Description
These festive Christmas Pinwheel Cookies are a delightful treat perfect for the holiday season. Featuring colorful red, green, and white swirled dough, these buttery sugar cookies are rolled in holiday nonpareils for a sparkling finish. They are soft yet crisp on the edges and bring a cheerful visual appeal to any cookie platter.
Ingredients
Scale
Base 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
Coloring and Decoration
- Red gel food coloring (5-10 drops)
- Green gel food coloring (5-10 drops)
- Holiday colored nonpareils
Optional Flavorings
- 1/2-1 teaspoon additional flavoring extracts or lemon zest
Instructions
- Prepare the Dough: In a mixer, combine the softened butter, granulated sugar, and powdered sugar. Beat well until the mixture is light and fluffy, providing a smooth base for the cookie dough.
- Add Wet Ingredients: Add the eggs, vanilla extract, and any optional flavorings such as extracts or lemon zest to the butter-sugar mixture. Scrape the sides and bottom of the bowl to ensure all ingredients are incorporated evenly.
- Incorporate Dry Ingredients: Mix in the flour, baking powder, and salt until just combined, forming a dough. Divide the dough into three equal parts.
- Color the Dough: Place one portion back into the mixing bowl and add 5-10 drops of red gel food coloring, mixing until the dough is evenly colored. Repeat with another portion using green gel food coloring, leaving the third portion uncolored (white).
- Chill the Dough: Flatten each dough ball into a disc and wrap with plastic wrap. Chill either in the freezer for 20 minutes or in the refrigerator for 1 hour to firm up the dough for easier rolling.
- Roll and Stack: Roll out each disc on parchment paper to form roughly the same size and shape rectangular sheets. Stack the dough layers with the white dough in the middle and the colored doughs (red and green) on top and bottom. Trim the long edges to align them evenly.
- Form the Log: Using the parchment paper to assist, carefully roll the stacked dough into a tight log to create the pinwheel effect. Wrap the log in plastic wrap and refrigerate for 1-2 hours to firm the dough.
- Apply Sprinkles: Once chilled, roll the dough log over a baking sheet of holiday nonpareils, pressing firmly to coat the outside thoroughly for a festive decorative finish.
- Slice the Cookies: Preheat the oven to 350°F (175°C). Unwrap the dough log, trim uneven ends, then slice into 1/4-inch thick cookies using a sharp knife. Place the slices 1-2 inches apart on parchment-lined baking sheets.
- Bake the Cookies: Bake for 10-12 minutes until the cookies are set and edges are lightly golden. Remove from the oven and allow to cool completely on a wire rack before serving or storing.
Notes
- You can add additional flavor extracts or lemon zest to customize the flavor of the dough.
- Chilling the dough sufficiently is key to maintaining the pinwheel shape and making slicing easier.
- If not baking immediately after rolling in nonpareils, store the dough wrapped in the fridge for up to 1 week.
- Press the dough firmly into the nonpareils to ensure good coverage and a festive appearance.
- Use a sharp knife to slice cookies to prevent cracking or deforming the log.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1.2g
- Cholesterol: 25mg
