The FESTIVE Christmas Pinwheel Cookies
These Christmas Pinwheel Cookies are a festive holiday classic — buttery vanilla dough swirled in bright red and green for a stunning presentation. This easy, make-ahead recipe delivers perfectly shaped cookies with crisp edges, soft centers, and guaranteed holiday cheer.
Servings: 36 cookies
Calories: 140kcal
Equipment
- Rolling Pin for even dough sheets
- parchment paper to prevent sticking and aid layering
- sharp knife for slicing the dough log cleanly
- mixing bowls for dough and coloring
- plastic wrap for chilling the dough log
Ingredients
- 3 cups all-purpose flour, spooned and leveled
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract (or almond extract for variation)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- red gel food coloring
- green gel food coloring
Instructions
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla extract. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry mixture to the wet, mixing until just combined.
- Divide dough evenly in half. Tint one half red and the other half green using gel food coloring. Mix until color is fully incorporated and even.
- Wrap each colored dough ball tightly in plastic wrap and chill for at least 30 minutes. This prevents stickiness before rolling.
- Roll each color between two sheets of parchment paper into a 9×12-inch rectangle about 1/4 inch thick. Remove top parchment layers.
- Flip the red dough on top of the green dough. Trim edges for a perfect rectangle. Roll the layered dough tightly into a log, starting from the long edge. Wrap tightly in plastic wrap.
- Chill the dough log for at least 3 hours, or until completely firm. This ensures clean slicing and perfect spirals.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Slice chilled log into 1/4-inch rounds. Bake 8–10 minutes, until edges are lightly golden. Cool completely on a wire rack.
Notes
Use gel food coloring for vibrant color without thinning the dough. Always chill the dough twice: once before rolling and again after shaping into a log. This ensures clean spirals and prevents color bleed during baking.