- 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
In a medium bowl, whisk together the flour, baking powder, and salt.
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.
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.
Meanwhile, preheat oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
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.
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.
I made my pinwheel cookies ahead of schedule and froze them. How long should I thaw them before slicing and baking?
Hi Devona! We recommend thawing overnight in the fridge, before baking (or before slicing and baking, in your case). Let us know what you think once you’ve given these cookies a try! 🙂
Can I keep the prepared dough in the fridge a couple days before baking them?
I don’t see why not if it’s well sealed! Let us know what you think of this recipe when you give it a try 🙂
Would like to try, but link to other website isn’t working.
WHY NO RECIPE!!!! whats the point bringing us to A different page [email protected][email protected]$^$#%%$$^&&&^%%$%&$)&&^^%$$%%$ AND THATS ALL I HAVE TO SAY %$#$$#$# YOU @!#^$#$#^&*&&%&*(*$$##@!#
Couldn’t find the recipe. What’s the point in sending your readers to a different site? Why not just post the recipe?
The recipe does not download when I select go to recipe.
I haven’t tried to do it that way. But I kind of like it! I will try your recipe with mint. Thanks for sharing.
These are so perfect for St. Patrick’s Day! I’ve never tried making pinwheel cookies, but these look like some great ones to start with!
Perfect St. Patty’s Day cookies! Great recipe!
These are just adorable, Tessa! I love the mint swirl.
Best flavor combo, and these are SO CUTE!! Love that pretty swirl.
Love those gorgeous swirls. They’re so fun. And I never could resist mint for dessert. Perfect!
Have a great week!
Tessa – I have never had a pinwheel cookie! These look too cute and I would definitely need to share with my coworkers. 🙂