Festive Pinwheel Cookies: A Whirl of Color and Flavor!
Looking to add a little extra magic to your holiday baking? These Festive Pinwheel Cookies are as delightful to make as they are to eat! With vibrant swirls of red, green, and white, these buttery cookies don’t just taste amazing—they’re a visual treat that’s perfect for holiday gatherings or gifting. The crisp edges and soft, tender centers make every bite a joy, while their stunning design is sure to impress.
The process is easier than you might think, and rolling up the dough into those iconic pinwheels is pure baking satisfaction. Whether you’re a seasoned baker or a first-time cookie maker, this recipe is the perfect way to embrace the holiday spirit.
Rolling and Layering the Dough:
Roll out the green, white, and red dough into neat rectangles and stack them for that beautiful layered effect. This step is crucial to creating the vibrant swirl!
Forming the Pinwheel Spiral:
Carefully roll the stacked dough into a tight log to create the signature pinwheel look. It’s like rolling up a festive little blanket of color!
Spacing Out the Cookies:
When slicing the dough into rounds and placing them on the baking sheets, be sure to leave plenty of space between each cookie. They will spread and puff up as they bake, so this ensures they don’t stick together and maintain their perfect shape.
These cookies are not only delicious but also freezer-friendly, so you can make them ahead of time to stay stress-free during the holidays. Perfect for cookie swaps, dessert trays, or a cozy night in with a cup of cocoa, these pinwheel cookies will quickly become a holiday favorite.
Get ready to bake up some holiday cheer—one swirl at a time! 🎄🍪
Christmas Pinwheel Sugar Cookies
Ingredients
- 350 grams Flour
- 1 teaspoon Baking Powder
- 0.5 teaspoon Salt
- 225 grams Unsalted Butter Room Temperature
- 250 grams Granulated Sugar
- 1 Large Egg
- 2 teaspoons Vanilla Extract
- Red food colouring (You can add green if wanted)
- Sprinkles
- Chocolate
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt, then set the mixture aside.
- Place the butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 2-3 minutes, until the mixture is pale, light, and fluffy.
- Reduce the mixer speed to low, and add the egg and vanilla extract. Continue mixing until everything is fully combined.
- Keeping the mixer on low, gradually add the flour mixture. Stop mixing just before all the flour is incorporated. Use a rubber spatula to scrape down the sides and bottom of the bowl, blending any remaining streaks of flour by hand. The dough should be soft and pliable, but not sticky.
- Divide the dough into three equal portions. Leave one portion uncolored and the other one red (You divide the dough into three parts and add green colour too). Mix the color into the dough by hand, kneading it gently, or briefly use the mixer, being careful not to overmix.
- Shape each colored dough portion into a flat disc and wrap tightly in plastic wrap. Chill the dough in the refrigerator for at least 45 minutes, until firm.
- Roll each color of dough between two sheets of parchment paper to form long rectangles. Try not to use additional flour for rolling to avoid making the cookies tough. If the dough becomes too soft to handle, return it to the refrigerator to firm up before continuing.
- Roll the stacked dough tightly from one long edge to form a spiral.
- Wrap the dough log in plastic wrap and chill it again for at least 45 minutes, until firm.
- Preheat your oven to 175°C and line two baking sheets with parchment paper.
- Using a sharp chef’s knife, slice the dough log into rounds slightly less than ½ inch thick. Arrange the slices on the prepared baking sheets, leaving a few inches between each one.
- Bake the cookies for 13-15 minutes, or until they spread slightly, puff up, and the centers no longer look shiny. They’ll continue to set as they cool, so remove them before they feel completely firm in the center to avoid overbaking. The edges should be crisp, while the centers remain soft and tender.
- Once the cookies have cooled, dip them in melted chocolate and spirnkles.
Notes
- You can freeze cut up cookie dough and bake them when you’re ready.
- When baking make sure you leave enough space or they won’t turn out round if they are too close to each other.
