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These Christmas pinwheel cookies bring a festive burst of color and flavor to your holiday baking. The layers of vibrant red, green, and plain dough roll together into beautiful spirals that are almost too pretty to eat. They taste buttery and sweet with a little crunch from the sanding sugar, making them perfect to share or gift during the season.
Ingredients
- Butter: softened to room temperature makes the dough creamy and tender avoid melted butter to keep the texture right
- Sugar: sweetens the cookies and helps with crispness
- One egg: acts as a binder giving structure to the dough
- Vanilla extract: adds warm depth and enhances the buttery flavor
- All-purpose flour: is the base choose a reliable brand to ensure consistent texture
- Kosher salt: balances the sweetness and brightens the overall flavor
- Baking soda: helps the cookies spread just enough without puffing too much
- Red and green gel food coloring: for vibrant streak-free color gel works better than liquid for dough
- Red sanding sugar: adds sparkle and a bit of crunch turning each cookie into a festive treat
Step-by-Step Instructions
- Scream Cream and Mix:
- Add the softened butter and sugar to your stand mixer bowl using the paddle attachment. Beat at medium speed until the mixture is creamy and light about 3 to 4 minutes. Then add the egg and vanilla extract and beat well scraping down the sides to incorporate everything evenly.
- Whisk Dry Ingredients:
- Meanwhile whisk together the flour salt and baking soda in a separate bowl to combine fully and prevent lumps.
- Combine Wet and Dry:
- Slowly bring in the flour mixture to the butter mix at low speed until all combined and a soft dough forms. Remove from the mixer.
- Divide and Color:
- Separate the dough into three equal parts. Return one part to the mixer and add red gel food coloring beating until color is evenly distributed. Clean the bowl repeat with the second portion and green coloring. Leave the third plain. Shape each into balls and wrap tightly in plastic. Refrigerate for one hour.
- Roll and Chill:
- Remove the chilled dough balls and roll each between parchment paper into 7-inch squares. Chill again for 15 minutes to make layering easier.
- Layer and Roll:
- Stack the dough squares on parchment paper starting with red on the bottom then green then plain. Cover with parchment and roll into a 12 by 8-inch rectangle. Remove top parchment and starting with a long side roll tightly into a log. Wrap in parchment and freeze for one hour to solidify the shape.
- Prepare to Bake:
- Preheat the oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
- Slice and Sugar:
- Slice the frozen dough log into roughly one-third inch thick pieces using a serrated knife. Roll the edges of each slice in red sanding sugar for sparkle. Place cookies one inch apart on the prepared sheets.
- Bake and Cool:
- Bake for 8 to 10 minutes until set but not browned. Let them cool on the sheet for a minute before transferring to a wire rack to cool completely. Store in an airtight container once completely cool.
Storage Tips
Store the cookies in an airtight container at room temperature for up to one week to keep them fresh and crisp. If you want to keep them longer they freeze well for up to three months. Just thaw on the counter before serving. It’s best to keep the cookies in a single layer or separated by parchment paper to avoid sticking.
Ingredient Substitutions
You can swap the unsalted butter for salted butter but remember to reduce the added salt slightly to balance flavors. If you do not have gel food coloring powdered natural colorants can sometimes be used but expect the colors to be less intense. Powdered sugar can replace granulated but the texture will be softer.
Serving Suggestions
These cookies are fabulous alongside a mug of hot cocoa or a spiced holiday tea. They also pair well with a simple cream cheese frosting spread thinly for an extra festive touch. Present them on a decorative platter with pine sprigs or holiday ribbons to really wow your guests.
Frequently Asked Questions
- How do I achieve vibrant red and green colors in the dough?
Use high-quality gel food coloring for rich, vivid shades. Add it gradually to the dough and mix thoroughly until the color is uniform.
- Why is chilling the dough important before rolling?
Chilling firms the dough, making it easier to handle and preventing colors from blending together during rolling and slicing.
- What is the benefit of freezing the rolled dough log before slicing?
Freezing helps the dough maintain its spiral shape when sliced, resulting in clean, distinct pinwheel designs.
- Can I prepare the dough in advance?
Yes, dough can be made ahead and refrigerated or frozen before rolling, which enhances the flavors and simplifies baking day.
- How should I store the finished cookies to keep them fresh?
Keep cookies in an airtight container at room temperature to maintain their crisp texture and freshness for several days.
