Description
These Christmas Pinwheel Cookies are festive, colorful, and delicious treats perfect for holiday celebrations. Made with a buttery sugar cookie dough divided into three layers—plain, red, and green—they are rolled into a log, coated in holiday nonpareils, and baked to a delightful crisp. The vibrant pinwheel pattern inside each cookie adds charm and a touch of holiday spirit to your dessert table.
Ingredients
Scale
Cookie 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 additional flavoring extracts or lemon zest
Coloring & Decoration
- Red gel food coloring
- Green gel food coloring
- Holiday colored nonpareils
Instructions
- Prepare the dough base: Combine butter, granulated sugar, and powdered sugar in a mixer and beat well until the mixture is light and fluffy, providing a smooth and creamy base for your dough.
- Add eggs and flavorings: Incorporate the eggs, vanilla extract, and any additional flavorings like lemon zest or other extracts. Scrape the sides and bottom of the bowl to ensure everything is evenly mixed.
- Mix dry ingredients in: Gradually add the flour, baking powder, and salt into the wet mixture. Mix until just combined to form the cookie dough. Divide the dough evenly into three balls.
- Color the dough: Place one-third of the dough back in the mixer bowl and add 5-10 drops of red gel food coloring. Mix until the dough is evenly colored. Repeat with another third of the dough using green gel food coloring. Leave the last third plain for the white layer.
- Chill dough discs: Flatten each colored dough ball into a disc, wrap each in plastic wrap, and chill either in the freezer for 20 minutes or in the fridge for 1 hour to firm up for easier rolling.
- Roll out dough layers: Roll out each chilled dough disc on parchment paper into rectangles of similar size and shape. Stack the layers with the white dough in the middle, the red dough on one side, and the green dough on the other.
- Trim and roll into log: Trim the long edges of the stacked dough to make them even. Carefully roll the stacked rectangle into a tight log using the parchment paper to help lift and roll without cracks. Wrap in plastic and chill in the fridge for 1-2 hours.
- Coat with nonpareils: Remove the chilled dough log and roll it on a baking sheet covered with holiday-colored nonpareils. Press to ensure good coverage so the sprinkles stick firmly to the log’s surface.
- Preheat oven and prepare baking sheet: When ready to bake, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice the cookies: Unwrap the dough log and cut off the uneven ends. Using a sharp knife, slice the log into 1/4-inch thick rounds. Place the cookie slices 1-2 inches apart on the prepared baking sheet.
- Bake and cool: Bake the cookies in the preheated oven for 10-12 minutes until they are set but not browned. Allow the cookies to cool completely on a wire rack before serving or storing.
Notes
- For best results, chill the dough thoroughly as this helps keep the layers distinct and the dough easier to handle.
- You can add your favorite extracts (almond, peppermint) or citrus zest to customize flavors.
- Use a sharp knife to slice cleanly without squashing the dough log.
- Store unbaked dough logs wrapped tightly in the fridge for up to 1 week for fresh baking later.
- Be careful when rolling the dough into a log to avoid cracks; use parchment paper to help.
