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Christmas Pinwheels

Christmas pinwheel cookies are rolled into a red-and-green spiral, chilled until firm, and baked into tender cookies with lightly golden edges. Their festive swirls make each slice colorful and crisp around the edges.
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Prep Time 30 minutes
Cook Time 12 minutes
chilling time 2 hours 20 minutes
Total Time 3 hours 2 minutes
Servings: 40 servings
Course: Dessert
Cuisine: American
Calories: 93
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 egg large
  • 2 tsp vanilla extract
  • 2.75 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp gel food coloring red
  • 0.5 tsp gel food coloring green

Equipment

  • 2 large baking sheet

Method
 

  1. Heat the oven to 350°F and line two large baking sheets with parchment paper.
  2. Whisk together the flour, baking powder, and salt in a medium bowl.
  3. Beat the butter and sugar in a large bowl until light and fluffy, about 2 minutes.
  4. Beat in the egg and vanilla until combined.
  5. Mix in the flour mixture just until a soft dough forms, then divide the dough evenly between two bowls.
  6. Knead the red food coloring into one portion and the green food coloring into the other until the colors are even.
  7. Roll each portion between sheets of parchment into a 10x12-inch rectangle about 1/8 inch thick.
  8. Refrigerate the dough sheets until firm but still flexible, 15 to 20 minutes.
  9. Peel off the top parchment, stack one colored dough sheet on the other, and trim the edges even.
  10. Starting at a 10-inch edge, roll the dough tightly into a log and press the seam to seal.
  11. Wrap the log and refrigerate until firm, at least 2 hours.
  12. If the log is too firm to slice cleanly, let it stand at room temperature for about 5 minutes.
  13. Cut the log into 1/4-inch-thick rounds and arrange them about 2 inches apart on the prepared baking sheets.
  14. Bake for 10 to 12 minutes, swapping the sheets’ rack positions and rotating them front to back halfway through, until the cookies are set and the edges are just beginning to turn golden.
  15. Cool the cookies on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

For neat spirals, chill the dough until firm but still flexible before stacking and rolling. Store airtight in the refrigerator for up to 5 days; freeze baked cookies for up to 2 months. For a dairy-free swap, use a plant-based butter stick in place of the unsalted butter.