Description
These Christmas Pinwheel Cookies are buttery, soft sugar cookies with bright red and green swirls and a hint of vanilla. Coated in sparkling sanding sugar, they’re festive, fun, and perfect for gifting or entertaining during the holidays.
Ingredients
Scale
- ⅔ cup unsalted butter, softened
- ⅔ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- Red gel food coloring
- Green gel food coloring
- Red sanding sugar (for garnish)
Instructions
- Cream butter and sugar.
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 2 minutes). You can use a stand mixer or hand mixer for this step. - Add egg and vanilla.
Beat in the egg and vanilla extract until fully incorporated. - Combine dry ingredients.
In a separate bowl, whisk together the flour, salt, and baking soda. - Mix dough.
Gradually add the dry mixture to the wet ingredients, mixing until just combined. The dough should be soft but not sticky. - Divide and color.
Split the dough evenly into two portions. Tint one portion red and the other green using gel food coloring. Mix until colors are evenly distributed. - Roll out the layers.
On lightly floured parchment paper, roll each colored dough into an 8×10-inch rectangle of even thickness. Place the green layer on top of the red one, using the parchment to help align the edges. - Roll into a log.
Starting from the long side, tightly roll up the dough to form a spiral log. Wrap in plastic wrap and refrigerate for at least 2 hours (or up to overnight) to firm up. - Preheat and prepare.
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. - Slice and sugar-coat.
Unwrap the chilled log, roll it in red sanding sugar to coat the outside, then slice into ¼-inch thick rounds. - Bake and cool.
Arrange cookies 2 inches apart on the baking sheet and bake for 10–12 minutes, until just set but not browned. Cool on a wire rack before serving.
Notes
Active time: 30 minutes | Chill time: 2 hours | Bake time: 10–12 minutes
The dough must chill thoroughly before slicing — this ensures the cleanest, most defined swirls.