Description
Festive and colorful Christmas Pinwheel Cookies featuring buttery dough in red, green, and white layers rolled into a swirl pattern, coated with holiday nonpareils for a delightful crunch and perfect seasonal treat.
Ingredients
Scale
Dough
- 3/4 cup salted butter softened to room temperature
- 3/4 cup (150g) granulated sugar
- 3/4 cup (150g) powdered sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups (353g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Optional: 1/2-1 teaspoon of additional flavoring extracts or lemon zest
Coloring and Decoration
- Red gel food coloring (5-10 drops)
- Green gel food coloring (5-10 drops)
- Holiday colored nonpareils
Instructions
- Prepare the Dough Base: Combine 3/4 cup softened salted butter, 3/4 cup granulated sugar, and 3/4 cup powdered sugar in a mixer and beat well until the mixture is light and fluffy.
- Add Wet Ingredients: Add 2 large eggs, 2 teaspoons vanilla extract, and any optional flavoring such as additional extracts or lemon zest. Scrape the bottom and sides of the bowl and mix until fully combined.
- Incorporate Dry Ingredients: Mix in 2 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt until the dough comes together. Then divide the dough evenly into three balls.
- Color the Dough: Return one-third of the dough to the mixing bowl and add 5-10 drops of red gel food coloring. Mix well until evenly colored. Repeat with another third of the dough using green gel food coloring.
- Chill the Dough: Flatten each dough ball into a disc, wrap in plastic wrap, and chill in the freezer for 20 minutes or in the refrigerator for 1 hour.
- Roll Out and Assemble Layers: Roll out each disc on parchment paper into rectangles about the same size and shape. Stack the layers with red and green dough on top and bottom and white in the middle. Trim the long edges evenly; shorter ends will be trimmed later.
- Form the Log: Carefully roll the stacked dough into a tight log using the parchment paper to lift and roll, preventing cracks. Wrap the log in plastic wrap and chill in the refrigerator for at least 1 to 2 hours.
- Add Nonpareils: After chilling, roll the log in holiday colored nonpareils on a baking sheet, pressing firmly to adhere the sprinkles to the dough’s surface. The dough can be sliced and baked immediately or stored wrapped in the fridge for up to one week.
- Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat the oven to 350°F and line a baking sheet with parchment paper.
- Slice and Bake Cookies: Unwrap the log, trim uneven ends, and slice into 1/4-inch thick cookies using a sharp knife. Place cookies 1 to 2 inches apart on the prepared baking sheet.
- Bake and Cool: Bake for 12 minutes until the cookies are set. Remove from oven and cool completely on a wire rack before serving.
Notes
- For best results, ensure butter is softened to room temperature for easier mixing.
- Chilling the dough thoroughly prevents spreading and helps maintain the pinwheel shape.
- If you prefer more vibrant colors, add additional drops of gel food coloring gradually.
- Use a sharp knife chilled in the freezer for cleaner cookie slices without cracking the dough.
- Cookies can be stored in an airtight container for up to one week or frozen after baking for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 30 mg
