Christmas Pinwheel Cookies Recipe

Introduction

Christmas Pinwheel Cookies are festive, colorful treats perfect for holiday celebrations. These buttery, soft cookies feature vibrant red and green swirls that bring cheer to any cookie platter. Easy to make and fun to decorate, they’re sure to impress your friends and family.

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: In a stand mixer fitted with the paddle attachment, beat the softened butter and sugar on medium speed until creamy, about 3 to 4 minutes. Add the egg and vanilla extract, then beat until well combined, scraping down the sides as needed.
2. Step 2: In a separate bowl, whisk together the flour, kosher salt, and baking soda. Gradually add the dry ingredients to the mixer on low speed and mix just until combined. Remove the dough from the bowl and divide it into three equal portions.
3. Step 3: Return one portion to the clean mixing bowl, add red gel food coloring, and beat until evenly colored. Remove and wipe the bowl clean. Repeat with another portion and green gel food coloring. Leave the final portion plain. Shape each colored dough into a ball, wrap in plastic, and chill for 1 hour.
4. Step 4: After chilling, roll each dough ball between two sheets of parchment paper into a 7-inch square. Refrigerate each rolled dough again for 15 minutes, keeping them between the parchment sheets.
5. Step 5: Stack the dough squares starting with the red, then green, and finally the plain on top. Place another parchment sheet over the stack and roll out the combined dough into a 12×8-inch rectangle. Remove the top parchment, then carefully roll the dough starting from one long edge into a tight log. Wrap the log in parchment paper and freeze for 1 hour.
6. Step 6: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
7. Step 7: Using a serrated knife, slice the dough log into 1/3-inch thick cookies. Roll the edges of each slice in red sanding sugar, then place the slices 1 inch apart on the prepared baking sheets.
8. Step 8: Bake for 8 to 10 minutes until the cookies are set. Let them cool on the baking sheet for 1 minute before transferring to a wire rack to cool completely. Store in an airtight container once cooled.

Tips & Variations

• Use gel food coloring to keep the dough from getting too soft or sticky compared to liquid colorings.
• Try different color combinations to fit other occasions, such as blue and white for winter or pastel shades for Easter.
• If you don’t have red sanding sugar, you can use crushed freeze-dried raspberries or plain granulated sugar for a simpler look.
• Chilling the dough layers well before rolling helps achieve crisp, clean pinwheels.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the freezer for up to three months. Allow frozen cookies to come to room temperature before serving. Reheating is not necessary as these cookies are best enjoyed fresh or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dough ahead of time?

Yes, you can prepare and freeze the rolled dough log for up to one month. Thaw in the refrigerator before slicing and baking.

What can I use if I don’t have a stand mixer?

You can use a hand mixer or mix by hand with a sturdy spoon and some elbow grease. Cream the butter and sugar until smooth, then proceed as directed.

Christmas Pinwheel Cookies Recipe

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Delight in these festive Christmas Pinwheel Cookies featuring colorful layers of red, green, and natural dough rolled into charming spirals. Soft, buttery, and tender with a hint of vanilla, these cookies are perfect for holiday celebrations and gift-giving, decorated with sparkling red sanding sugar for an extra touch of cheer.

• Author: Sana
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 40 minutes
• Yield: Approximately 36 cookies 1x
• Category: Cookie
• Method: Baking
• Cuisine: American

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

Coloring and Garnish

• Red gel food coloring
• Green gel food coloring
• Red sanding sugar, for garnish

Instructions

1. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat together the softened butter and sugar at medium speed for about 3 to 4 minutes until the mixture is creamy. Add the egg and vanilla extract, then beat well to combine. Scrape down the sides of the bowl as needed.
2. Combine Dry Ingredients: In a medium-sized bowl, whisk the all-purpose flour, kosher salt, and baking soda until evenly mixed. With the mixer on low speed, gradually add this flour mixture to the wet ingredients and beat just until combined, forming the dough. Remove from the bowl and divide the dough into three equal portions.
3. Color the Dough: Place one portion of dough back into the mixer bowl, add red gel food coloring, and beat until the color is uniform. Remove and wipe the bowl clean. Repeat this step with a second portion using green gel food coloring. The final portion remains plain without coloring. Shape each dough portion into a ball, wrap individually in plastic wrap, and refrigerate for 1 hour.
4. Roll out the Dough: After chilling, roll each ball between two sheets of parchment paper into a 7-inch square. Refrigerate the rolled dough again for 15 minutes while kept between parchment sheets to firm up.
5. Assemble the Layers and Roll: On a piece of parchment paper, stack the dough squares starting with the red, then the green, and finishing with the plain dough on top. Place another parchment sheet over the stack and roll the layers together into a 12×8-inch rectangle. Remove the top parchment. Starting from one long edge, tightly roll the dough into a log shape. Wrap the log in parchment and freeze for 1 hour to firm up.
6. Preheat the Oven and Prepare Baking Sheets: Heat your oven to 350°F (177°C). Line two baking sheets with parchment paper and set aside.
7. Slice and Sugar the Cookies: Using a serrated knife, carefully cut the frozen dough log into 1/3-inch thick slices. Roll the edges of each cookie slice in red sanding sugar to add a sparkling festive touch. Arrange the cookies on the prepared baking sheets about 1 inch apart.
8. Bake and Cool: Bake the cookies in the preheated oven for 8 to 10 minutes or until they are set but not browned. Let them cool on the baking sheet for 1 minute before transferring to a wire rack to cool completely. Store the cooled cookies in an airtight container to maintain freshness.

Notes

• Ensure butter is softened but not melted to achieve the best creamy texture when creaming with sugar.
• Gel food coloring is preferred for vibrant colors without altering the dough consistency.
• Chilling the dough between rolling steps helps maintain clean layers and prevents spreading during baking.
• Use a sharp serrated knife to slice the dough log carefully and prevent squashing the layers.
• Cookies can be stored in an airtight container at room temperature for up to one week or frozen for longer storage.
• For more festive colors, consider adding other gel colors and adjusting layering accordingly.

Keywords: Christmas cookies, holiday cookies, pinwheel cookies, colorful cookies, festive baking, vanilla sugar cookies