Christmas Pinwheel Cookies are a fun and festive treat that swirls together two flavors and colors in every bite. These pretty cookies feature a classic combination of vanilla and chocolate dough rolled into a pinwheel shape, making them as delightful to look at as they are to eat. Their buttery texture and playful design make them a favorite for holiday cookie trays.
I love making these cookies with family because the pinwheel rolling is like a little hands-on craft project that’s perfect for all ages. It’s always exciting to see how each cookie comes out, with its unique swirl pattern. Plus, the mix of chocolate and vanilla gives just the right balance of sweet flavors. I find that chilling the dough well before slicing helps keep the swirls crisp and clean, which makes the cookies look extra special.
These cookies are great for sharing at holiday parties or giving as thoughtful homemade gifts. I like to pack them up in a pretty tin or clear bag tied with a ribbon—that little extra touch makes them feel even more festive. Whether you enjoy them with a cup of hot cocoa or as part of a cookie exchange, Christmas Pinwheel Cookies always bring a little extra cheer to the season.
Key Ingredients & Substitutions
- Butter
- Using unsalted butter lets you control the salt level better. If you don’t have unsalted, just reduce added salt slightly. Butter also gives the cookies a tender texture and rich flavor.
- Flour
- All-purpose flour is best for structure here. If you need gluten-free, try a 1:1 gluten-free baking flour blend, but dough texture may change a bit.
- Egg
- The egg binds the dough and adds moisture. If you need an egg substitute, try a flax egg (1 tbsp flaxseed meal + 3 tbsp water) but dough firmness may vary.
- Food Coloring
- Gel food coloring works best for vibrant colors without watering down dough. You can skip coloring for a simple two-flavor swirl or use natural beet or berry powders as alternatives.
- Sprinkles
- Festive sprinkles give a fun holiday look but are optional. You can swap them with colored sugar crystals or omit entirely.
How Do You Roll and Chill the Dough for Perfect Pinwheels?
Rolling the dough evenly and chilling it correctly is key for clean swirls and easy slicing.
- Roll each dough portion into rectangles of the same size on a floured surface to keep thickness uniform.
- Stack the colored dough on plain dough and press gently to adhere without stretching.
- Trim edges for straight sides, which helps the log roll nicely and slice evenly.
- Roll tightly from one long edge to create a compact swirl.
- Wrap well in plastic wrap to keep shape and moisture in.
- Chill for at least 2 hours so the dough firms up. This prevents the cookies from spreading too much during baking and keeps swirls sharp.
- When slicing chilled dough, use a sharp knife and cut slowly to avoid squashing the swirl.
Equipment You’ll Need
- Mixing bowls – for combining your dry and wet ingredients separately with ease.
- Electric mixer – helps cream butter and sugar until light and fluffy, saving time and effort.
- Rolling pin – essential for flattening dough evenly into rectangles for nice swirls.
- Plastic wrap – keeps the dough log tight and moist during chilling for clean slices.
- Sharp knife or pizza cutter – lets you slice the chilled dough into neat rounds without squishing.
- Baking sheets lined with parchment paper – prevents sticking and ensures even baking.
Flavor Variations & Add-Ins
- Add finely chopped peppermint candies to the dough for a cool, festive minty twist.
- Swap red food coloring for green to create green and vanilla pinwheels for variety.
- Mix in a teaspoon of cinnamon or ginger to the dough for warm holiday spice flavors.
- Try substituting cocoa powder for red food coloring to make chocolate and vanilla swirls.
How to Make Christmas Pinwheel Cookies
Ingredients You’ll Need:
Main Ingredients:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Red food coloring
- Green and white Christmas sprinkles (optional)
Time Needed
This recipe takes about 20 minutes of active preparation, plus at least 2 hours to chill the dough so it firms up nicely for rolling and slicing. Baking will take about 10-12 minutes per batch, with some cooling time afterwards. Plan for roughly 3 hours total, mainly because of chilling time.
Step-by-Step Instructions:
1. Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this bowl aside for now.
2. Cream Butter and Sugar
In a large bowl, use an electric mixer to beat together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.
3. Add Egg and Vanilla
Beat the egg and vanilla extract into the butter-sugar mixture until everything is smoothly combined.
4. Combine Wet and Dry Ingredients
Slowly add the dry flour mixture to the wet ingredients. Mix gently just until the dough comes together—you don’t want to overmix.
5. Divide and Color the Dough
Split the dough into two equal parts. Leave one part plain and add red food coloring to the other, kneading it gently until the color is spread evenly.
6. Roll Out the Dough
On a lightly floured surface, roll each dough portion into rectangles about ¼ inch thick. Try to make the two rectangles the same size.
7. Assemble the Pinwheel
Place the colored (red) dough rectangle carefully on top of the plain dough rectangle. Gently press them together.
8. Trim and Roll the Dough
Trim the edges to create even sides, then starting from one long edge, roll the dough tightly into a log shape.
9. Chill the Dough
Wrap the dough log tightly with plastic wrap and refrigerate it for at least 2 hours or until it’s firm.
10. Bake the Cookies
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Slice the chilled log into ¼ inch thick rounds and place them about 1 inch apart on the baking sheets. If you like, sprinkle the tops with green and white Christmas sprinkles for extra festive sparkle.
11. Baking and Cooling
Bake the cookies for 10-12 minutes until the edges are set but the centers remain light in color. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack until completely cooled.
12. Serve and Enjoy
Your beautiful Christmas Pinwheel Cookies are ready to share! They’re perfect with a cup of hot cocoa or for your holiday cookie exchange.
Can I Use Gel or Liquid Food Coloring?
Gel food coloring works best because it provides vibrant color without changing the dough’s consistency. If you only have liquid coloring, use it sparingly to avoid making the dough too soft or sticky.
How Long Can I Store the Dough Before Baking?
You can refrigerate the wrapped dough log for up to 3 days. For longer storage, freeze it for up to 1 month—just thaw in the fridge overnight before slicing and baking.
Can I Make These Cookies Ahead of Time?
Absolutely! Bake the cookies, then store them in an airtight container at room temperature for up to 1 week or freeze for longer storage. Let frozen cookies thaw before serving.
What’s the Best Way to Slice the Dough Log?
Use a sharp knife or a pizza cutter and slice the chilled dough slowly and evenly about ¼ inch thick. If your dough gets too soft while slicing, pop it back in the fridge to firm up.