These bright and festive Christmas Pinwheel Cookies Recipe are an absolute delight, perfect for holiday baking fun and sharing. Swirls of vibrant red, green, and classic buttery dough come together not only to look stunning but to offer a tender, sweet treat that melts in your mouth. The blend of simple ingredients makes these cookies a breeze to whip up, yet they are impressive enough for gift-giving or a merry cookie exchange. Whether you’re a seasoned baker or just starting, this Christmas Pinwheel Cookies Recipe will quickly become one of your favorites to make every season.
Ingredients You’ll Need
Each ingredient in this Christmas Pinwheel Cookies Recipe plays a vital role in creating the perfect balance of flavor, texture, and color. These straightforward staples are all you need to craft a beautiful holiday classic.
- Unsalted butter (2/3 cup): Softened butter adds richness and helps achieve that tender, melt-in-your-mouth cookie texture.
- Sugar (2/3 cup): Provides sweetness while helping the cookies spread and caramelize lightly on the edges.
- Egg (1): Binds the ingredients and adds moisture for a sturdy but soft dough.
- Vanilla extract (1 teaspoon): Offers a warm, inviting aroma and depth of flavor to balance the festive colors.
- All-purpose flour (1 3/4 cups): The backbone of the dough, providing structure and the perfect base for rolling out thin sheets.
- Kosher salt (1/2 teaspoon): Enhances all the flavors, making sure the sweetness doesn’t overpower.
- Baking soda (1/4 teaspoon): Just enough leavening to give a light lift without compromising the shape of the pinwheels.
- Red gel food coloring: Brings vibrant holiday cheer with a deep, consistent crimson swirl.
- Green gel food coloring: Adds the festive forest green contrast for that classic Christmas palette.
- Red sanding sugar: For a sparkling garnish that adds a delightful crunch and extra color on the cookie edges.
How to Make Christmas Pinwheel Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by adding the softened butter and sugar to your stand mixer bowl. Use the paddle attachment and beat at medium speed for about 3 to 4 minutes until the mixture becomes creamy and smooth. This step is essential for incorporating air, which gives your cookies a light texture. Next, add the egg and vanilla extract, and continue beating until everything is well combined. Don’t forget to scrape down the sides of the bowl to ensure an even mix.
Step 2: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, kosher salt, and baking soda. Gradually add this dry mixture to the wet ingredients in your mixer on low speed. Beat just until it comes together — overmixing can make the cookies tough. Once combined, remove the dough from the bowl and divide it evenly into three parts.
Step 3: Add Food Coloring
Return one portion of dough to your mixer bowl and add red gel food coloring. Beat until the color is evenly distributed. Clean out the bowl thoroughly before repeating this with another portion of dough and the green food coloring. The last portion will remain plain. Shape each portion into a ball, wrap them individually in plastic wrap, and refrigerate for 1 hour—this resting time allows the dough to firm up, making it easier to roll out.
Step 4: Roll Out the Dough
Once chilled, roll each dough ball between two sheets of parchment paper into a 7-inch square. This prevents sticking and ensures even thickness. Pop the rolled dough back into the refrigerator for another 15 minutes while still between the parchment sheets—chilled dough holds its shape better during assembly.
Step 5: Layer and Roll the Log
Stack the dough squares on a fresh piece of parchment paper, starting with the red, then the green, and finally the plain dough on top. Cover with another piece of parchment and gently roll them together into a 12 by 8-inch rectangle. Carefully remove the top parchment, then starting from one long edge, roll the dough tightly into a log shape. Wrap the log in parchment and freeze for 1 hour. Freezing sets the shape for easier slicing and prevents color blending.
Step 6: Prepare to Bake
Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. Having your oven hot and your trays ready makes the baking process smooth and efficient.
Step 7: Slice and Sugar the Cookies
Using a serrated knife, slice the frozen dough log into 1/3-inch thick cookies. Roll the edges of each slice in the red sanding sugar for a festive sparkle and slight crunchy texture. Place the cookies about 1 inch apart on the prepared baking sheets to allow for gentle spreading.
Step 8: Bake and Cool
Bake the cookies for 8 to 10 minutes, just until they are set and starting to turn golden around the edges. Remove from the oven and let them cool on the baking sheet for 1 minute; this brief rest prevents breakage. Then transfer the cookies to a wire rack to cool completely before storing.
How to Serve Christmas Pinwheel Cookies Recipe
Garnishes
While the red sanding sugar already adds a festive touch, consider adding a light dusting of powdered sugar for a snowy effect or even a drizzle of white chocolate to complement the buttery dough. Sprinkles or edible glitter can also make these pinwheels truly pop for holiday parties.
Side Dishes
These Christmas Pinwheel Cookies Recipe shine as a stand-alone treat, but pair wonderfully with a warm beverage like spiced hot cocoa, peppermint tea, or a smooth eggnog. The cozy drinks balance the cookie’s buttery sweetness perfectly, making for a classic holiday indulgence.
Creative Ways to Present
Arrange your pinwheel cookies on a festive platter with holiday greenery or twinkling lights for an inviting look. Wrap stacks in cellophane tied with colorful ribbons as charming edible gifts. You can even thread a few cookies with a ribbon to create an edible garland that’s sure to surprise and delight your guests!
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store leftover Christmas Pinwheel Cookies in an airtight container at room temperature. They’ll stay fresh and delicious for up to a week, maintaining their soft texture and vibrant colors.
Freezing
If you want to make a batch ahead of time, you can freeze the sliced dough log before baking. Wrap it tightly in plastic wrap and place it in a freezer-safe bag for up to 3 months. When ready, just slice and bake as usual. Alternatively, baked cookies freeze well stored in airtight containers or freezer bags for up to a month.
Reheating
To refresh the flavors and give the cookies a freshly baked warmth, briefly heat them in a 300-degree Fahrenheit oven for about 5 minutes. Be careful not to overheat, or you risk drying them out.
FAQs
Can I use food coloring liquids instead of gels?
Gel food colorings are recommended because they provide brighter colors without altering the dough’s consistency. Liquid food coloring may add unwanted moisture and cause the dough to be too soft, making it harder to roll and shape.
What if I don’t have baking soda?
Baking soda gives a slight lift and tenderness to the cookies. You could substitute it with baking powder at double the amount, but the texture may be a little different. It’s best to follow the recipe as closely as possible for perfect pinwheels.
Can I make these cookies gluten-free?
Yes! Use a gluten-free all-purpose flour blend that measures cup-for-cup like regular flour. Keep in mind the texture might vary slightly, but you’ll still enjoy festive pinwheel cookies perfect for gluten-sensitive friends and family.
How do I keep the colors from bleeding together?
Chilling the dough between each step and freezing the rolled log before slicing helps keep the color layers intact. Handle the dough gently and avoid overmixing the colors to maintain those crisp, clean pinwheel swirls.
Can the dough be made ahead of time?
Absolutely! You can prepare the colored dough balls, wrap them, and refrigerate for up to 24 hours before rolling and assembling. Just let the dough warm slightly before rolling to prevent cracks.
Final Thoughts
I can’t recommend this Christmas Pinwheel Cookies Recipe enough for your holiday baking lineup. Its cheerful colors, buttery taste, and manageable steps make it such a rewarding project. Sharing these cookies with loved ones brings smiles and warmth, perfectly fitting the spirit of the season. Give this recipe a try, and see how it quickly becomes a holiday tradition you look forward to every year!
PrintChristmas Pinwheel Cookies Recipe
Christmas Pinwheel Cookies are festive, colorful treats featuring swirls of red, green, and plain dough. Made with a buttery sugar cookie base tinted with red and green gel food coloring, these delightful cookies are rolled, sliced, and baked to golden perfection. Perfect for holiday celebrations, they combine classic flavors with eye-catching decoration.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 45 minutes
- Yield: 24 servings
- Category: Cookie
- Method: Baking
- Cuisine: American
Ingredients
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
Food Coloring and Garnish
- Red gel food coloring
- Green gel food coloring
- Red sanding sugar, to garnish
Instructions
- Cream Butter and Sugar: Add the softened butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat at medium speed until the mixture becomes creamy and fluffy, about 3 to 4 minutes. Then add the egg and vanilla extract, beating well to combine. Scrape down the sides of the bowl as needed to ensure everything is mixed evenly.
- Mix Dry Ingredients and Combine: In a separate medium bowl, whisk together the flour, kosher salt, and baking soda to combine. With the mixer on low speed, gradually add the dry mixture to the wet ingredients, beating just until combined. Remove the dough from the bowl and divide it evenly into three portions.
- Color the Dough: Place one portion of dough back into the mixing bowl and add red gel food coloring. Beat until the dough is uniformly tinted red. Remove this dough, wipe the bowl clean, then do the same with another third of dough using green gel food coloring until evenly green. Leave the remaining third of dough plain. Shape each dough portion into a ball, wrap in plastic wrap, and refrigerate for 1 hour.
- Roll Dough Portions: After chilling, remove each dough ball from the refrigerator and roll them separately between two sheets of parchment paper into 7-inch squares. Return the rolled dough to the refrigerator for 15 minutes to firm up, keeping them between the parchment sheets.
- Assemble and Roll Up Dough: Stack the three dough squares on a piece of parchment paper in this order: red dough on the bottom, green dough in the middle, and plain dough on top. Place another piece of parchment paper on top, then roll the stack into a 12 by 8-inch rectangle. Remove the top parchment sheet, then starting from one long side, carefully roll the dough stack tightly into a log shape. Wrap the dough log in parchment paper and freeze for 1 hour.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside for use after slicing the dough.
- Slice and Garnish Cookies: Use a serrated knife to cut the chilled dough log into 1/3-inch thick slices. Roll the edges of each cookie slice in red sanding sugar to add a festive sparkle. Arrange the cookie slices on the prepared baking sheets, spacing them about 1 inch apart.
- Bake the Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes or until they are set around the edges and slightly firm to the touch. Remove the baking sheets from the oven and let the cookies cool on the sheets for 1 minute before transferring them to wire racks to cool completely.
- Store Cookies: Once fully cooled, place the Christmas Pinwheel Cookies in an airtight container to preserve freshness until ready to serve or gift.
Notes
- Use gel food coloring for vibrant colors without altering dough consistency.
- Chilling each dough portion is essential for easy rolling and clean cookie swirls.
- Slice the log cold from the freezer for neat, clean cookie shapes.
- Store cookies in an airtight container at room temperature for up to one week.
- For extra festivity, consider using colored sanding sugars or sprinkles of your choice on the edges.
