Best Candy Cane Pinwheels Recipes

CANDY CANE PINWHEELS

Steps:

• whisk flour, baking powder, and salt in bowl.
• With electric mixer on medium-high speed, beat butter and sugar until light and fluffy (about 2 minutes).
• Beat in egg until incorporated.
• Reduce speed to low, add flour mixture, and mix until dough forms (about 1 minute).
• Remove half of the dough from bowl and reserve.
• Add extracts, candy, and food coloring to remaining dough and mix until combined.
• Place reserved dough between 2 sheets of parchment paper and roll into 14 by 8-inch rectangle. Repeat with peppermint dough, then place on top fo plain dough and press gently to adhere.
• With long side facing you, roll dough into log.
• Wrap dough in plastic wrap and refrigerate until firm, at least 2 hours or up to 3 days.
• Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees.
• Line 2 baking sheets with parchment paper.
• Slice chilled dough into 1/4-inch rounds and place 1 inch apart on prepared baking sheets.
• Bake until edges are just golden (12-14 minutes), switching and rotating sheets halfway through baking.
• Let cool 10 minutes on sheet, then transfer to wire rack and cool completely.
• Repeat with remaining dough.

CANDY CANE PINWHEELS

Steps:

• Preheat oven to 350°F. Lightly spray 2 baking sheets with nonstick cooking spray.
• Place the sugar and butter in a large bowl. Beat with an electric mixer set on medium speed until combined. Beat in the egg, vanilla and peppermint extract until just combined. Add the flour, baking powder and salt. Reduce speed to low. Beat until a soft dough forms.
• Divide the dough in half. Remove 1 dough half from the bowl. Add drops of the food coloring to the dough in the bowl until pink. Beat until combined, about 1 minute.
• Roll 1 tablespoon pink dough to a 9-inch rope. Repeat with 1 tablespoon plain dough. Place the 2 ropes side by side. Gently twist and roll the dough ropes together.
• Shape the dough ropes into a pinwheel. Cover to prevent the dough from drying out. Repeat with the remaining dough. Place the pinwheel shapes 2 inches apart on the prepared baking sheets. Bake until the edges are browned, 8-10 minutes. Immediately sprinkle each cookie with about 1/4 tsp. crushed candy. Cool for 1minute on the baking sheets, then transfer to wire racks to cool completely.