Christmas Pinwheel Cookies
Christmas Pinwheel Cookies are a colorful and festive addition to any holiday dessert table. These buttery, swirl-patterned cookies are as fun to make as they are to eat, with vibrant red, green, and vanilla layers that bring holiday cheer to every bite.
- Prep Time: 30 minutes
- Chill Time: 1 hour 30 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 12 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- Red and green gel food coloring
- Sprinkles (optional, for rolling)
Instructions
- Prepare the Dough:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide and Color the Dough:
- Divide the dough into three equal portions.
- Leave one portion plain. Add red gel food coloring to the second portion and green gel food coloring to the third. Mix each portion until the color is evenly distributed.
- Roll and Stack the Dough:
- Roll each portion of dough into a flat rectangle (about ¼-inch thick) between sheets of parchment paper.
- Chill the dough sheets in the refrigerator for 30 minutes to make them easier to handle.
- Once chilled, stack the dough rectangles on top of each other, starting with the plain dough, followed by the red, then the green. Trim the edges to align the layers if needed.
- Roll into a Log:
- Using the parchment paper for support, carefully roll the stacked dough layers into a tight log, starting from one long edge. Chill the log for 1 hour or until firm.
- Slice and Bake:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Slice the dough log into ¼-inch thick rounds and place them on the prepared baking sheets, spaced about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are set but not browned. Let cool on the baking sheets for 5 minutes before transferring to a wire rack.
- Optional Decoration:
- Roll the dough log in sprinkles before slicing for a fun, festive border around the cookies.
Notes
- For easier handling, work with small batches of dough while rolling and stacking.
- Store baked cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
- Experiment with other colors or add peppermint extract for a holiday twist!
Find it online: https://ukfinda.com/christmas-pinwheel-cookies/