Christmas Pinwheel Cookies Recipe

Jump to Recipe Print Recipe

The Comfort of Christmas Pinwheel Cookies Recipe

There’s something wonderfully nostalgic about Christmas Pinwheel Cookies—their cheerful swirl of red, green, and white takes me right back to cozy afternoons spent baking with family. I love how these cookies bring that familiar holiday warmth, wrapped up not just in flavor but in festive joy. The buttery dough, speckled with colorful sprinkles, smells as heavenly as they look, making the whole kitchen feel like celebration central.

As you prepare this Christmas Pinwheel Cookies Recipe, you’ll notice how the layers of dough gently unfold to reveal their iconic pattern, a little surprise in every bite. The texture is spot-on: lightly crisp on the edges yet soft and delicate inside. It’s exactly the kind of cookie that steals the show on any holiday platter and disappears way too fast.

Let me share a few secrets and stories from my kitchen—these cookies aren’t just festive, they’re comforting in the best way. Perfect for sharing with loved ones or a quiet treat with a cup of tea on a wintry afternoon.

Ingredient Guide

• Salted butter (¾ cup): The foundation of richness and tender crumb—room temperature is key here for smooth mixing.
• Granulated sugar (¾ cup) & powdered sugar (¾ cup): Both create that perfect balance of sweetness and a subtle crunch in the bite.
• Large eggs (2): These bind everything together and add moisture—fresh eggs always bake best.
• Vanilla extract (2 tsp): Brings warmth and depth, though you can experiment with almond or lemon extracts for a twist.
• All-purpose flour (2 ½ cups): The structure that holds these cookies together, sifted for even mixing.
• Baking powder (½ tsp) & salt (½ tsp): These enhance rise and flavor intricacy—don’t skip the salt, it balances sweetness.
• Red & green gel food coloring: Gel colors give vivid hues without watering down the dough.
• Holiday colored nonpareils: Adds festive sparkle and a tiny crunch coating the outside.
• Optional flavorings: Lemon zest or an extra ½ teaspoon of your favorite extract brighten or deepen the cookie’s character beautifully.

Prep Before You Begin

Before diving into this Christmas Pinwheel Cookies Recipe, make sure to soften your butter well—this really makes a difference in texture. I like to measure out all ingredients and prep parchment paper-lined baking sheets early so everything flows smoothly. Preheat your oven to 350°F before you start rolling and cutting; it’ll be ready just when you need it. Don’t rush the chilling stages—that downtime helps keep that beautiful pinwheel pattern intact when slicing.

How to Make Christmas Pinwheel Cookies Recipe

1. Beat the butter and sugars: In your mixer, combine softened butter with both granulated and powdered sugars. I love watching the mixture transform into a pale, fluffy cloud—this means you’ve incorporated plenty of air, which leads to a lighter cookie.
2. Add eggs and vanilla: Crack in the eggs one at a time, adding the vanilla and any other optional flavor like lemon zest now. Scrape the bowl sides to ensure even blending—you’ll get a beautifully glossy dough that’s smooth and inviting.
3. Incorporate dry ingredients: Mix in the flour, baking powder, and salt until just combined. The dough will feel soft but firm enough to handle. Divide it evenly into three balls for coloring.
4. Color your dough: Return one-third of the dough to the mixer bowl. Add 5-10 drops of red gel food coloring and mix until evenly tinted. Repeat with green gel food coloring for another third. The remaining dough stays white, creating that classic pinwheel color palette.
5. Chill the dough discs: Flatten each ball into a disc, wrap tightly in plastic, and chill in the freezer for 20 minutes or the fridge for about an hour. Chilling relaxes the gluten, making rolling easier and preventing cracking.

6. Roll out dough rectangles: On lightly floured parchment paper, roll each chilled disc into a rectangle of roughly equal size—about 1/8-inch thick. Stacking the layers with white dough in the middle and red and green on top and bottom creates that signature swirl when rolled.
7. Trim and stack: Trim the long edges of your stacked dough to even out the sides. The shorter ends can wait until you roll the dough into a log. This step ensures a neat, professional-looking pinwheel.
8. Roll into a log: Using the parchment paper like a sling, roll your layered dough carefully into a tight log. This is where patience pays off—tight rolling prevents cracking and keeps layers distinct.
9. Chill the log: Wrap your dough log snugly in plastic wrap, then chill in the fridge for at least 1-2 hours. This rest firms it up, making slicing clean and even.
10. Add the finishing touch: Pour your holiday colored nonpareils on a baking sheet. Roll the chilled log in the sprinkles, pressing gently so they stick for that festive, crunchy coating. You can now slice and bake or refrigerate the log for up to a week.
11. Preheat and prepare to bake: When ready, heat the oven to 350°F and line your baking sheet with parchment paper.
12. Slice and bake: Remove the plastic, trim the uneven log ends, then slice into 1/4-inch rounds with a sharp knife. Space them 1-2 inches apart on your baking sheet. Bake for 10-12 minutes until the edges set and the cookies hold their colorful spirals beautifully.
13. Cool completely: Transfer cookies to a wire rack to cool fully. This cooling step is crucial to let them firm up to that perfect buttery texture you’re aiming for.

Creative Variations for Christmas Pinwheel Cookies Recipe

• Substitute peppermint extract for vanilla to add a cool, refreshing holiday twist to the dough.
• Mix in finely chopped nuts—pistachios or walnuts add a lovely crunch and earthy complexity.
• Use natural food colorings like beet powder or spinach for a subtle, wholesome hue.
• Swap nonpareils for crushed candy canes for a minty bite and delightful sparkle.
• Try layering with a thin spread of raspberry jam inside before rolling for a fruity surprise.
• Create a chocolate peppermint version by mixing cocoa powder into the white dough layer.

Storage, Freezing & Reheating

• Store baked cookies in an airtight container at room temperature for up to 1 week—if they last that long!
• Freeze unbaked dough logs wrapped tightly in plastic wrap for up to 1 month. Slice and bake straight from the fridge after thawing overnight.
• Baked cookies can be frozen in a single layer for 2-3 months; thaw at room temperature before serving.
• Reheat cookies briefly in a low oven (300°F for 5 mins) to refresh that just-baked warmth and slight crispness.

Christmas Pinwheel Cookies Recipe FAQs

• Can I use unsalted butter instead? Yes, just add a pinch extra salt to balance sweetness and enhance flavor.
• What if the dough cracks while rolling? Chill it longer and work gently. Using parchment paper to roll helps prevent cracks and makes handling easier.
• Can I make these gluten-free? You can substitute with a gluten-free flour blend, but adjust liquids as needed. Texture may be slightly different.
• How thin should I roll the dough? Aim for about 1/8 inch thick for even baking and clean, visible pinwheels.
• Are these cookies suitable for freezing after baking? Absolutely! Just freeze after cooling and thaw before enjoying.

Print