These Christmas Pinwheel Cookies are the cheerful swirl every cookie tray needs. Buttery, tender, and perfectly festive, the slice-and-bake design makes them easy for busy holiday weeks and ideal for gifting.
Christmas Pinwheel Cookies (Slice-and-Bake Swirls)
Equipment
- 1 Stand mixer with paddle or hand mixer
- 2 Baking Sheet
- 1 Parchment Paper for lining and rolling
- 1 Rolling Pin
- 1 Serrated knife or unscented dental floss
- 1 Wire rack
- 1 Plastic Wrap or parchment for wrapping dough log
Ingredients
Dough
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 3 cup all-purpose flour
- 1 tsp baking powder
- 0.5 tsp fine sea salt
- 1 to 2 tbsp milk only if dough seems dry
- Gel food coloring red or green, as needed
Optional Coating
- 0.5 cup sanding sugar or nonpareils optional, for a sprinkle rim
Instructions
Steps
- Preheat the oven to 350 F (175 C). Line 2 baking sheets with parchment paper. Have two sheets of parchment ready for rolling.
- In a stand mixer with paddle (or hand mixer), beat butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape the bowl.
- Beat in the egg and vanilla until fully combined and silky. If using peppermint or almond extract, add it now.
- Whisk flour, baking powder, and salt. Add to the mixer on low until just combined and no dry spots remain. If crumbly, add milk 1 tsp at a time until the dough holds together.
- Divide dough evenly in half. Leave one half plain. Tint the second half with gel color, kneading gently until the color is even. Avoid overmixing.
- Place each half between parchment and roll to about 9 by 12 inches (23 by 30 cm), roughly 1/4 inch thick. Chill sheets 10 minutes to firm.
- Peel parchment and stack colored dough over the plain dough. Trim edges to square. Using the long side, roll up tightly into a log, using the parchment to help create a snug spiral. Pinch seam to seal.
- Wrap the log in parchment or plastic and chill at least 2 hours, or freeze 30 to 40 minutes, until solid for clean slices.
- Brush the chilled log lightly with milk or egg wash, then roll in sanding sugar or nonpareils to coat.
- Using a sharp serrated knife or unscented dental floss, slice 1/4-inch rounds. Arrange 2 inches apart on prepared sheets. Bake 10 to 12 minutes until set at the edges but still pale on top.
- Cool on the sheet 5 minutes, then transfer to a rack to cool completely. The centers finish setting as they cool.
Notes
Nutrition
Why You’ll Love This Christmas Pinwheel Cookies
- Festive bakery-style swirls with minimal effort thanks to a simple slice-and-bake method.
- Tender, buttery crumb that stays soft for days and ships well for gifting.
- Customizable colors and flavors so you can match any holiday palette.
- Make-ahead friendly dough that chills or freezes beautifully.
Christmas Pinwheel Cookies Ingredients & Substitutions
- Unsalted butter 1 cup (226 g), room temperature. Swap: plant-based butter stick for dairy-free.
- Granulated sugar 1 cup (200 g) for classic sweetness and clean color.
- Large egg 1. Swap: 3 tbsp aquafaba or 1 flax egg (1 tbsp ground flax + 3 tbsp water) for egg-free.
- Vanilla extract 2 tsp. Variation: 1 tsp vanilla + 1/2 tsp peppermint or almond extract.
- All-purpose flour 3 cups (360 g). Swap: 1:1 gluten-free baking flour.
- Baking powder 1 tsp for gentle lift.
- Fine sea salt 1/2 tsp to balance sweetness.
- Milk 1 to 2 tbsp only if dough seems dry.
- Gel food coloring red or green, as needed. Natural options: beet powder, spirulina, or matcha for green.
- Sanding sugar or nonpareils 1/2 cup, optional for a sprinkle rim.
Flavor twist: For chocolate swirls, replace 2 tbsp flour in one half of the dough with 2 tbsp cocoa powder.
Step-by-Step Instructions to Make Christmas Pinwheel Cookies
1. Preheat and Prepare Pans
Preheat the oven to 350 F (175 C). Line 2 baking sheets with parchment paper. Have two sheets of parchment ready for rolling.
2. Cream Butter and Sugar
In a stand mixer with paddle (or hand mixer), beat butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape bowl.
3. Add Egg and Vanilla
Beat in the egg and vanilla until fully combined and silky. If using peppermint or almond extract, add it now.
4. Combine Dry Ingredients
Whisk flour, baking powder, and salt. Add to the mixer on low until just combined and no dry spots remain. If crumbly, add milk 1 tsp at a time until the dough holds together.
5. Divide and Tint
Divide dough evenly in half. Leave one half plain. Tint the second half with gel color, kneading gently until the color is even. Avoid overmixing.
6. Roll Each Portion Into a Rectangle
Place each half between parchment and roll to about 9 by 12 inches (23 by 30 cm), roughly 1/4 inch thick. Chill sheets 10 minutes to firm.
7. Stack, Trim, and Roll Into a Log
Peel parchment and stack colored dough over the plain dough. Trim edges to square. Using the long side, roll up tightly into a log, using the parchment to help create a snug spiral. Pinch seam to seal.
8. Chill Until Very Firm
Wrap the log in parchment or plastic and chill at least 2 hours, or freeze 30 to 40 minutes, until solid for clean slices.
9. Add a Festive Sprinkle Rim (Optional)
Brush the chilled log lightly with milk or egg wash, then roll in sanding sugar or nonpareils to coat.
10. Slice and Bake
Using a sharp serrated knife or unscented dental floss, slice 1/4-inch rounds. Arrange 2 inches apart on prepared sheets. Bake 10 to 12 minutes until set at the edges but still pale on top.
11. Cool and Enjoy
Cool on the sheet 5 minutes, then transfer to a rack to cool completely. The centers finish setting as they cool.
Tips for Success
- Weigh your flour for accuracy. Too much flour leads to cracking or dry dough.
- Use gel color for vibrant swirls without adding excess liquid.
- Roll between parchment for smooth, even layers and easy stacking.
- Square off edges with a ruler or bench scraper so the spiral is even.
- Chill the log thoroughly before slicing. Soft dough smears the swirl.
- Slice with a gentle sawing motion or dental floss for perfect rounds.
- Do not overbake. Pull when cookies are set and still pale for tender texture.
Variations of Christmas Pinwheel Cookies
- Classic Red and White vanilla dough with a red swirl.
- Chocolate Peppermint cocoa dough + a drop of peppermint extract.
- Matcha Vanilla green tea swirl with vanilla for a cozy flavor.
- Tri-Color Swirl divide into three colors for a rainbow spiral.
- Sprinkle Rim roll the log in nonpareils or sparkling sugar.
Serving Suggestions: What to Pair with Christmas Pinwheel Cookies
- Hot cocoa or peppermint mochas for a minty match.
- Espresso or black tea to balance the buttery sweetness.
- Vanilla ice cream for quick cookie ice cream sandwiches.
- Holiday cookie boxes alongside gingerbread and shortbread.
Storage & Reheating Instructions
- Room temperature: Store in an airtight tin up to 5 days.
- Refrigerate dough: Wrapped logs keep 3 days in the fridge.
- Freeze dough: Freeze wrapped logs up to 2 months. Thaw 10 to 15 minutes at room temperature before slicing.
- Freeze baked cookies: Up to 2 months in an airtight container. Layer with parchment.
- Refresh: Recrisp in a 300 F (150 C) oven for 3 to 4 minutes.
Memories Made Around the Table
Every year, we roll these swirls while holiday music plays and the kitchen smells like butter and vanilla. Watching the spiral appear at the first slice never gets old.
FAQs
How do I keep the spiral tight and even?
Trim the edges to square, start with a firm first tuck, and use the parchment to help roll tightly. Chill the sheets 10 minutes before rolling to prevent stretching.
Why did my cookies spread?
The dough was likely too warm or the oven too cool. Chill the log until firm and use an oven thermometer to confirm 350 F. Measuring flour by weight also helps.
How do I get vibrant color without overmixing?
Use concentrated gel color and fold it in by hand at the end. A toothpick’s worth goes a long way. Avoid liquid food dye, which can soften the dough.
Can I make the dough ahead?
Yes. The log can chill for 3 days or freeze for 2 months. Slice and bake straight from chilled, or from frozen with 1 to 2 extra minutes in the oven.
Final Thoughts
These Christmas Pinwheel Cookies deliver bakery-worthy swirls with homey, buttery flavor. Mix, roll, chill, and slice your way to the prettiest platter of the season.