Christmas Pinwheel Cookies

this recipe!

Try my Chocolate & vanilla checkerboard cookies and peppermint meltaways next!

Why You’ll Love This Recipe

• Festive Christmas cookie: The red, green and white pinwheel design makes these cookies perfect for the holiday season.
• Buttery and delicious: A simple vanilla sugar cookie dough creates a tender, buttery cookie with just the right amount of sweetness.
• Perfect for cookie trays: The colorful spiral and sprinkle coating make these an eye-catching addition to Christmas cookie exchanges, parties and dessert trays.

Ingredients You’ll Need

• Ingredients
• Cookie Dough
• 2 ¾ cups (345 g) all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup (226 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 1 large egg (50 g)
• 2 teaspoons vanilla extract
• For Coloring
• Red gel food coloring, as needed
• Green gel food coloring, as needed
• ¾–1 cup (120–160 g) Christmas sprinkles
• Use a mixture of red, green, white and/or gold sprinkles.

Step By Step Instructions

STEP ONE – In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, beat the softened butter and sugar for 2 to 3 minutes until smooth and creamy. Mix in the egg and vanilla. Gradually add the dry ingredients and mix just until a soft dough forms.

STEP TWO – Divide the dough evenly into three portions. Leave one portion plain. Knead red gel food coloring into the second portion and green gel food coloring into the third until evenly colored.

STEP THREE – Place each portion between two sheets of parchment paper and roll into approximately a 9 × 12-inch rectangle, about ⅛-inch thick. Try to keep all three rectangles the same size and thickness.

STEP FOUR – Remove the top sheet of parchment from each piece of dough. Place the white dough on a clean sheet of parchment, followed by the red dough and then the green dough. Gently roll over the stacked dough once or twice with a rolling pin to help the layers stick together. Trim the edges to form an even rectangle.

STEP FIVE – Starting at one long edge, tightly roll the layered dough into a log, using the parchment to help guide it as you roll. Wrap the log tightly in plastic wrap or parchment and gently roll it on the counter to help create an even round shape. Refrigerate for at least 1 hour, or preferably 2 hours, until firm.

STEP SIX – Spread the Christmas sprinkles on a sheet of parchment paper or shallow tray. Unwrap the chilled dough and roll it in the sprinkles, gently pressing them into the outside of the log. Refrigerate for another 20 to 30 minutes.

STEP SEVEN – Preheat the oven to 350°F. Slice the chilled dough into ¼-inch rounds using a sharp knife. Arrange the cookies on parchment-lined baking sheets about 1 inch apart.

STEP EIGHT – Bake for 10 to 12 minutes, until the edges are just beginning to turn golden. Cool on the baking sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.