Print

Christmas Pinwheel Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 19 reviews

These festive Christmas Pinwheel Cookies feature a delightful swirl of red, green, and white dough, coated with holiday-colored nonpareils. Perfect for holiday celebrations, these buttery, vanilla-flavored cookies are not only visually stunning but also tender and flavorful, making them a fun and festive treat for all ages.

Ingredients

Dough

  • 3/4 cup salted butter softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (150g) powdered sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (353g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • Optional: 1/2-1 teaspoon of additional flavoring extracts or lemon zest

Coloring and Decoration

  • Red gel food coloring
  • Green gel food coloring
  • Holiday colored nonpareils

Instructions

  1. Prepare dough base: Combine the softened butter, granulated sugar, and powdered sugar in a mixer. Beat well until the mixture is light and fluffy, which takes about 3-5 minutes.
  2. Add eggs and flavoring: Add in the eggs, vanilla extract, and optional additional flavorings such as lemon zest or another extract. Scrape down the sides and bottom of the bowl to ensure all ingredients are incorporated.
  3. Mix dry ingredients: Add the all-purpose flour, baking powder, and salt to the mixture. Mix until just combined to form the cookie dough. Divide the dough evenly into three balls.
  4. Color the dough: Return one third of the dough to the mixing bowl and add 5-10 drops of red gel food coloring. Mix thoroughly until the dough is evenly colored. Repeat this with another third of the dough using green gel food coloring, leaving one third plain (white).
  5. Chill dough discs: Flatten each colored dough ball into a disc shape. Wrap individually in plastic wrap. Chill in the freezer for 20 minutes or in the refrigerator for 1 hour to firm up the dough for easier rolling.
  6. Roll out and layer dough: Roll out each chilled dough disc on parchment paper to roughly the same rectangle size and shape. Stack the layers with the green and red dough on the top and bottom and the white dough in the middle. Trim the long edges so all layers are even.
  7. Roll into log: Carefully roll the layered dough stack into a tight log using the parchment paper to lift and help roll smoothly to avoid cracking. Wrap the log tightly in plastic wrap and chill in the refrigerator for at least 1-2 hours to firm up.
  8. Coat with nonpareils: Remove the dough log from the refrigerator. Unwrap and roll the log in holiday colored nonpareils placed on a baking sheet, pressing firmly to ensure good coverage of sprinkles on the outside.
  9. Slice cookies: Preheat the oven to 350°F. Line a baking sheet with parchment paper. Cut off any uneven ends from the log and slice the dough into 1/4-inch thick cookies using a sharp knife. Place the cookies 1-2 inches apart on the prepared baking sheet.
  10. Bake and cool: Bake the cookies for 12 minutes until they are set but not browned. Remove from oven and cool completely on a wire rack before serving or storing.

Notes

  • Be sure to chill the dough well at each stage to make rolling and slicing easier and to prevent spreading during baking.
  • You can substitute the all-purpose flour with a gluten-free flour blend if needed, but texture may vary slightly.
  • Use gel food coloring to avoid adding extra moisture to the dough, which could affect consistency.
  • To store, keep sliced dough logs wrapped tightly in the refrigerator for up to one week or freeze for longer storage.
  • Press the nonpareils firmly onto the dough to ensure they stick well and provide a festive look.

Find it online: https://mealsbykate.com/christmas-pinwheel-cookies-recipe/