These Christmas Pinwheel Cookies are swirled wonders that blend vanilla dough with cinnamon sugar in every bite. You won’t be able to resist passing around plate after plate at your holiday gatherings.
Why You’ll Love This Recipe
- Perfectly photogenic spirals—ideal for your festive dessert table
- Kid-approved activity—little helpers can join in rolling and slicing
- Make-ahead friendly—chill the logs overnight for stress-free baking day
- Customizable flavors—peppermint, cocoa or citrus zest swaps are a breeze
- Light crunch on the edges with a soft, melt-in-your-mouth center
- Great for gift boxes—stack them in a tin for neighbors and teachers
- Uses pantry-staple ingredients—no last-minute shopping spree required
- Google Trends shows a 25% spike in “pinwheel cookies” searches every December
Ingredients
- 2 ½ cups (312g) all-purpose flour (King Arthur Flour recommended)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened (Land O’Lakes or your favorite brand)
- ¾ cup (150g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon ground cinnamon
- 2 tablespoons granulated sugar (for the cinnamon swirl)
- Red and green gel food coloring (AmeriColor or Wilton), optional for extra festive hues
Directions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats—trust me, cleanup is so much easier that way. - Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. This step ensures your dough bakes up light and tender. - Cream Butter and Sugar
In a large bowl, beat the softened butter and ¾ cup sugar on medium speed until pale and fluffy—about 2 minutes. The air you whip in now gives you that melt-in-your-mouth texture later. - Add Egg and Vanilla
Crack in the egg and pour in the vanilla extract. Beat until the mixture looks smooth, scraping down the sides as needed. Natural vanilla adds warmth that screams “homemade.” - Fold in Flour Mix
With your mixer on low, gradually add the flour mixture. Stop as soon as you don’t see any streaks of flour—overmixing can make cookies tough. - Divide and Tint
Turn the dough out onto a lightly floured surface and divide in half. Press each piece into a flat disk. If you’re adding color, knead a few drops of red gel into one disk and green into the other, or leave one plain for a classic vanilla swirl. - Roll and Sprinkle
Roll one disk into a 9×6-inch rectangle—think of it like rolling out a miniature gift wrap. Transfer it to a piece of parchment. Sprinkle the cinnamon sugar evenly over the surface. - Layer and Roll
Place the second rectangle directly on top, press gently to seal, and roll the two layers together into a log along the long side, about 9 inches long. Pinch the seam to seal—this keeps your spirals tight. - Chill the Log
Wrap the log snugly in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours). Cold dough slices more cleanly, giving you picture-perfect spirals every time. - Slice and Bake
Unwrap and slice the log into ¼-inch rounds using a sharp knife. Place cookies about 1 inch apart on the prepared sheets. Bake for 10–12 minutes, or until the edges just begin to turn golden. - Cool and Serve
Let them rest on the baking sheet for 5 minutes so they firm up, then gently transfer to a wire rack. By the time you pour that second cup of cocoa, they’ll be ready to munch.
Servings & Timing
- Makes: 24 cookies
- Prep Time: 20 minutes (plus 1 hour chill)
- Bake Time: 10–12 minutes
- Total Time: About 1 hour 30 minutes (including chilling)
Variations
- Peppermint Twist: Stir ½ teaspoon peppermint extract into the vanilla dough.
- Cocoa Swirl: Add 1 tablespoon unsweetened cocoa powder to one disk for chocolate-vanilla spirals.
- Gluten-Free: Swap in a 1:1 gluten-free flour blend (Bob’s Red Mill) for a celiac-safe treat.
- Vegan Version: Use vegan margarine, a flax “egg” and plant-based milk in lieu of butter and egg.
- Red Velvet: Mix 2 tablespoons red velvet cake mix into one half of the dough.
- Citrus Zing: Add 1 tablespoon fresh orange zest to the dough for a bright holiday twist.
Storage & Reheating
Store cooled Christmas Pinwheel Cookies in an airtight container at room temperature for up to 5 days. For longer keeping, freeze baked cookies in a zip-top bag for up to 3 months—thaw on the counter before serving. To refresh, pop them in a 300°F oven for 3–4 minutes.
FAQs
Q: Can I skip the chill step?
A: Chilling is key for tidy spirals; at least 30 minutes in the fridge will help you slice clean rounds.
Q: Why do my cookies spread too thin?
A: If your dough was warm or you skipped chilling, they’ll flatten—make sure to chill at least one hour.
Q: How do I get vibrant colors?
A: Gel food colors concentrate pigment without adding too much liquid—just a drop or two is perfect.
Q: Can I freeze unbaked dough?
A: Absolutely—wrap the log well and freeze up to 2 weeks; slice and bake straight from frozen, adding a minute or two to bake time.
Q: My spiral looks wonky—what happened?
A: Press gently when layering and roll slowly to keep the layers even and the log tight.
Q: Are these dairy-free?
A: For dairy-free, swap in vegan butter and a flax egg—everything else stays the same.
Q: What’s the best way to package for gifting?
A: Stack with parchment between layers in a festive tin, then tie with a ribbon and a sprig of rosemary.
Conclusion
Christmas Pinwheel Cookies are a classic festive baking project that everyone from toddlers to grandparents can enjoy. With simple pantry ingredients and a touch of holiday magic, these spirals turn any kitchen into a merry wonderland. Try them out, then swing back and share your own twists or snap a pic and tag me—I can’t wait to see your colorful creations!
Christmas Pinwheel Cookies
Ingredients
- 2 1/2 cups all-purpose flour (312g), King Arthur Flour recommended
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter (226g), softened
- 3/4 cup granulated sugar (150g)
- 1 large egg room temperature
- 2 tsp vanilla extract
- 1 tbsp ground cinnamon
- 2 tbsp granulated sugar for cinnamon-sugar swirl
- Red and green gel food coloring optional, for festive hues
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
- In a large bowl, beat the softened butter and sugar on medium speed until pale and fluffy, about 2 minutes.
- Beat in the egg and vanilla extract until smooth, scraping down the bowl as needed.
- With the mixer on low, gradually add the flour mixture and mix until just combined—don’t overmix.
- Turn dough onto a floured surface, divide in half, press into disks, and knead in gel colors as desired.
- Roll one disk into a 9×6-inch rectangle, transfer to parchment, and sprinkle cinnamon sugar evenly on top.
- Place the second rectangle on top, press gently, and roll from the long edge into a tight 9-inch log.
- Wrap the log in plastic and chill for at least 1 hour, then slice into 1/4-inch rounds.
- Arrange slices 1 inch apart on baking sheets and bake for 10–12 minutes until edges are lightly golden.
- Let cookies rest on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Nutrition
