Nothing brings the holidays to life quite like a batch of vibrant Christmas Pinwheel Cookies cooling on the kitchen counter. Their festive red, green, and white swirls instantly brighten any dessert tray, creating a playful and joyful look that feels straight out of a Christmas storybook. These cookies have a way of capturing the magic of the season—simple, nostalgic, and irresistibly eye–catching.

Their beauty lies not only in their bright colors but in the elegant spiral that forms when the three dough layers are rolled together. Each slice reveals a perfect pinwheel pattern that looks far more complicated than it actually is. Whether you’re preparing a holiday cookie box, hosting a Christmas party, or simply sharing treats with friends and family, these cookies always inspire a smile.

Best of all, the dough itself is a classic sugar cookie—soft, buttery, lightly sweet, and wonderfully tender. It’s a timeless flavor that pairs perfectly with hot cocoa, coffee, tea, or festive holiday drinks.

Ingredients List

For the Sugar Cookie Dough

• 2 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 12 tablespoons unsalted butter, at room temperature
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 to 1 teaspoon liquid red food coloring (to your desired shade)
• 1/2 to 1 teaspoon liquid green food coloring (to your desired shade)

Substitution Notes

• For gluten-free cookies, replace flour with a 1:1 gluten-free baking blend.
• For vegan cookies, use dairy-free butter and a flax egg.
• For lower sugar, substitute half the sugar with coconut sugar (flavor will darken slightly).

Timing

Preparation Time: 20–25 minutes
Chilling Time: 1 hour + 30 minutes
Baking Time: 12–15 minutes
Total Time: ~2.5 hours

Chilling is essential — it helps the dough roll neatly, hold its shape, and slice cleanly into perfect spirals.

How to Make Christmas Pinwheel Cookies

1. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

2. Cream the Butter and Sugar

In a large mixing bowl, beat the butter and sugar for 1–2 minutes until pale, creamy, and fluffy.
Add the egg and vanilla extract, mixing until fully combined. Scrape down the bowl to ensure everything blends evenly.

3. Combine Wet and Dry Ingredients

Add the dry ingredients in two additions, mixing gently after each one.
Stop mixing as soon as the dough comes together—avoid overmixing to keep the cookies soft.

4. Divide and Color the Dough

Divide the dough into three equal pieces:

• Leave one piece white
• Tint one piece red
• Tint the last piece green

Use your mixer to incorporate the color fully.
Shape each dough portion into a square, wrap tightly in plastic wrap, and refrigerate for 1 hour or until firm.

5. Roll Out the Dough

Remove each dough piece from the fridge.

Roll the red dough between two pieces of parchment into a 10-inch square.
Repeat with the white dough and the green dough.

Keep all three dough sheets sandwiched between parchment and refrigerate for another 30 minutes.

6. Assemble the Layers

Remove the top parchment from each dough.

• Place the red dough down first.
• Add the white layer on top, parchment-free sides touching.
• Peel parchment from the white dough.
• Add the green layer on top, parchment-free sides touching.

Use a pizza cutter to trim the right and left edges, forming clean, even sides.

7. Roll the Pinwheel Log

Starting from one straightened edge, carefully roll the dough into a long log.
Use the parchment to help lift and guide the dough as you roll.

Pinch the seam gently once the log is complete.

Wrap the dough log in plastic wrap and refrigerate for 1 hour or until firm enough to slice.

8. Slice and Bake

Preheat your oven to 350°F (180°C).
Line baking sheets with parchment paper or a silicone mat.

Using a sharp knife, slice the chilled dough into 1/4–inch rounds.
Discard the ends if the design isn’t clean.

Place cookies 2 inches apart and bake for 12–15 minutes, or until set but not browned.

Let cool 5 minutes on the baking sheet before transferring to a wire rack.

Notes

• For brighter colors, use extra food coloring. You can start with ¼ teaspoon and adjust.
• If using gel food coloring, you’ll need much less—start with a few drops.
• If the dough cracks while rolling, gently press and smooth it back together.

Nutrition (per cookie)

• Calories: 173
• Carbohydrates: 21g
• Protein: 2g
• Fat: 9g
• Saturated Fat: 6g
• Cholesterol: 33mg
• Sodium: 42mg
• Fiber: 1g
• Sugar: 9g

Conclusion

These Christmas Pinwheel Cookies are the perfect blend of festive colors, nostalgic charm, and classic sugar cookie flavor. Their elegant spirals make them show-stoppers at any holiday gathering, yet they’re surprisingly simple to prepare with just a bit of patience and chilling time.

Whether you’re gifting them, serving them at a party, or baking them with family, these cookies bring pure holiday magic to every moment.

FAQs – Christmas Pinwheel Cookies

Q: Why did my pinwheel spirals look messy or uneven?
A: This usually happens when the dough isn’t chilled enough or the layers were rolled to different thicknesses. Make sure each dough color is rolled into the same size and thickness, and chill thoroughly before slicing.

Q: Can I make the dough ahead of time?
A: Absolutely. All three dough colors can be chilled for up to 3 days before assembling. You can also freeze the dough squares or the assembled cookie log for up to 3 months.

Q: What’s the best way to slice the cookies without squishing the spiral?
A: Use a very sharp knife and make slow, gentle sawing motions. If the dough softens while slicing, return it to the fridge for 10 minutes to firm up again.

Q: My cookies spread too much in the oven. What went wrong?
A: Warm dough spreads quickly. Always chill the log before slicing, and if the cookies sit on the tray too long before baking, refrigerate them again for 10–15 minutes.

Q: Can I use gel food coloring instead of liquid?
A: Yes. Gel food coloring actually gives more vibrant color with much less liquid. Start with a few drops and add more as needed.

Print