Christmas Pinwheel Cookies Recipe
Introduction
Christmas Pinwheel Cookies are festive, colorful treats perfect for holiday gatherings. These charming swirled cookies combine vibrant red and green dough with a sprinkle-covered exterior for a fun and delicious holiday snack.
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon Kosher salt
- 1 cup white sugar
- 2 sticks unsalted butter
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Red food coloring
- Green food coloring
- Holiday sprinkles
Instructions
- Step 1: In a large bowl, add the butter and sugar. Using an electric mixer, cream them together for five minutes until light and fluffy.
- Step 2: Add the eggs and vanilla extract to the creamed mixture. Beat until fully combined.
- Step 3: In a separate bowl, whisk together the flour, baking powder, and salt.
- Step 4: Gradually mix the dry ingredients into the butter mixture until well combined.
- Step 5: Divide the cookie dough evenly into two bowls.
- Step 6: Add several drops of red food coloring to one bowl and knead with your hands until the color is evenly distributed.
- Step 7: Add several drops of green food coloring to the other bowl and knead until evenly colored.
- Step 8: Cut four sheets of parchment paper, each about 13 inches by 11 inches.
- Step 9: Lay one parchment sheet on the counter and place the red dough ball in the center. Cover with another sheet of parchment paper.
- Step 10: Using a rolling pin, roll the red dough to roughly 11 inches by 9 inches and about 1/4 inch thick. Transfer, still covered, onto a cookie sheet.
- Step 11: Repeat the rolling process with the green dough and a second cookie sheet.
- Step 12: Refrigerate both sheets of dough for at least 10 minutes.
- Step 13: Remove the top parchment layers from each dough sheet and lightly sprinkle the exposed surfaces with water.
- Step 14: Carefully place one dough layer on top of the other and gently press them together.
- Step 15: Trim the edges to create straight sides on all four edges.
- Step 16: Remove the top parchment paper. Using the bottom parchment sheet, begin to roll the dough layers into a tight log.
- Step 17: If the dough tears, gently press it back together as you roll.
- Step 18: Pour holiday sprinkles onto a platter and roll the cookie log in the sprinkles, pressing them into the dough with your hands.
- Step 19: Chill the sprinkled cookie log in the refrigerator for at least 15 minutes.
- Step 20: Preheat the oven to 325°F (163°C) and line cookie sheets with parchment paper.
- Step 21: Slice the log into 1/4 inch thick slices and arrange them on the prepared cookie sheets.
- Step 22: Bake for 10 to 15 minutes until edges are lightly golden.
- Step 23: Allow cookies to cool slightly on the sheets before transferring to a wire rack to cool completely.
Tips & Variations
- Use gel food coloring for more vibrant colors without altering dough consistency.
- Try different sprinkles or colored sugar for a personalized touch to the cookie exterior.
- Chilling the dough log helps keep the shape intact when slicing and baking.
- For a stronger flavor, add a pinch of cinnamon or nutmeg to the flour mixture.
Storage
Store cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, refrigerate for up to two weeks or freeze for up to three months. Reheat briefly in a warm oven to refresh the crispness before serving, if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare and shape the dough log ahead and refrigerate it for up to 24 hours before slicing and baking.
What if I don’t have holiday sprinkles?
You can use any type of colorful sprinkles, crushed nuts, or coarse sugar to decorate the cookie log before baking.
PrintChristmas Pinwheel Cookies Recipe
Celebrate the festive season with these colorful and delightful Christmas Pinwheel Cookies. Featuring vibrant red and green swirled dough rolled together and adorned with holiday sprinkles, these cookies are both visually striking and delicious. Perfect for holiday gatherings and gifting, they combine a buttery, tender texture with a playful presentation.
- Prep Time: 25 minutes
- Cook Time: 10 to 15 minutes
- Total Time: 50 minutes
- Yield: Approximately 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1 cup white sugar
- 2 sticks unsalted butter (softened)
- 2 large eggs
- 1 teaspoon pure vanilla extract
Coloring and Decoration
- Red food coloring
- Green food coloring
- Holiday sprinkles
Instructions
- Cream the Butter and Sugar: In a large bowl, add the softened butter and white sugar. Using an electric mixer, cream the two together for about five minutes until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs and pure vanilla extract to the creamed mixture, ensuring everything is thoroughly combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and kosher salt.
- Mix Wet and Dry Ingredients: Gradually add the butter mixture into the dry ingredients and mix well until a dough forms.
- Divide Dough: Split the cookie dough evenly into two separate bowls.
- Color the Dough: Add several drops of red food coloring to one bowl and knead the dough with your hands until the color is evenly distributed. In the second bowl, add several drops of green food coloring and similarly blend the color into the dough by hand.
- Roll Out Dough: Cut four sheets of parchment paper approximately 13 inches by 11 inches. On one parchment sheet, place the red dough ball in the center and cover with another sheet. Using a rolling pin, roll the dough to about 11 inches by 9 inches and 1/4 inch thickness. Transfer this onto a cookie sheet. Repeat the process with the green dough on another cookie sheet.
- Chill Dough Sheets: Refrigerate both cookie sheets with rolled dough for at least 10 minutes to firm up.
- Assemble Pinwheels: Remove the top parchment paper from each dough sheet. Lightly sprinkle water over the exposed dough surfaces and carefully place one dough layer on top of the other. Gently press together to adhere the layers.
- Trim Edges: Cut straight edges on all four sides of the stacked dough layers for evenness.
- Roll the Dough Log: Remove the top parchment sheet and with the bottom parchment paper underneath, carefully roll the dough layers into a tight log, using the parchment to help pull it gently. If the dough tears, press it back together firmly.
- Add Sprinkles: Pour holiday sprinkles onto a platter and roll the cookie log over the sprinkles, pressing lightly to embed them into the dough surface.
- Chill the Log: Place the cookie log in the refrigerator and chill for at least 15 minutes to firm up before slicing.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 325°F (163°C). Line cookie sheets with parchment paper.
- Slice Cookies: Remove the log from the refrigerator and slice into 1/4-inch thick slices using a sharp knife.
- Bake Cookies: Arrange the slices on the prepared cookie sheets and bake in the preheated oven for 10-15 minutes, until the edges are lightly golden.
- Cool Cookies: Allow cookies to cool slightly on the baking sheets before transferring them to a wire rack to cool completely.
Notes
- If dough becomes too soft during rolling, refrigerate briefly to firm up before continuing.
- You can substitute food coloring with natural options like beet juice or spinach powder for a natural twist.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer freshness.
- Be gentle when rolling the dough log to prevent cracks or breaks for neat pinwheel shapes.
- For extra flavor, you can add 1/2 teaspoon of almond extract along with the vanilla.
Keywords: Christmas cookies, pinwheel cookies, holiday cookies, festive desserts, sugar cookies, colorful cookies, sprinkles, holiday baking
