Christmas Pinwheel Cookies Recipe

If you’re anything like me, when December rolls around, I’m all about finding that one cookie recipe that brings festive joy with every bite. This Christmas Pinwheel Cookies Recipe is exactly that — a show-stopping, eye-catching treat that’s surprisingly simple to make. I absolutely love how these cookies turn out: buttery, light, and packed with Christmas colors that scream holiday spirit. Keep reading, and I’ll walk you through every step so you’ll nail these stunning swirls on your first try!

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Ingredients You’ll Need

This Christmas Pinwheel Cookies Recipe uses familiar pantry staples that work together to create the perfect tender yet firm cookie dough. When shopping, look for quality butter and the right gel food colors for vibrant hues that won’t run during baking.

• Salted butter: I recommend using softened, not melted butter for that perfect dough consistency.
• Granulated sugar: Provides sweetness and slight crunch in the final bite.
• Powdered sugar: Adds tenderness and a hint of crispness to these cookies.
• Eggs: Acts as a binder and helps with structure; room temperature is best for even mixing.
• Vanilla extract: Classic flavor booster, but you can add other extracts to mix it up.
• All-purpose flour: The base of the dough – make sure to fluff and measure it properly to avoid dry cookies.
• Baking powder: Gives just enough lift without puffing up the pinwheel design.
• Salt: Balances sweetness and enhances flavor.
• Red & green gel food coloring: Gel colors work best because they don’t thin out the dough.
• Holiday colored nonpareils: These add festive sparkle and texture to your cookie edges.
• Optional flavoring extracts or lemon zest: I like adding a little almond or peppermint extract for an extra holiday flair.

Variations

I love how versatile this Christmas Pinwheel Cookies Recipe can be. Sometimes, I switch up the flavors or colors based on what’s in my pantry or the mood I’m in. You’ll find that playing around with this recipe is part of the fun — and it helps you make it truly yours.

• Flavor Twists: I once added peppermint extract instead of vanilla, and it made the cookies taste just like a candy cane — a huge hit at my holiday party!
• Color Swaps: Try purple and silver for a more elegant look, or just one color swirl for a subtle effect.
• Dietary Options: If you want gluten-free, swapping to a gluten-free flour blend works well (just keep an eye on the dough texture).
• Decoration Variations: Instead of nonpareils, you can roll the log in crushed candy canes or colored sugar for a crunchier coating.

How to Make Christmas Pinwheel Cookies Recipe

Step 1: Cream the Butter and Sugars

Start by combining the softened butter with both granulated and powdered sugars in your mixer. Beat it until the mixture becomes light, fluffy, and pale in color — this usually takes about 3-5 minutes. This step is key because it aerates the dough and makes the cookies tender. When I first tried skipping this, my cookies turned out dense, so don’t rush it!

Step 2: Add Eggs, Vanilla, & Optional Flavorings

Once your butter mixture is fluffy, add the eggs one at a time, along with the vanilla extract (or any extra flavoring you’re using). Scrape down the sides of your bowl to ensure everything is evenly incorporated. This helps your dough come together consistently, so your pinwheels have the perfect shape.

Step 3: Mix in Dry Ingredients and Divide Dough

Next, blend in the flour, baking powder, and salt just until combined—overmixing can toughen the dough, so keep an eye on that. When the dough is ready, divide it evenly into three balls. This part is crucial so your pinwheel layers look balanced.

Step 4: Color the Dough and Chill

Return one dough ball to your mixing bowl and add 5–10 drops of red gel food coloring, mixing until the dough is fully colored. Repeat with another ball and green food coloring, leaving the last ball white. Then gently flatten each into discs, wrap in plastic, and chill — freezer for 20 minutes or fridge for an hour works. This rest firm ups the dough, making it much easier to roll out later.

Step 5: Roll Out & Layer the Dough

Roll each chilled dough disc on parchment to about a similar rectangle size and shape. Here’s a tip I discovered: stacking the layers onto one another using the parchment makes transferring easier and keeps things tidy. Stack with white dough in the middle, green on the bottom, and red on top. Trim the long edges so everything is even — don’t worry about the short ends just yet!

Step 6: Roll Into a Log and Chill Again

This step can feel intimidating, but here’s what I do to avoid cracks: use the parchment paper to help you roll the dough as tightly as possible into a log. This technique saves your fingers and keeps the shape neat. Wrap the log tightly in plastic wrap and refrigerate for at least 1-2 hours—this chilling solidifies the shape so your slices come out clean and defined.

Step 7: Coat with Nonpareils

Once chilled, unwrap the log and roll it in holiday-colored nonpareils placed on a baking sheet. Be generous and press the dough firmly into the sprinkles to get full coverage — I sometimes add a little pressure with a flat glass. You can slice and bake immediately or store the log in the fridge for up to a week and bake fresh slices on demand.

Step 8: Slice and Bake

Preheat your oven to 350°F and line a baking sheet with parchment paper. Trim off the uneven ends of the log and slice into 1/4-inch thick cookies using a sharp knife (a sharp serrated knife works magic here). Lay them out spaced 1-2 inches apart because they don’t spread too much. Bake 10-12 minutes until set but not browned — that tender texture is what we’re after! Let cool completely on a wire rack before enjoying.

How to Serve Christmas Pinwheel Cookies Recipe

Garnishes

I love serving these cookies plain to let their festive colors shine, but for special gatherings, adding a light dusting of powdered sugar or a drizzle of white chocolate on top makes them feel extra special. You could also sprinkle a few extra nonpareils for sparkle just before the chocolate sets.

Side Dishes

Pair your Christmas Pinwheel Cookies Recipe with a mug of rich hot cocoa or peppermint-spiked coffee for a classic holiday treat experience. They also go wonderfully alongside a cheese and charcuterie board if you want to mix sweet and savory during your holiday entertaining.

Creative Ways to Present

One holiday season, I placed the cookies atop a bed of fresh pine branches with twinkling fairy lights for a rustic look. Another time, I stacked them into a festive cookie tower tied with a red ribbon as a edible centerpiece for my Christmas brunch guests — it was a total crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

These cookies keep beautifully in an airtight container at room temperature for up to 5 days. I usually separate layers with parchment paper to preserve their texture and stop them from sticking together.

Freezing

If you want to prep ahead, slice the dough log into cookies and freeze them raw between layers of parchment paper on a baking sheet. Then transfer to a zip-top bag. When ready, bake from frozen, adding a couple extra minutes to the baking time.

Reheating

To refresh leftover cookies, pop them in a 300°F oven for 3-5 minutes to bring back that fresh-baked just-out-of-the-oven warmth, but avoid overheating or they’ll dry out.

FAQs

Final Thoughts

Honestly, this Christmas Pinwheel Cookies Recipe has become my go-to for holiday baking, not just because they look adorable but because they bring a cheerful spirit with every bite. I hope you’ll give it a try this season — it’s one of those recipes that feels like magic when you see those bright swirls come together. Trust me, your friends and family will go crazy for them, and you’ll feel like a cookie artist in your own kitchen!

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