Christmas Pinwheel Cookies are not just delicious; they are also a beautiful addition to your holiday cookie platter. With their vibrant red and green swirls, these cookies bring festive cheer to any gathering. They are perfect for sharing with family and friends during the holiday season or for enjoying cozy afternoons at home. Plus, the process of making these cookies can be a fun activity for everyone in the family.
How to Make Christmas Pinwheel Cookies
Ingredients
- 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
- Red & green gel food coloring
- Holiday colored nonpareils
- Optional: 1/2-1 teaspoon of additional flavoring extracts or lemon zest
Directions
- Combine the butter, granulated sugar, and powdered sugar in a mixer. Beat well until light and fluffy.
- Add the eggs, vanilla, and any optional flavorings. Be sure to scrape the bottom and sides of the bowl.
- Mix in the flour, baking powder, and salt until everything is combined. Divide the dough into three even-sized balls.
- In the mixing bowl, take 1/3 of the dough and add 5-10 drops of red gel food coloring. Mix well until the dough is evenly colored. Do the same for another 1/3 of the dough using green food coloring.
- Flatten each ball of dough into a disc and wrap them in plastic wrap. Chill in the freezer for 20 minutes or in the fridge for 1 hour.
- Roll out each disc of dough, one at a time, on a piece of parchment paper. Aim for rectangles that are roughly the same size and shape. Stack the layers, with the white dough in the middle and red and green on the top and bottom. Trim the long sides to make the edges even, but leave the shorter ends for later.
- Carefully roll the dough into a tight log, using the parchment paper to help avoid cracks. Wrap the log in plastic wrap and chill in the fridge for at least 1-2 hours.
- Once chilled, roll the dough in nonpareils on a baking sheet to coat the outside of each cookie. Press the dough into the sprinkles to ensure they stick well.
- You can slice and bake the cookies now or wrap the log and store it in the fridge for up to 1 week to slice and bake later.
- When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Unwrap the dough and cut off the uneven ends. Slice into 1/4-inch cookies and space them 1-2 inches apart on the parchment.
- Bake for 10-12 minutes until set, then cool completely on a wire rack.
How to Serve Christmas Pinwheel Cookies
These cookies are best served on a festive platter, adding color and delight to your holiday table. You can enjoy them with a glass of milk or your favorite holiday drink. They also make wonderful gifts when wrapped in decorative bags or boxes.
How to Store Christmas Pinwheel Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can last for about a week. If you want to store the cookie log for later use, keep it wrapped in plastic wrap and in the fridge for up to a week.
Tips to Make Christmas Pinwheel Cookies
- Make sure your butter is softened to room temperature for the best mixing results.
- When adding food coloring, start with a small amount and add more until you reach your desired color.
- Press the nonpareils firmly onto the dough to ensure they stick well.
- If the dough cracks while rolling, gently patch it up with your fingers.
Variation
You can try different colors for the dough based on the holiday or occasion, such as using blue and white for Hanukkah or orange and black for Halloween. Feel free to experiment with different flavor extracts, too, like peppermint or almond, for a unique twist!
FAQs
Can I freeze the cookie dough?
Yes, you can freeze the wrapped cookie log. Just make sure to thaw it in the fridge before slicing and baking.What happens if the dough is too sticky?
If the dough is sticky, try chilling it for a longer time or adding a little more flour until you reach the right consistency.Can I use different types of sugar?
Granulated and powdered sugar are recommended for this recipe, but you can use alternative sweeteners if you prefer. Just keep in mind that it may change the texture and taste.
Christmas Pinwheel Cookies
Ingredients
Method
- Combine the butter, granulated sugar, and powdered sugar in a mixer. Beat well until light and fluffy.
- Add the eggs, vanilla, and any optional flavorings. Scrape the bottom and sides of the bowl.
- Mix in the flour, baking powder, and salt until everything is combined. Divide the dough into three even-sized balls.
- In the mixing bowl, take 1/3 of the dough and add 5-10 drops of red gel food coloring. Mix well until evenly colored. Repeat for the green food coloring on another 1/3 of the dough.
- Flatten each ball of dough into discs and wrap in plastic wrap. Chill in the freezer for 20 minutes or in the fridge for 1 hour.
- Roll out each disc of dough on parchment paper to form rectangles. Stack layers with white dough in the middle.
- Trim the long sides for even edges, leaving the short ends for now.
- Carefully roll the dough into a tight log using the parchment paper. Wrap in plastic wrap and chill in the fridge for 1-2 hours.
- Once chilled, roll the dough log in nonpareils on a baking sheet. Press dough into sprinkles well.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Unwrap the log, cut off uneven ends and slice into 1/4-inch cookies, spaced 1-2 inches apart on the parchment.
- Bake for 10-12 minutes until set, then cool completely on a wire rack.
