Christmas Pinwheel Cookies Recipe
Create festive Christmas Pinwheel Cookies with vibrant swirls and delicious flavor. A perfect holiday treat for your festivities!
Ingredients
- 2/3 cup unsalted butter softened
- 2/3 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- red gel food coloring
- green gel food coloring
- red sanding sugar to garnish
Instructions
Step 1: Cream the Butter and Sugar
Begin by beating the softened unsalted butter and sugar in the stand mixer with the paddle attachment until the mixture becomes light, airy, and clearly creamy — about three to four minutes. Once glossy and pale, add the egg and vanilla extract and continue mixing until the batter is smooth and homogenous, scraping down the bowl occasionally so no streaks remain. The texture should be silky with tiny sugar granules just incorporated, leaving a soft ribbon as the paddle lifts away.
Step 2: Prepare the Dry Ingredients
In a separate bowl whisk together the all-purpose flour, kosher salt, and baking soda until evenly distributed and aerated; the mixture should be a fine, dry powder with no lumps and a faint whisper of flour dust above the bowl. Take a moment to notice the contrast between the pale, powdery dry mix and the creamy butter mixture you prepared earlier — this breathes lightness into the dough once combined.
Step 3: Combine and Color the Dough
Gradually add the dry ingredients to the creamed butter mixture on low speed, mixing until a soft, pliable dough forms with a smooth, slightly tacky surface. Divide the dough into three equal portions, keeping them tactile and workable, then color one portion with red gel, one with green gel, and leave the third naturally creamy. Shape each colored portion into a compact disk, wrap tightly in plastic wrap to prevent drying, and chill them until firm — this is when the dough gains structure and the colors deepen.
Step 4: Roll and Stack
Roll each chilled dough portion between parchment sheets into neat 7-inch squares, keeping edges straight and thickness even; a light dusting of flour on the parchment prevents sticking while preserving clean surfaces. Chill the rolled squares briefly so they hold shape, then stack them carefully in color order and roll the stacked set into a single 12×8-inch rectangle, pressing gently so the layers adhere. The result should show precise, even color bands visible along the edges, ready for shaping.
Step 5: Form and Chill the Dough Log
Using the bottom parchment sheet to guide it, roll the layered rectangle into a tight log, pinching the seam to seal and keeping the spiral concentric and compact. Transfer the log to a tray and freeze until firm — the cold will set the spiral and sharpen edges so thin, even slices can be cut cleanly without distortion. Once frozen, the log should be rigid with a smooth outer surface and a clearly defined spiral visible at the ends.
Step 6: Slice and Bake
When the log is thoroughly chilled and firm, use a sharp, chilled knife to slice it into uniform discs about 1/4 inch thick. Roll the edges of each slice lightly in red sanding sugar so the rims sparkle, then arrange the unbaked discs on a parchment-lined sheet with even spacing; the raw discs will show perfect concentric rings and a delicate sugary crust forming where the sanding sugar adheres.
Finish by baking the cookies until they are set through but still tender, then transfer them briefly on the baking sheet to cool before moving to a rack to cool completely. Arrange the cooled pinwheel cookies thoughtfully for serving — their vivid red, green, and creamy white spirals should be crisp and well-defined with a subtle sugary shimmer on the surface.
Notes
- Chilling the dough is essential for easy rolling and slicing.
- Use gel food coloring for vibrant colors without excess moisture.
- Ensure cookies are spaced well to prevent them from spreading into each other during baking.