Ingredients

2 1/4 cups (286 grams) all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon fine sea salt

2 sticks (226 grams) unsalted butter, at cool room temperature

3/4 cup (150 grams) granulated sugar

1 large egg, at cool room temperature

1 teaspoon peppermint extract

1/2 teaspoon vanilla extract

¼-½ teaspoon green gel food coloring*

3 tablespoons (16 grams) unsweetened cocoa powder

1 tablespoon milk

Instructions

Step 1: In a medium bowl, whisk together the flour, baking powder, and salt.

Step 2: In a large bowl, beat the butter and sugar on medium-high speed until smooth and well combined, about 2 minutes. Scrape down the sides and bottom of the bowl.

Step 3: Add the egg, peppermint extract, and vanilla extract; beat until combined, then scrape down the bowl again. On low speed, gradually add the flour mixture and mix until just incorporated.

Step 4: Divide the dough in half. Place one half in a small bowl and add ¼ teaspoon green food coloring. Mix with a spatula until colored evenly, adding more if needed.

Step 5: To the remaining plain dough, add cocoa powder and milk; beat on low speed until just combined.

Step 6: Wrap each half of dough in plastic wrap and shape into a small rectangle. Refrigerate until firm but pliable, about 1 hour.

Step 7: Place a sheet of parchment on a silicone-lined baking mat. Place one dough half on top, cover with plastic wrap, and roll into an 8×14-inch rectangle about 1/4-inch thick. Repeat with the other dough half. Chill both until firm but pliable, about 10 minutes.

Step 8: Remove plastic wrap from the green dough and place on fresh parchment. Peel away the parchment attached to the dough. Carefully place the chocolate dough on top, aligning edges closely. Press together to seal layers and trim edges to form an even rectangle if needed.

Step 9: Using the parchment under the green dough as a guide, roll the dough lengthwise into a tight log with no gaps. Wrap in parchment or plastic wrap and freeze for 1 hour or until firm.

Step 10: Preheat oven to 350°F. Line large baking sheets with parchment paper.

Step 11: Remove dough from freezer, trim edges, then slice the log into 1/2-inch slices. Place slices on prepared baking sheets, spacing 2 inches apart. Chill the baking sheets with cookies in fridge or freezer while oven heats.

Step 12: Bake cookies for 10 to 12 minutes, or until set. Let cool on baking sheets for 2 minutes, then transfer to wire racks to cool completely.

Tips & Variations

Use gel food coloring to avoid thinning the dough; adjust green intensity to your preference.

For stronger mint flavor, increase peppermint extract by 1/4 teaspoon but avoid overpowering.

Try replacing peppermint extract with spearmint for a milder mint taste.

Freeze the dough log longer if you prefer firmer slices that hold shape better during baking.

FAQs

Can I use regular food coloring instead of gel?

Yes, but regular liquid food coloring can make the dough softer and harder to roll. Gel coloring is recommended for better texture and vibrant color.

Do these cookies freeze well after baking?

Yes, baked cookies can be frozen in an airtight container for up to 1 month. Thaw at room temperature before serving.

Dessert

Chocolate Mint Pinwheel Cookies Recipe

Introduction