Christmas Cookie Pinwheels Recipe

Introduction

Celebrate the holiday season with these festive Christmas Cookie Pinwheels. Colorful layers of red, white, and green dough swirl together to create a delightful and eye-catching treat that’s perfect for sharing with family and friends.

Ingredients

• 2 cups all-purpose flour (plus more for dusting)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 12 tablespoons unsalted butter (at room temperature)
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 to 1 teaspoon liquid red food coloring (to your color liking)
• 1/2 to 1 teaspoon liquid green food coloring (to your color liking)

Instructions

1. Step 1: In a medium mixing bowl, combine the flour, baking powder, and salt. Set aside.
2. Step 2: In a large mixing bowl, beat the butter and sugar for 1–2 minutes until pale and fluffy. Add the egg and vanilla extract, then beat until fully combined, scraping the bowl as needed.
3. Step 3: Gradually add the dry ingredients to the wet mixture in two parts, mixing just until combined after each addition. Scrape the sides of the bowl as necessary.
4. Step 4: Divide the dough into three equal portions. Roll each into a ball.
5. Step 5: Place one portion back into a bowl and mix in the red food coloring with your mixer until the color is even. Use a separate bowl to avoid staining. Clean mixer attachments.
6. Step 6: Repeat with another portion, adding the green food coloring until evenly combined. Leave the third portion plain.
7. Step 7: Flatten each dough portion into a square, wrap in plastic wrap, and refrigerate for 1 hour until firm.
8. Step 8: Remove dough from the fridge. Roll the red dough between two sheets of parchment paper to a 10-inch square. Keep the dough between the parchment sheets.
9. Step 9: Repeat rolling with the white and green dough squares. Chill all sheets in the refrigerator for 30 minutes.
10. Step 10: Remove the top parchment from each dough sheet. Place the red dough on the counter, top with the white dough (non-parchment sides touching), aligning edges as best as possible.
11. Step 11: Remove the parchment from the white dough. Layer the green dough on top, lining edges carefully. Remove green dough’s parchment. Trim the left and right edges of the layered dough with a pizza cutter to create straight sides.
12. Step 12: Starting with one straight edge, carefully roll the layered dough into a log shape until you reach the opposite edge. Use parchment paper to help guide the roll. Pinch the seam and any breaks on the outer red layer to seal.
13. Step 13: Wrap the dough log tightly in plastic wrap and refrigerate for 1 hour until firm.
14. Step 14: Preheat the oven to 350°F (175°C). Line a baking sheet with a silicone mat or parchment paper.
15. Step 15: Slice the dough log into 1/4-inch thick rounds with a sharp knife, discarding the ends. Place cookies 2 inches apart on the baking sheet.
16. Step 16: Bake for 12–15 minutes until set. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve or store as desired.

Tips & Variations

• Use gel food coloring instead of liquid for more vibrant colors without altering dough texture.
• Try adding finely chopped nuts or sprinkles between dough layers for extra texture and festivity.
• If the dough gets too soft while rolling, chill it briefly to make handling easier.

Storage

Store cooled cookie pinwheels in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies for up to three months and thaw at room temperature before serving. Reheat gently in a low oven if desired to refresh texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dough ahead of time?

Yes, you can prepare the dough log and freeze it wrapped tightly for up to one month. Thaw in the refrigerator overnight before slicing and baking.

What if I don’t have a pizza cutter?

A sharp knife works well to trim the dough edges and slice the log into pinwheels. Just be careful to make clean, straight cuts for the best appearance.

Christmas Cookie Pinwheels Recipe

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These festive Christmas Cookie Pinwheels are a delightful holiday treat featuring colorful red, white, and green swirls in a buttery sugar cookie dough. Perfect for holiday parties or gifting, these cookies combine flavor and eye-catching design through simple layering and rolling techniques.

• Author: Clara
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 15 minutes
• Yield: Approximately 3 dozen cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Dry Ingredients

• 2 cups all-purpose flour (plus more for dusting)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Wet Ingredients

• 12 tablespoons unsalted butter (at room temperature)
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract

Coloring

• 1/2 to 1 teaspoon liquid red food coloring (to your color liking)
• 1/2 to 1 teaspoon liquid green food coloring (to your color liking)

Instructions

1. Mix Dry Ingredients: In a medium mixing bowl, combine the all-purpose flour, baking powder, and salt. Set aside for later use.
2. Cream Butter and Sugar: In a large mixing bowl, beat together the room temperature butter and sugar for 1-2 minutes until the mixture is pale and fluffy. Add the egg and vanilla extract, then continue beating until well combined, scraping down the sides of the bowl as needed.
3. Combine Dry and Wet Ingredients: Add the dry ingredients to the wet mixture in two additions, mixing gently each time until just combined. Scrape the sides to ensure even mixing without overworking the dough.
4. Divide Dough: Divide the dough into three equal portions and roll each into a ball either by estimation or weighing with a kitchen scale.
5. Add Red Food Coloring: Place one portion back into a clean bowl and add the red food coloring. Beat with a mixer until the color is fully incorporated. Clean the mixer paddle or blades thoroughly afterward.
6. Add Green Food Coloring: Repeat the process with another portion of dough and green food coloring. Leave the remaining third portion uncolored.
7. Shape and Chill Dough: Press each dough portion into flat squares, wrap each individually in plastic wrap, and refrigerate for 1 hour or until firm.
8. Roll Out Dough: Remove chilled dough squares from the fridge. Between two sheets of parchment or waxed paper, roll out each colored dough square to a 10-inch square, keeping the dough between the parchment to avoid sticking.
9. Chill Again: Refrigerate the rolled dough sheets for 30 minutes to firm up for easier handling.
10. Layer Dough Sheets: Take the chilled dough sheets, remove the top layers of parchment paper, and layer them on a clean surface. Start with the red dough on the bottom, then carefully place the white dough on top (non-parchment sides touching), aligning edges as closely as possible.
11. Add Final Layer: Remove parchment from the white dough and top it with the green dough, again aligning edges precisely and removing its parchment paper.
12. Trim Edges: Use a pizza cutter to trim the left and right edges of the layered dough into straight lines for an even roll.
13. Roll the Dough Log: Carefully roll the dough from one trimmed edge to the other into a long log shape, using the parchment paper to assist in lifting and guiding. Once rolled, gently pinch the seam and any breaks on the outer red layer to seal.
14. Chill Dough Log: Wrap the dough log tightly in plastic wrap and refrigerate for 1 hour or until firm to ensure clean slices when cutting.
15. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with a silicone baking mat or parchment paper.
16. Slice Cookies: Using a sharp knife, cut the chilled dough log into 1/4-inch thick slices. Discard the end pieces which do not show the pinwheel design clearly. Arrange the cookies about 2 inches apart on the prepared baking sheet.
17. Bake Cookies: Bake in the preheated oven for 12 to 15 minutes until the cookies are set but not browned.
18. Cool and Store: Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve immediately or store in an airtight container until ready to enjoy.

Notes

• Using room temperature butter helps achieve a pale and fluffy texture when creamed with sugar.
• Make sure to line the baking sheet with parchment or a silicone mat to prevent sticking and ensure even baking.
• Do not overmix the dough once the flour is added to avoid tough cookies.
• Chilling the dough at multiple stages is crucial for handling ease and maintaining clean, defined pinwheel layers.
• Discard the ends of the dough log as they will have uneven or incomplete swirls.
• Adjust the amount of food coloring to achieve your desired intensity of red and green shades.

Keywords: Christmas cookies, holiday baking, sugar cookies, pinwheel cookies, festive cookies, colorful cookies