Christmas Pinwheel Cookies
Christmas Pinwheel Cookies are a fun and festive treat, perfect for the holiday season! These cookies show off a pretty swirl pattern made from classic sugar cookie dough colored with…
Tip: save now, cook later.Christmas Pinwheel Cookies are a fun and festive treat, perfect for the holiday season! These cookies show off a pretty swirl pattern made from classic sugar cookie dough colored with a bit of red and white. They’re soft on the inside with just a slight crisp around the edges, making each bite feel special and cheerful.
I love making these cookies because they’re not only delicious but also a great way to get the whole family involved. Rolling out the dough and carefully forming the pinwheels feels like a little holiday project. Plus, the smell of baking sugar cookies always makes the house feel cozy and welcoming—something I look forward to every year.
One of my favorite ways to enjoy Christmas Pinwheel Cookies is with a warm glass of milk or a cup of hot cocoa. They also make a lovely addition to a holiday cookie platter when hosting friends and family. These cookies always bring smiles and a bit of extra cheer, and I guarantee they’ll be a hit at any holiday gathering!
Key Ingredients & Substitutions
Butter: Using unsalted butter is best as it lets you control salt levels. If you need a dairy-free option, try vegan butter, though texture might be slightly different.
Flour: All-purpose flour works great for these cookies. For a gluten-free version, use a 1-to-1 gluten-free baking blend, but expect a slightly different crumb.
Food Coloring: Gel food coloring gives vibrant colors without adding extra moisture to the dough. Liquid colors can work but use less to avoid softening.
Sprinkles: These add a festive touch but are optional. If sprinkles aren’t handy, a simple sugar coating will brighten the look.
How Can I Roll and Shape the Dough to Get Perfect Pinwheels?
Creating even pinwheel dough layers is key. Here’s how to get it right:
- Roll each colored dough portion evenly into rectangles of the same size on parchment paper. This makes stacking easier.
- Layer carefully—place the white dough in the middle and colored doughs on top and bottom. Press gently without stretching to keep the swirl pattern.
- Roll the stacked dough tightly but don’t squish it so the layers stay neat. Wrap in plastic and chill well to firm up the dough, which helps keep shapes when slicing.
- Slice chilled logs with a sharp knife to get clean edges and consistent cookies.
Equipment You’ll Need
- Mixing bowls – you’ll need a few to keep the colored doughs separate and make mixing easy.
- Electric mixer – makes creaming butter and sugar quick and smooth.
- Rolling pin – essential for rolling each dough into flat, even rectangles.
- Parchment paper – helps roll the dough without sticking and makes cleanup simple.
- Sharp knife – for slicing the chilled dough log into neat, even cookies.
- Baking sheets – sturdy and flat, for evenly baking your cookies.
- Cooling rack – lets cookies cool completely without getting soggy underneath.
Flavor Variations & Add-Ins
- Add 1 teaspoon cinnamon or peppermint extract to the dough for a festive flavor twist.
- Swap green food coloring with natural matcha powder for a subtle tea flavor and green hue.
- Stir in finely chopped nuts like pecans for extra crunch and nuttiness.
- Use colored sanding sugar instead of sprinkles for a glossier, sparkly finish on each cookie.
Christmas Pinwheel Cookies
Ingredients You’ll Need:
For the Dough:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar, plus extra for rolling
- 2 large eggs
- 2 teaspoons vanilla extract
- Red and green food coloring
- Red, green, and white sprinkles (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes of active preparation, plus at least 2 hours of chilling time for the dough to firm up before baking. Baking and cooling add another 20 minutes. Plan ahead to allow the dough to chill well for the best swirl effect.
Step-by-Step Instructions:
1. Mix 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 an electric mixer on medium speed to beat the softened butter and 1 1/2 cups sugar until light and fluffy, about 3-4 minutes.
3. Add Eggs and Vanilla:
Beat in the eggs one at a time to the butter mixture, then add the vanilla extract and mix until combined.
4. Combine Wet and Dry:
Gradually add the flour mixture to the wet ingredients, mixing until just combined. Avoid overmixing for tender cookies.
5. Color the Dough:
Divide the dough into three equal parts. Leave one plain for the white dough. Add red food coloring to one part and green food coloring to the other, kneading each until color is uniform.
6. Shape the Dough Layers:
Roll each dough portion into equal-sized rectangles on parchment paper. Place the white dough in the center, layer the red and green doughs on top and bottom, then gently press layers together.
7. Roll into Log and Chill:
Roll the stacked dough into a tight log approximately 2 inches in diameter. Wrap well in plastic wrap and refrigerate at least 2 hours, until firm.
8. Prepare to Bake:
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
9. Slice and Decorate:
Remove dough from the fridge and slice into 1/4-inch thick rounds. For extra sparkle, roll slices in a mix of granulated sugar and festive sprinkles.
10. Bake the Cookies:
Place slices on baking sheets about 2 inches apart. Bake 10-12 minutes, until edges just start to turn golden.
11. Cool Down:
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
12. Store and Enjoy:
Keep cooled cookies in an airtight container at room temperature for up to one week. Enjoy these colorful, festive treats with friends and family!
Can I Use Frozen Dough for Christmas Pinwheel Cookies?
Yes! You can freeze the dough log tightly wrapped in plastic wrap for up to 1 month. When ready to bake, thaw it overnight in the refrigerator, then slice and bake as directed.
What If I Don’t Have Red and Green Food Coloring?
No worries! You can use natural alternatives like beet juice or powdered beetroot for red, and matcha powder or spinach powder for green. Just add these gradually to avoid altering the dough texture too much.
How Should I Store Leftover Cookies?
Store the cookies in an airtight container at room temperature for up to a week. Place parchment paper between layers to keep them from sticking together.
Can I Make the Dough Ahead of Time?
Absolutely! The dough can be made and assembled into logs, then refrigerated for up to 2 days or frozen for longer storage. This makes holiday cookie prep easier and stress-free.
