Perfect Christmas Pinwheel Cookies
These festive Christmas Pinwheel Cookies feature buttery vanilla and peppermint doughs rolled into a stunning red-and-white swirl. Easy to prepare using the slice-and-bake method, they’re perfect for make-ahead holiday baking, cookie exchanges, or adding a showstopping treat to your Christmas cookie platter.
Equipment
- mixing bowls
- electric mixer
- measuring cups and spoons
- parchment paper
- Rolling Pin
- Plastic Wrap
- sharp knife
- baking sheet
- wire cooling rack
Ingredients
- 3 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon peppermint extract (for red dough)
- 1–2 teaspoons red gel food coloring
- optional 1–2 teaspoons unsweetened cocoa powder (for chocolate swirl variation)
Instructions
- In a large bowl, cream the softened butter and sugar together with an electric mixer until light and fluffy. Beat in eggs, vanilla extract, and salt until smooth.
- Gradually add flour and baking powder, mixing on low speed until a soft dough forms. Do not overmix.
- Divide the dough evenly in half. Leave one half plain (vanilla). To the second half, add peppermint extract and red gel food coloring. Mix just until color is uniform.
- Shape each dough into a flat rectangle, wrap in plastic wrap, and chill for 30 minutes to firm up slightly.
- On parchment paper, roll each dough into a rectangle about 12x10 inches and 1/8 to 1/4 inch thick. Remove the parchment from the red dough and carefully place it on top of the white dough. Press gently to adhere.
- Starting from a long edge, tightly roll the layered dough into a log, using the parchment to help lift and guide it. Pinch the seam to seal. Wrap the log tightly in plastic wrap and gently roll it to maintain a round shape.
- Refrigerate the wrapped log for at least 4 hours or up to 3 days, until very firm. This step is crucial for clean slicing.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Slice chilled dough into 1/4-inch rounds using a sharp knife. Place 1 inch apart and bake for 10–12 minutes, until edges are just golden. Cool on baking sheet 5 minutes, then transfer to a rack to cool completely.
Notes
Flavor Variations: Use cocoa powder for a chocolate-and-vanilla swirl, or try green food coloring for a red-and-green holiday look.
Freezing: Wrap unbaked dough logs in plastic wrap and foil; freeze for up to 3 months. Slice from frozen and bake, adding 2–3 minutes to the bake time.
Pro Tip: For perfect circles, store dough logs inside a paper towel tube or cardboard sleeve while chilling to prevent flattening.
Freezing: Wrap unbaked dough logs in plastic wrap and foil; freeze for up to 3 months. Slice from frozen and bake, adding 2–3 minutes to the bake time.
Pro Tip: For perfect circles, store dough logs inside a paper towel tube or cardboard sleeve while chilling to prevent flattening.