why make this recipe
Christmas Pinwheel Cookies are the perfect festive treat to bring joy to your holiday gatherings. They not only look beautiful with their bright colors and swirls but are also simple to make. The combination of buttery dough and sweet sprinkles makes them a favorite for kids and adults alike. Plus, these cookies are a great way to get creative in the kitchen, making them a fun activity for families during the holiday season.
how to make Christmas Pinwheel Cookies
Ingredients :
- 3 cups all-purpose flour (12.75 oz)
- 1 tsp baking powder
- 0.5 tsp salt
- 1 cup unsalted butter (at room temperature, 8 oz)
- 1.25 cups granulated sugar (8.75 oz)
- 1 large egg (at room temperature)
- 2 tsp vanilla extract
- 0 red food coloring (gel works best)
- 0 green food coloring (gel works best)
- 1 cup sprinkles (6.75 oz)
Directions :
- In a medium bowl, whisk together your flour, baking powder, and salt.
- In a large bowl, or the bowl of your stand mixer, beat together the softened butter and granulated sugar until it’s light and fluffy. This usually takes a few minutes. It should look pale and creamy!
- Beat in the egg and vanilla extract until everything is well combined. Scrape down the sides of the bowl as needed.
- Slowly add the dry ingredients to the wet ingredients, mixing on low speed (or stirring with a wooden spoon) until just combined. Don’t overmix! We want tender cookies.
- Divide your dough into three equal portions. Leave one portion plain. Add a few drops of red food coloring to the second portion and green food coloring to the third. Mix each color in until it’s uniform. If you want a deeper color, add a little more food coloring. I like to wear gloves for this part – no stained fingers for me!
- Take your plain dough and shape it into a log about 1 ½ inches in diameter. Do the same with the red dough and the green dough. If the dough is sticky, you can lightly flour your hands. Don’t worry about perfect logs; rustic is good!
- Lay out a piece of plastic wrap. Place the plain log in the center. Then, place the red log on top of the plain log, gently pressing them together so they stick. Finally, place the green log on top of the red log, again pressing gently. Now, carefully wrap the whole stack in the plastic wrap and gently roll it with your hands to form one cohesive log. This helps the colors meld together into beautiful swirls when you slice them.
- Refrigerate the dough log for at least 1 hour, or until firm. This step is crucial for easy slicing!
- Once chilled, unwrap the dough log. Sprinkle your sprinkles onto a piece of parchment paper. Gently roll the dough log over the sprinkles, pressing lightly so they adhere all over. I like to use a mix of traditional Christmas sprinkles for extra festive flair!
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Using a sharp knife, slice the chilled dough log into ¼-inch thick cookies. Place the cookies onto the prepared baking sheets, leaving about 2 inches between them.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. They’ll continue to firm up as they cool.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. And there you have it – gorgeous, homemade Christmas pinwheel cookies!
how to serve Christmas Pinwheel Cookies
These cookies are a delightful addition to any holiday plate. Serve them alongside other festive treats, like gingerbread cookies or peppermint bark. You can also pack them in gift boxes for friends and family as a sweet holiday surprise.
how to store Christmas Pinwheel Cookies
To keep your Christmas Pinwheel Cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want to keep them longer, you can freeze the cookie dough log before slicing. Just wrap it well and it will last for about 2 months in the freezer.
tips to make Christmas Pinwheel Cookies
- Use gel food coloring for brighter colors that won’t change the dough consistency.
- Make sure your butter is at room temperature for the best texture.
- Keep your dough chilled as much as possible for easier slicing and better cookie shapes.
variation (if any)
You can mix and match colors by using different food colorings like blue and yellow for a fun twist on the holiday colors. You might also try adding cocoa powder to one of the portions for a chocolate-flavored cookie.
FAQs
1. Can I use different sprinkles?
Yes! Feel free to use any sprinkles you like, such as nonpareils or edible glitter, to make your cookies extra festive.
2. What if I don’t have food coloring?
If you don’t have food coloring, you can simply leave the dough plain. The cookies will still taste great!
3. Can I make these cookies ahead of time?
Absolutely! You can prepare the dough in advance and keep it in the fridge for up to 3 days or freeze it for up to 2 months. Just make sure to slice and bake them when you’re ready to enjoy!
Christmas Pinwheel Cookies
Ingredients
Method
- In a medium bowl, whisk together your flour, baking powder, and salt.
- In a large bowl, or the bowl of your stand mixer, beat together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
- Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Divide your dough into three equal portions. Leave one portion plain and add red food coloring to the second and green food coloring to the third, mixing until uniform.
- Shape each portion of dough into logs about 1 ½ inches in diameter.
- Lay out a piece of plastic wrap and place the plain log in the center. Add red and green logs on top, gently pressing them together.
- Wrap the whole stack in plastic wrap and roll to form one cohesive log.
- Refrigerate the dough log for at least 1 hour, or until firm.
- Once chilled, sprinkle your sprinkles onto parchment paper and roll the dough log over them, pressing lightly.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Slice the chilled dough log into ¼-inch thick cookies and place them on baking sheets, leaving space between each.
- Bake for 10-12 minutes, or until the edges are golden and the centers are set.
- Cool cookies on the baking sheets for a few minutes before transferring to a wire rack.