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Cookies are practically a compulsory part of Christmas. There are so many delicious ones to try! These Christmas Pinwheel Cookies are not only easy to make but they look very Christmas-y.
While you are in a baking mood, how about trying some Christmas Fudge? With its red, green, and white colors it looks amazing and makes a great edible gift. Or for a Christmas baking project with the kids, you could make Christmas Pretzel Hugs complete with M&Ms. Our Snowman Truffles are adorable as well and would make those little ones’ eyes light up.
MORE COOKIE RECIPES:
Butter Cookies | Doubletree Cookies
Ingredients for Christmas Pinwheels
You will need:
- 1 1/4 cups granulated sugar
- 1 cup salted butter, softened
- 1 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1/2 tsp baking powder
- 1 large egg
- 3 cups all-purpose flour
- 1/2 tsp red liquid food coloring
Substitutions and Additions
Food Coloring: You can easily switch the food coloring to a different color to mix up the look of these Christmas swirl cookies. Green works, as well as red or you could even make a snowy theme and go with blue.
Sprinkles: A great way to add a little something else to the cookies is to add sprinkles. Before baking, you can add the sprinkles around the outside of the log.
How to Make this Christmas pinwheels recipe
STEP ONE: In the bowl of a stand mixer with the paddle attachment add the sugar, butter, and vanilla extract. Beat the ingredients on medium until creamy, about 2 minutes. Then use a rubber spatula and scrape down the sides of the bowl. Add the egg and continue mixing until combined.
STEP TWO: Add the flour and baking powder and mix together on the low setting until no streaks of flour are visible.
STEP THREE: Scrape down the sides of the bowl. Divide dough in half and remove 1/2 of it to a piece of parchment paper. Add the food coloring and almond extract to the remaining dough in the stand mixer bowl and mix together on low speed until the color is uniform.
STEP FOUR: Divide each half in half so that you have 2 red and 2 dough colored pieces. Form each piece into its own separate rectangle. Wrap in plastic wrap and place in the refrigerator for 30 minutes.
STEP FIVE: After the dough is finished chilling, remove one piece of dough, and roll it out on a piece of parchment paper until it is roughly an 11×7 rectangle. Repeat with all pieces of dough. Trim the edges with a knife so you have straight lines.
STEP SIX: Once all 4 pieces of dough are rolled out, carefully place one red piece on top of the dough colored piece. On the other two pieces, place the red on the bottom.
STEP SEVEN: Carefully roll each rectangle into a long log. Wrap in plastic wrap and place back in the refrigerator for an additional 1 to 2 hours, or overnight.
STEP EIGHT: When ready to bake these cookies, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
STEP NINE: Remove 1 log from the refrigerator and carefully slice 1/4 to 1/2 inch thick cookies, depending on how thick you want them. Space cookies about 1 inch apart on the baking sheet. Place in the oven and bake for 9-11 minutes.
PRO TIP: These cookies taste best if they are not overcooked so watch them carefully.
STEP TEN: Let cookies cool on the baking sheet for 2 to 3 minutes, and then transfer to a wire rack to cool completely.
STEP ELEVEN: Repeat steps to finish cooking the remaining log of cookies.
Storage
IN THE CUPBOARD: Store any cookies in an airtight container in the cupboard. You can keep them there for up to 1 week.
IN THE FREEZER: You can freeze the uncooked log for up to a month. Wrap it tightly in plastic wrap and pop it in a freezer bag. This means you can make bigger batches, freeze some and finish the process whenever you need them.
Making delicious Christmas Pinwheel Cookies is a fun part of the Christmas lead-up and creates tasty cookies everyone can enjoy. With their red pinwheel style, these cookies look gorgeous and taste just as good. Want to make fresh, homemade cookies this Christmas? Try this Christmas Pinwheel Cookies recipe with its distinctive swirl style and bright red color for a delicious sweet treat over the holidays.
More RECIPES YOU’LL LOVE
- Christmas Crunch
- Peppermint Stuffed Chocolate Cookies
- Minion Sugar Cookies for Christmas
- Easy Gingerbread Man Sugar Cookies
Christmas Pinwheels
Ingredients
- 1 1/4 cup granulated sugar
- 1 cup salted butter softened
- 1 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1/2 tsp baking powder
- 1 large egg
- 3 cup all-purpose flour
- 1/2 tsp red liquid food coloring
Instructions
- In the bowl of a stand mixer with the paddle attachment add the sugar, butter, and vanilla extract. Beat the ingredients on medium until creamy, about 2 minutes.
- Use a rubber spatula and scrape down the sides of the bowl. Add the egg and continue mixing until combined.
- Add the flour and baking powder and mix together on the low setting until no streaks of flour are visible.
- Scrape down the sides of the bowl. Divide dough in half and remove 1/2 of it to a piece of parchment paper. Add the food coloring and almond extract to the remaining dough in the stand mixer bowl and mix together on low speed until the color is uniform.
- Divide each half in half so that you have 2 red and 2 dough colored pieces. Form each piece into it's own separate rectangle. Wrap in plastic wrap and place in the refrigerator for 30 minutes.
- After the dough is finished chilling, remove one piece of dough and roll it out on a piece of parchment paper until it is roughly an 11×7 rectangle. Repeat with all pieces of dough. Trim the edges with a knife so you have straight lines.
- Once all 4 pieces of dough are rolled out, carefully place one red piece on top of the dough colored piece. On the other two pieces, place the red on the bottom.
- Carefully roll each rectangle into a long. Wrap in plastic wrap and place back in the refrigerator for an additional 1 to 2 hours, or overnight.
- When ready to bake these cookies, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Remove 1 log from the refrigerator and carefully slice 1/4 to 1/2 inch thick cookies, depending on how thick you want them.
- Space cookies about 1 inch apart on the baking sheet. Place in the oven and bake for 9 to 11 minutes, or until the cookies are barely starting to brown on the edges. These cookies taste best if they are not overcooked so watch them carefully.
- Let cookies cool on the baking sheet for 2 to 3 minutes, and then transfer to a wire rack to cool completely.
- Repeat steps to finish cooking the remaining log of cookies.
Perfect for the holidays!!!
Where do you incorporate the regular sugar??
Whoops, sorry for that, I’ve corrected the recipe. It’s in the first step! Enjoy 🙂
I went through the whole process and realized that the 1/2 tsp baking powder isn’t in the instructions.
I’m sorry for the typo – it’s added at the same time as the flour.
These are the most fun, festive little cookies for the holidays!
Hi, do I really need a stand mixer or does it just make baking easier? NEED or WANT?
Thank you.
We just think it makes it easier – you could use a hand mixer. Enjoy 🙂