Christmas Pinwheel Cookies
Christmas Pinwheel Cookies are a delightful treat that bring a little holiday magic to any gathering. These festive cookies are known for their beautiful swirled design, with vibrant red and…
Tip: save now, cook later.Christmas Pinwheel Cookies are a delightful treat that bring a little holiday magic to any gathering. These festive cookies are known for their beautiful swirled design, with vibrant red and white dough rolled together to create a fun and eye-catching pattern. Soft, buttery, and just the right amount of sweet, they’re perfect for celebrating the season with a homemade touch.
I love making these cookies because they feel special but aren’t too tricky to bake. One of my favorite parts is rolling out the two different colored doughs and carefully pressing them together before slicing them into perfect little pinwheels. It’s almost like a mini craft project that ends with something delicious to enjoy. Plus, baking these always gets me excited for holiday traditions with friends and family.
These cookies go great with a warm drink like cocoa or spiced tea, and they look wonderful arranged on a festive platter for parties or as a gift. If you want to add a little extra cheer, try sprinkling a bit of colored sugar on top before baking to give them a sparkly finish. I always find that sharing these cookies makes the whole season feel a bit brighter and sweeter.
Key Ingredients & Substitutions
Butter: Use unsalted and softened butter for the best texture and flavor. If dairy-free, try a vegan butter substitute that’s good for baking.
Sugar: Granulated sugar is standard here, but you can also try fine sugar for a smoother dough. Extra sugar is great for coating the cookies for a sparkly finish.
Food Coloring: Gel food coloring works best since it won’t change the dough’s consistency. You can swap with natural colorings like beet juice for red and spinach for green but expect softer colors.
Flour: All-purpose flour keeps these cookies tender yet sturdy. For gluten-free needs, a 1:1 gluten-free blend could work but might change texture slightly.
How Can I Roll and Layer the Dough to Create Perfect Pinwheels?
The dough rolling and layering step is key to getting those neat swirls. Here’s how to do it well:
- Roll each colored dough into even-sized rectangles, about 1/4 inch thick. Try to keep them the same size for easier layering.
- Gently place each dough layer on top of the other, pressing lightly to help them stick, but avoid squishing or stretching too much.
- Start rolling at one long edge, rolling tightly but without forcing. This helps maintain clear, even swirls.
- Wrap the log tightly in plastic wrap and chill well to firm up the dough — this makes slicing clean rounds easier.
Equipment You’ll Need
- Mixing bowls – I like using several so you can separate and color each dough without mixing flavors.
- Electric mixer – makes creaming butter and sugar quick and smooth.
- Rolling pin – helps roll the dough flat and even for neat pinwheel layers.
- Sharp knife – essential for clean, even cookie slices without squashing the dough log.
- Baking sheets and parchment paper – keep cookies from sticking and make cleanup easy.
- Plastic wrap – for wrapping the dough log tightly before chilling to help it firm up.
Flavor Variations & Add-Ins
- Swap vanilla extract with peppermint extract for a festive mint twist that’s perfect at Christmas.
- Add finely chopped nuts like pecans or almonds to one dough layer for a bit of crunch in every bite.
- Use colored sugar crystals instead of plain sugar for rolling to add extra sparkle and texture.
- Try swirling in a cinnamon or ginger spice to the dough for a warm holiday flavor.
Christmas Pinwheel Cookies Recipe
Ingredients You’ll Need:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar (plus extra for sprinkling)
- 1 large egg
- 1 teaspoon vanilla extract
- Red food coloring
- Green food coloring
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare plus at least 2 hours to chill the dough log. Baking the cookies requires an additional 10-12 minutes per batch. Overall, plan on around 3 hours including chilling and cooling time.
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside for later.
2. Cream Butter and Sugar:
In a large bowl, use a hand mixer or stand mixer fitted with a paddle attachment. Beat the softened butter and 1 cup sugar together on medium-high speed for about 3 minutes, until light and fluffy.
3. Add Egg and Vanilla:
Beat in the egg and vanilla extract until fully combined and smooth.
4. Mix in Dry Ingredients:
Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. The dough will be stiff, which is perfect.
5. Divide and Color the Dough:
Divide the dough into three equal portions. Leave one portion plain (white). Add red food coloring to one portion and green food coloring to the other, kneading each until the color is even.
6. Shape Dough Portions:
On a lightly floured surface, roll each colored dough into a rectangle about ¼ inch thick. Try to make them the same size for easy layering.
7. Layer the Doughs:
Place the red dough on top of the plain dough, pressing lightly to adhere. Then place the green dough rectangle on top of the red dough and press gently to combine all three layers.
8. Roll the Pinwheel:
Starting at one long edge, roll the layered dough tightly into a log. Wrap the log in plastic wrap and chill in the fridge for at least 2 hours until firm.
9. Cut and Coat:
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Remove the dough log from the fridge and unwrap it. Using a sharp knife, slice into ¼-inch thick rounds. Press each slice into granulated sugar on both sides for a sparkly finish.
10. Bake:
Place the cookies about 1 inch apart on prepared baking sheets. Bake for 10-12 minutes, or until edges just begin to turn golden. Let cookies cool on the sheets for 5 minutes before transferring to wire racks to cool completely.
11. Serve and Enjoy:
Once cooled, enjoy these colorful, festive cookies with your favorite holiday drinks, or package them as cheerful gifts!
Can I Make the Dough Ahead of Time?
Yes! You can prepare and roll the dough into a log, then wrap and refrigerate it for up to 3 days. When ready, simply slice and bake as directed.
Can I Use Different Food Coloring?
Absolutely! Gel food coloring works best for vibrant colors without altering dough texture. You can use liquid food coloring too, but add it sparingly to avoid making the dough too soft.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a sealed container for up to 2 months and thaw at room temperature before serving.
Can I Substitute Flavors in the Dough?
Yes! Swap vanilla extract for peppermint or almond extract to give your pinwheel cookies a fun holiday twist.
