Feature Motherhood Recipes

Candy Cane Red & Green Pinwheel cookie recipe

Nothing screams the Holidays more than Candy Cane Red + Green Pinwheel Cookies!

Made these tasty, minty, melt in your mouth treats today with love… just call me Mrs. Claus (and this is my Cookie Company: baked fresh + served nightly), with a lil help from my friends at Peapod delivery, who make it easier to get all the ingredients you need – straight to your door this holiday!

Seriously though, if you want to create a cookie that everyone will love, then you need to make these Pinwheels! Such a classic, but I decided to be a little extra (cause hey, if there ever were a time to be extra, that time is now… HoliDIY), adding a little spin (pun intended) to the pinwheels with a candy cane crust [sidenote: this also helps to hide the not-so round edges, should your pinwheels struggle to resemble a perfect circle – such as mine]!


INGREDIENTS (shop for all the ingredients HERE)
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon red gel food coloring
1/4 teaspoon green gel food coloring
1 cup powdered sugar
5 tsp water
peppermint candy canes, crushed finely


DIRECTIONS
1. With a hand mixer or stand mixer, cream the butter and sugar together until fluffy. Add the eggs, 1 at a time, beating after each egg to combine. Mix in the vanilla.
2. In a medium bowl, combine the flour, baking powder, and salt. Gradually add dry ingredients to wet ingredients, mixing until just incorporated. Transfer half of dough to another bowl. Beat in the red food coloring until evenly colored. Transfer red dough to a large piece of plastic, form into a disk, and wrap tightly.
3. Clean beaters or mixing paddle and repeat coloring with green food coloring and remaining dough. Transfer to a large piece of plastic, form into a disk, and wrap tightly. Refigerate both disks of dough until firm, about 1 hour.
4. Working with 1 disk of dough at a time, roll dough out between 2 sheets of parchment paper to 1/4-in. thickness. Removing 1 sheet of parchment, place 1 dough sheet on top of the other. Trim edges to form a rectangle; discard scraps. Starting along longest edge, roll dough up tightly, jelly-roll style, into a log. Wrap in plastic and refigerate until firm, about 1-2 hours.
5. Preheat oven to 350F. Line 2 large baking sheets with parchment (can reuse parchment from rolling). Slice log into 1/4-in.-thick rounds. Place on prepared baking sheets, spacing 1in. apart. Bake 10-13min., until edges are golden brown. Cool completely on pan on a wire rack.

*to add candy cane edging to the Peapod recipe
6. Mix sifted powdered sugar and water in a small bowl to form a smooth paste. Place the crushed candy canes on a small plate or bowl. Dip edge of cookie into icing, coating around the entire cookie. Then roll edge in candy canes. Repeat with remaining cookies.
7. Allow cookies to set. Store in airtight container.

*This post was done in collaboration with Peapod Delivers. Peapod allows customers in the Midwest to conveniently shop faster and smarter wherever and whenever fits their ever-changing lives. In addition to all the fresh variety and pantry staples, Peapod also provides access to a variety of easy-to-make, ‘no subscription required’ meal kits, shoppable recipes, useful dietary shopping guides and many other convenient features.

0

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *