• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Midwest Nice logo

  • Recipes
    • All Recipes
    • Recipe Index
  • Ebooks
    • Venison Ebook
    • Coffee Ebook
  • About
  • Contact
  • Portfolio
menu icon
go to homepage
search icon
Homepage link
  • Recipe Search
  • Recipe Index
  • Ebooks
    • Venison Ebook
    • Coffee Ebook
  • About
  • Contact
  • Portfolio
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Cookies

    December 15, 2017 · Updated March 13, 2023

    Peppermint Pinwheel Meltaways

    2 Comments

    · by Amanda Gajdosik

    I suck at spritz cookies. Royally. I’ve tried numerous recipes – old ones, new ones. I’ve tried numerous cookie presses – old ones, new ones. For whatever reason, they’ve just never worked out. The dough is too gooey or to too tough or spreads to much or has no flavor. Maybe some day, I’ll know what I’m doing wrong and get my act together.

    Peppermint Pinwheel Meltaways

    Until then, there are these lovelies! A cookie so buttery and soft and melt-in-your-mouth that they beat spritz butt. Plus, they’re just as adorable what with their perfect little pinwheels!

    Peppermint Pinwheel Meltaways

    This dough is slightly adapted from one in my great grandmother’s recipe notebook, it’s easy to whip up and even easier to work with (something I haven’t encountered with other spritz recipes). A dash of peppermint extract keeps the Christmas-y and matches their beautiful peppermint swirl.

    Peppermint Pinwheel Meltaways

    Peppermint Pinwheel Meltaways (makes 5 dozen cookie)

    2 cups butter, softened

    1 ⅓ cups powdered sugar

    4 cups flour

    1 tsp. vanilla extract

    ¼ tsp. almond extract

    ½ tsp. peppermint extract

    ½ oz. red food coloring

    In the bowl of a stand mixer fitted with a paddle attachment slowly cream together the butter and the powdered sugar. Scrape down the bowl as necessary.

    Add in the flour, ½ cup at a time. Stir in vanilla extract and almond extract.

    Remove half of the dough from the bowl. Work into a flat disc and wrap in plastic wrap. Place in fridge for 1 hour.

    Add the peppermint extract and red food coloring to remaining dough and repeat the flattening and wrapping in plastic process.

    After chilling, sprinkle a large piece of parchment paper with powdered sugar. Turn out chilled plain dough onto prepared parchment and roll out into a large rectangle, ¼ inch in thickness. Repeat this process with the red, peppermint dough.

    Flip the red rectangle over onto the plain one. Trim the ends to create an even, smooth rectangle. Press down lightly to ensure the doughs stick together.

    Using the parchment paper, roll the dough long ways into a log. Refrigerate for 15 minutes.

    When dough is chilled and ready to bake – preheat oven to 400 degrees. Line baking sheets with silicone mats and set aside.

    Cut dough into ¼ inch rounds and place 1 inch apart on prepared baking sheets. Bake in preheated oven for 7 minutes, or until edges just begin to brown. Remove to rack to cool.

    *Cookies can be stored for up to five days.

    Peppermint Pinwheel Meltaways

    Browse More Recipes!

    • How to Mail Homemade Cookies
    • Chewy and Crispy Browned Butter Chocolate Chip Cookies Recipe
    • Homemade dog biscuits
      Homemade Dog Biscuits
    • Giant Conversation Heart Cookie Cake
    5 shares
    • Share this Recipe!
    • Send this Recipe!

    Reader Interactions

    Comments

      Leave a rating and review! Cancel reply

      Did you love the recipe? Let me know! And let others know too by leaving a comment and star rating. Reviews are so useful in helping other people find my site and make my recipes. Your support means the world to me!

      Amanda

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Blogtastic Food says

      December 16, 2017 at 9:46 pm

      Wow that look wonderful!! Great idea for a recipe! (:

      Reply
    2. mistimaan says

      December 16, 2017 at 6:27 am

      Looks too yum 🙂

      Reply

    Primary Sidebar

    Hey, Yall!

    Amanda, a food photographer and recipe developer, leans against a kitchen counter. She is smiling and holding a camera. She wears a white shirt and black jeans.
    Hi! I'm Amanda, and I believe in good food for good people. I hope you enjoy the homemade recipes you'll find on my site.
    • instagram
    • facebook
    • pinterest

    Choose a Category

    Looking For Something?

    Recently

    • Lemon Drop Jello Shots (Using Real Lemons!)
    • Ground Venison Taco Salad (Great for Leftovers!)
    • London Fog Latte with Lavender Syrup (Hot or Iced)
    • Ground Venison Tater Tot Hotdish (Midwestern Casserole)
    • Three Ingredient Mandarin Orange Jello Salad (No Cottage Cheese)
    • Sweet & Spicy Dirty Chai Espresso Martini
    • One Pan Venison Hamburger Helper
    • Strawberry Rosé Jello Shots (3 Ingredients!)
    • Old Fashioned Green Jello Salad with Pineapple and Cool Whip
    • Three Ingredient Champagne Jello Shots (No Vodka!)

    Archived Posts

    Meet Amanda

    Footer

    ↑ back to top

    Wisconsin Classics

    • Brandy slush cocktail 
    • Beer battered fish fry
    • Wisconsin brandy old fashioned
    • Grasshopper cocktail
    • Beer brats and onions
    • Pink squirrel with ice cream
    • Raspberry jello pretzel salad

    Venison Dinners

    • Seared venison tenderloin 
    • Venison dry rub 
    • Juicy venison burger
    • Red wine venison roast
    • Venison meat sauce 
    • Smoked venison backstrap
    • Grilled venison tenderloin

    Coffee at Home

    • Pumpkin cream cold brew 
    • Vanilla iced coffee
    • Dirty chai latte 
    • Pistachio cream cold brew
    • Maple syrup latte
    • Vanilla sweet cream cold brew
    • Homemade chai concentrate

    About / Contact / Privacy Policy

    Copyright © 2025 Midwest Nice

    5 shares