Name: Christmas Pinwheel Cookies Recipe
Prep time: 1 h 30 min
Cook time: 10 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: 2/3 cup unsalted butter, softened; 2/3 cup sugar; 1 egg; 1 teaspoon vanilla extract; 1 3/4 cups all-purpose flour; 1/2 teaspoon kosher salt; 1/4 teaspoon baking soda; Red gel food coloring; Green gel food coloring; Red sanding sugar, for garnish

Instructions

Step 1: In a stand mixer fitted with the paddle attachment, beat together the softened butter and sugar at medium speed for 3 to 4 minutes until creamy. Add the egg and vanilla extract, then beat well to combine. Scrape down the sides of the bowl as needed.

Step 2: In a medium bowl, whisk the flour, kosher salt, and baking soda until evenly mixed. On low speed, gradually add the dry ingredients to the wet mixture and beat until just combined, forming the dough. Remove the dough and divide it into three equal portions.

Step 3: Place one dough portion in the mixer bowl, add red gel food coloring, and beat until the color is uniform. Remove and clean the bowl. Repeat with a second portion, adding green gel food coloring. Leave the last portion plain. Shape each into a ball, wrap in plastic wrap, and refrigerate for 1 hour.

Step 4: Roll each chilled dough ball between two sheets of parchment paper into a 7-inch square. Refrigerate the rolled dough for 15 minutes to firm up, keeping them between the parchment sheets.

Step 5: Stack the dough squares on parchment paper in this order: red dough on the bottom, green dough next, and plain dough on top. Cover with another parchment sheet and roll the layers together into a 12 by 8-inch rectangle. Remove the top parchment.

Step 6: Starting from one long edge, tightly roll the dough into a log shape. Wrap the log in parchment paper and freeze for 1 hour to firm up.

Step 7: Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.

Step 8: Using a serrated knife, carefully slice the frozen dough log into 1/3-inch thick cookies. Roll the edges of each slice in red sanding sugar. Arrange cookies about 1 inch apart on the prepared baking sheets.

Step 9: Bake for 8 to 10 minutes, or until the cookies are set but not browned. Cool on the baking sheet for 1 minute before transferring to a wire rack to cool completely. Store cooled cookies in an airtight container.

Tips & Variations

Use gel food coloring for vibrant colors that won’t affect dough consistency.

Chilling the dough and rolling sheets helps maintain clean layers and crisp shapes.

Try orange or blue gel colors for a different festive look.

Substitute red sanding sugar with crushed candy canes for extra holiday flavor.

Storage

Store these cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can freeze the baked cookies in a freezer-safe container for up to 3 months. When ready to enjoy, thaw them at room temperature. Reheat briefly in a low oven if you prefer warm cookies.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to a day in advance and keep it wrapped in the refrigerator. For longer storage, freeze the dough log after assembling and thaw before slicing and baking.

Why should I use gel food coloring instead of liquid?

Gel food coloring is more concentrated and won’t alter the dough’s texture or moisture balance, ensuring vibrant colors and consistent dough consistency.