Go Back

Festive Pinwheel Sugar Cookies

Soft, buttery sugar cookies swirled with vibrant red and green colors, perfect for holiday gatherings and gift-giving.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 36 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 2 3/4 cups all-purpose flour Recommended: King Arthur Flour for consistent results.
  • 1 teaspoon baking soda Helps the cookies puff up just right.
  • 1/2 teaspoon baking powder Extra lift for perfect cookie texture.
  • 1 cup unsalted butter, softened Use real butter; for best flavor, try Kerrygold.
  • 1 1/2 cups white sugar A bit of sweetness goes a long way!
  • 1 teaspoon vanilla extract Use pure vanilla for a more authentic flavor.
  • 1 large egg Room temperature eggs whip up better.
  • 1/4 teaspoon salt Balances the sweetness.
  • as needed Food coloring (red and green) Gel food coloring works best for vibrant swirls.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, mix flour, baking soda, and baking powder.
  3. Cream butter, sugar, and salt together until light and fluffy, about 2-3 minutes.
  4. Beat in the egg and vanilla extract until smooth.
  5. Gradually blend in the dry ingredients until combined, avoiding overmixing.
  6. Divide the dough in half and tint one half red and the other green with food coloring.
  7. Roll each portion between two sheets of waxed paper into 1/4 inch thick rectangles.
  8. Stack the colored layers and roll tightly into a log, wrapping it in waxed paper.
  9. Chill the rolled dough in the refrigerator for at least 1 hour.
  10. Slice the chilled log into rounds about 1/4 inch thick.
  11. Place the rounds on ungreased baking sheets, ensuring space between cookies.
  12. Bake for 8 to 10 minutes until edges are lightly golden and centers are still soft.
  13. Cool on wire racks for a few minutes before transferring to a wire rack to cool completely.

Notes

Don’t skip chilling the dough for better shape. Store cooled cookies in airtight containers.