Description
These festive Christmas Pinwheel Cookies bring the holiday spirit to your kitchen with their vibrant red, white, and green swirls. Soft, buttery, and lightly sweetened, these cookies are perfect for holiday parties or gifting. The easy-to-make dough allows for customization with gluten-free, vegan, and lower sugar options, making them a versatile treat for all.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour, plus extra for dusting
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 12 tablespoons unsalted butter, at room temperature
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
Coloring
- 1/2 to 1 teaspoon liquid red food coloring (to your desired shade)
- 1/2 to 1 teaspoon liquid green food coloring (to your desired shade)
Optional Substitutions
- For gluten-free cookies, replace flour with a 1:1 gluten-free baking blend.
- For vegan cookies, use dairy-free butter and a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water).
- For lower sugar, substitute half the sugar with coconut sugar (note: this will darken the flavor slightly).
Instructions
- Prepare the Dough: In a mixing bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the softened butter with sugar until light and fluffy. Beat in the egg and vanilla extract until fully combined. Gradually incorporate the dry ingredients into the wet mixture until a smooth dough forms.
- Divide the Dough: Divide the dough evenly into three equal portions. Leave one portion plain (white), add red food coloring to the second portion, and green food coloring to the third portion. Knead each gently until the colors are uniform. Adjust the intensity of the food coloring to your preference.
- Layer the Dough: On a lightly floured surface or between parchment paper, roll out the red dough into a rectangular sheet as the base layer. Place the white dough on top of the red dough, making sure the sides without parchment or flour are touching for a clean bond. Carefully peel away any parchment paper from the white dough. Next, place the green dough sheet on top, again ensuring clean contact between layers.
- Form the Pinwheel: Gently press the layered dough sheets together to ensure they stick. Roll the layered dough into a tight log, starting from the red dough side for a nice spiral effect. Wrap the log tightly in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up for easier slicing.
- Slice and Bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Remove the dough log from the fridge and slice into 1/4 to 1/2 inch thick pinwheel cookie rounds. Place them on the prepared baking sheet, spaced about 1 inch apart.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden but the center remains soft. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- These cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
- For vegan options, ensure all ingredients including food coloring are vegan-friendly.
- You can adjust the thickness of cookie slices for thinner crispier or thicker softer cookies.
- Rolling the dough between two sheets of parchment paper helps achieve even layers and easier handling.
- Using gel food coloring instead of liquid will result in less alteration to dough consistency.
