Chocolate Mint Pinwheel Cookies

With St. Patrick’s Day just around the corner I couldn’t think of a more perfect recipe to share than for these Chocolate Mint Pinwheel Cookies. They’re SO fun and festive and would look adorable at any St. Patty’s Day celebration. If you usually stay in with your family on this holiday, these cookies are also super fun to make and would be a great activity for any little ones in your life. What is your tradition for this green and gold-filled holiday?

With this recipe all we’re really doing is mixing up some sugar cookie dough, then simply dividing the dough in half and adding green food coloring to one half and cocoa powder to the other half. Then we roll out each half with a rolling pin while the dough is room temperature and super pliable (it’s almost like play dough!) and place one sheet of dough on top of the other and roll up. Before slicing into cookie rounds, we chill the dough to ensure it keeps its round shape. It’s that easy!

The full Chocolate Mint Pinwheel Cookies recipe can be found on Imperial Sugar’s website!

How to make

Chocolate Mint Pinwheel Cookies

Yield: 20 cookies

Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 22 minutes minutes

Chocolate Mint Pinwheel Cookies are perfectly bright, fun, and festive for a special St. Patrick's Day treat plus they're surprisingly easy to make!

Ingredients

• 2 1/4 cups (10.13 ounces) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 16 tablespoons (2 sticks) unsalted butter, room temperature
• 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 1/2 teaspoon green food coloring
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon milk

Directions

1. In a medium bowl, whisk together the flour, baking powder, and salt.
2. In a large bowl, use an electric mixer to beat the butter and sugar on medium-high speed until well-combined and smooth, about 2 minutes. Add egg and extracts and beat until combined. On low speed, gradually add flour mixture and beat until incorporated. Remove half of dough from bowl and set aside. Beat green food coloring into remaining dough until evenly colored. Into other half of dough, stir in cocoa powder and milk until combined.
3. Place chocolate dough between two large sheets of parchment paper. Roll dough into a large rectangle about 1/4-inch thick. Repeat with remaining green dough. Carefully place green dough rectangle on top of chocolate dough rectangle, peeling away parchment from green dough. Trim edges if necessary. Using the parchment paper under chocolate dough as a guide to prevent sticking, roll the long side of dough into a tight log, creating a pinwheel effect. Wrap log in plastic wrap and freeze for 30 minutes, or until firm.
4. Meanwhile, preheat oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
5. Use a sharp knife, cut dough log into 1/2-inch slices. Place slices on prepared baking sheets, spacing 2 inches apart. Bake for 10 to 12 minutes, or until set. Remove baking sheets to the cooling racks and let cool for 2 minutes before removing the cookies to racks to cool completely.
6. Cookies can be stored in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month.

Course : Dessert

Cuisine : American

Recipe by Tessa Arias

Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)