Peppermint Twist Icebox Cookies

This is the perfect holiday pinwheel icebox cookie. I usually make them one night and then bake them the next day when I get home from work.

Share this Recipe

Peppermint Twist Icebox Cookies
This is the perfect holiday pinwheel icebox cookie. I usually make them one night and then bake them the next day when I get home from work.
Save to Yummly Yum
Printer Friendly
3607 calories
573 g
511 g
133 g
37 g
82 g
862 g
698 g
348 g
5 g
41 g
Nutrition Facts
Serving Size
862g
Amount Per Serving
Calories 3607
Calories from Fat 1169
% Daily Value *
Total Fat 133g
205%
Saturated Fat 82g
411%
Trans Fat 5g
Polyunsaturated Fat 7g
Monounsaturated Fat 34g
Cholesterol 511mg
170%
Sodium 698mg
29%
Total Carbohydrates 573g
191%
Dietary Fiber 8g
31%
Sugars 348g
Protein 37g
Vitamin A
81%
Vitamin C
69%
Calcium
22%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
What you need
  1. 2/3 cup butter – softened
  2. 1 cup sugar
  3. 1/2 teaspoon baking powder
  4. 1/4 teaspoon salt
  5. 1 egg
  6. 1 teaspoon peppermint extract
  7. 2 1/4 cups all purpose flour
  8. Red paste food coloring
Optional Sprinkled Edges
  1. 1 teaspoon of water
  2. 1/2 cup powered sugar
  3. Peppermint flavored sugar crystals
Baking Supplies
  1. Mixer
  2. Cookie Sheets
  3. Parchment Paper
  4. Mixing Bowl
  5. Spatula
  6. Cooling Rack
What you do
  1. In a large bowl, beat butter for 30 seconds, then add in sugar, baking powder and salt until well combined.
  2. Beat in egg and peppermint extract.
  3. Add in flour and divide dough in half. Kneed red paste food coloring to half the dough.
  4. Divide the dough into 4 equal parts (2 red, 2 white).
  5. Between 2 pieces of wax paper, roll out each portion of dough into a 1/8 of an inch thickness.
  6. Take 1 red & 1 white portion and remove the top piece of wax paper.
  7. Invert one piece onto the other.
  8. Starting from one edge roll the dough.
  9. Use the wax paper and a flat edge to help roll the dough tight (see photos).
  10. Repeat with remaining dough.
  11. Twist ends of wax paper and freeze for at least 1 hour or up to 1 month.
Bake the cookies
  1. Preheat the oven to 375°.
  2. Line cookie sheets with parchment paper
  3. Slice the roll into 1/4 inch thick rounds and bake for 7 mins.
  4. Allow to cool and decorate if desired.
Optional Sprinkled Edges
  1. Mix water and powdered sugar together.
  2. Then dump some peppermint sugar onto a paper plate.
  3. Dip an end of each cookie into the wet sugar mixture and then roll in peppermint sugar.
Beta Nutrition
calories
3607
fat
133g
protein
37g
carbs
573g
Full Info.
Jessy + Melissa https://www.jessyandmelissa.com/