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Christmas Pinwheel Cookies

A holiday tradition featuring colorful, swirled cookies that combine buttery goodness with festive flair.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 130
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 3/4 cups all-purpose flour Use good quality flour to ensure the best structure for your cookies. If gluten-free, consider a 1:1 gluten-free flour blend as a substitution.
  • 1 teaspoon baking powder For just the right amount of lift.
  • 1/2 teaspoon salt Balances sweetness and enhances flavor.
Wet Ingredients
  • 1 cup unsalted butter, softened Make sure to use room temperature butter for easy creaming.
  • 1 1/4 cups granulated sugar Sweetens beautifully and helps create a lovely texture.
  • 1 large egg Ensure it’s at room temperature for even mixing.
  • 1 teaspoon vanilla extract For an aromatic note, using pure vanilla extract is recommended.
Color and Finish
  • various food coloring Go bold—use gel colors for more vibrancy.
  • powdered sugar for dusting Adds that perfect touch of holiday sweetness.

Method
 

Preparation
  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  3. Beat in the egg and vanilla extract, mixing until fully incorporated.
  4. Gradually add the flour mixture to the butter mixture until combined. Be careful not to overmix.
  5. Divide the dough into equal sections (usually three works best) and add food coloring to each, mixing until you reach your desired shade.
  6. For each colored section, roll the dough into a log about 1-2 inches in diameter.
  7. Stack the logs on top of each other and roll them into a cylinder.
  8. Wrap the dough in plastic wrap and chill in the fridge for at least an hour.
Baking
  1. Preheat your oven to 350°F (175°C) about 10 minutes before you’re ready to bake.
  2. Once chilled, slice the dough into 1/4-inch thick rounds and place them on a baking sheet lined with parchment paper.
  3. Bake for 8-10 minutes or until the edges are lightly golden.
  4. Let cool slightly on the baking sheet before transferring to a wire rack.
  5. Dust generously with powdered sugar before serving.

Notes

These cookies can be stored in an airtight container at room temperature for up to a week, or frozen for up to three months. Creative variations like adding cocoa powder or using flavored extracts can enhance the recipe.