Save Festive, buttery sugar cookies with vibrant red and green swirls, perfect for holiday celebrations and cookie exchanges.
Making these pinwheel cookies instantly puts me in the holiday spirit. Rolling out the dough with my kids and seeing their excitement as the swirls appear is a special tradition each year.
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 (red and green), optional: 1/3 cup (65 g)
Instructions
- Mix dry ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream butter and sugar:
- In a large bowl, beat the butter and sugar together until light and fluffy (about 2-3 minutes).
- Add wet ingredients:
- Add the egg and vanilla extract, and beat until combined.
- Combine:
- Gradually add the flour mixture, mixing just until incorporated.
- Tint the dough:
- Divide the dough into three equal portions. Leave one plain. Tint one portion with red food coloring and the other with green, mixing each until the color is even.
- Shape and chill:
- Roll each dough portion between two sheets of parchment paper into rectangles about 9x6 inches (23x15 cm), to roughly the same size and thickness. Chill for 20 minutes.
- Stack and roll:
- Carefully stack the colored dough rectangles, placing the plain layer on the bottom, followed by red, then green. Trim edges to align. Tightly roll up the dough from the long side into a log, peeling away the parchment as you go. If desired, roll the log in colored sanding sugar for a festive edge.
- Chill log:
- Wrap the log in plastic wrap and chill for at least 2 hours, until firm.
- Preheat oven:
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Slice and bake:
- Slice the chilled log into 1/4-inch (0.6 cm) rounds and place on prepared baking sheets, spacing 2 inches apart. Bake for 9-11 minutes, until just set but not browned. Cool on the sheet for 3 minutes, then transfer to a wire rack to cool completely.
Save My family always requests these cookies for our Christmas cookie swap. The bright swirls and sweet flavor make them a favorite among both kids and adults.
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 (per cookie)
Calories: 90. Total Fat: 4.5 g. Carbohydrates: 12 g. Protein: 1 g.
Save These cookies make a cheerful addition to any festive gathering. Share them with friends or package as gifts for extra holiday cheer.
Recipe FAQ Section
- → How do I achieve the vibrant swirl colors?
Divide the dough into three portions, leaving one plain, then tint the other two with red and green gel food coloring. Layering and rolling them creates the signature swirl.
- → Can I prepare the dough ahead of time?
Yes, the dough can be frozen up to one month. Slice and bake directly from frozen, increasing baking time by a minute or two.
- → What texture should I expect?
These treats have a tender, buttery crumb with a slight crunch on the edges, balancing softness and crispness after baking.
- → Is chilling necessary before baking?
Chilling for at least two hours firms the dough log, preserving shape during slicing and baking to achieve clean, defined swirls.
- → Can I customize the colors for different occasions?
Absolutely! Swap out the red and green food coloring with hues fitting other holidays or celebrations for a personalized touch.