Christmas Pinwheel Cookies Recipe

Introduction

Christmas Pinwheel Cookies are a festive and colorful treat perfect for holiday gatherings. These buttery cookies feature vibrant red and green swirls, making them as delightful to look at as they are to eat. With a simple dough flavored with vanilla and a touch of sanding sugar, they are sure to become a seasonal favorite.

Ingredients

• 2/3 cup unsalted butter (softened)
• 2/3 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking soda
• Red gel food coloring
• Green gel food coloring
• Red sanding sugar to garnish

Instructions

1. Step 1: Beat the softened butter and sugar together in a stand mixer until creamy. Add the egg and vanilla extract, then mix well to combine.
2. Step 2: In a separate bowl, whisk together the flour, kosher salt, and baking soda. Gradually add this dry mixture to the mixer on low speed until the dough comes together.
3. Step 3: Divide the dough into three equal parts. Color one third with red gel food coloring, another third with green gel food coloring, and leave the last plain. Wrap each portion in plastic wrap and refrigerate for 1 hour.
4. Step 4: Roll each dough portion between two sheets of parchment paper into a 7-inch square. Refrigerate each square again for 15 minutes to firm up.
5. Step 5: Stack the dough layers in order — red, green, then plain — and carefully roll the stacked layers into a 12 by 8-inch rectangle. Starting from one long edge, roll the dough tightly into a log. Freeze the log for 1 hour to make slicing easier.
6. Step 6: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
7. Step 7: Slice the frozen log into 1/3-inch thick rounds. Roll the edges of each slice in red sanding sugar and place them spaced on the prepared baking sheets.
8. Step 8: Bake the cookies for 8 to 10 minutes. Let them cool on the baking sheets for 1 minute before transferring to a wire rack to cool completely.

Tips & Variations

• Use gel food coloring as it won’t alter the dough’s texture or consistency like liquid coloring might.
• For extra flavor, add a teaspoon of almond extract along with the vanilla.
• Try using green and red sanding sugars for a twinkling effect on the edges instead of just red.
• Make the dough ahead of time and freeze the log longer to bake fresh cookies anytime during the holiday season.

Storage

Store baked cookies in an airtight container at room temperature for up to 1 week. They also freeze well; place them in a freezer-safe bag or container for up to 3 months. Reheat gently in the oven or enjoy them chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular food coloring instead of gel?

Regular liquid food coloring can be used but may make the dough softer and more difficult to roll. Gel food coloring is preferred because it provides vibrant color without affecting dough texture.

How do I keep the pinwheel shape sharp when rolling the dough?

Chilling the dough after each step, especially after rolling and stacking, helps maintain clean edges and prevents the colors from blending together. Freezing the dough log before slicing also makes for neat, even pinwheels.

Christmas Pinwheel Cookies Recipe

Print Recipe

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Festive and colorful Christmas Pinwheel Cookies featuring layers of red, green, and plain dough rolled into a spiral and finished with red sanding sugar. These buttery, tender cookies make a perfect holiday treat and decoration.

• Author: Kai
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 10 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

• 2/3 cup unsalted butter (softened)
• 2/3 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking soda
• red gel food coloring
• green gel food coloring

Garnish

• red sanding sugar

Instructions

1. Prepare butter and sugar: Beat the softened butter and sugar together in a stand mixer until the mixture is creamy and smooth. This provides a light and fluffy base for the cookies.
2. Add egg and vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture, mixing thoroughly to combine all wet ingredients evenly.
3. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, kosher salt, and baking soda. Gradually add this dry mixture to the mixer on low speed, mixing just until combined to form a dough.
4. Divide and color dough: Divide the dough into three equal parts. Color one portion with red gel food coloring, another with green gel food coloring, and leave the last portion plain (no color). Wrap each dough portion in plastic wrap and refrigerate for 1 hour to firm up.
5. Roll dough squares: Roll each chilled dough portion between parchment paper into a 7-inch square. After rolling, refrigerate the sheets again for 15 minutes to maintain firmness.
6. Layer and roll dough: Stack the three dough squares in the order: red, green, and plain. Carefully roll the stacked layers into a 12×8-inch rectangle, then tightly roll this rectangle into a log shape. Freeze the log for 1 hour to make slicing easier.
7. Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy removal and cleanup.
8. Slice and garnish cookies: Slice the frozen dough log into 1/3-inch thick rounds. Roll the edges of each slice in red sanding sugar and arrange them on the prepared baking sheets, leaving some space between each cookie for spreading.
9. Bake cookies: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set but the centers remain slightly soft. Remove from the oven and let them cool on the baking sheets for 1 minute.
10. Cool on wire rack: Transfer the cookies carefully to a wire rack to cool completely. This prevents sogginess and ensures crisp edges.

Notes

• Using gel food coloring prevents the dough from becoming too wet, ensuring proper texture.
• Chilling the dough at multiple stages helps in achieving clean layers and easier slicing.
• If you do not have a stand mixer, a hand mixer or vigorous hand mixing can be used instead.
• For a more festive look, try alternating the order of colored dough layers.
• Store the cookies in an airtight container at room temperature for up to one week.

Keywords: Christmas cookies, pinwheel cookies, holiday baking, festive cookies, layered cookies