Nothing says festive quite like a colorful swirl of sweetness, and this Christmas Pinwheel Cookies Recipe is just the treat to brighten your holiday baking. There's something so satisfying about slicing through those chilled logs to see perfect red, green, and white spirals ready for the oven.
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Why You'll Love This Recipe
When the holidays roll around, I love sharing recipes that are as joyful to make as they are delicious. This Christmas Pinwheel Cookies Recipe is one of those wins—it's visually stunning, bursting with classic flavors, and versatile enough to customize with your favorite colors and sprinkles.
- Vibrant, Festive Look: The red, green, and white spirals bring instant holiday cheer to your cookie platter.
- Easy to Make in Advance: Chill the dough logs and slice fresh cookies whenever you want throughout the season.
- Fun for All Skill Levels: Whether you’re a baking newbie or a seasoned pro, the steps are straightforward and rewarding.
- Customizable Flavors and Decorations: You can easily swap sprinkles, colors, or add extracts to make the recipe your own.
Ingredients & Why They Work
The magic of this Christmas Pinwheel Cookies Recipe lies in its simple, trusted ingredients working together to create a tender but firm dough that holds its shape beautifully and tastes buttery and sweet without overwhelming your palate.
- All-purpose flour: Essential for structure—too much can make the cookies tough, so measuring carefully is key.
- Baking powder: Just a touch keeps the cookies light and slightly puffed without losing that crispness.
- Salt: Balances sweetness and enhances the buttery flavor.
- Unsalted butter: Softened for easy creaming, it creates rich flavor and tender texture.
- Brown and granulated sugar: The combo adds moistness and a touch of caramel depth from the brown sugar.
- Egg: Helps bind the dough and adds richness.
- Vanilla extract: A classic warm note that pairs beautifully with the holiday colors and sprinkles.
- Red and green food coloring: For that unmistakable Christmas vibe in each swirl.
- Holiday sprinkles: Adds whimsy and a little extra texture right on the cookie edges.
Make It Your Way
What I really enjoy about this Christmas Pinwheel Cookies Recipe is how easy it is to tweak and personalize. I sometimes swap the sprinkles for crushed peppermint or use different shades of red and green to match a theme—go wild with your creativity!
- Variation: Last year, I added a hint of peppermint extract instead of vanilla—it gave the cookies a fresh holiday twist that my family loved.
- Dietary swap: To make the cookies gluten-free, try a 1:1 gluten-free flour blend, but be sure to chill the dough extra long for firm slices.
- Color options: Experiment with pastel colors or gold and silver sprinkles for New Year's celebrations beyond Christmas.
Step-by-Step: How I Make Christmas Pinwheel Cookies Recipe
Step 1: Mixing the Dough Base
First, I whisk together the flour, baking powder, and salt in a bowl, keeping those dry ingredients ready. Then, in a separate large bowl, I cream the softened butter with both sugars until the mixture is smooth and pale—takes about 2 minutes with a handheld mixer. Adding the egg and vanilla next creates a velvety batter that’s just begging for those vibrant colors.
Step 2: Coloring and Layering the Dough
Once the flour mixture joins the butter mix, you’ll want to stir just enough until no flour streaks remain—overmixing can toughen the dough. Then divide it into three portions; I color one red, one green, and leave the last one plain white. Rolling each portion into rectangles about 12x8 inches lets me layer them perfectly—green on the bottom, then white, finally red on top. It looks so cheerful even before baking!
Step 3: Rolling and Chilling the Dough Log
Here comes the fun part: starting at the long edge, roll the dough tightly into a log. Be gentle but firm—too loose and the swirl won’t hold up, too tight and the log might stretch and lose shape. Next, roll the log in holiday sprinkles for that festive sparkle. Wrap it well in plastic wrap and chill in the fridge for at least 3 hours. Trust me, this chilling step is the key to slicing neat pinwheels.
Step 4: Baking the Pinwheel Cookies
Preheat your oven to 350°F (or 160°C for fan ovens) and line your baking sheets with parchment. Slice the log into quarter-inch thick rounds and arrange them cut-side down on the sheets. I like to rotate the baking sheets halfway through to ensure even golden edges. Bake for 8-10 minutes until they puff slightly and shimmer with golden hues. Let them cool a few minutes on the pan before transferring to a wire rack.
Top Tip
From my experience making this Christmas Pinwheel Cookies Recipe year after year, a few simple tips can really make your cookies shine and avoid baking blunders.
- Keep the Dough Cold: Chilling the dough log thoroughly before slicing is crucial for clean pinwheels that don’t lose their shape.
- Tight Rolling: When rolling up your layered rectangles, roll firmly but don’t overstretch the dough, or it will lose the spiral effect inside.
- Rotate Baking Sheets: I always switch sheet positions halfway through baking for even heat exposure and consistent coloring.
- Mix Colors Thoroughly: Make sure food coloring is fully blended so you get bright, uniform pinwheels—not streaky patches.
How to Serve Christmas Pinwheel Cookies Recipe
Garnishes
I like to sprinkle a little coarse sanding sugar or extra festive sprinkles over the chilled logs before baking for a sparkling finish. For extra oomph, a light dusting of powdered sugar after baking gives a snow-dusted effect that’s just perfect for holiday gatherings.
Side Dishes
Pair these pinwheels with a warm cup of spiced cider or freshly brewed peppermint tea for a cozy holiday vibe. Personally, I find a small plate of dark chocolate or roasted nuts complements the sweetness of the cookies beautifully.
Creative Ways to Present
When I’ve taken these cookies to parties, I like to arrange them on tiered dessert trays for a festive display. Wrapping a few in clear cellophane tied with a pretty ribbon makes for charming gifts, too—you’ll leave friends wondering if you bought them.
Make Ahead and Storage
Storing Leftovers
Leftover cookies stay fresh in an airtight container at room temperature for up to a week. I recommend placing parchment paper between layers to keep the sprinkles and edges intact. They’re perfect for nibbling throughout the holiday week!
Freezing
I often freeze the dough logs right after rolling and wrapping them tightly in plastic. When I’m ready for fresh cookies, I just thaw the logs in the fridge overnight and slice to bake. Cookies baked from frozen dough logs taste just as delightful and save me loads of time during busy holidays.
Reheating
If you want to enjoy leftover cookies warm, I pop a few in the oven at 300°F for about 5 minutes to revive that fresh-baked feeling without drying them out. Avoid microwaving as it can make the edges chewy.
Frequently Asked Questions:
Yes! You can skip the food coloring for a simple vanilla swirl version. The shapes will still be charming, just less festive in color. Alternatively, you could try natural coloring options like beet juice for red or spinach juice for green, but results may vary.
You can store the dough logs wrapped in plastic wrap in the fridge safely for up to 3 days. If you need longer storage, freezing is best to maintain dough quality. When ready, thaw overnight in the fridge before slicing and baking.
Use a sharp serrated knife and cut the dough log into ¼-inch slices while still cold—this helps prevent squishing and maintains neat spirals. Clean the knife between cuts if dough sticks for smoother slicing.
If the dough feels too soft to work with, chill it longer in the fridge before rolling. You can also lightly flour your workspace and rolling pin to prevent sticking. Avoid adding extra flour into the dough, as it can change the texture of the cookies.
Final Thoughts
This Christmas Pinwheel Cookies Recipe has become my go-to for festive baking because it’s as joyful to make as it is to share. I hope you have as much fun creating those colorful spirals and that these cookies bring smiles and warmth to your holiday table. Happy baking, friend!
Print
Christmas Pinwheel Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 40 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Christmas Pinwheel Cookies are festive, colorful treats featuring swirls of red, green, and white dough layered with holiday sprinkles. These buttery, soft cookies are perfect for the holiday season and visually appealing with their spiral pattern. Chilling the dough ensures clean, vibrant swirls and a delightful texture.
Ingredients
Dough Ingredients
- 3 cups (360 g) all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (225 g) unsalted butter softened to room temperature
- ½ cup (100 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
Coloring and Decoration
- ½ teaspoon red food coloring
- ½ teaspoon green food coloring
- ½ cup holiday sprinkles
Instructions
- Combine Dry Ingredients: In a mixing bowl, whisk together the all purpose flour, baking powder, and salt; set aside.
- Cream Butter and Sugars: In a separate large mixing bowl, cream the softened unsalted butter with light brown sugar and granulated sugar until smooth and fluffy, about 2 minutes, using a mixer or by hand.
- Add Egg and Vanilla: Beat in the large egg and pure vanilla extract until well combined and smooth.
- Mix Dry into Wet: Gradually add the flour mixture to the butter mixture, stirring gently until no streaks of flour remain and the dough comes together.
- Divide and Color Dough: Divide the dough into three equal portions. Add red food coloring to one portion, green food coloring to the second, and leave the third plain (white). Mix each portion until colored evenly.
- Roll Dough Sheets: On a lightly floured surface, roll each colored dough portion into a roughly 12 by 8 inch (30 by 20 cm) rectangle.
- Layer Dough: Layer the dough rectangles carefully, starting with green on the bottom, then white in the middle, and red on top.
- Roll and Shape Log: Starting at the long edge, tightly roll the layered dough into a log shape. The log may lengthen slightly as you roll.
- Coat with Sprinkles: Roll the log in holiday sprinkles so they stick to the outside.
- Chill Dough: Wrap the log tightly in plastic wrap and place it in the refrigerator to chill for at least 3 hours. This firms the dough making it easier to slice cleanly.
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (180°C) or 160°C if using a fan oven. Line three baking sheets with parchment paper and set aside.
- Slice Cookies: Remove the chilled dough log and slice into ¼ inch thick rounds. Place each cookie cut side down on the prepared baking sheets, leaving small spaces between.
- Bake Cookies: Bake in the preheated oven for 10 minutes or until the cookies are slightly puffed and lightly golden around the edges.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Rotate your baking sheets halfway through the baking time for even cooking and browning.
- The recipe yields about 36 cookies, depending on how tightly you roll and slice the dough.
- Keep the dough well chilled before slicing to maintain distinct color swirls and prevent spreading.
- Extra dough trimmings can be re-rolled or baked separately for colorful swirled cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 7 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 30 mg
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