Peppermint Bark Pinwheel Cookies

Category: Category: Baking & Confectionary

Peppermint Bark Pinwheel Cookies

In This Recipe:

Yield - approx. 10 dozen pinwheel cookies.


  • 3 cups all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1 1/4 cup unsalted butter
  • 1 1/4 cup sugar
  • 1 egg, large
  • 1 1/2 tsp vanilla extract
  • 1/8 cup water (at room temperature)
  • 3 pieces Peppermint Bark, finely chopped


  1. In a bowl, sift together flour, salt and baking soda.
  2. In separate bowl, cream the butter on medium-low speed until smooth (about 2 minutes). Gradually add sugar and mix for another 2 minutes.
  3. Add egg and vanilla extract to the creamed butter, mix well until combined.
  4. Add water, then reduce mixer speed to low and add half of the dry ingredients to the wet ingredients. Add other half of the dry ingredients. Mix just until combined.
  5. Divide the dough into two equal parts. Shape each into a 5x5 inch square and wrap tightly in plastic wrap. Refrigerate for 30 minutes.
  6. Place one piece of the dough on waxed paper, then cover with another sheet of wax paper before rolling out the dough into an 8x10 inch rectangle.
  7. Remove the top sheet of wax paper. Generously sprinkle dough with finely chopped peppermint bark.
  8. Starting with the edge closest to you, tightly roll the dough. Continue rolling into a log shape, then transfer back to plastic wrap.
  9. Roll tightly, twisting the ends of the plastic wrap firmly to seal.
  10. Repeat with other half of the dough. Refrigerate logs for 3 hours.
  11. Preheat oven at 350F.
  12. Using a sharp, thin-bladed knife, slice the dough into 1/4 inch rounds.
  13. Place rounds on baking sheet lined with parchment paper, about 1 inch apart.
  14. Bake for 10-12 minutes until golden.
  15. Remove from oven and let rest for 2 minutes, then cool on wire rack.
  16. Store for up to 2 weeks in airtight container.

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