Christmas Pinwheel Cookies are a festive and fun treat that’s as cheerful to look at as they are to eat! These cookies swirl together a delightful mix of classic sugar cookie doughs in red and white, creating a beautiful spiral that’s perfect for the holiday season. They’re soft, buttery, and just the right amount of sweet, making them a favorite at holiday parties and cookie exchanges.
I love making these cookies because they’re not only delicious but also a fun project to bake with kids or friends. Rolling out the dough and carefully layering the colors to form those cute spirals always feels like a little holiday craft session in the kitchen. Plus, cutting the cookies into pinwheels is oddly satisfying—I can’t help but smile every time I see one perfectly formed!
My favorite way to enjoy Christmas Pinwheel Cookies is with a warm cup of cocoa or a glass of milk while cozying up by the fire. They also make a lovely homemade gift when wrapped up in a festive box or tin. Whether you’re baking these as part of a holiday tradition or trying them for the first time, they’re bound to bring a bit of extra joy to your celebrations.
Key Ingredients & Substitutions
Butter: Using unsalted butter helps control the salt level. If you want, you can use salted, but skip or reduce the added salt.
Flour: All-purpose flour works best for these cookies’ texture. For a gluten-free option, try a gluten-free baking blend, but expect a slight change in texture.
Food Coloring: Gel food coloring is great – it colors well without thinning the dough. Natural dyes like beet or spinach powder can be used for a more natural approach.
Sprinkles: Optional, but they add festive fun! Choose gluten-free or vegan sprinkles if needed.
How Do You Roll and Layer the Dough for Perfect Pinwheels?
The rolling and layering step makes or breaks the swirl look. Here’s how to nail it:
- Roll each dough color evenly and to the same size to avoid uneven layers.
- Peeling off the top parchment keeps the dough smooth for layering.
- Stack gently and roll up using the parchment paper to help keep a tight, even log.
- Chill the log well before slicing; it keeps the shape firm for clean cuts.
- Use a sharp knife and wipe it clean between cuts to avoid messy edges.
Taking your time with these steps ensures each cookie is a beautiful swirl of red, green, and white!
Equipment You’ll Need
- Mixing bowls – for combining dry and wet ingredients separately, keeps things organized.
- Electric mixer – makes creaming butter and sugar quick and smooth.
- Rolling pin – helps you roll dough evenly into perfect rectangular sheets.
- Parchment paper – prevents dough from sticking and makes rolling easier.
- Sharp knife – essential for slicing the chilled dough log into neat pinwheel cookies.
- Baking sheets – use rimmed ones so cookies bake evenly without sliding off.
- Plastic wrap – to tightly wrap the dough log for chilling and firm shaping.
Flavor Variations & Add-Ins
- Swap green food coloring for cocoa powder in the third dough portion for a chocolate swirl—a tasty twist!
- Add finely chopped peppermint candies to the dough for extra holiday crunch.
- Mix in a teaspoon of almond extract with the vanilla for a nutty flavor boost.
- Use colored sanding sugar or different shaped sprinkles to match other holidays or themes.
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 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Red food coloring
- Green food coloring
- Sprinkles (optional, for decoration)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus at least 2 hours of chilling time to firm up the dough log, and an additional 10–12 minutes for baking. So, plan ahead to allow the chilling time—it’s important for shaping the pinwheels perfectly!
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside for now—this is your dry mix.
2. Cream Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture looks light and fluffy.
3. Add Eggs and Vanilla:
Beat in the eggs one at a time, making sure each is well mixed in. Then add the vanilla extract and mix until combined.
4. Combine Wet and Dry Ingredients:
Slowly add the dry flour mixture to the wet ingredients, mixing gently until everything comes together into a soft dough.
5. Divide and Color the Dough:
Split the dough into three equal parts. Leave one plain (white), add red food coloring to the second and knead until the color is even, and add green food coloring to the third, kneading it evenly as well.
6. Roll Out Dough Layers:
Between two sheets of parchment paper, roll each of the three dough portions into rectangles about ¼ inch thick, making sure they’re roughly the same size.
7. Layer and Roll:
Peel off the top parchment from each rectangle. Stack the dough rectangles on top of each other: white on the bottom, red next, green on top. Then carefully roll the stack into a tight log, using the parchment paper to help lift and roll it evenly.
8. Chill the Dough Log:
Wrap the dough log tightly in plastic wrap and chill it in the refrigerator for at least 2 hours. This firms up the dough for easy slicing.
9. Prepare to Bake:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
10. Slice and Decorate Cookies:
Remove the chilled log from the fridge and slice it into ¼-inch rounds with a sharp knife. If you like, brush the edges lightly with water and dip in sprinkles for some extra holiday sparkle. Place cookies on the baking sheet, leaving about 1 inch between each.
11. Bake and Cool:
Bake for 10 to 12 minutes, or until the edges of the cookies are set but not browned. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
12. Enjoy!
Serve these festive pinwheel cookies with a smile and watch them disappear fast!
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough and roll it into a log, then wrap and refrigerate it for up to 2 days before slicing and baking. Just make sure the dough stays well chilled for cleaner cuts.
What If I Don’t Have Red or Green Food Coloring?
No worries! You can use other food colors to match your holiday theme or omit the coloring for classic vanilla pinwheels. For a natural alternative, try beet juice for red or spinach powder for green.
How Should I Store Leftover Cookies?
Store your pinwheel cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze baked cookies in a sealed container for up to 3 months.
Can I Add Other Flavors to the Dough?
Absolutely! Try adding peppermint extract for a festive twist, or swap one color dough with chocolate by mixing cocoa powder in. Just adjust the dry ingredients slightly if adding powders.