Description
These festive Christmas Pinwheel Cookies are a delightful treat featuring vibrant red, green, and plain dough layers rolled together to create a beautiful swirl pattern. Soft, buttery, and subtly sweet, these cookies are perfect for holiday celebrations and gift-giving, garnished with colorful red sanding sugar for an extra festive touch.
Ingredients
Scale
Cookie Dough
- 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
Coloring and Garnish
- Red gel food coloring
- Green gel food coloring
- Red sanding sugar to garnish
Instructions
- Prepare the Butter and Sugar: In a stand mixer, beat the softened unsalted butter and sugar until the mixture becomes creamy and smooth. This step ensures a light and fluffy cookie base.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter mixture, mixing well until fully combined to add richness and flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, kosher salt, and baking soda. Gradually add these dry ingredients to the wet mixture on low speed until just combined to form a dough.
- Divide and Color Dough: Divide the dough evenly into three parts. Add red gel food coloring to one portion and green gel food coloring to another, leaving the third portion plain. Wrap each dough portion in plastic wrap and refrigerate for 1 hour to firm up.
- Roll Dough Portions: Roll each dough ball between parchment paper into approximately 7-inch squares. Place them back in the refrigerator for an additional 15 minutes to maintain firmness.
- Assemble Layers: Stack the three dough layers on top of each other in the order of red, green, and plain. Roll the stacked layers into a 12×8-inch rectangle, then roll tightly into a log shape. Freeze the log for 1 hour to set.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- Slice and Garnish Cookies: Slice the frozen dough log into 1/3-inch thick slices. Roll the edges of each slice in red sanding sugar for a festive sparkle and place them spaced on the prepared baking sheets.
- Bake and Cool: Bake the cookies in the preheated oven for 8-10 minutes until edges appear set but not browned. Let cookies cool on the baking sheets for 1 minute before transferring to a wire rack to cool completely.
Notes
- Ensure butter is softened to room temperature for easier mixing.
- Chilling the dough at various stages helps maintain the cookie shape and distinct layers.
- Gel food coloring is preferred to keep the dough consistency smooth without adding extra liquid.
- Use parchment paper to roll dough smoothly and prevent sticking.
- Store cooled cookies in an airtight container at room temperature for up to one week.
- For a gluten-free option, substitute all-purpose flour with a gluten-free baking blend.
- Prep Time: 1 hour 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
