Christmas Pinwheel Cookies are such a festive treat that really bring the holiday spirit to the table! These cookies have a fun spiral design with two contrasting doughs—usually one vanilla and one chocolate—that swirl together like a little holiday ribbon. They’re soft, buttery, and just the right size for snacking or sharing with friends and family during the season.
I love making these cookies because the process is almost as fun as eating them. Rolling out the two doughs and carefully layering them to create that perfect pinwheel is a little project that feels like a holiday craft. I always find myself smiling when I slice through the dough and see the swirl come to life. It’s a simple way to decorate cookies without any complicated icing or toppings.
My favorite way to enjoy these cookies is to serve them fresh with a glass of cold milk or a warm cup of cocoa. They make a lovely addition to any holiday cookie platter and are always a hit at parties. Plus, they’re great for gift-giving because they look special but are easy to pack and share. These pinwheel cookies really bring a cozy and cheerful feeling to holiday gatherings.
Key Ingredients & Substitutions
Butter: Unsalted butter gives these cookies a rich flavor and tender texture. If you prefer, salted butter works too—just skip adding extra salt in the dough.
Flour: All-purpose flour is best for that classic cookie structure. You can swap half for whole wheat flour for a nuttier taste, but the texture will be a bit denser.
Red Gel Food Coloring: Gel coloring gives a vibrant red without making the dough too wet. If you want to avoid artificial dyes, try using beet powder or natural red coloring but add less liquid.
Vanilla Extract: Plain vanilla adds warmth and enhances sweetness. Almond extract can be a lovely twist, but use just half the amount to avoid overpowering the dough.
Holiday Sprinkles: Sprinkles add festive fun and a slight crunch around the edges. If you can’t find red, green, and white, regular colored nonpareils or sanding sugar work well too.
How Can I Get Perfect Pinwheels Without the Dough Cracking?
Rolling and shaping the dough is key to those neat spirals! Here’s how to keep your dough smooth and easy to work with:
- Chill the dough well after mixing to make it firm but pliable.
- Roll the pieces out evenly and keep them similar in size to help them stick together.
- Use just enough flour to prevent sticking but not too much or the dough gets dry.
- When stacking, gently press the dough layers without stretching them.
- Roll slowly and firmly to create tight spirals without cracking.
- Wrap and chill the log fully before slicing—this helps keep clean edges.
Taking your time with these steps will give you smooth, pretty pinwheels that hold their shape while baking. It’s worth the little extra care for the impressive look!
Equipment You’ll Need
- Mixing bowls – You’ll need a couple for mixing the dough colors separately.
- Electric mixer or hand mixer – Makes creaming butter and sugar quick and easy.
- Rolling pin – Helps roll out dough evenly for perfect pinwheels.
- Plastic wrap – Essential for wrapping the dough log so it chills firm without drying out.
- Baking sheets with parchment paper – Prevents cookies from sticking and makes cleanup fast.
- Sharp knife – For slicing the dough log into neat, even pinwheel cookies.
Flavor Variations & Add-Ins
- Swap the red dough’s food coloring for cocoa powder to make classic chocolate vanilla pinwheels.
- Add finely chopped peppermint or candy canes into the dough for a cool, festive crunch.
- Mix in a teaspoon of cinnamon or ginger into the plain dough for cozy holiday spice notes.
- Use colored sprinkles on the edges that match your party theme—try blue and silver for a wintery look!
Christmas Pinwheel Cookies
Ingredients You’ll Need:
For The Dough:
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Red gel food coloring (about 1 teaspoon)
- Red, green, and white holiday sprinkles (for decorating)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 2 hours to chill the dough log for best results. Baking takes 10–12 minutes per batch, followed by a few minutes to cool. Overall, plan for about 2 hours and 30 minutes from start to finish, most of which is chilling time.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside for now.
2. Cream Butter and Sugar:
In a large bowl, use a mixer to beat the softened butter and sugar until the mixture is light and fluffy—about 3 to 4 minutes.
3. Add Egg and Vanilla:
Beat in the egg and vanilla until fully combined with the butter and sugar mix.
4. Combine Dough:
Slowly add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
5. Color the Dough:
Divide the dough evenly into two bowls. Add red gel food coloring to one bowl and knead gently to incorporate until the dough is evenly red.
6. Roll the Dough:
Lightly flour your work surface and roll each portion of dough into a rectangle about ¼ inch thick. Try to make both rectangles roughly the same size.
7. Stack and Roll:
Place the red dough rectangle on top of the plain dough, lining up the edges. Press gently to stick the layers together, then carefully roll the layered dough from one long side into a tight log to form the pinwheel.
8. Chill the Dough:
Wrap the log tightly in plastic wrap and refrigerate for at least 2 hours until firm enough to slice cleanly.
9. Prepare for Baking:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Pour holiday sprinkles into a shallow bowl.
10. Add Sprinkle Edges and Slice:
Remove the dough log from the fridge. Lightly wet the ends of the log and roll them in the sprinkles. Then slice the log into ¼-inch thick rounds.
11. Bake the Cookies:
Place cookie slices 2 inches apart on your baking sheets. Bake for 10 to 12 minutes, until edges are firm but not browned.
12. Cool and Store:
Let the cookies cool on the sheets for 5 minutes, then transfer to wire racks to cool completely. Store finished cookies in an airtight container for up to one week.
Enjoy these festive Christmas Pinwheel Cookies with a cozy drink or share them as a sweet holiday gift that brightens anyone’s day!
Can I Use Frozen Butter for This Recipe?
It’s best to use softened butter for creamier dough and better texture. If you only have frozen butter, thaw it in the fridge overnight and let it come to room temperature before mixing.
Can I Make the Dough Ahead of Time?
Yes! The dough log can be wrapped and refrigerated for up to 2 days before slicing and baking. Just make sure it stays tightly wrapped to prevent drying out.
How Should I Store Leftover Cookies?
Keep leftover cookies in an airtight container at room temperature for up to a week. You can also freeze them for longer storage — just thaw at room temperature before serving.
What Can I Substitute for Red Gel Food Coloring?
If you prefer natural options, try beet powder or pomegranate juice concentrate for red coloring. Just add less liquid if using juice to maintain the dough texture.
