Ultimate Christmas Swirl Pinwheel Cookies
Festive red and green pinwheel sugar cookies with buttery vanilla flavor and a soft, chewy texture — perfect for your holiday cookie tray!
Equipment
- Electric Mixer
- Mixing Bowls
- Plastic Wrap
- Rolling Pin
- Baking Sheets
- Parchment Paper
Ingredients
Cookie Dough
- 2 ½ cups all-purpose flour spooned and leveled
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- red gel food coloring as needed
- green gel food coloring as needed
- holiday sprinkles or sanding sugar for edges, optional
Instructions
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar together until light and fluffy. Add egg and vanilla extract; mix until combined.
- Gradually add the dry ingredients to the wet mixture and mix until a dough forms.
- Divide dough evenly into two bowls. Tint one half with red gel coloring and the other half with green gel coloring. Mix until colors are evenly distributed.
- Roll each colored dough out between two sheets of parchment paper into a rectangle (about ¼ inch thick and similar in size).
- Layer the red dough over the green dough. Gently roll with a pin to press them together slightly, then trim edges to square them off.
- Starting from one long edge, tightly roll the dough into a log to create a swirl pattern. Wrap in plastic wrap and refrigerate for at least 30 minutes (up to overnight).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Unwrap the dough log and roll it in sprinkles or sanding sugar if desired. Slice into ¼-inch thick rounds and arrange on baking sheets.
- Bake for 9–11 minutes or until just set and edges are barely golden. Cool on wire racks.
Notes
For a cleaner swirl, chill dough slightly between steps if it becomes too soft to handle. Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months.