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Christmas Pinwheel Cookies

Bright and festive cookies with a delightful red-and-white swirl, perfect for holiday gatherings and easy to make with kids.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 2 hours 20 minutes
Servings: 36 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 3/4 cups all-purpose flour Measure by spooning into the cup and leveling.
  • 1 teaspoon baking powder For a gentle lift.
  • 1/2 teaspoon salt Balances sweetness.
Wet Ingredients
  • 1 cup unsalted butter, softened Room temperature for smooth creaming.
  • 1 1/2 cups granulated sugar Provides sweetness and structure.
  • 1 large egg Binds the dough.
  • 1 teaspoon vanilla extract Adds warmth and depth.
  • Red food coloring Gel works best for vibrant color without adding liquid.

Method
 

Preparation
  1. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. In a separate bowl, cream the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
  3. Beat in the egg and vanilla extract until smooth and glossy.
  4. Gradually add the flour mixture to the creamed mixture and mix until combined.
  5. Divide the dough in half; tint one half with red food coloring.
  6. Roll out each dough between sheets of parchment paper into rectangles about 1/4 inch thick.
Assembly and Baking
  1. Place the red dough on top of the white dough and roll tightly into a log.
  2. Chill the log in the refrigerator for at least 2 hours.
  3. Preheat oven to 350°F (175°C) and line baking sheets with parchment.
  4. Slice the log into 1/4 inch thick cookies and bake for 10–12 minutes.
  5. Let cool on wire racks.

Notes

For best results, remember to chill the log before slicing. Use gel food coloring for vibrant hues and avoid overworking the dough.