Here is a simple guide to making festive Christmas Pinwheel Cookies you can bake at home.
introduction
These Christmas Pinwheel Cookies are fun to make and pretty to serve. The dough rolls into bright red, green, and chocolate swirls. Kids can help color and roll the dough. The cookies taste buttery and slightly chocolatey. If you like simple holiday cookies, you might also enjoy a different cookie idea like almond butter chocolate chip cookies for another easy treat.
Why You’ll Love This Christmas Pinwheel Cookies
You will love these cookies because they look like holiday swirls but use easy steps and common ingredients. The dough is soft and easy to shape. You can make the logs ahead and bake later. They stay fresh for days if stored right. The cookies are not too sweet, and the cocoa adds a nice taste. You can change the colors to match any party or season.
Why Make This Recipe
Make this recipe because it is simple and fast for a holiday bake day. The recipe uses one dough base split into colors. That makes less cleanup and less fuss. You can let kids join in to color or cut the rounds. The logs chill in the fridge, so you can bake a few now and a few later. The cookies look like you worked hard, but they are easy to make.
What You Need for Christmas Pinwheel Cookies
You need a few tools: a mixer or a bowl and a strong spoon, measuring cups and spoons, parchment paper, plastic wrap, a rolling pin, a baking sheet, and a sharp knife for slicing the log. A small bench scraper helps cut neat rounds. Chill time needs a fridge space for the wrapped log. Use food coloring gel for bright color without extra liquid. Use good cocoa for a rich chocolate swirl.
How to Make Christmas Pinwheel Cookies
Work in clear steps and keep dough cool. Start by creaming the butter and sugars well. Add the egg and extracts next. Mix in the dry ingredients until the dough holds but is not overworked. Divide the dough in half and color one part red and the other green, or leave one plain and color the other — any two colors work. Roll each dough between parchment to a thin rectangle. Stack them gently and roll into a tight log. Chill the log so it firms up and slices cleanly. Slice thin rounds and bake until the edges show a light gold. Cool the cookies so they hold their shape and the swirls stay neat.
Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- Food coloring (red and green)
Directions:
- In a mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
- Add in the egg and vanilla, almond extract, and mix well.
- In a separate bowl, combine flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the dough in half. Leave one half uncolored, and add food coloring to the other half to create your desired colors.
- Roll each colored dough between two sheets of parchment paper into rectangles about 1/4 inch thick.
- Stack the colored rectangles on top of each other, then roll them up tightly into a log shape.
- Wrap the log in plastic wrap and refrigerate for at least 2 hours.
- Preheat your oven to 350°F (175°C).
- Slice the chilled log into 1/4 inch thick rounds and place them on a baking sheet lined with parchment paper.
- Bake for 8-10 minutes until the edges are lightly golden.
- Let cool before serving, and enjoy your festive cookies!
Best Ways to Serve Christmas Pinwheel Cookies
Serve these cookies on a simple plate or on a tiered tray for a party. They look great with a cup of hot cocoa, coffee, or tea. For a holiday platter, mix them with plain sugar cookies and small brownies to give a variety of colors and flavors. You can also wrap a few in clear bags with ribbon to give as small gifts. If you want a dessert plate, add a scoop of vanilla ice cream or a dollop of whipped cream and place two pinwheels on the side for a pretty look.
How to Store Christmas Pinwheel Cookies
Store baked cookies in an airtight container at room temperature for up to 5 days. Place a sheet of parchment between layers so they do not stick. For longer storage, freeze the baked cookies in a freezer bag for up to 2 months. To keep unbaked logs, wrap them well in plastic wrap and place in the fridge for up to 3 days or freeze for up to 1 month. Thaw the wrapped log in the fridge before slicing and baking.
Easy Tips to Make Christmas Pinwheel Cookies
- Use gel food coloring to avoid changing the dough texture.
- Chill the dough well. Cold dough slices cleanly and keeps the swirl shape.
- Roll thin and even rectangles for neat swirls. A ruler helps make even edges.
- Press the stack gently to remove air pockets before rolling into a log.
- Slice with a sharp knife and wipe between cuts for neat rounds.
- If dough gets soft, chill the sliced rounds briefly on the baking sheet before baking.
- Watch the first batch closely; small ovens vary and you want light color, not brown.
Try These Variations of Christmas Pinwheel Cookies
Change colors or flavors for fun. Use peppermint extract instead of almond for a minty holiday cookie. Make one layer chocolate and one layer plain for a chocolate-and-vanilla swirl. Swap red for pink or gold for a different party look. Add a thin layer of jam in the plain dough before rolling for a sweet center. For a fall look, use orange and brown with a dash of cinnamon in the plain dough. For another cookie idea that uses warm flavors, try apple cinnamon oatmeal cookies as a tasty companion.
Common Questions About Christmas Pinwheel Cookies
Q: How thin should I roll the dough?
A: Roll each rectangle about 1/4 inch thick. Thin dough gives a neat swirl and bakes evenly.
Q: Can I use different colors?
A: Yes. Use any color you like. Gel colors work best for bright shades.
Q: Can I make the dough ahead?
A: Yes. Wrap the log and chill for at least 2 hours or up to 3 days in the fridge. You can also freeze the log for up to 1 month.
Q: What if my dough cracks when I roll it?
A: Let the dough sit a few minutes at room temperature or chill slightly, then press the edges together with a little water or egg wash to seal.
Q: Can I skip the almond extract?
A: Yes. Use only vanilla if you prefer. The almond adds a light extra flavor but is not required.
Final Thoughts
These Christmas Pinwheel Cookies are a simple, joyful treat for the holidays. The steps are easy, and the result looks festive. You can involve family, try new colors, and plan ahead by chilling the logs. The cookies are great for parties, gifts, or cozy nights with hot drinks. With a little practice, your slices will be even and the swirls will look perfect.
Ready to Give It a Try?
Gather your ingredients, pick your colors, and set aside time to roll and chill. The process is calm and fun. Start with one log, bake a few, and see how the design turns out. You will likely make more because these cookies are quick to slice and bake. Enjoy the holiday color and simple flavors.
Conclusion
If you want extra tips and a step-by-step photo guide, check the detailed recipe and photos at SugarHero Christmas Pinwheel Cookies recipe.
Print
Christmas Pinwheel Cookies
- Total Time: 130 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Festive, colorful pinwheel cookies with buttery, chocolatey flavors that are easy to make and perfect for the holidays.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- Food coloring (red and green)
Instructions
- In a mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
- Add in the egg, vanilla, and almond extract, and mix well.
- In a separate bowl, combine flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the dough in half. Leave one half uncolored and add food coloring to the other half to create your desired colors.
- Roll each colored dough between two sheets of parchment paper into rectangles about 1/4 inch thick.
- Stack the colored rectangles on top of each other, then roll them up tightly into a log shape.
- Wrap the log in plastic wrap and refrigerate for at least 2 hours.
- Preheat your oven to 350°F (175°C).
- Slice the chilled log into 1/4 inch thick rounds and place them on a baking sheet lined with parchment paper.
- Bake for 8-10 minutes until the edges are lightly golden.
- Let cool before serving, and enjoy your festive cookies!
Notes
Store baked cookies in an airtight container for up to 5 days. For longer storage, freeze in a freezer bag for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg