Description
Delightful two-tone pinwheel cookies with a refreshing minty twist, perfect for holiday gatherings.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup crushed candy canes
Instructions
- Preheat the oven to 350°F (175°C).
- Cream the butter and both sugars until fluffy.
- Add the eggs and vanilla extract and mix until combined.
- Combine the dry ingredients in another bowl and gradually add them to the wet mixture.
- Fold in the crushed candy canes gently.
- Shape dough into balls and roll them in extra crushed candy canes.
- Bake for 10-12 minutes until the edges are lightly golden.
- Cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Notes
For extra flavor, drizzle melted chocolate on top or sprinkle with sea salt.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: cookies, holiday cookies, candy cane cookies, festive treats, baking