Christmas Pinwheel Cookies
Christmas Pinwheel Cookies are those colorful, swirly treats that bring a bit of holiday cheer to any cookie plate. With their bright red and white dough twisted together in a…
Tip: save now, cook later.Christmas Pinwheel Cookies are those colorful, swirly treats that bring a bit of holiday cheer to any cookie plate. With their bright red and white dough twisted together in a perfect spiral, these cookies not only look festive but also have a buttery, tender bite that’s hard to resist. They’re easy to snack on and make a fun baking project around the holidays.
I love making these cookies with my family because watching the dough come together and roll out is almost as fun as eating the finished cookies. One of my favorite tricks is chilling the dough just right — it makes slicing those pinwheels a clean and neat process, which helps keep the design super crisp. Plus, it’s a nice excuse to sneak a piece of dough while no one’s looking!
These cookies are great to share at holiday parties or to give as gifts wrapped up in a cute tin. I usually like to enjoy mine with a warm cup of cocoa or tea, which makes the whole experience cozy and bright. They’re sweet without being too heavy and always bring a smile when served. Baking these pinwheel cookies always reminds me of joyful kitchens and festive times spent with loved ones.
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the saltiness in your cookies. If you want a dairy-free version, try a vegan butter substitute—but keep an eye on texture as it can vary.
Flour: All-purpose flour works best here for a tender cookie. For gluten-free, a blend of gluten-free flours can work, but the dough might be more delicate.
Egg: The egg helps bind the dough and adds moisture. For an egg-free version, try using a flax egg (1 tbsp ground flaxseed + 3 tbsp water) but expect a slight change in texture.
Food Coloring: Gel food coloring is great because it gives vibrant colors without changing dough consistency. If you’re avoiding artificial colors, natural options like beet powder (for red) can work, though colors may be softer.
Sprinkles & Sugar: Sprinkles add festive charm, but you can skip or replace them with finely chopped nuts or colored sugar crystals depending on taste or diet.
How Do I Keep the Pinwheel Dough from Cracking When Rolling?
Rolling the layered dough into a log can be tricky because the dough might crack or break. Here’s how to keep it smooth:
- Chill your dough layers well before rolling; cold dough is easier to roll without tearing.
- Roll out dough to an even thickness—about 1/4 inch—to prevent thin spots that crack.
- If the dough feels sticky, lightly dust your work surface and rolling pin with flour, but avoid too much flour to keep dough tender.
- Roll slowly and gently, starting at one short edge, and use your hands to tuck and support the dough as you roll.
- If cracks form, gently press the dough together or patch with a small piece of extra dough.
- Wrap the rolled log tightly before chilling to hold its shape and make slicing easier.
Equipment You’ll Need
- Mixing bowls – for combining dry and wet ingredients separately with ease.
- Electric mixer or hand mixer – helps cream butter and sugar smoothly.
- Rolling pin – to flatten dough evenly for perfect pinwheel layers.
- Sharp kitchen knife – for clean, precise cookie slices without squishing.
- Plastic wrap – to tightly wrap dough and keep it chilled for easier rolling and cutting.
- Baking sheets lined with parchment paper – prevent sticking and ensure easy cleanup.
Flavor Variations & Add-Ins
- Add finely chopped peppermint candy to the dough for a cool, holiday twist that pairs well with vanilla.
- Swap one dough color with chocolate dough by adding cocoa powder for a rich, festive contrast.
- Stir in a pinch of cinnamon or nutmeg to the dough to add warm spice flavors perfect for winter.
- Mix mini chocolate chips into one color layer for melty bursts of chocolate in every bite.
Christmas Pinwheel Cookies
Ingredients You’ll Need:
For the Dough:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- Red food coloring
- Green food coloring
For Decoration:
- Assorted Christmas sprinkles
- Coarse sugar (optional), for rolling
How Much Time Will You Need?
Prepare about 20 minutes for mixing and coloring the dough. Then, allow 1 hour of chilling time before rolling and another hour once the dough is rolled into logs. Baking and cooling take about 20 minutes. In total, expect around 2.5 to 3 hours to complete the cookies, including chilling.
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. This helps everything blend evenly later on.
2. Make the Dough Base:
Using an electric mixer, beat the softened butter and sugar until fluffy, about 3-4 minutes. Then, add the egg and vanilla and beat until smooth.
3. Combine and Divide Dough:
Gradually add the dry ingredients to the wet mixture until just blended. Divide the dough into three equal parts for coloring.
4. Color the Dough:
Leave one portion plain for white. Knead red food coloring into the second and green into the third dough until evenly colored. Wrap each in plastic wrap and refrigerate for at least 1 hour.
5. Roll and Layer Dough:
Lightly flour your surface and roll the white dough into a 1/4 inch thick rectangle. Do the same with the red dough. Place the red layer on top of the white, pressing gently to stick. Smooth out any air bubbles with a rolling pin.
6. Form the Pinwheel:
Starting at a short edge, carefully roll the layered dough into a tight log. Wrap tightly in plastic wrap and chill again for at least 1 hour to firm up for slicing.
7. Add Sprinkles (Optional):
For extra sparkle, roll your dough log in coarse sugar or press sprinkles onto the surface before chilling. You may also add sprinkles after slicing the cookies.
8. Slice and Bake:
Preheat the oven to 350°F (175°C). Remove the dough log from the fridge and cut into 1/4 inch thick slices with a sharp knife. Place the slices about an inch apart on parchment-lined baking sheets. Decorate edges with sprinkles if desired.
9. Bake and Cool:
Bake for 10-12 minutes, until the edges just begin to turn golden. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. Repeat with Green Dough:
Repeat the rolling, layering (white and green this time), rolling into a log, chilling, and baking steps to make green and white pinwheel cookies.
11. Serve and Enjoy:
Arrange your festive, swirly cookies on a plate and share with family and friends for a tasty holiday treat!
Can I Use Frozen Dough for This Recipe?
Yes! You can freeze the dough portions wrapped tightly in plastic wrap for up to 1 month. Thaw in the refrigerator overnight before rolling and coloring.
How Do I Prevent the Dough from Cracking When Rolling the Pinwheel?
Chill the dough well before rolling to keep it firm and less sticky. Roll slowly and evenly on a lightly floured surface, and gently press any cracks together as you roll.
Can I Substitute Food Coloring with Natural Alternatives?
Absolutely! Beet powder works well for red hues, and matcha powder or spinach can add green tones. Keep in mind natural colors may be softer and less vibrant.
How Should I Store Leftover Cookies?
Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a sealed bag for up to 3 months and thaw at room temperature before serving.