Christmas Pinwheel Cookies
Christmas Pinwheel Cookies are a festive and fun treat featuring two colors of buttery cookie dough swirled together to create a delightful spiral look. These cookies are soft, slightly chewy,…
Tip: save now, cook later.Christmas Pinwheel Cookies are a festive and fun treat featuring two colors of buttery cookie dough swirled together to create a delightful spiral look. These cookies are soft, slightly chewy, and have just the right amount of sweetness to please everyone’s holiday sweet tooth. The red and white pinwheel design gives them a cheerful vibe perfect for Christmas gatherings or as a seasonal gift.
I love making these cookies because they bring a bit of joy to the whole baking process. Rolling out the two doughs and carefully swirling them together always feels extra special, like crafting little edible decorations. I find that chilling the dough before slicing helps keep the pinwheels sharp and neat, so I’m pretty sure this step is my secret to those pretty spirals.
These cookies are great with a glass of milk, a cup of hot cocoa, or even wrapped up in a tin to share with friends and family. Whenever I make a batch, they disappear fast because their look and taste make them hard to resist. If you’re looking for a cookie that adds a bit of Christmas cheer to the plate, these pinwheel cookies always do the trick!
Key Ingredients & Substitutions
Butter: Use unsalted butter for the best control over salt levels and a smooth dough. If you prefer, you can use margarine, but it might affect the texture slightly.
Gel Food Coloring: Gel colors give bright, vibrant shades without adding extra liquid, which can change dough texture. If you don’t have gel, try powdered food coloring or a small amount of liquid coloring but add carefully.
Colored Sanding Sugar: This adds sparkle and a slight crunch that gives a festive feel. If you don’t have it, you can omit or use colored sprinkles sparingly.
How Do You Roll the Dough to Get Perfect Pinwheel Spirals?
Rolling the dough tightly and evenly is the key to neat pinwheels. Here’s how I do it:
- Roll each dough rectangle to the same size (about 8×10 inches) so they layer evenly.
- Sprinkle sanding sugar lightly and press gently so it sticks but doesn’t tear the dough.
- Place colored dough on the plain dough carefully, then start rolling from a long edge.
- Roll slowly and tightly, but avoid squishing the dough out of shape.
- Wrap the log tightly in plastic wrap and refrigerate to firm up before slicing—this helps keep the shape crisp.
Chilled dough slices closely, making neat spirals after baking. Taking your time during rolling really makes a difference for those clear, festive swirls!
Equipment You’ll Need
- Mixing bowls – you’ll need a few for combining dry and wet ingredients and dividing dough.
- Electric mixer – makes creaming butter and sugar easy and gives fluffy dough.
- Rolling pin – helps roll out dough evenly for neat pinwheel layers.
- Parchment paper – prevents sticking and helps roll the dough rectangles smoothly.
- Plastic wrap – essential for wrapping dough logs to chill and keep shape.
- Baking sheets – a flat surface for baking cookies without spreading too much.
- Sharp knife – for cutting the chilled dough logs into even cookie slices.
Flavor Variations & Add-Ins
- Use peppermint extract instead of vanilla for a minty holiday twist.
- Swap out red and green with cocoa dough for a chocolate and vanilla swirl.
- Add finely chopped nuts like pistachios to the dough for crunch and festive green color.
- Incorporate cinnamon or nutmeg into the dough for a warm, cozy flavor.
Christmas Pinwheel Cookies
Ingredients You’ll Need:
For The Dough:
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
For Coloring and Decoration:
- Red and green gel food coloring
- Colored sanding sugar (red and green)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus at least 1 hour for chilling the dough logs. Baking will take around 10-12 minutes per batch. Plan for about 1 hour 40 minutes total, including cooling time.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for now.
2. Cream Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes.
3. Add Egg and Vanilla:
Beat in the egg and vanilla extract until everything is well combined.
4. Combine Wet and Dry Ingredients:
Gradually add the flour mixture into the wet ingredients, mixing until a soft cookie dough forms.
5. Color the Dough:
Divide the dough into three equal parts. Leave one part plain for the white swirl. Add red gel food coloring to one portion and knead until evenly colored. Repeat with green gel food coloring on the third portion.
6. Roll Out Dough Layers:
On parchment paper, roll out each colored dough into a rectangle about 8 by 10 inches. Lightly sprinkle matching sanding sugar on each colored dough and gently press it in so it sticks. Roll out the plain dough to the same size to use as the base layer.
7. Assemble the Pinwheel:
Place each colored dough rectangle carefully on top of the plain dough, pressing gently to stick. Starting from one long edge, roll the dough layers tightly together into a log shape. Wrap the logs in plastic wrap.
8. Chill the Dough:
Let the wrapped logs chill in the refrigerator for at least 1 hour. This helps the dough to firm up and maintain its shape when sliced.
9. Bake the Cookies:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Remove dough logs from the fridge and, using a sharp knife, slice ¼ inch thick rounds. Place them about an inch apart on your baking sheets.
Bake for 10-12 minutes, or until the edges start to turn a soft golden color.
10. Cool and Store:
Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Store cooled cookies in an airtight container at room temperature.
These cheerful Christmas Pinwheel Cookies, with their vibrant red and green spirals and sweet buttery flavor, will brighten up your holiday celebrations. Enjoy baking and sharing them!
Can I Use Frozen Dough for This Recipe?
Yes! You can freeze the dough logs wrapped tightly in plastic wrap for up to 3 months. When ready to bake, thaw them in the refrigerator overnight before slicing and baking as directed.
How Do I Keep the Pinwheel Shape from Distorting?
Chilling the rolled dough logs firmly in the fridge before slicing is key. Make sure to roll the dough tightly and evenly, and slice with a sharp knife to maintain clean, crisp spirals.
Can I Substitute the Food Coloring?
Gel food coloring works best for vibrant colors without changing dough texture. If you don’t have gel, you can use liquid food coloring but add it sparingly to avoid a softer dough. Powdered coloring can also work if mixed well.
How Should I Store Leftover Cookies?
Store your Christmas Pinwheel Cookies in an airtight container at room temperature. They stay fresh for up to one week. For longer storage, freeze the baked cookies in a sealed container for up to 3 months.