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.
Peppermint pinwheel sandwich cookie pies with a cream cheese filling.
- In a large bowl beat butter at medium speed until creamy. Add sugar gradually beating until light and fluffy. Scrap down the sides of the bowl and beat in the egg and vanilla.
- In a separate bowl whisk together the flour, baking soda, and salt. Add the flour mixture gradually to the butter mixture beating at low speed until well blended.
- Divide dough into 2 equal portions. Roll 1 portion of dough into a 12- x 8-inch rectangle on a piece of well-floured parchment paper.
- Knead food coloring into the remaining portion of dough while wearing rubber gloves to get a reddish pink color. Roll tinted dough into a 12 x 8 rectangle on a separate piece of well-floured parchment paper. Invert untinted dough onto tinted dough; peel off the parchment.
- Cut dough in half lengthwise to form 2 (12- x 4-inch) rectangles. Roll each one up starting at 1 long side, using bottom piece of plastic wrap as a guide. If the dough tears just press back together and proceed, it doesn't have to be perfect. Wrap each one in plastic wrap and freeze 4 hours (up to 1 month).
- Preheat oven to 350°F. Line baking sheets with parchment paper. Slice dough into 1/4-inch-thick pieces and place 2 inches apart on baking sheets.
- Bake 6 - 7 minutes or until puffed and set in the middle; don't over bake or cookies will become too crispy. Cool cookies on baking sheets 5 minutes then remove to wire racks and cool completely.
- Meanwhile make the frosting: Beat together the butter and cream cheese at medium speed until creamy. On low speed gradually add powdered sugar beating until blended. Increase speed to medium and gradually add milk and peppermint extract beat until smooth and fluffy.
- Place the frosting into a piping bag fitted with a small tip or a heavy-duty zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe about 2 teaspoons frosting onto half of cookies; top with remaining cookies and gently press to form a sandwich.
- These cookies are delicious eaten at room temperature, or chill them 30 minutes. Store in a cool, dry place.
Adapted from My Recipes