There’s nothing more festive than a cookie dressed up in red and green! These buttery Holiday Pinwheel Cookies are a fun, yummy Christmas cookie to add to your baking list!
Holiday Pinwheel Cookies
I saw loads of perfect pinwheel cookies on Pinterest last year. Red and green layers in gorgeous spirals. So festive. As Christmas grew near, I knew I wanted to tackle this recipe.
I turned to dessert guru, Gale Gand, and tweaked her vanilla and chocolate pinwheels into these holiday pinwheel cookies. Pretty nice, eh? And the cool part is that you can store rolls of these in your freezer to slice and bake as the need arises.
Welcome to Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen from Juanita’s Cocina! Each day we will be celebrating the holidays with a different set of Christmas-themed treats, as well as a fabulous Christmas giveaway.
We hope you enjoy this fabulous event. Tune in each day starting today, Monday, December 9th and ending Saturday, December 14th.
Tips and Tricks:
I only made half of Gale’s recipe, plus I fudged on the size of my layers to make it work. My goal was to keep both layers about 1/8 inch thick. The math was making my head spin trying to adapt the measurements.
If you follow the instructions in the recipe, you may end up with more spirals in your dough (a good thing!). The goal is to keep both the red and plain doughs at about the same thickness. I trimmed my layers using a ruler to make them exactly the same size.
Keeping the dough cold is imperative. It will slice better and won’t squish into oblong shapes instead of nice circles. And if your log has a flat side due to its resting time in the fridge, just re-roll it into a perfect cylinder before slicing. These holiday pinwheel cookies are guaranteed to impress!
Tip of the Day: Rolls of this frozen cookie dough would make great holiday gifts. Just wrap the frozen logs in parchment paper, twist the ends and secure with festive ribbons. Attach baking instructions on a coordinating tag and you’re set.
Used in This Recipe:Print
Holiday Pinwheel Cookies
Buttery holiday cookies adapted from Gale Gand
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Total Time: 41 minutes
- Yield: 80 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- 3 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter, at room temperature
- 1 1/3 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- Red food coloring paste
- Colored sugar or sprinkles of your choice
- In standing mixer fitted with paddle attachment, beat butter until fluffy, about 3 minutes. Add sugar and beat until light and fluffy, about 2 minutes more. Add eggs 1 at a time, beating after each addition, then beat in vanilla. Add flour, baking powder, and salt and beat on low just until combined.
- Divide dough in half (I used a scale). Form 1 half into 4- by 4-inch square, wrap in plastic wrap, and set aside. Return the other half of the dough to the mixer and keep adding red food coloring till you reach the desired color. Form into 4- by 4-inch square and wrap in plastic wrap. Refrigerate both squares of dough 30 minutes.
- Line large baking sheet with parchment paper. Cut each dough square into 4 strips. Place 3 strips of the red dough and 4 strips of vanilla dough on baking sheet and refrigerate. On lightly floured piece of parchment, roll out a strip of red dough into 6- by 7-inch rectangle (use a ruler to make sure dimensions are exact). Remove 1 strip of vanilla dough from refrigerator and, on another lightly floured piece of parchment, roll out into 6- by 7-inch square. Carefully place one dough sheet (using parchment to flip) on top of the other piece aligning all the edges. Run rolling pin lightly over doughs to adhere. Using parchment to assist with rolling, tightly roll up dough into a log. Wrap in plastic wrap and refrigerate. Repeat with remaining strips of dough to form 4 logs.
- Refrigerate logs 1 hour, then remove from refrigerator and roll each log on the counter several times to prevent the bottom from flattening. Roll in sprinkles of colored sugar. Rewrap. Refrigerate 3 hours more or till very firm.
- Preheat oven to 350°and line two baking sheets with parchment. Using a knife, slice dough into 1/4-inch-thick slices and place 1 1/2 inches apart on baking sheet. Bake until vanilla dough is slightly golden, 9 to 11 minutes.
!Total time: 4+ hours, including chilling time
More Christmas Treats:
Visit all the other Christmas Week Peeps for more Holiday Baking Goodness:
- Coconut Hot Chocolate and Chocolate Covered Spoons by Cravings of a Lunatic
- Chocolate Shortbread Bars by Juanita’s Cocina
- Peppermint Mocha Cupcakes by Hezzi-D’s Books and Cooks
- Frosted Sugar Cookies by Dinners, Dishes, and Desserts
- Peppermint Mocha Brownie Cookies by Chocolate Moosey
- Holiday Pinwheels by That Skinny Chick Can Bake
- Cranberry Pistachio Eggnog Bark by See Aimee Cook
- Chocolate Peppermint Donuts by The Girl In The Little Red Kitchen
- Cranberry-Orange Gin Fizz by The Messy Baker
- Pokey Fudge by Ninja Baking
- Vanilla Wafer Holiday Bark by Dizzy Busy and Hungry
- Peanut Butter n’ Jelly Thumbprints by The Little Ferraro Kitchen
- Coconut Cream Tres Leches Cake by The Dutch Baker’s Daughter
- Nanny’s Pecan Pie by Food Lust People Love
- Chocolate Covered Cherry Cookies by Jen’s Favorite Cookies
- My Mother-in-law’s Fudge by Frugal Antics of a Harried Homemaker
- Peppermint Brownie Pops by Home Cooking Memories
- Chocolate Cherry Hazelnut Fudge by Rants From My Crazy Kitchen
- Flourless Peanut Butter Nutella S’Mores by Cupcakes & Kale Chips
- Cranberry Yogurt Cookies by Mom’s Test Kitchen
- Chocolate Pumpkin Bundt Cake by Liv Life
- Chocolate Peanut Butter No Bake Cookies by Try Anything Once Culinary
- Peppermint Fudge by Like Mother Like Daughter