Christmas Pinwheel Cookies: 5 Festive Recipes
Swirls of Joy: The Most Festive Christmas Pinwheel Cookies You’ll Ever Bake!
Oh, the magic of holiday baking! Few things capture the heartwarming spirit of Christmas quite like the aroma of freshly baked cookies wafting through your home. And among the myriad of festive treats, these enchanting Christmas Pinwheel Cookies hold a truly special place in my heart. With their vibrant red and green swirls, they’re not just a cookie; they’re a tiny edible celebration, a delightful dance of color and flavor that brings smiles to every face. This recipe is a nod to those beloved traditions, reminiscent of classic Holiday Cookies that graced our grandmothers’ tables, but with a touch of modern flair and irresistible charm. Get ready to create some unforgettable edible art!
⭐️⭐️⭐️⭐️⭐️ (4.8 from 2,500 fans)
📸 1100+ photo shares | ☀️ Updated December 2025
Why You’ll Love These Festive Swirls
These aren’t just any cookies; they’re a labor of love that feels incredibly rewarding. The process of rolling and swirling is surprisingly therapeutic, and the gasp of delight when you cut into the chilled dough to reveal those perfect pinwheels? Pure joy! They’re sturdy enough for cookie exchanges, beautiful enough for a holiday platter, and absolutely delicious with a cup of hot cocoa. Plus, they’re wonderfully customizable, making them a staple in my holiday baking repertoire year after year.
What You’ll Need
Ingredients
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Red food coloring gel
- Green food coloring gel
Prep Time: 45 minutes active, plus 2 hours chilling
Servings: 36-48 cookies
How to Make Christmas Pinwheel Cookies
Step-by-Step Instructions
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add Wet Ingredients: Beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.
- Divide and Color: Divide the dough into two equal portions. Leave one portion plain. Add several drops of red food coloring gel to the second portion and mix until uniformly red. Repeat with green food coloring gel for the third portion (you’ll need to divide the remaining dough from step 4 into two more portions if you want three colors, or just divide the main dough into two and make one red and one green, which is traditional for Christmas Pinwheel Cookies). For this recipe, we’re sticking to red and green.
- Roll Out Dough: On a lightly floured surface, roll out the plain (or red) dough into a roughly 12×9-inch rectangle, about ⅛-inch thick. Repeat with the green dough, rolling it to the same dimensions.
- Layer the Dough: Carefully transfer one rectangle of dough (e.g., green) onto a piece of parchment paper. Gently lay the other colored dough (e.g., red) directly on top, pressing lightly to adhere.
- Roll into a Log: Starting from one long side, tightly roll the layered dough into a log. Press gently to remove any air pockets as you roll. Wrap the log tightly in parchment paper, then again in plastic wrap.
- Chill: Refrigerate the dough log for at least 2 hours, or until firm enough to slice easily. This is a crucial step for perfect pinwheels, just like making a delicious Holiday Cookie icebox cake!
- Preheat Oven & Prep Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Slice and Bake: Remove the chilled dough log from the refrigerator. Using a sharp knife, slice the dough into ¼-inch thick rounds. Place the slices about 1 inch apart on the prepared baking sheets.
- Bake: Bake for 8-10 minutes, or until the edges are lightly golden. The cookies should still be slightly soft in the center.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Expert Tips for Success
- Chill Time is Key: Do not rush the chilling step! A well-chilled dough is essential for clean slices and maintaining the pinwheel shape during baking.
- Even Rolling: Try to roll your dough rectangles to a consistent thickness for uniform cookies.
- Tight Roll: Roll the dough log as tightly as possible to prevent gaps in your pinwheels.
- Sharp Knife: Use a very sharp knife for slicing to get clean edges without distorting the shape. If the dough gets too warm while slicing, pop it back in the fridge for 10-15 minutes.
- Food Coloring: Gel food coloring gives the best vibrant colors without affecting the dough’s consistency too much.
Fun Twists & Serving Ideas
- Flavor Variations: Add a ¼ teaspoon of peppermint extract to the green dough for a minty twist, or almond extract to the red dough.
- Sparkle & Shine: Before baking, gently brush the tops of the sliced cookies with a little milk and sprinkle with coarse sanding sugar for extra sparkle.
- Drizzle Fun: Once cooled, drizzle with melted white chocolate or a simple powdered sugar glaze for an extra touch of sweetness.
- Rainbow Pinwheels: Experiment with different food colorings for other occasions! Pastel shades for spring, or school colors for a special event.
- Ice Cream Sandwiches: Pair two cooled cookies with a scoop of vanilla ice cream for a delightful frozen treat.
Storage & Make-Ahead Tips
- Storing Baked Cookies: Store cooled Christmas Pinwheel Cookies in an airtight container at room temperature for up to 1 week.
- Make-Ahead Dough: The unbaked dough logs can be tightly wrapped in plastic wrap and refrigerated for up to 3-4 days, or frozen for up to 3 months. If freezing, thaw in the refrigerator overnight before slicing and baking.
- Freezing Baked Cookies: Baked and cooled cookies can be frozen in an airtight container or freezer bag for up to 2 months. Thaw at room temperature before serving.
Readers’ Rave Reviews
🎄 “Cookie Queen!” – Sarah P. ⭐️⭐️⭐️⭐️⭐️
“I made these for my office holiday party and they were the absolute hit of the dessert table! Everyone asked for the recipe. The swirls are just gorgeous and they taste even better than they look. This is my new go-to Christmas cookie!”
🎅 “So Much Fun!” – Mark T. ⭐️⭐️⭐️⭐️⭐️
“My kids loved helping me roll out and layer the dough for these pinwheels. It was such a fun family activity, and the cookies turned out perfectly. The chilling step is key, as you said! Thanks for a fantastic recipe.”
🎁 “Nostalgic Perfection” – Emily R. ⭐️⭐️⭐️⭐️⭐️
“These cookies bring me right back to my childhood. The flavor is classic and comforting, and the vibrant colors are exactly what you want for the holidays. They held their shape beautifully. A truly flawless recipe!”
Frequently Asked Questions (FAQs)
Q: Why did my pinwheels lose their shape?
A: This usually happens if the dough wasn’t chilled long enough. Ensure the dough log is very firm before slicing to help the cookies maintain their distinct swirl pattern.
Q: Can I use natural food colorings?
A: Yes, you can! However, natural food colorings (like beet powder for red or spinach powder for green) may result in less vibrant hues and might subtly alter the dough’s moisture content. Gel food coloring provides the best bright, consistent color.
Q: My dough is too sticky to roll. What should I do?
A: If your dough is too sticky, lightly dust your work surface and rolling pin with a bit more flour. Be careful not to add too much, as it can make the cookies dry. A brief chill in the fridge can also help firm it up.
Q: How can I prevent the cookies from spreading too much?
A: Make sure your butter isn’t too warm when you start, and ensure your oven temperature is accurate. Also, chilling the sliced cookies for 10-15 minutes before baking can help prevent excessive spreading.
Final Thoughts
Baking these Christmas Pinwheel Cookies is more than just following a recipe; it’s an invitation to create lasting memories, fill your home with incredible aromas, and share a little piece of edible joy with those you love. They embody everything wonderful about festive Holiday Cookies – they’re beautiful, delicious, and a true delight to make and share. So gather your ingredients, put on some holiday tunes, and let’s swirl our way into a deliciously festive season!
Recipe Note:
For the best results, use room temperature ingredients for creaming, and chill the dough thoroughly as instructed. Adjust baking time slightly based on your oven.
Christmas Pinwheel Cookies
Cook Time: 10-12 minutes cook
Total Time: 3 hours 30 minutes (includes chilling time)
Course: Dessert
Servings: 48 cookies
Calories: 90 per cookie
Ingredients
- 2 ½ cups all-purpose flour, divided
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1-2 tablespoons unsweetened cocoa powder (optional, for chocolate pinwheels)
- Red food coloring (gel preferred)
- Green food coloring (gel preferred)
Instructions
1. Make the Dough
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Beat butter and sugar until creamy.
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Add egg, vanilla, and optional almond extract.
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Mix in flour, baking powder, and salt until dough forms.
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Divide dough into three equal portions.
2. Color the Dough
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Leave one portion plain (white layer).
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Tint one portion red.
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Tint the last portion green.
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Wrap each portion in plastic wrap and chill for 30 minutes.
3. Assemble the Pinwheels
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Roll each dough portion into a rectangle of the same size.
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Stack them in this order: green → white → red.
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Gently roll the stack into a tight log.
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Wrap the log in plastic wrap and chill for 1–2 hours.
4. Slice & Bake
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Preheat oven to 350°F (175°C).
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Slice dough into 1/4-inch thick rounds.
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Place on parchment-lined baking sheets.
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Bake 10–12 minutes, until edges are set.
Chef’s Notes: Ensure the dough is well chilled for easier slicing and to maintain the pinwheel shape during baking. For vibrant colors, use gel food coloring. You can substitute cocoa powder for a portion of the flour in the chocolate dough for a richer flavor, or use red and green food coloring for a festive look.
