Every December, my kitchen turns into a tiny cookie factory where butter flies, sprinkles scatter, and my apron somehow ends up wearing more flour than I do. Christmas pinwheel cookies are always the first treat on my list!
Partly because they look like pure holiday cheer and partly because slicing into that chilled dough log to reveal those bright swirls feels like a little bit of magic. They bring out the kid in me!
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Swirled holiday cookies everyone craves
There's a cheerful charm about these treats that pulls people in before they've even had a bite. The tender vanilla dough bakes up soft with just the right sweetness, and the colors swirl together in the cutest, most festive pattern.
They're fun to make, gorgeous on a cookie tray, and ideal for gifting, snacking, or "taste testing" three in a row... strictly for quality control, of course.
Christmas Pinwheel Cookies
Equipment
- Parchment Paper
- cookie sheet
- Stand or Hand Mixer
- Rolling pin
- Plastic Wrap
- Knife
Ingredients
- 1 cup salted butter room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 large eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- Red and green gel food coloring
- Holiday sprinkles
Instructions
- In the bowl of a stand mixer, cream together the butter and sugar for 2 minutes until light and fluffy, scraping the sides as needed.
- Add the vanilla extract, almond extract, and eggs. Mix well until combined.
- Slowly add the flour and baking powder, mixing on low speed at first, then gradually increase to a medium speed until a thick dough is formed. Do not over-mix!
- Separate the dough in half. (I used a scale to ensure that the halves were equal.) Return one half of the dough to the bowl of your mixer, and add a small amount of red gel food coloring. Mix well, adding more food coloring if necessary, until there are no streaks. Remove from the bowl, form the dough into a ball, wrap in plastic, and set aside. Clean the mixing bowl. Then repeat this process with the second half of the dough, using green gel food coloring.
- Place the two wrapped cookie dough balls into the refrigerator for 30 minutes until they are firm enough to roll.
- Remove from refrigerator, and roll the red dough ball between two sheets of parchment paper into a rectangle that measures about 8 inches x 10 inches. The dough should be approximately ¼ inch thick. Set aside. Roll out the green dough in the same way.
- Carefully stack the green cookie dough on top of the red dough, and tightly roll the layers together from the long edge (like cinnamon rolls).
- Roll the dough log in holiday sprinkles, gently pressing in to ensure that they stick. Wrap tightly in plastic wrap, and refrigerate for 2 hours.
- Once the dough is chilled, preheat the oven to 350 degrees F, and line a cookie sheet with parchment paper.
- Using a sharp knife, slice the log into ½-inch slices, and transfer them to the prepared baking sheet.
- Bake for 10 minutes until the edges are just set and the cookies are still slightly soft. Remove cookies from the oven, cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Notes
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Ingredients
Please refer to the printable recipe card for the exact measurements for this recipe.
Frequently asked questions (FAQ's)
Absolutely! Red and green are classic, but you can swap in blue, pink, gold… even go full neon if that matches your holiday mood!
In my experience, not all food colorings are created equally. Firstly, be sure to use gel food coloring- the liquid type will thin the dough too much, making it
incredibly difficult to roll. Also, find that gel food coloring is more vivid than its
liquid counterpart, so I am very light-handed when adding it to my dough, starting with ¼ teaspoon.
For this recipe, I used holiday-colored nonpareils because they are small, easily stick to the dough, and help maintain the shape of the dough log- plus, I really like how they look on this particular cookie. I recommend using small sprinkles, like sanding sugar or jimmies. Larger-sized sprinkles, (often found in themed mixes), will have trouble adhering to the outside of this dough, and they may even cause the shape of the log to warp, especially when slicing it.
Deb's top tips
Let the butter soften naturally so the dough mixes smoothly. Gel food coloring gives you stronger colors without messing with the texture. And lastly, when you roll the dough into a log, keep the pressure even to avoid flat spots. Always use a sharp knife when slicing; smooth cuts make picture-worthy swirls every time.
Related recipes
If you're building a holiday cookie plate (or just stocking the freezer-no judgment here), don't miss my Christmas Wreath Cupcakes, Cathedral Window Candy, and easy homemade biscoff fudge. These treats cozy up together like a little dessert choir, each bringing its own sweetness to the party!
Wrapping it up
These cookies are a happy little tradition waiting to happen. Slice, bake, swirl and repeat! Whether you're baking for a cookie exchange, a school event, or just for the joy of making something pretty, these pinwheels always deliver.
I'd love to hear how yours turn out, so pop back over and leave a comment. Your notes keep this kitchen humming along all season long!
Karen says
I always felt that pinwheel cookies would be a hassle and never gave them a try. Your recipe and instructions make me want to try these as they look like they would be harder to make than what your recipe says. Thank you for giving me the inspiration to give them a whirl!
Debra Clark says
Thanks Karen! I used to think they’d be fussy too, but once you see how the dough comes together, it feels more like a fun little project than anything complicated. I’m thrilled the step-by-step gave you the confidence to try them—those colorful swirls have a way of winning people over. Have fun with your first batch, and don’t be surprised if they disappear faster than you planned!
Sue Turcsany says
Gave 5 stars as they look so festive, would definitely standout on a cookie tray. Never had these cookies before, but like one of your other readers commented, I prefer to make cookies where rolling out the dough is not required, like the the ones you just drop on a cookie sheet. Merry Christmas to you, your Mom and Dad, and of course, "the four legged boys".
Debra Clark says
I get that Susan! I appreciate the holiday wishes, right back at you and yours! Merry Christmas and have a wonderful holiday season!!
Carol says
My Mom use to make these and I loved eating. I cannot master rolling them, so I do not try. Maybe I will try again when I am not in a rush.
Debra Clark says
They sure are fun and festive, I hope you give them a try Carol!