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Candy Cane Pinwheel Cookies are a festive holiday treat with red and white stripes reminiscent of starlight candies. Infused with peppermint flavor, these cookies are a delicious twist on a classic pinwheel recipe, perfect for spreading holiday cheer.
Why You'll Love These Cookies
These Peppermint Pinwheels are the ultimate Christmas cookie—classic, minty, and melt-in-your-mouth delicious. They are a holiday tradition that's easy to share at cookie exchanges or gift to friends and family, making them a versatile and crowd-pleasing treat.
Essential Ingredients For Success
- Shortening: 1 cup vegetable shortening at precisely 68-72°F (20-22°C), soft enough to leave a slight impression when pressed. Must be fresh with no off odors and pure white in color.
- Butter: 1 cup (2 sticks) unsalted butter, European-style (82% butterfat), softened to 65-68°F (18-20°C). Should be pale yellow with no discoloration and leave a slight indent when pressed.
- Granulated Sugar: 2 cups pure cane sugar, fine crystal size, stored below 75°F (24°C). Should be free-flowing with no clumps or moisture exposure.
- Vanilla Extract: 2 teaspoons pure vanilla extract, clear variety for maintaining white dough color. Look for rich aroma with no artificial undertones.
- Peppermint Extract: 1 teaspoon pure peppermint extract, not mint or spearmint. Should have strong, clean scent without artificial notes.
- All-Purpose Flour: 4½ cups, pre-sifted and measured at 68-72°F (20-22°C). Protein content 10-12% for ideal texture. Should be completely dry with no lumps.
- Red Food Coloring: 1-2 teaspoons professional-grade gel coloring, concentrated for true red without affecting dough consistency. No liquid food coloring.
- Salt: 1 teaspoon fine sea salt, finely ground with no visible crystals for even distribution.
Step By Step Instructions
- Prepare Your Workspace
- Ensure room temperature is 68-72°F (20-22°C) with humidity below 60%. Gather measured ingredients, stand mixer with paddle attachment, rolling pin, ruler, and half-sheet pans lined with parchment paper.
- Create Perfect Dough Base
- Cream shortening and butter for exactly 2 minutes at medium speed (setting 4) until lightened to ivory color. Add sugar gradually over 3 minutes until mixture reaches 68°F (20°C) and resembles wet sand. Mix in extracts until fully incorporated, scraping bowl twice.
- Develop Proper Structure
- Add flour and salt in 4 portions, mixing 30 seconds between each addition at low speed (setting 2). Final dough temperature should be 65-68°F (18-20°C) with no visible flour streaks and should hold shape when pressed.
- Color and Shape Formation
- Divide dough equally (use scale for precision) into two 24-oz portions. Work red food coloring into one portion until uniform color is achieved (Santa-suit red, no streaks). Roll each portion between parchment to exact 12x15-inch rectangle, ⅛-inch thickness.
- Assembly and Chilling
- Align rectangles precisely, remove top parchment. Roll tight cylinder starting from long edge, maintaining 2-inch diameter throughout. Wrap in plastic, refrigerate at 40°F (4°C) for minimum 4 hours until dough reaches 40-45°F (4-7°C).
- Baking Process
- Preheat oven to 375°F (190°C), verified with separate thermometer. Slice dough into ¼-inch rounds with sharp knife. Place 2 inches apart on prepared pans. Bake 8-10 minutes until edges are set but centers yield slightly when pressed. Surface should be matte with no browning.
Storage Tips
Store Peppermint Pinwheel Cookies in an airtight container at room temperature to maintain their crisp texture. Separate layers with wax paper. Properly stored, they will stay fresh for several weeks.
Freezing Instructions
Freeze baked cookies or unbaked dough for up to three months. Ensure cookies are fully cooled before freezing to prevent drying out. To serve, thaw at room temperature for fresh-from-the-oven flavor.
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Perfect for Cookie Exchanges
Peppermint Pinwheels are ideal for cookie exchanges or holiday gifting. Their vibrant appearance and refreshing flavor make them a standout treat that's sure to have everyone asking for the recipe.
Frequently Asked Questions
- → Why should ingredients be at room temperature?
Room temperature ingredients blend more smoothly and help create a better cookie texture. Let them sit out at least 30 minutes before starting.
- → How do I prevent my dough from sticking while rolling?
Use parchment paper on both sides of the dough when rolling, and make sure to chill the dough as directed between steps.
- → Can I make these cookies ahead of time?
Yes, you can make the dough log and freeze it for up to a month. Thaw in the fridge before slicing and baking.
- → Why did my pinwheels lose their shape?
If the dough gets too warm, the swirls can blur. Make sure to chill thoroughly between steps and work quickly when handling.
- → Can I use different colors for non-holiday versions?
Absolutely! Change the food coloring to match any holiday or occasion. Green for St. Patrick's Day, pink for Valentine's, etc.