pin: Required for creating even rectangular dough layers.
• Sharp knife: Used for slicing dough rolls into precise cookie shapes.
• Plastic wrap: Helps wrap and freeze dough rolls.
• Baking sheets: Necessary for baking cookies evenly.
• Wire cooling rack: Helps cookies cool completely after baking.
• Piping bag or zip-top bag: Perfect for applying frosting neatly.
• Gloves: Recommended when adding food coloring to prevent staining hands.

How to Bake Peppermint Pinwheel Cookie Pies

• Dough Preparation

Gather ingredients and prepare to create a delightful swirled cookie experience. Blend butter and sugar until soft and airy, incorporating egg and vanilla for rich flavor.

• Color Separation

Divide cookie mixture into two distinct sections. One portion remains classic while the other transforms into a vibrant pink-red layer through gentle food coloring kneading.

• Layering Technique

On parchment paper, carefully roll each dough section into rectangular shapes. Stack the uncolored layer atop the colored section, creating a beautiful canvas for pinwheel design.

• Rolling Magic

Using parchment as a supportive guide, tightly roll the layered dough into compact cylindrical shapes. Wrap each roll securely in plastic and freeze for several hours to solidify structure.

• Baking Adventure

Slice frozen dough into delicate rounds. Arrange on baking sheets and bake until edges turn golden. Allow cookies to cool completely before transforming into creamy sandwich treats.

• Frosting Finale

Whip cream cheese and butter into a smooth mixture. Gradually incorporate powdered sugar and peppermint extract, creating a luxurious filling. Pipe between cookie layers to complete these charming pinwheel sandwiches.

• Serving Suggestions

Enjoy immediately at room temperature or chill for enhanced flavor. Store in a sealed container to maintain freshness and delightful texture.

Peppermint Cookie Pie Variations and Tips

• Pinwheel Pro Tips
• Chill the dough completely before rolling to prevent spreading and maintain crisp pinwheel patterns. Cold dough creates sharper, more defined swirls.
• Wear disposable gloves when adding food coloring to prevent staining hands and ensure even color distribution throughout the dough.
• Freeze dough logs for easier slicing and to help cookies maintain their intricate spiral shape during baking. Frozen logs create perfectly uniform cookie rounds.
• Let cream cheese and butter reach room temperature before mixing to create a smoother, lump-free frosting that spreads beautifully between cookie layers.
• Layer cookies between parchment paper in an airtight container to prevent sticking and maintain their delicate pinwheel design for up to 5 days at room temperature.

Serving Peppermint Pinwheel Cookie Pies at Holiday Time

• Festive Holiday Platter: Arrange the peppermint pinwheel cookie pies on a sparkling white ceramic platter, dusted lightly with powdered sugar. Cluster them artfully, creating a beautiful dessert centerpiece perfect for holiday gatherings.
• Peppermint Cocoa Companion: Serve these swirled cookies alongside a steaming mug of rich hot chocolate. The creamy peppermint frosting complements the warm cocoa, creating a delightful winter treat that warms both heart and taste buds.
• Gifting Gourmet Style: Package these colorful cookies in clear cellophane bags tied with festive red ribbons. Nestle them in decorative holiday tins for a homemade gift that looks professionally crafted and tastes absolutely delicious.
• After-Dinner Dessert Delight: Present these cookies on delicate dessert plates with a small scoop of vanilla bean ice cream. Drizzle a touch of chocolate sauce or sprinkle crushed candy canes for an extra layer of festive indulgence.

Storage Advice for Peppermint Cookie Pies

• Smart Stacking Strategy: Layer cookies between wax paper sheets inside an airtight container to prevent sticking and maintain their delicate pinwheel design.
• Chilled Delight Approach: Keep sandwich cookies refrigerated for up to 5 days, which helps maintain their texture and intensifies the peppermint flavor.
• Freezer-Friendly Technique: Wrap individual cookie sandwiches tightly in plastic wrap, then place in a sealed freezer bag for long-term storage up to 3 weeks without losing quality.
• Room Temperature Wisdom: Allow refrigerated cookies to sit at room temperature for 15-20 minutes before serving to soften the frosting and enhance their creamy, minty taste.

Quick Recipe Overview

Prep Time: 35 minutes

Cook Time: 6 minutes

Total Time: 41 minutes

Calories: 130 kcal

Servings: 25

Peppermint Pinwheel Cookie Pies Ingredient List

• All-Purpose Flour: Provides structure and foundation for the cookie's tender crumb, choose unbleached flour for better texture.
• Granulated Sugar: Adds sweetness and helps create a crisp cookie edge, look for fine-crystal sugar for smooth mixing.
• Baking Soda: Helps cookies rise and spread evenly, ensure it's fresh for maximum leavening power.
• Salt: Balances sweetness and enhances overall flavor profile, use fine kosher or table salt.

• Softened Butter: Creates rich, tender texture and carries flavor, make sure it's room temperature for smooth blending.
• Large Egg: Binds ingredients together and adds moisture, select fresh eggs at room temperature.
• Vanilla Extract: Provides warm, complex background flavor, choose pure extract over artificial versions.
• Red Food Coloring: Creates festive pinwheel design, use gel coloring for more vibrant, concentrated color.

• Softened Cream Cheese: Delivers tangy, smooth base for frosting, select full-fat variety for best consistency.
• Powdered Sugar: Creates silky, sweet frosting texture, sift to prevent lumps.
• Milk: Adjusts frosting's spreadability, use whole milk for richer flavor.
• Peppermint Extract: Adds cool, refreshing mint flavor, start with small amount and adjust to taste.
• Parchment Paper: Ensures easy cookie release and clean baking surface, use unbleached if possible.

Delectable Peppermint Pinwheel Cookie Pies Recipe

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4.7 from 19 reviews

• Total Time: 41 minutes
• Yield: 25 1x

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Description

Delightful peppermint pinwheel cookie pies blend festive winter flavors with classic holiday charm. Crisp swirled cookies offer sweet minty notes and elegant presentation for holiday gatherings you will savor.

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Ingredients

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• 2 cups (226 grams) powdered sugar (confectioners’ sugar)
• 1 cup (200 grams) granulated sugar
• 1 ¼ cups (157 grams) all-purpose flour
• 3 oz (85 grams) softened cream cheese
• ½ cup (114 grams) softened butter
• 1 large egg
• 1 tbsp (15 milliliters) milk
• ¼ tsp vanilla extract
• 1/8 tsp peppermint extract
• ¼ tsp baking soda
• ¼ tsp salt
• Red food coloring
• Parchment paper

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Instructions

1. Dough Preparation: Cream butter in a large mixing bowl until smooth, gradually adding sugar and beating until light. Mix in egg and vanilla extract, ensuring thorough incorporation.
2. Dry Ingredients Blend: Whisk flour, baking soda, and salt in a separate bowl. Slowly integrate into butter mixture at low speed until uniform dough forms.
3. Color Separation: Divide dough into two equal portions. Roll one portion into a 12 x 8-inch rectangle on floured parchment paper. Knead red food coloring into the second portion until uniformly colored, then roll into an identical rectangle.
4. Layer Formation: Carefully stack uncolored dough atop the colored layer, removing top parchment paper. Slice lengthwise into two 12 x 4-inch rectangles.
5. Rolling and Chilling: Tightly roll each rectangle from the long side using parchment paper as a guide. Wrap rolls in plastic and freeze for minimum 4 hours or up to one month.
6. Baking Preparation: Preheat oven to 350°F. Line baking sheets with parchment paper. Slice frozen dough into ¼-inch rounds, positioning 2 inches apart on prepared sheets.
7. Baking and Cooling: Bake 6-7 minutes until slightly puffed and centers set. Rest cookies on baking sheets for 5 minutes, then transfer to wire racks.
8. Frosting Creation: Beat butter and cream cheese until smooth. Gradually blend powdered sugar at low speed. Add milk and peppermint extract, mixing until light and fluffy.
9. Assembly and Serving: Pipe frosting onto half the cookies and sandwich with remaining cookies. Serve at room temperature or chill for 30 minutes. Store in a cool, dry place to maintain freshness.

Notes

• Chill Dough Strategically: Freezing the dough for at least 4 hours ensures clean, precise cuts and maintains the intricate pinwheel design without losing shape during baking.
• Color Consistency Matters: Knead food coloring thoroughly to achieve a uniform color throughout the dough, preventing streaks or uneven pigmentation.
• Precise Measuring is Key: Use exact measurements for ingredients and follow rolling dimensions carefully to create perfect pinwheel patterns and uniform cookie sizes.
• Spacing Prevents Spreading: Allow 2 inches between cookies on the baking sheet to prevent them from merging and maintain their individual shape and crisp edges.

• Prep Time: 35 minutes
• Cook Time: 6 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 25
• Calories: 130
• Sugar: 12 g
• Sodium: 50 mg
• Fat: 6 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 19 g
• Fiber: 0 g
• Protein: 1 g
• Cholesterol: 15 mg