Christmas Pinwheel Cookies
Festive spirals of vanilla and cinnamon sugar dough bring holiday cheer to every bite with these easy-to-make 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
For extra sparkle, dust with sanding sugar before baking. Store in an airtight container up to 5 days, or freeze unbaked logs up to 2 weeks.
Nutrition
Calories: 120kcal
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