Save Festive, buttery sugar cookies with vibrant red and green swirls, perfect for holiday celebrations and cookie exchanges.
I enjoy making these pinwheel cookies every year because they bring a festive spirit to my kitchen and are always a hit at cookie exchanges.
Ingredients
- For the Dough: 2 1/2 cups (315 g) all-purpose flour
- For the Dough: 3/4 teaspoon baking powder
- For the Dough: 1/4 teaspoon salt
- For the Dough: 1 cup (225 g) unsalted butter softened
- For the Dough: 1 cup (200 g) granulated sugar
- For the Dough: 1 large egg
- For the Dough: 2 teaspoons pure vanilla extract
- For Coloring and Decoration: Red gel food coloring
- For Coloring and Decoration: Green gel food coloring
- For Coloring and Decoration: 1/3 cup (65 g) colored sanding sugar red and green optional
Instructions
- Step 1:
- In a medium bowl, whisk together the flour baking powder and salt. Set aside.
- Step 2:
- In a large bowl, beat the butter and sugar together until light and fluffy (about 2 3 minutes).
- Step 3:
- Add the egg and vanilla extract and beat until combined.
- Step 4:
- Gradually add the flour mixture mixing just until incorporated.
- Step 5:
- Divide the dough into three equal portions. Leave one plain. Tint one portion with red food coloring and the other with green mixing each until the color is even.
- Step 6:
- Roll each dough portion between two sheets of parchment paper into rectangles about 9x6 inches (23x15 cm) to roughly the same size and thickness. Chill for 20 minutes.
- Step 7:
- Carefully stack the colored dough rectangles placing the plain layer on the bottom followed by red then green. Trim edges to align.
- Step 8:
- Tightly roll up the dough from the long side into a log peeling away the parchment as you go. If desired roll the log in colored sanding sugar for a festive edge.
- Step 9:
- Wrap the log in plastic wrap and chill for at least 2 hours until firm.
- Step 10:
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Step 11:
- Slice the chilled log into 1/4-inch (0.6 cm) rounds and place on prepared baking sheets spacing 2 inches apart.
- Step 12:
- Bake for 9-11 minutes until just set but not browned. Cool on the sheet for 3 minutes then transfer to a wire rack to cool completely.
Save These cookies always bring joy to our family gatherings and my kids love helping to roll and slice the dough.
Required Tools
Electric mixer Mixing bowls Measuring cups and spoons Rolling pin Parchment paper Plastic wrap Sharp knife Baking sheets Wire rack
Allergen Information
Contains wheat (gluten) eggs and dairy (butter) Colored sugars and food coloring may contain allergens check labels if sensitive.
Nutritional Information
Calories 90 Total Fat 4.5 g Carbohydrates 12 g Protein 1 g per cookie.
Save Enjoy these festive cookies fresh or store in an airtight container to keep them soft for several days.
Recipe FAQs
- → How do I achieve even color in the dough?
Mix gel food coloring thoroughly into the dough portion until the color is uniform. Kneading gently helps distribute the color evenly.
- → Can the dough be prepared in advance?
Yes, the dough can be made ahead, wrapped tightly, and frozen up to one month. Slice and bake directly from frozen, adding a minute or two to baking time.
- → Why is the dough chilled before baking?
Chilling firms the dough layers, preserving the pinwheel shape during slicing and baking for clean, vibrant swirls.
- → What is the best way to slice the dough log?
Use a sharp knife to slice the chilled dough log into thin rounds about 1/4 inch thick to maintain design and ensure even baking.
- → Can I change the colors for different occasions?
Absolutely, swapping gel colors and sanding sugar allows customization for any holiday or event theme.
- → What texture do these cookies have after baking?
They bake up tender with a slight crispness on the edges, balancing buttery richness and a subtle sugar crunch if sanding sugar is used.