Chocolate Peppermint Pinwheels
Last updated on December 4th, 2024 at 03:34 am
These Chocolate Peppermint Pinwheels combine rich chocolate and cool peppermint in a beautiful swirled design that’s perfect for the holidays. The dramatic pinwheel pattern may look complicated, but with this detailed guide, you’ll master these impressive cookies in no time.
Perfect Chocolate Peppermint Pinwheels
- Keep dough cold at all times for clean spirals
- Use a sharp knife and clean it between cuts
- Roll dough tightly to avoid gaps in spiral
- Rotate log quarter turn between slices to maintain round shape
- If dough gets too soft, return to refrigerator
- Use pastry scraper to help lift rolled dough
Storage and Make-Ahead
- Dough log can be frozen for up to 3 months
- Baked cookies keep 1 week in airtight container
- Layer with parchment paper to prevent sticking
- Freeze baked cookies up to 3 months
Variations
- Add crushed candy canes to vanilla dough
- Drizzle with white chocolate after baking
- Roll edges in colored sugar before slicing
- Use different extract combinations
- Swap dark cocoa powder for deeper color
Troubleshooting
If spirals aren’t tight:
- Dough was too warm
- Not rolled tightly enough
- Sliced too thick
If cookies spread:
- Dough needs more chilling
- Oven temperature too low
- Butter too soft when mixing
Serving Chocolate Peppermint Pinwheels
- Package in clear bags for gifting
- Display standing up in tall glass
- Arrange in spiral pattern on cookie platters
- Serve with hot chocolate or peppermint tea
- Add to holiday cookie boxes
These Chocolate Peppermint Pinwheels combine the beloved flavors of chocolate and peppermint in an impressive presentation that’s sure to become a holiday tradition. While they require some patience and attention to detail, the stunning results make them well worth the effort.
Frequently Asked Questions
Yes! The dough log can be frozen for up to 3 months. Wrap it well in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator before slicing and baking. Baked cookies can also be frozen for up to 3 months.
Gaps usually occur when the dough gets too warm or isn’t rolled tightly enough. Make sure to keep the dough cold throughout the process and use the parchment paper to help roll the dough very tightly. If you notice the dough getting soft, return it to the refrigerator immediately.
Absolutely! While peppermint is traditional for the holidays, you can experiment with almond, orange, or even coconut extract. Just maintain the same total amount of extract called for in the recipe.
The log can develop a flat side while chilling. To prevent this, rotate the log quarter turn every 15 minutes during the first hour of chilling. When slicing, rotate the log between cuts to maintain roundness.
Yes, Dutch-process cocoa powder works well in this recipe. It will give you a darker color and slightly different chocolate flavor. Both natural and Dutch-process cocoa powder will produce delicious results.
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