Description
These festive Christmas Pinwheel Cookies feature a delightful swirl of red, green, and white dough, perfect for holiday celebrations. Soft, buttery, and decorated with holiday colored nonpareils, these cookies are as fun to make as they are to eat.
Ingredients
Scale
Cookie 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 & Decoration
- Red gel food coloring (5-10 drops)
- Green gel food coloring (5-10 drops)
- Holiday colored nonpareils
- Optional: 1/2-1 teaspoon of additional flavoring extracts or lemon zest
Instructions
- Cream Butter and Sugars: Combine the softened butter, granulated sugar, and powdered sugar in a mixer and beat well until the mixture is light and fluffy, ensuring a smooth texture for the dough.
- Add Eggs and Flavoring: Incorporate the eggs, vanilla extract, and any optional flavorings such as lemon zest or additional extracts. Scrape the sides and bottom of the bowl to mix thoroughly.
- Mix Dry Ingredients: Add the all-purpose flour, baking powder, and salt to the wet ingredients. Mix until the dough is just combined to avoid overworking.
- Divide and Color Dough: Divide the dough into three equal portions. Return one portion to the bowl and add red gel food coloring; mix until evenly colored. Repeat this process with another portion using green gel food coloring. Leave the remaining portion uncolored.
- Chill the Dough: Flatten each dough ball into a disc, wrap in plastic wrap, and chill in the freezer for 20 minutes or in the refrigerator for 1 hour to firm up.
- Roll out and Stack: Roll each chilled dough disc on parchment paper into rectangles of roughly equal size and shape. Stack the red, white, and green layers with white in the middle. Trim the long edges for even sides.
- Form the Log: Using the bottom parchment, roll the stacked dough into a tight log to prevent cracks. Wrap in plastic and chill in the refrigerator for at least 1-2 hours until firm.
- Coat with Nonpareils: Once chilled, roll the log in holiday colored nonpareils on a baking sheet, pressing firmly to ensure good coverage. You may slice and bake immediately or wrap and refrigerate up to one week.
- Preheat Oven and Prepare Pan: When ready to bake, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice Cookies: Unwrap the dough log, trim uneven ends, and slice into 1/4-inch thick rounds with a sharp knife. Place cookies 1-2 inches apart on the prepared baking sheet.
- Bake and Cool: Bake the cookies for 10-12 minutes until set but not browned. Allow them to cool completely on a wire rack before serving or storing.
Notes
- You can substitute flavored extracts like almond or peppermint instead of vanilla for variety.
- Chilling the dough thoroughly is key to achieving neat pinwheel patterns and easier slicing.
- Press nonpareils gently but firmly into the dough log to ensure they stick well during baking.
- Store baked cookies in an airtight container at room temperature for up to one week.
- The dough log can be wrapped and frozen for up to one month; thaw before slicing and baking.
- Prep Time: 20 minutes (plus chilling time: 1-2 hours)
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Christmas cookies, pinwheel cookies, holiday cookies, festive cookies, sugar cookies, colored cookies, nonpareil cookies
