Description
Festive and colorful Christmas Pinwheel Cookies featuring layers of red, green, and white dough rolled into a spiral and coated with sprinkles. These soft and tender cookies offer a delightful combination of buttery sweetness and holiday cheer, perfect for sharing during the season.
Ingredients
Dry Ingredients
- 12.75 oz all-purpose flour (3 cups)
- 1 tsp baking powder
- ½ tsp salt
Wet Ingredients
- 8 oz unsalted butter (1 cup), at room temperature
- 8.75 oz granulated sugar (1.25 cups)
- 1 large egg, at room temperature
- 2 tsp vanilla extract
Additional Ingredients
- Red and green gel food coloring (Americolor gel colors recommended)
- 6.75 oz sprinkles (1 cup)
- Thin layer of corn syrup (for adhering sprinkles)
Instructions
- Mix Dry Ingredients: Whisk together the all-purpose flour, baking powder, and salt in a medium bowl. Set aside temporarily.
- Cream Butter and Sugar: In a large stand mixer fitted with a paddle attachment, combine the softened butter and granulated sugar. Beat at medium speed for 2-3 minutes until the mixture becomes light and fluffy.
- Add Egg and Vanilla: Lower the mixer speed to low and add the egg and vanilla extract. Mix until these ingredients are well incorporated into the batter.
- Incorporate Flour: With the mixer still on low, slowly add the flour mixture. Mix just until a few streaks of flour remain. Stop the mixer, then scrape down the sides and bottom of the bowl with a rubber spatula. The dough should be soft and supple but not sticky.
- Divide Dough: Using a kitchen scale or by estimation, divide the dough into three equal portions, approximately 10 ounces each.
- Color the Dough: Leave one dough portion plain (white). Color the other two portions with red and green gel food coloring. Mix in the color by hand, kneading like bread dough, or briefly mixing in the stand mixer, being careful not to overmix to avoid toughness.
- Chill Dough: Shape each colored dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 45 minutes until firm.
- Roll Dough Rectangles: Roll each dough disc out between two sheets of parchment paper into a 6 by 13-inch long rectangle. Avoid adding extra flour to prevent tough cookies. If dough softens during rolling, chill again before proceeding.
- Stack and Roll: Layer the dough rectangles in this order: green on the bottom, white in the middle, and red on top. Roll tightly from one long edge to form a long spiral log.
- Coat Edges with Sprinkles (Optional): Lightly brush the surface of the dough log with a thin layer of corn syrup. Spread sprinkles on a baking sheet and roll the log over them, pressing gently to adhere a complete coating of sprinkles. This step can be skipped for plain edges.
- Chill the Dough Log: Wrap the roll tightly in plastic wrap and chill for at least 45 minutes until firm.
- Preheat Oven: Set the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Slice the Cookies: Using a large, sharp chef’s knife, slice the chilled dough log into rounds just under ½ inch thick. For a higher yield with thinner cookies, slice to about ¼ inch thickness. Place cookies on the prepared baking sheets with a few inches spacing between each.
- Bake: Bake for 13-15 minutes until the cookies have spread, puffed slightly, and lost their raw shine in the centers. Avoid overbaking to maintain a soft, tender inside with crunchy edges.
- Cool and Store: Allow cookies to cool on the baking sheets before transferring to an airtight container. Enjoy within 4-5 days for maximum freshness. Unbaked dough logs or slices can be frozen, well wrapped, for up to 3 months.
Notes
- Use gel food coloring for vibrant colors without altering dough consistency.
- Do not add extra flour while rolling to avoid tough cookies.
- Chilling dough between steps helps maintain structure and ease of handling.
- Sprinkles coating is optional but adds extra festive flair.
- Slice cookies slightly thick for a balance of crunchy edges and soft centers.
- Store baked cookies in an airtight container at room temperature.
- Freeze unbaked dough logs or sliced cookies up to 3 months for convenience.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
