Get ready to indulge in a delightful treat that combines the refreshing taste of mint with the rich decadence of chocolate! These Mint Chocolate Sugar Cookie Pinwheels are not just cookies; they’re a festive masterpiece that will impress your family and friends. With their vibrant green and deep chocolate swirls, these cookies are as fun to make as they are to eat. Perfect for holiday gatherings or a sweet afternoon snack, this recipe will have everyone asking for seconds. So, roll up your sleeves and prepare to create a batch of cookies that are sure to become a new favorite!
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 36 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon peppermint extract
- 1/2 cup cocoa powder
- Green food coloring
Instructions
- In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, whisk together all-purpose flour, baking powder, and salt to create a uniform dry mixture.
- Gradually add dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix.
- Divide the cookie dough into two equal portions in separate bowls.
- For the mint portion, add peppermint extract and several drops of green food coloring to one dough half. Mix until color is evenly distributed.
- For the chocolate portion, sift cocoa powder into the second dough half and mix thoroughly.
- Place each colored dough between two sheets of parchment paper and roll out into rectangular shapes, approximately 1/4 inch thick.
- Carefully remove top parchment and place the green mint dough on top of the chocolate dough, aligning edges precisely.
- Using the bottom parchment as a guide, tightly roll the dough from the long side to create a pinwheel log.
- Wrap the rolled dough log in plastic wrap and refrigerate for at least 2 hours or overnight to firm up.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Remove dough log from refrigerator and slice into 1/4-inch thick rounds using a sharp knife.
- Place cookie rounds 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes, or until edges are lightly golden. Cookies will be soft but will firm up as they cool.
- Remove from oven and let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Chill the Dough: Don’t skip the refrigeration step! Chilling the dough helps the cookies maintain their shape while baking and enhances the flavors.
- Use Quality Ingredients: Opt for high-quality unsalted butter and pure extracts for the best flavor. The better the ingredients, the more delicious your cookies will be!
- Rolling Technique: When rolling out the dough, keep the thickness consistent to ensure even baking. Use a ruler if needed to check the thickness.
- Sharp Knife for Slicing: Use a sharp knife to slice the dough log into rounds. This will help you achieve clean edges and beautiful pinwheel designs.
- Baking Time: Keep a close eye on the cookies as they bake. They should be lightly golden around the edges but still soft in the center, as they will continue to firm up while cooling.
- Storage: Store your cookies in an airtight container at room temperature to keep them fresh for up to 5 days. You can also freeze the unbaked dough for up to a month for a quick treat later!
Nutrition Facts
Calories: 140kcal
Carbohydrates: 18g
Protein: 2g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 25mg
