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Christmas Pinwheel Cookies Recipe

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 Bake vibrant Christmas Pinwheel Cookies with red, white, and green swirls. Perfect for the holidays and easy to customize!

  • Total Time: 2 hours 45 minutes
  • Yield: 24 1x

Ingredients

Scale
  • 2 cups all-purpose flour plus more for dusting
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 12 tablespoons unsalted butter at room temperature
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ to 1 teaspoon liquid red food coloring to you color liking
  • ½ to 1 teaspoon liquid green food coloring to your color liking

Instructions

  • Start with the basics: In a medium bowl, whisk together your flour, baking powder, and salt. Set it aside for now.
  • Creamy goodness: In a larger bowl, beat the butter and sugar until light and fluffy. This should take about 2 minutes—don’t rush this step, as it’s crucial for the dough’s texture. Then, mix in the egg and vanilla until smooth.
  • Combine it all: Slowly add the dry ingredients to the wet mixture in two batches, mixing just until combined. Scrape down the sides of the bowl as needed. You should have a soft, pliable dough.
  • Divide and conquer: Split the dough into three equal parts. You can eyeball it, but I love using a kitchen scale for precision. Roll each piece into a ball.
  • Color your dough: Tint one dough ball red, one green, and leave the third plain. Beat the color in thoroughly using a bowl that won’t stain. Remember, a little food coloring goes a long way—add gradually until you’re happy with the shade.
  • Chill time: Flatten each dough ball into a square, wrap in plastic wrap, and refrigerate for at least an hour. This step is key to firming up the dough for rolling and layering.
  • Layer it up: Roll out each dough square between sheets of parchment paper to about a 10-inch square. Stack the red, white, and green layers, peeling off the parchment as you go. Trim the edges with a pizza cutter for clean lines.
  • The big roll: Carefully roll the stacked dough into a log, starting from one trimmed edge. Use the parchment to help guide you, and don’t worry if it cracks a little—just pinch and smooth as needed.
  • One more chill: Wrap the log in plastic wrap and chill for another hour. This makes slicing much easier.
  • Slice and bake: Preheat your oven to 350°F. Slice the dough log into 1/4-inch rounds and arrange them on lined baking sheets, spacing them 2 inches apart. Bake for 12-15 minutes until set but not browned.
  • Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Then, dig in or store for later!

Notes

Serving and presentation ideas

For a festive display, arrange these cookies on a tiered dessert tray alongside some hot cocoa bombs or your favorite holiday fudge. A sprinkle of powdered sugar dusted over the top can add a snowy effect, and for extra cheer, serve them with a bowl of holiday M&Ms or candy canes. If you’re gifting them, layer a few cookies in a clear cellophane bag, tie it with a red ribbon, and tuck in a sprig of holly for an elegant touch.

  • Author: Soraya
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 12-15 minutes
  • Category: Dessert