Mini Pinwheel Candy Cane Butter Cookies
Prep time
Bake / Cook time
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Everyone will love these cute, delicious and fun to make butter cookies shaped in mini pinwheels and candy canes! In a rush? Just bake the cookie dough plain by shaping into balls and rolling in sugar. Or shape the cookie dough into several logs, wrap and freeze. When you’re ready to bake, slice the log in ¼-inch thickness per cookie, coat in sugar and bake!
Recipe type: Cookies
Serves: makes 48 cookies
  • 1 ½ cups (3 sticks) unsalted butter (339 g)
  • 1 cup powdered sugar (108 g)
  • 1 teaspoon almond extract (4 g)
  • ½ teaspoon salt (4 g)
  • 3 cups all-purpose flour (399 g)
  • 1 -2 drops of red food gel color
  • Plate of granulated sugar for coating the candy cane cookies
  1. With the flat beater of a stand mixer, beat butter until light and smooth.
  2. Gradually add powdered sugar. Then mix in salt and almond extract. Beat until well blended.
  3. Add flour and beat until well combined.
  4. Remove half of the cookie dough from the bowl. Tint the remaining half in the bowl with red food gel color or whatever color you prefer.
  5. Shape the white and red dough into balls and wrap in plastic wrap. Chill for about 10 minutes.
For the Mini-Pinwheel Butter Cookies:
  1. Preheat oven to 325°F. Line two cookie sheets with parchment paper.
  2. Slice off about ⅓ off of each of the cookie dough balls. Set aside the remaining dough for shaping candy canes.
  3. With a rolling pin, roll each color between two sheets of waxed paper to a rectangle about 8 inches long by 5 inches wide.
  4. Place the white sheet of dough on the red dough. Lightly run a rolling pin on the stacked sheets of dough. Roll the stacked sheets of dough tightly on the long side to form a cookie dough log.
  5. Wrap the cookie dough log in plastic wrap and chill for about 10 minutes. Roll on the counter top to make the cookies as round as possible. Freeze the cookie dough log.
  6. When ready to bake, slice the dough to about ¼-inch thickness for each cookie.
For the Candy Cane Butter Cookies:
  1. Use the remaining cookie dough to shape candy canes. Take about 1 tablespoon from each color dough. Roll into strips about 5” inches long, or however long you want to make your candy cane. Use a little more than 1 tablespoon of dough if you want longer candy canes. Tip: make the strips as thin as possible so the candy canes retain their shape when baked.
  2. Place each strip side by side and flatten them slightly. Start twisting both strips of dough together. When you reach midway, start twisting on the opposite end.
  3. Form a hook on one end of the twisted cookie dough to form a candy cane. Coat in a plate of granulated sugar.
Bake time:
  1. Bake cookies in an oven preheated to 325°F for 20 minutes.
Yields about 4 dozen cookies

24 candy cane cookies averaging 5 inches in length

24 mini pinwheel cookies about 2 inches in diameter
Recipe by SugaryWinzy at