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Christmas Cookie Pinwheels Recipe

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4.2 from 11 reviews

Celebrate the festive season with these delightful Christmas Cookie Pinwheels that feature vibrant layers of red, green, and white dough rolled into a beautiful pinwheel design. These buttery, soft sugar cookies are perfect for holiday parties or gifting, combining classic flavors with a colorful twist.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour (plus more for dusting)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 12 tablespoons unsalted butter (at room temperature)
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract

Coloring

  • 1/2 to 1 teaspoon liquid red food coloring (adjust to color preference)
  • 1/2 to 1 teaspoon liquid green food coloring (adjust to color preference)

Instructions

  1. Mix dry ingredients: In a medium mixing bowl, combine the flour, baking powder, and salt. Set this mixture aside to incorporate later.
  2. Beat butter and sugar: In a large mixing bowl, use a mixer to beat the unsalted butter and sugar together for 1-2 minutes until the mixture is pale and fluffy, creating a light base for your dough.
  3. Add egg and vanilla: Incorporate the egg and vanilla extract into the butter and sugar mixture, beating thoroughly and scraping down the edges to ensure even mixing.
  4. Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients in two parts, mixing until just combined after each addition to avoid overworking the dough.
  5. Divide dough into three portions: Split the dough equally into three pieces, either by eye or using a kitchen scale, and roll each into a ball for coloring.
  6. Color the dough: Place one dough piece into a clean bowl, add red food coloring, and beat until the color is fully incorporated. Repeat this coloring process using green food coloring on the second portion of dough. Leave the third piece uncolored as the white layer. Clean your mixer parts between coloring steps to prevent staining.
  7. Chill dough pieces: Flatten each dough ball into a square shape, wrap individually in plastic wrap, and refrigerate them until they are firm, about 1 hour.
  8. Roll out dough squares: Between two sheets of parchment or wax paper, roll each dough square to a 10-inch square. Keep the dough between the parchment sheets to prevent sticking and refrigerate for another 30 minutes to firm up.
  9. Assemble layered dough: Remove the top parchment sheets and layer the dough squares by placing the red dough on the counter, then the white dough on top (non-parchment sides touching), followed by the green dough on top of the white, lining up edges closely.
  10. Trim dough edges: Carefully use a pizza cutter to trim the left and right edges of your layered dough to create straight edges for rolling and a neat pinwheel appearance.
  11. Roll dough into a log: Starting with one straight edge, gently roll the layered dough into a tight log using the parchment paper to assist. Pinch the seam closed and seal any cracks on the outside red layer to keep the roll intact.
  12. Chill the dough log: Wrap the dough log in plastic wrap and refrigerate for 1 hour until firm enough to slice cleanly.
  13. Preheat oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a baking sheet lined with a silicone mat or parchment paper for easy removal.
  14. Slice and bake cookies: Use a sharp knife to cut the chilled dough log into 1/4-inch thick slices, discarding the ends that lack the pinwheel pattern. Place the cookie slices 2 inches apart on the prepared baking sheet and bake for 12 to 15 minutes until set but not browned.
  15. Cool and serve: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve fresh or store in an airtight container to maintain freshness.

Notes

  • Use gel or liquid food coloring sparingly to achieve vibrant colors without altering dough consistency.
  • Make sure to chill the dough thoroughly at each stage to maintain shape and ease of rolling.
  • If the dough becomes too soft while working, briefly return it to the fridge to firm up before continuing.
  • Cookies can be stored in an airtight container at room temperature for up to one week or frozen for longer storage.
  • For extra festive flair, sprinkle with colored sugar or edible glitter before baking, but this may change baking time slightly.

Find it online: https://cozyplatter.com/christmas-cookie-pinwheels-recipe/