Ruth's Peppermint Pinwheels

These Christmas cookies look like they came from a bakery window but they’re really just two sheets of butter cookie dough rolled together. Half the dough gets tinted red, layered over the plain white half, and rolled up tight like a jelly roll. When you slice through, you get that iconic spiral pattern.

Chilling the dough is where patience pays off. A full hour before rolling keeps it workable, and another two hours (or up to 24) after rolling locks the spiral shape so your slices hold clean edges. Rush this and the pinwheels spread into shapeless blobs in the oven.

The egg white wash on the warm cookies acts like glue for the crushed peppermint candy on top. Brush it on right out of the oven while the surface is still tacky, then sprinkle the candy immediately so it sticks.

Chef Tips

• Crush the peppermint candy in a sealed bag with a rolling pin. You want fine pieces, not chunks that fall off.
• Roll the dough squares to even thickness so the spiral layers look uniform.
• Use a sharp, thin knife for slicing. A dull blade drags the dough and distorts the pattern.
• Rotate the log a quarter turn between cuts so one side doesn’t flatten.

Variations

• Use green food coloring instead of red for a mint-green and white holiday look.
• Swap almond extract for pure peppermint extract for a stronger minty punch.
• Dip half of each cooled cookie in melted white chocolate for an extra festive finish.