These slice and bake cookies are so cute and festive! Rich-tasting butter cookies with just a hint of peppermint make a sweet gift or cookie plate. Easy to make, you'll look like a professional baker without anyone knowing otherwise. The perfect Christmas cookie!
Peppermint Pinwheels
Makes 3 dozen
3/4 cup butter, softened
3/4 cup sugar
1 egg yolk
1 teaspoon vanilla
2 cups gluten free 1:1 flour (Bob's Red Mill works great)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon peppermint extract
1/4 teaspoon red liquid food coloring
In a mixing bowl, cream together butter and sugar. Add egg yolk and vanilla and mix until smooth. Add the dry ingredients and mix well. Divide dough in half. Add peppermint extract and red food coloring to one portion and mix until color is evenly distributed. Roll out each portion of dough between two pieces of parchment paper into a 16x10" rectangle. Remove top parchment papers and place the red dough carefully on top of the white dough. Remove bottom parchment from red. Cut off rough edges if desired, then roll up tightly starting with the long side. Wrap in plastic wrap and refrigerate overnight.
When ready to bake, unwrap the dough and cut into 1/4-inch slices with a sharp knife. Place 2 inches apart on a baking sheet covered with parchment or a silicone mat. Bake at 350°F for 12-14 minutes or until set and just starting to brown at the edges. Cool for 5 minutes on the pan before moving to a wire rack to cool completely.
Step-by-step tutorial:
Gather your ingredients. You will need butter (1 1/2 sticks), sugar, an egg, vanilla, GF 1:1 flour, baking powder, salt, peppermint extract, and red liquid food coloring.
In a mixing bowl, cream together 3/4 cup softened butter and 3/4 cup sugar. Add one egg yolk and 1 teaspoon vanilla. Mix until smooth. Add the dry ingredients.
Beat until a nice dough forms. Divide the dough in half. To one portion mix in 1/2 teaspoon peppermint extract and 1/4 teaspoon red food coloring. Mix until color is evenly distributed. Between two pieces of parchment paper, roll out each portion of dough into a 16x10-inch rectangle.
Using parchment to work with the dough, place the red dough on top of the white dough. Cut off rough edges if desired. Using the parchment paper, tightly roll up the cookie dough. Wrap in plastic wrap and refrigerate overnight.
Preheat oven to 350°F. Remove dough from refrigerator and slice with a sharp knife into 1/4-inch slices. It's so fun when you make that first slice and see how cute these are! Place on a baking sheet covered with parchment paper or a silicone mat. Bake for 12-14 minutes or until set and just starting to brown. Cool for 5 minutes on the pan before removing to a wire rack to cool completely.
These cookies not only look absolutely adorable and festive, but they taste AMAZING.
A rich buttery cookie similar to shortbread, with the perfect hint of peppermint.
They make a cute addition to a cookie platter or can be given as gifts during the holidays. Be sure to save a few for yourself though!
Recipe Source: Recipe adapted from a recipe in Taste of Home magazine 2003