Save Festive, buttery sugar cookies with vibrant red and green swirls, perfect for holiday celebrations and cookie exchanges.
I first made these pinwheel cookies for a family cookie swap, and everyone loved their cheerful look and rich, buttery flavor. The swirling colors made our dessert table brighter and added a bit of fun to our holiday rituals.
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Ingredients
- All-purpose flour: 2 1/2 cups (315 g)
- Baking powder: 3/4 teaspoon
- Salt: 1/4 teaspoon
- Unsalted butter, softened: 1 cup (225 g)
- Granulated sugar: 1 cup (200 g)
- Large egg: 1
- Pure vanilla extract: 2 teaspoons
- Red gel food coloring: For tinting dough
- Green gel food coloring: For tinting dough
- Colored sanding sugar: 1/3 cup (65 g), optional
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Instructions
- Whisk dry ingredients:
- In a medium bowl, stir together the flour, baking powder, and salt.
- Cream butter and sugar:
- Beat butter and sugar in a large bowl until light and fluffy (about 2 to 3 minutes).
- Add egg and vanilla:
- Mix in the egg and vanilla extract until fully blended.
- Combine with flour mixture:
- Gradually add flour mixture, mixing just until combined.
- Divide and color dough:
- Split dough into 3 equal portions: leave one plain, tint one red, tint one green.
- Roll out dough:
- Between sheets of parchment paper, roll each portion into a 9x6 inch (23x15 cm) rectangle. Chill for 20 minutes.
- Stack and roll layers:
- Stack dough rectangles: plain layer on bottom, then red, then green. Trim edges. Roll up tightly from the long side, peeling parchment away as you roll. Optionally roll log in colored sanding sugar.
- Chill dough:
- Wrap the log in plastic wrap and chill at least 2 hours, until firm.
- Slice and bake:
- Preheat oven to 350°F (175°C), line baking sheets with parchment. Slice dough into 1/4-inch (0.6 cm) rounds. Place on sheets 2 inches apart.
- Bake and cool:
- Bake 9 to 11 minutes, until just set but not browned. Cool on sheet for 3 minutes, then transfer to wire rack.
Save We always bake these pinwheel cookies together while listening to festive music, and the swirling colors make the kids eager to help with each step. Sharing the treats has become a favorite holiday tradition in our home.
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Required Tools
Electric mixer, mixing bowls, measuring cups and spoons, rolling pin, parchment paper, plastic wrap, sharp knife, baking sheets, wire rack
Allergen Information
Contains wheat (gluten), eggs, and dairy (butter). Colored sugars and food coloring may contain allergens. Check labels if sensitive.
Nutritional Information
Each cookie contains about 90 calories, 4.5 g total fat, 12 g carbohydrates, and 1 g protein.
Save 
Display your holiday pinwheel cookies on a festive platter for extra cheer. These are sure to delight at any gathering!
Recipe FAQ
- → How do I achieve the vibrant red and green swirls?
Divide the dough into portions and tint each with red and green gel food coloring before layering and rolling into a log.
- → What’s the best way to chill the dough?
Wrap the rolled dough log in plastic wrap and chill it in the refrigerator for at least 2 hours to ensure firm slices.
- → Can I add extra flavor to the dough?
Yes, adding 1/2 teaspoon almond extract to the plain dough enhances the flavor without overpowering the buttery taste.
- → How to store the dough or cookies?
Dough can be frozen for up to a month. Slice and bake directly from frozen with slightly longer baking time. Store baked cookies in an airtight container.
- → What texture can I expect after baking?
The cookies are soft and tender with a light buttery flavor complemented by the subtle crunch of sanding sugar if used.
