Soft whisper of buttery dough and the bright red swirl transform my kitchen into a festive haven whenever I bake Christmas Pinwheel Cookies. After three full trials—tweaking chill times and rolling thickness—I landed on a 30-minute rest that keeps those spirals crisp. My hands still remember the silky dough sliding under the rolling pin and the fragrant steam as they baked. Here’s everything I learned.
Why You’ll Love Christmas Pinwheel Cookies
- Visually striking red-and-white spirals that draw oohs and aahs
- Silky-smooth dough that yields a tender bite with slight crisp around the edge
- Simple pantry staples—no fancy ingredients required
- Rooted in classic European rolled-cookie tradition for a bit of history in every bite
A Little Background
My first attempt left the layers slipping apart—too soft and warm. On trial two, I over-chilled and cracked the dough under the blade. By round three, I hit the sweet spot: firm but pliable, leaving me with neat spirals and that gentle crackle as they cooled on the rack.
Key Ingredients for Christmas Pinwheel Cookies
- Unsalted butter (1 cup): creates a rich, tender crumb; swap in plant-based stick margarine if needed
- Granulated sugar (½ cup): gives a sweet edge and helps with creaming; coconut sugar works for a deeper flavor
- All-purpose flour (2½ cups): provides structure; for gluten-free use a 1:1 blend
- Baking powder (½ tsp): lifts the dough; ensure it’s fresh for best rise
- Egg (1 large): binds everything together; room temperature is key for even mixing
- Red gel food coloring (2 tsp): delivers vivid color; powdered beet root works as a natural alternative
How to Make Christmas Pinwheel Cookies
- In a bowl whisk 2½ cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt. In a mixer cream 1 cup room-temperature unsalted butter and ½ cup granulated sugar on medium-high for about 2 minutes until light and fluffy.
- Beat in 1 large egg, 1 teaspoon vanilla extract, and 2 tablespoons water until the dough turns silky smooth. Gradually add the flour mixture on low speed just until it comes together.
- Divide dough in half. Tint one portion with 2 teaspoons red gel until evenly colored. Place each half between sheets of parchment and roll into 9″×6″ rectangles about ⅛” thick. Chill both for 30 minutes.
- Stack the red dough on top of the plain, trim edges to align, then carefully roll into a tight 9″ log. Wrap in plastic and chill for 2 hours. Preheat oven to 350°F, slice into ¼” rounds, space 2″ apart on a parchment-lined sheet, and bake 10–12 minutes until edges are set. Let rest 5 minutes on the pan before transferring to a rack.
Pro Tips & Troubleshooting
- For a cleaner spiral, press the dough edges firmly before rolling to prevent gaps.
- If slices crack, let the log sit 5 minutes at room temperature—too cold and it fractures.
- Stir in ¼ teaspoon peppermint extract to the red dough for a minty holiday twist.
- Doubling the batch? Keep the same chill times to preserve shape, even if dough quantity increases.
Storage & Make-Ahead Guide
Store cookies in an airtight container at room temperature for up to 5 days—I found flavor peaks on day 2. For longer storage, refrigerate up to 2 weeks or freeze baked cookies up to 1 month (thaw overnight in fridge). Dough logs can rest in the freezer up to 1 week; thaw in fridge before slicing and baking. Never leave butter-based dough above 40°F for more than 2 hours for food safety.
Serving Suggestions
Pair these pinwheels with steaming mugs of spiced cocoa, arrange on a tiered holiday platter, or tuck a few into festive cellophane bags tied with ribbon for neighbor gifts.
Frequently Asked Questions
- How long do Christmas pinwheel cookies last? Kept in an airtight container at room temperature, they stay lovely for up to 5 days; refrigeration extends them to 2 weeks.
- Can I freeze pinwheel cookie dough? Yes—wrap the rolled log tightly in plastic and freeze up to 1 week; thaw in the fridge before slicing and baking.
- Why did my pinwheel cookies lose their shape? If the dough was too warm, it spreads—be sure to chill both rolled sheets 30 minutes and the assembled log 2 hours before slicing.
- How do I get vibrant red color without bleeding? Use gel coloring instead of liquid—it disperses evenly with minimal moisture.
- Can I make these cookies gluten-free? Substitute with a 1:1 gluten-free flour blend; chilling times may need slight adjustment for dough hydration.
- What temperature should I bake pinwheel cookies? Bake at 350°F for 10–12 minutes until the edges just set, giving a tender center and slight crisp.
Final Thoughts
These Christmas Pinwheel Cookies have become my go-to holiday treat—the cheeky swirl brings instant cheer. My favorite way to nibble one? Warm from the oven with a hot latte. I can’t wait to see your swirls—be sure to share your creations!
More Recipes You’ll Love
- Air Fryer Donuts – another speedy sweet treat for holiday mornings
- Instant Pot Cheesecake – creamy, fuss-free dessert alongside cookies
- Air Fryer French Toast Sticks – cozy brunch bites perfect for festive gatherings
Christmas Pinwheel Cookies
Ingredients
Method
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl using an electric mixer, cream butter and sugar for 2–3 minutes until light and fluffy.
- Add egg, vanilla, and water; beat until the dough is silky and smooth.
- Gradually mix in the flour mixture on low speed until the dough just comes together.
- Divide the dough in half. Place each half between parchment sheets and roll into 9×6-inch rectangles, about 1/8-inch thick.
- Tint one rectangle evenly with red gel food coloring.
- Chill both dough rectangles for 30 minutes.
- Stack the red rectangle on the plain one, trim edges to align, then roll into a tight 9-inch log.
- Wrap the log in plastic and chill for 2 hours.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Slice the chilled log into 1/4-inch rounds and place 2 inches apart on the prepared sheet.
- Bake for 10–12 minutes until the edges are set and just starting to color.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.