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Classic Slice-and-Bake Christmas Pinwheel Cookies

Three slices of colorful pinwheel cookies featuring red, white, and green swirls, coated in sparkling sugar.
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Make beautiful, festive pinwheel cookies using a simple slice-and-bake method. These buttery swirl cookies are perfect for holiday cookie exchanges and trays.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon almond extract (optional)
  • Red food coloring (gel preferred)
  • Green food coloring (gel preferred)
  • 1/2 cup powdered sugar (for dusting)
  • 1/4 cup nonpareil sprinkles (optional, for coating)

Instructions

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until combined.
  2. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  3. Divide the dough evenly into three separate bowls. Leave one portion plain (white). Add several drops of red food coloring to the second portion and mix until the color is uniform. Add several drops of green food coloring to the third portion and mix until the color is uniform.
  4. Wrap each colored dough portion tightly in plastic wrap and flatten slightly into a disk. Chill the dough in the refrigerator for at least 1 hour, or until firm enough to handle.
  5. Once chilled, take one portion of dough at a time. On a lightly floured surface, roll the dough into a rectangle approximately 1/8 inch thick. Repeat this process for the other two colors.
  6. Place one color of dough directly on top of another color, carefully lining up the edges to form a layered rectangle. Place the third color on top of the second layer. You should have a three-layer stack (e.g., Red, White, Green).
  7. Gently roll the layered dough stack tightly into a log, starting from one long edge. You want a compact roll to create tight swirls. If desired, roll the log in nonpareil sprinkles before proceeding.
  8. Wrap the finished log tightly in plastic wrap and chill for at least 2 hours, or until very firm. This step is key for clean slices.
  9. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  10. Remove the dough log from the refrigerator. Using a sharp knife, slice the log into 1/4-inch thick rounds.
  11. Place the cookie slices about 1 inch apart on the prepared baking sheets.
  12. Bake for 8 to 10 minutes, or until the edges are just set and lightly golden. The centers should remain soft.
  13. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Dust lightly with powdered sugar before serving, if desired.

Notes

  • Chilling the dough logs until they are very firm allows you to cut clean slices, which results in better swirl definition after baking.
  • For the best color saturation, use gel food coloring instead of liquid coloring, as it requires less product and keeps the dough consistency correct.
  • You can freeze the dough logs wrapped tightly for up to three months. Slice and bake directly from frozen, adding 1-2 minutes to the baking time.

Nutrition

Find it online: https://tastethisplate.com/pinwheel-cookies-easy-slice-and-bake-recipe/