Christmas Pinwheel Cookies are a festive and striking holiday treat that features swirls of red, green, and vanilla dough, rolled together to create beautiful spirals perfect for any cookie platter. These cookies are sweet, tender, and colorful, making them just as fun to make as they are to eat.
You’ll love these cookies because the multi-colored layers create a stunning visual effect, while the soft sugar cookie dough delivers buttery sweetness with a hint of vanilla. The rolling and slicing technique allows you to create a show-stopping cookie without complicated decorating, making them ideal for holiday baking parties or gifting.
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 12 tablespoons unsalted butter, room temperature
- ¾ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ to 1 teaspoon liquid red food coloring (to your color liking)
- ½ to 1 teaspoon liquid green food coloring (to your color liking)
Instructions
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In a medium bowl, whisk together flour, baking powder, and salt; set aside.
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In a large bowl, beat butter and sugar for 1-2 minutes until pale and fluffy. Add egg and vanilla, mixing until combined.
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Add dry ingredients in two additions, mixing until just combined; scrape down sides as needed.
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Divide dough into three equal portions. Place one portion in a bowl and add red food coloring; mix until fully incorporated. Clean mixer and repeat with green food coloring on another portion. Leave third portion plain.
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Flatten each dough portion into a square and wrap in plastic wrap; refrigerate for 1 hour until firm.
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Roll out each dough square between parchment paper to approximately 10-inch squares. Chill again 30 minutes.
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Layer dough with red on bottom, plain in middle, and green on top, aligning edges carefully. Remove parchment between layers.
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Trim edges to create straight sides, then roll dough tightly from one side into a log. Seal seam and wrap in plastic wrap; refrigerate 1 hour until firm.
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Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
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Slice log into ¼-inch thick rounds, discarding ends. Place cookies 2 inches apart on sheets.
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Bake 12-15 minutes until cookies are set. Cool on sheets 5 minutes, then transfer to wire racks to cool completely.
Tips for Success
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Use gel or liquid food coloring for vibrant colors.
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Roll dough tightly for distinct swirls.
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Keep dough chilled to manage stickiness and achieve clean slices.
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Use a sharp serrated knife for smooth cutting.
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Refrigerate dough logs for best shape retention.
Delicious Variations
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Add a sprinkle of sanding sugar on edges for sparkle.
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Use different flavor extracts like almond or peppermint in each dough portion.
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Decorate baked cookies with icing or sprinkles.
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Make smaller logs for bite-sized pinwheels.
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Experiment with natural food coloring alternatives.
Frequently Asked Questions
Can I prepare dough ahead of time?
Yes, wrap and refrigerate or freeze dough logs; thaw before slicing.
What if dough is too sticky to roll?
Chill longer or dust work surface generously with flour.
How to store baked cookies?
Store in airtight containers at room temperature up to one week.
Can I freeze baked cookies?
Yes, freeze in airtight containers and thaw before serving.
What’s the best way to cut pinwheels?
Use a very sharp serrated knife and cut in gentle sawing motions.
Christmas Pinwheel Cookies
- Total Time: 3 hours 15 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Buttery sugar cookies rolled with festive layers of red, green, and vanilla dough baking into holiday spirals. Soft, sweet, rich vanilla flavor and striking swirl design perfect for cookie platters or gifts.
Ingredients
2 cups all-purpose flour, plus more for dusting
½ tsp baking powder
¼ tsp salt
12 tbsp unsalted butter, room temperature
¾ cup sugar
1 egg
1 tsp vanilla extract
½–1 tsp red food coloring (adjust to preference)
½–1 tsp green food coloring (adjust to preference)
Instructions
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Prep dry ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
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Cream butter and sugar: In a large bowl, beat butter and sugar 1–2 minutes until pale and fluffy. Mix in egg and vanilla until combined.
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Form dough: Add flour mixture in two additions, mixing just until combined. Scrape down bowl as needed.
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Divide and color: Split dough into three equal portions. Tint one red, one green, and leave one plain. Wrap each portion in plastic wrap and flatten into squares. Refrigerate 1 hour.
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Roll dough: Roll each color between parchment into 10‑inch squares. Chill again 30 minutes to firm up.
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Assemble layers: Stack doughs with red on bottom, plain in the middle, and green on top, carefully removing parchment between each. Trim edges for clean sides.
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Form log: Starting from one side, roll tightly into a log. Press seam to seal, wrap in plastic, and refrigerate 1 hour or until firm.
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Preheat oven: Set to 350°F (177°C) and line baking sheets with parchment paper.
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Slice and bake: Cut log into ¼‑inch rounds with a sharp serrated knife. Arrange 2 inches apart on sheets. Bake 12–15 minutes until set.
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Cool: Let cookies rest 5 minutes on the pan before transferring to a wire rack to cool completely.
Notes
Chill dough thoroughly to keep clean colors and defined spirals.
Use gel or concentrated liquid food coloring for vibrant hues.
Dust surface lightly to avoid sticking when rolling.
Slice gently with serrated knife for smooth edges.
Store airtight up to one week or freeze dough logs.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (1/30 recipe)
- Calories: 120
- Sugar: 8
- Sodium: 60
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 3
- Carbohydrates: 14
- Protein: 1
- Cholesterol: 25
Keywords: christmas pinwheel cookies, holiday swirl cookies, red and green sugar cookies, festive slice and bake cookies, easy holiday cookie recipe
