If you’re looking for a fun and festive treat to brighten up your holiday baking, you’ve got to try this Christmas Pinwheel Cookies Recipe. These charming cookies with their swirls of red, green, and white are not only pretty to look at but also irresistibly buttery and tender. I absolutely love how these cookies turn out—each bite feels like a little holiday celebration! Plus, making them is a joyful process that I’m excited to share with you, step by step.
Why You’ll Love This Recipe
- Festively Fun: The colorful pinwheel design makes these cookies perfect for holiday parties or gifting.
- Buttery, Tender Texture: The dough is soft and melts in your mouth, making each cookie a delight.
- Easy to Make: You don’t need fancy tools or advanced techniques to get that pretty spiral.
- Make-Ahead Friendly: Prepare the logs in advance and slice just before baking for convenient holiday prep.
Ingredients You’ll Need
To get these Christmas pinwheel cookies just right, you want ingredients that work well both in flavor and texture. I love using real butter for that rich taste, and if you pick gel food coloring instead of liquid, you’ll get those bright holiday colors without messing up the dough consistency.
- All-purpose flour: Provides structure but keeps the cookies tender when measured correctly.
- Baking powder: Helps the cookies rise just enough for a light texture, not too puffy.
- Salt: Enhances the buttery sweetness and balances the flavors.
- Unsalted butter: Softened but not melted for that perfect crumbly texture and flavor.
- Granulated sugar: Sweetens and helps create a light, crisp edge.
- Large egg: Binds everything together and adds richness.
- Vanilla extract: Adds warmth and depth that you’ll definitely notice.
- Red and green food coloring: For that iconic Christmas swirl; gel colors are my go-to.
- Milk (optional): Just a splash if any dough feels too stiff to roll smoothly.
Variations
This Christmas Pinwheel Cookies Recipe is a great canvas for your creativity! Over the years, I’ve played with a few twists to make it even more special or to fit different diets, so you can easily personalize it to your taste and needs.
- Chocolate Pinwheels: I swapped out one color layer for cocoa powder mixed dough, and it gave the cookies a delicious chocolaty surprise inside the swirl.
- Gluten-Free Version: Using a 1:1 gluten-free flour blend works well here—just chill the dough a bit longer before rolling to avoid cracking.
- Lemon or Almond Flavor: Swap vanilla for lemon zest or almond extract to brighten the flavor—my family loved the subtle zing!
- Sprinkles or Sugar Crystals: Before baking, sprinkle coarse sugar on the top side of the pinwheels for an extra festive sparkle.
How to Make Christmas Pinwheel Cookies Recipe
Step 1: Prepare the Dough Base
Start by whisking together flour, baking powder, and salt in a medium bowl—this little step is key for even distribution, so you don’t get salty pockets. In another bowl, cream the softened butter and sugar until light and fluffy; I usually use my stand mixer and it takes about 3 to 4 minutes. When you add the egg and vanilla, mix until fully incorporated, scraping down the sides as needed. Then add the dry ingredients gradually on low speed until you get a soft, uniform dough.
Step 2: Divide and Color the Dough
I like to split the dough evenly into three parts—keeping one plain for the white layer, then mixing gel food coloring into the other two portions for the red and green colors. If the dough feels a bit tough or crumbly, add a tablespoon of milk to make it easier to work with. Just keep stirring until the color is even throughout.
Step 3: Roll Out and Chill Each Dough Layer
Roll each colored dough between two sheets of parchment paper into rectangles about a quarter-inch thick and roughly the same size. The parchment paper makes rolling smoother and clean-up easier. Once rolled, pop the dough sheets onto baking sheets and chill them for 30 minutes—this firms up the dough so it won’t stretch out of shape when you layer and roll.
Step 4: Layer, Roll, and Chill the Dough Log
Carefully stack the green dough on top of the white layer, then the red dough on top of the green, aligning the edges as neatly as possible. Use your rolling pin gently to press the layers together without squishing the air out. Next, starting from one edge, roll the layered dough tightly into a log—the spiral when you slice will be so satisfying! Wrap the log tightly in plastic wrap and refrigerate for at least 2 hours or overnight; this step is where patience really pays off.
Step 5: Slice and Bake the Cookies
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. With a sharp knife, slice the chilled dough log into ¼-inch thick rounds—try to keep them even so they bake uniformly. Arrange the cookie slices about 2 inches apart. Bake for 10 to 12 minutes until the edges set but don’t brown. Let the cookies cool on the sheets for a few minutes before moving them to wire racks to cool completely.
Pro Tips for Making Christmas Pinwheel Cookies Recipe
- Use Gel Food Coloring: It won’t add extra moisture, so your dough stays perfect for rolling and slicing.
- Trim Dough Edges for Sharper Spirals: Before stacking, trimming edges makes your pinwheels look crisp and clean.
- Chill Thoroughly: Don’t skip the fridge time—this helps maintain the shape and makes slicing easier.
- Slice with a Serrated Knife: I found a bread knife works best to slice without squashing the dough log.
How to Serve Christmas Pinwheel Cookies Recipe
Garnishes
I usually keep these Christmas pinwheel cookies simple in presentation because their colors are naturally festive. But if you want a little extra flair, a light dusting of powdered sugar or a sprinkle of edible glitter can make them sparkle like holiday magic. Sometimes I add tiny sugar pearls or crushed peppermint candy on top for texture and crunch.
Side Dishes
These cookies go wonderfully with a warm cup of spiced eggnog, hot cocoa, or chai tea. I’ve found that pairing them with other lighter cookies or a cheese board gives your guests a nice mix of flavors and textures during the holidays.
Creative Ways to Present
For holiday gatherings, I like to arrange these pinwheels on a tiered platter along with sprigs of fresh rosemary and cranberries—it adds a beautiful rustic vibe. Wrapping a few cookies in a clear cellophane bag tied with a red velvet ribbon also makes a sweet gift for neighbors or coworkers.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, I store these cookies in an airtight container layered with parchment paper to prevent sticking. They stay fresh and delicious for up to a week at room temperature, which makes them great for prepping ahead of holiday events.
Freezing
I’ve frozen both the dough logs and baked cookies with great success. Wrap the dough tightly in plastic and foil to avoid freezer burn; you can slice and bake straight from frozen (add a minute or two to baking time). Baked cookies freeze well too—just thaw at room temperature for a few hours before serving.
Reheating
If you want to refresh leftover cookies, pop them in a 300°F oven for 5 minutes to regain some of that fresh-baked warmth. Microwaving can make them too soft and chewy, so I prefer the oven method for crunchiness.
FAQs
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Can I use regular liquid food coloring instead of gel?
Yes, but I recommend gel food coloring because it won’t add extra moisture which can make the dough a bit sticky or soft. If you only have liquid color, use it sparingly and possibly reduce the milk slightly to maintain the dough texture.
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Why do I need to chill the dough layers before rolling?
Chilling firms the dough, making it easier to handle and preventing colors from blending together when rolling into the pinwheel shape. It also helps the dough hold its shape during baking.
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What if my dough cracks when I roll it up?
If cracks appear, the dough might be too cold or dry. You can let it rest a few minutes at room temperature before rolling, or add a tiny bit of milk to soften it when mixing the colors.
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Can I make this cookie dough ahead of time?
Absolutely! The dough logs can be made a day or two ahead and refrigerated until ready to slice and bake, which is super helpful for holiday prep.
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How do I get the cookies to come out with clean, sharp spirals?
Make sure your dough rectangles are evenly rolled and edges aligned before rolling into a log. Trimming the dough edges before stacking also sharpens the layers. Using a sharp serrated knife to slice helps maintain the spiral without squashing.
Final Thoughts
This Christmas Pinwheel Cookies Recipe has become a holiday favorite in my family because it combines festive cheer with simple, reliable baking that even beginner bakers can enjoy. I hope when you make these cookies, you find the same joy I do—not just in how pretty they look but in the warm memories made sharing them. Give it a try and watch your family and friends go a little crazy for the swirly goodness!
Print
Christmas Pinwheel Cookies Recipe
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 35 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Celebrate the holidays with these festive Christmas Pinwheel Cookies, featuring vibrant red, green, and white swirls that are as delightful to look at as they are to eat. Soft, buttery, and subtly sweet, this cookie recipe is perfect for sharing at holiday parties or gifting to loved ones.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon milk (optional, for easier dough handling)
Food Coloring
- Red food coloring
- Green food coloring
Instructions
- Prepare the Dough Base: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt; set aside. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes. Add the egg and vanilla extract, and mix until fully incorporated. Gradually add the dry ingredients to the wet mixture on low speed, mixing until a soft, uniform dough forms.
- Divide and Color the Dough: Divide the dough evenly into three portions. Leave one portion plain for the white layer. Add red food coloring to the second portion and mix until evenly colored. Add green food coloring to the third portion and mix thoroughly. If any portion feels too firm, add 1 tablespoon of milk to soften slightly.
- Roll Out the Dough: Roll each dough portion between two sheets of parchment paper into a rectangle about ¼ inch thick and similar in size. Transfer each rolled dough sheet to a baking sheet and chill for 30 minutes to help firm the layers for assembly.
- Layer and Roll the Dough: Remove the dough sheets from the refrigerator once firm. Stack the green dough over the white dough, then the red dough over the green, aligning edges closely. Use a rolling pin to gently press the layers together. Starting from one edge, tightly roll the layered dough into a log to create the spiral shape. Wrap the dough log in plastic wrap and refrigerate for at least 2 hours or overnight until firm.
- Slice and Bake: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Using a sharp knife, slice the chilled dough log into ¼ inch thick rounds. Arrange slices 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes, or until the edges are set but not browned. Let cookies cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.
Notes
- For sharper spirals, trim the edges of each dough rectangle before stacking.
- Use gel food coloring for more vibrant colors with less liquid, which helps maintain dough consistency.
- If dough feels too crumbly, adding a small amount of milk can help with handling.
- Cookies can be stored in an airtight container for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.3g
- Protein: 1.2g
- Cholesterol: 20mg
