Christmas Pinwheel Cookies Recipe
Festive Christmas pinwheel cookies with vibrant swirls. Perfect for holiday parties, gift-giving, and cookie exchanges. Buttery, vanilla-flavored treat.
Servings: 24 cookies
Calories: 147kcal
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup softened butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- Red and green food coloring
- Sprinkles
Instructions
- Preheat oven to 350 degrees.
- Line a cookie sheet with parchment paper.
- In a mixing bowl, add the flour, baking powder, and salt and whisk. Set aside.
- In a large bowl, add the butter and beat until creamy.
- Next, add the sugar and mix.
- Add the egg and vanilla extract and mix well.
- Next, add the flour mixture and mix until combined.
- Cut the dough in half. Take half and place it back in the mixer.
- Add the red food coloring and mix. Keep adding red until you reach the desired color.
- Once combined, press the cookie dough into a square and wrap in plastic wrap. Refrigerate for one hour.
- Clean out the bowl and repeat with the green color and the other half of the cookie dough.
- Wrap and refrigerate for one hour.
- After one hour, roll out each cookie dough separately to about 1/4-inch thick with a rolling pin. Roll it out between two pieces of parchment paper.
- Lay the red cookie dough on top of the green and gently roll it into a log.
- Pour the sprinkles onto plastic wrap or parchment paper and roll the cookie dough log through the sprinkles until covered.
- Wrap the cookie dough in plastic wrap and refrigerate for two hours.
- After refrigerating, slice the cookie dough about one inch thick and place it on a cookie sheet covered with parchment paper.
- Bake for about 10-12 minutes. Allow the cookies to cool.
Notes
- If the dough seems sticky after adding the food coloring, add a tablespoon of flour (or more if needed) and mix again. You should be able to press against the dough without it sticking to your fingers.
- If the cookie dough log isn't as round as you'd like, you can gently roll it around on the counter before refrigerating to make it more round.
- If the cookies are still uncooked after 10-12 minutes, you can bake them a little longer.
- Store your cookies in an airtight container or zip-close bag.
- If you don't have parchment paper, you can use wax paper to roll out the cookie dough. DO NOT use wax paper in the oven.
- I used a kitchen scale to weigh the dough so both pieces would be even.
Nutrition
Serving: 1 | Calories: 147kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 129mg | Sugar: 8g