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Peppermint Swirl/Pinwheel Refrigerator Cookies

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Christmas cookies with pizzaz, can be stored in the refrigerator and then made as needed for fresh baked cookies anytime.













Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium


1 cup margarine
or butter,, softened
1 cup sugar
1 each eggs
2 tablespoons milk
1 teaspoon vanilla extract
3 cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon mint extract
5 food coloring
¼ cup sugar


In a large bowl, combine margarine, sugar, egg, milk, and vanilla; mix until light and fluffy.

Lightly spoon flour into measuring cup; level off.

In medium bowl, combine flour, baking soda and salt.

Add flour mixture to margarine mixture; mix well.

Place half of dough into a plastic bag or wrap in plastic.

To remaining half of dough, add peppermint extract and red food color; mix well.

Place in plastic bag or wrap.

Refrigerate both portions about 1 hour.

Divide each portion of dough in half.

Roll 1 part white dough into a 10x8-inch rectangle between 2 pieces of plastic wrap.

Set aside.

Repeat with 1 part pink dough.

Remove top sheet of plastic wrap from both the pink and the white dough.

Place pink dough over white dough; remove plastic wrap from pink dough.

Trim edges, if desired. Starting at the 10-inch edge, roll up dough jelly-roll fashion, removing plastic wrap from bottom as dough is rolled.

Repeat with remaining dough to form second roll.

Place 2 tablespoons of the pink sugar on separate sheet of plastic wrap.

Roll 1 roll of dough in pink sugar, pressing gently into dough.

Repeat with second roll.

Wrap in plastic wrap; refrigerate 8 hours or up to 1 week.

Heat oven to 375℉ (190℃) degrees.

Slice cookies ⅛ inch thick. Place 1 inch apart on ungreased cookie sheets.

Bake for 5 to 7 minutes or until light golden brown.

Cool 1 minute; remove from cookie sheets. Cool completely.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 16g (0.6 oz)
Amount per Serving
Calories 6743% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 57mg 2%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 3% Vitamin C 0%
Calcium 0% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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