Christmas Pinwheel Cookies

These Christmas Pinwheel Cookies are the showstopper your holiday cookie plate has been missing. With their festive red green and white swirls and crunchy sandy edges they look straight out of a bakery but come together easily in your own kitchen. If you want cookies that taste buttery and rich with just enough sparkle to delight kids and adults this recipe is what you need for the season.

One year my niece and I baked these together and she could not stop giggling as we rolled them up tight Watching her see the pinwheel inside each slice has made this a recurring holiday tradition at my house

Ingredients

• Unsalted butter: softened brings richness and encourages a tender crumb Look for sweet cream butter and let it sit at room temperature until easily pressed
• Sugar: creates crispness and sweetness Use fine granulated sugar for smooth dough that creams easily
• Egg: adds structure and helps bind the dough Choose large eggs at room temp for even incorporation
• Vanilla extract: gives that classic sugar cookie aroma Pure vanilla works best for depth
• All purpose flour: forms the base of the cookies Go with a high quality unbleached variety for best structure
• Kosher salt: balances sweetness and brightens flavor Choose one with even sized grains for consistent mixing
• Baking soda: contributes to the perfect subtle lift Look for fresh active leavening to avoid flat cookies
• Red gel food coloring: for vivid swirls Gel ensures bold color without thinning the dough out
• Green gel food coloring: brings a contrasting festive pop Gel colorings blend evenly for the signature look
• Red sanding sugar: adds sparkle and crackle Crunchy colored sugar on the edges make these cookies party ready

Instructions

Make the Creamy Base:

Beat softened butter and sugar together in the mixing bowl for three to four minutes at medium speed until it is pale and fluffy This step is foundational for the airy but sturdy crumb

Blend In Egg and Vanilla:

Add in the egg and vanilla extract and beat until you cannot see streaks Scraping the bowl midway ensures a super smooth dough that bakes evenly

Combine Dry Ingredients:

Whisk the flour kosher salt and baking soda in a separate bowl so leavening and seasoning are perfectly distributed

Mix and Divide the Dough:

With the mixer running on low slowly add the dry ingredients until just absorbed Be gentle to avoid tough cookies Turn out the dough and divide into three equal balls

Color the Dough:

Place one third dough into the mixer and blend with red gel coloring until vivid and smooth Wipe bowl out Add another dough portion and mix in the green gel The third portion is left plain

Shape and Chill:

Wrap each dough ball in plastic and chill for one hour cold dough is crucial for defined swirls and easy rolling

Form Perfect Squares:

Roll each dough between two parchment sheets into an even seven inch square Chill again for fifteen minutes this step keeps layers neat when stacking

Stack and Flatten:

Layer the red dough then green then white onto a new sheet of parchment Use parchment above and below and gently roll until you have a twelve by eight inch rectangle

Create the Log:

Starting from one long edge carefully roll all the dough layers into a tight log Shape is everything here for swirl definition Wrap the roll and freeze for an hour for easiest slicing

Slice and Sugar the Edges:

Preheat oven to three hundred fifty degrees Fahrenheit Line pans Scoop the cold firm log out and trim ends Slice into cookies about a third of an inch thick Roll the edges in red sanding sugar for that bakery finish

Bake and Cool:

Arrange cookies one inch apart on pans Bake for eight to ten minutes until set but not brown Let them rest a minute on the tray before moving to cooling racks They crisp as they cool

Pack for Freshness:

Once cool store your pinwheel cookies in airtight tins or containers to keep them perfect for gift giving or dessert trays

My personal favorite part is the bright red sanding sugar because it sparkles like tinsel and makes every cookie tray feel truly festive My family gathers around to admire the swirls before digging in and passing them down the table

Storage Tips

Keep these cookies at room temperature in airtight containers for a week Put waxed paper between layers to avoid sticking For longer storage you can freeze them baked or unbaked and simply slice and bake straight from the freezer Always cool cookies completely before packing to prevent condensation

Ingredient Substitutions

If you are out of red or green gel try blue or gold for a New Year’s version You can swap vanilla for almond extract for a twist Gluten free all purpose flour can be used in a one to one replacement if needed though texture may vary slightly Unsalted butter is best for flavor but if you only have salted reduce added salt by a pinch

Serving Suggestions

Pile these pinwheels high on a platter at your next holiday party They look wonderful with a little dusting of powdered sugar for extra snowy effect I also love to tuck a few into clear treat bags tied with ribbon for a homemade gift Set them next to a cup of hot cocoa and let them dissolve in the warmth for a special treat

Cultural and Historical Context

Pinwheel cookies have a long history as part of American holiday baking traditions The nostalgic swirl pattern dates back to the early twentieth century when home bakers began using colorful doughs for special occasions Making these cookies has become a cherished holiday ritual in many families mine included

Seasonal Adaptations

For Easter use pastel pink and blue gels for a spring cookie tray Try cinnamon extract for a cozy autumnal pinwheel Use orange and black colors for a fun Halloween version

Success Stories

This recipe is always the one neighbors request for the cookie swap One December I prepped two batches ahead and froze them making it so easy to have fresh cookies for last minute gatherings That Christmas every kid around the table pointed at the pinwheels first and saved theirs for last savoring every bite

Freezer Meal Conversion

You can freeze the unbaked dough log tightly wrapped for up to three months When ready to bake simply slice right from frozen and add a minute or two to the baking time This make ahead trick lets you enjoy fresh cookies any time

This recipe makes any cookie tray sparkle and brings out the joy in your holiday baking. Share them with friends or as a festive homemade gift and enjoy every colorful bite together.

Common Recipe Questions

→ How do I achieve vibrant color in the dough?

Gel food coloring produces the boldest red and green hues without thinning the dough. Be sure to blend thoroughly for even color distribution.

→ Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to two days or frozen for up to one month. Allow it to soften slightly before rolling for best results.

→ How can I prevent the dough from sticking?

Roll dough between sheets of parchment paper. This prevents sticking and allows for easy stacking and shaping before rolling into a log.

→ What’s the secret to clean pinwheel slices?

Chill the log thoroughly before slicing and use a sharp serrated knife. This ensures well-defined swirls and neat cookies.

→ Do these cookies store well?

After cooling completely, store pinwheel cookies in an airtight container at room temperature for up to a week.

→ Can I use different color combinations?

Absolutely! Switch colors to match other holidays or personalize to suit your celebration’s theme.