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Classic Red and Green Christmas Pinwheel Cookies

A close-up stack of colorful red, green, and white pinwheel cookies coated in sparkling sugar.
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Create stunning, festive swirls with these easy slice-and-bake Christmas Pinwheel Cookies. This recipe delivers buttery sugar cookie spirals perfect for holiday cookie exchanges.

Ingredients

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  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cups (360g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon almond extract (optional)
  • Red food coloring (gel preferred)
  • Green food coloring (gel preferred)
  • 1/4 cup (50g) granulated sugar, for rolling
  • 1/4 cup nonpareils or sprinkles (optional, for coating)

Instructions

  1. In a large bowl, cream together the softened butter and 1 cup of sugar until light and fluffy. Beat in the egg and vanilla extract until combined.
  2. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Add almond extract if using.
  3. Divide the dough evenly into three separate bowls. Leave one bowl plain (this will be white).
  4. Add several drops of red food coloring to the second bowl and mix until the color is uniform. Add several drops of green food coloring to the third bowl and mix until the color is uniform.
  5. Wrap each color of dough separately in plastic wrap and chill in the refrigerator for at least 1 hour, or until firm enough to handle.
  6. Prepare two baking sheets by lining them with parchment paper. Place the 1/4 cup of rolling sugar and sprinkles (if using) on separate shallow plates.
  7. Remove one color of dough at a time from the refrigerator. On a lightly floured surface, roll the white dough into a rectangle approximately 10 inches by 8 inches.
  8. Roll the red dough into a rectangle of the same size. Carefully place the red dough directly on top of the white dough, pressing gently to adhere.
  9. Roll the green dough into a rectangle of the same size. Place the green dough on top of the red dough, pressing gently.
  10. Starting from one long edge, tightly roll the layered dough into a compact log. Wrap the log tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or until very firm. This step is crucial for clean slices.
  11. Preheat your oven to 375°F (190°C).
  12. Once the dough is firm, unwrap it. Roll the log lightly in the reserved 1/4 cup of sugar or coat it in sprinkles for extra visual appeal.
  13. Using a sharp knife, slice the log into 1/4-inch thick rounds.
  14. Place the slices about 2 inches apart on the prepared baking sheets.
  15. Bake for 8 to 10 minutes, or until the edges are just set and lightly golden. The centers should remain soft.
  16. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. These are showstopping cookies for any holiday baking tray.

Notes

  • For the best, most defined swirls, chill the dough logs until they are very firm before slicing. If the dough is too soft, the colors will bleed together.
  • You can make these ahead by freezing the wrapped dough logs for up to three months. Slice directly from frozen, adding 1-2 minutes to the baking time.
  • If you prefer a peppermint flavor, substitute the almond extract with 1/2 teaspoon of peppermint extract in the white dough portion only.

Nutrition

Find it online: https://www.unfoldrecipes.com/pinwheel-cookies-classic-red-green-christmas/