Peppermint pinwheel sandwich cookie pies with a cream cheese filling. White and red-colored sugar cookie dough is rolled up together then sliced to look like peppermint candies. So terribly cute and festive. I almost can’t stand it.
I thought this was shaping up to be the year of the gingerbread but peppermint is threatening to take over being this is my third peppermint recipe in a row. I’m not tired of it. Tis’ the season and all.
Peppermint finds its’ way into the filling of these charming little cookie “pies” to give them a subtle minty flavor. You can omit the peppermint completely and leave the creamy filling plain. They will be every bit as delicious.
I have to be honest and say the dough is a little fussy. It’s super soft and requires patience and a gentle touch when rolling up. If you get little tears in the dough just push them back together and soldier on. It doesn’t have to be completely perfect. The dough puffs up as it bakes so most of the little discrepancies in the dough will get filled in.
If you find the cookies a wee bit ‘hard’ at first cover the platter with saran wrap and let them sit for a few hours or overnight. They soften up considerably.
After filling you can roll the sides in sprinkles or crushed candy canes to heighten their cute/festive factor.