Mint Chocolate Sugar Cookie Pinwheels
Mint Chocolate Sugar Cookie Pinwheels are soft, chewy, and so pretty! These are perfect for St Patrick's Day or Christmas, but the colors can easily be changed to fit any occasion.
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cups powdered sugar
- 1/3 cup granulated sugar
- 2 1/2 sticks unsalted butter (cubed)
- 1/3 cup cocoa powder
- green food coloring
- 1 teaspoon peppermint extract
- green sprinkles
|In a large food processor, add flour, baking powder, sugars, salt, and butter and pulse until dough forms. If too crumbly, add a tsp of water until dough holds together.|
|Divide dough in half. To one half add peppermint and green food coloring and mix to incorporate fully into the dough. |
To the other half of dough, add cocoa powder and mix to combine.
|Place each dough ball (separately) between 2 sheets of wax paper, and roll out into 8x11"rectangles about 1/4" thick. Chill until firm.|
|Remove wax paper and stack on rectangle on top of the other. Slowly roll the dough into a log, pressing just enough to get the 2 doughs to stick together. Pour sprinkles into a shallow rectangle pan and roll the log in the sprinkles until covered. Chill at least 2 hours.|
|Preheat oven to 325 |
With a sharp knife slice cookies in 1/4" sections and bake on silicone baking mat or parchment paper lined cookie sheets 2" apart for 15 minutes. Allow to cool slightly before moving to a cooling rack.
Store in an airtight container. Freezes well!
If you’re looking for a Frosted Sugar Cookie, try this No Roll version! They are DELICIOUS!
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