These cookies aren’t just pretty—they’re delicious too! Made from a classic sugar cookie dough, Christmas Pinwheel Cookies are soft, flavorful, and easy to slice and bake. They can be made ahead, frozen, and baked when needed, making holiday prep stress-free. The mesmerizing swirl of colors makes them a standout on any dessert table, and kids love helping roll and slice them.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Salt
Unsalted butter
Granulated sugar
Eggs
Vanilla extract
Red and green food coloring (gel preferred)
Sprinkles (optional, for rolling the dough log)
Directions
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Divide the dough into three equal parts.
Leave one portion plain, dye one portion red, and the other green. Mix each until the color is fully incorporated.
Roll each dough portion between two sheets of parchment paper into equally sized rectangles (about ¼ inch thick).
Chill the rolled dough sheets for 20–30 minutes to firm up.
Carefully layer the dough sheets on top of one another, trimming edges if needed.
Starting from the long edge, roll the dough tightly into a log. If desired, roll the log in festive sprinkles to coat the outside.
Wrap the dough log in plastic wrap and refrigerate for at least 2 hours or until firm (overnight is best).
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Slice the dough log into ¼-inch thick cookies and place them on the baking sheet about 2 inches apart.
Bake for 8–10 minutes, or until the edges are set but not browned.
Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe makes about 30–36 cookies. Prep time: 30 minutes (plus chilling time) Chill time: 2 hours Bake time: 10 minutes Total time: About 3 hours (including chilling)
Variations
Flavored version: Add peppermint, almond, or citrus extract to the dough for a festive twist.
Sprinkle edge: Roll the dough log in red, green, or gold sprinkles before slicing for extra sparkle.
Chocolate swirl: Swap one layer of dough with a chocolate version by adding cocoa powder.
Mini pinwheels: Make smaller logs and slice thinner cookies for bite-sized treats.
Color change: Use blue and white food coloring for a winter-themed version or personalize for other holidays.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 1 week. Freeze unbaked dough logs for up to 2 months. Thaw in the fridge before slicing and baking. Baked cookies can also be frozen—layer with parchment paper in an airtight container for up to 1 month. No reheating is necessary; simply thaw and serve.
FAQs
Can I use liquid food coloring?
Yes, but gel food coloring is more concentrated and won’t water down the dough. If using liquid, add a bit more flour if needed.
Why is my dough cracking when I roll it?
It may be too cold. Let it sit at room temperature for a few minutes to soften slightly before rolling.
Can I make the dough ahead of time?
Yes, you can make and refrigerate the dough log up to 3 days in advance before slicing and baking.
How do I get clean, sharp spirals?
Chill the dough thoroughly and use a sharp knife to slice. Trim edges before rolling for even layers.
Do I have to use three colors?
No, you can use just two or even stick with one solid color for a simpler version.
Can I freeze the dough log?
Absolutely. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months.
How thick should I slice the cookies?
Aim for about ¼ inch thick for even baking and the best texture.
Can I use a cookie cutter instead?
These cookies are meant to be slice-and-bake. If you prefer cut-out cookies, use a sugar cookie dough without layering.
Are these cookies crunchy or soft?
They’re soft and slightly chewy in the center with crisp edges when baked correctly.
Can I add decorations after baking?
Yes, drizzle with melted chocolate or icing for extra flair once the cookies are cooled.
Conclusion
Christmas Pinwheel Cookies are a festive favorite that combines classic sugar cookie flavor with eye-catching holiday swirls. Perfect for cookie exchanges, gift boxes, or just adding a little color to your dessert table, these cookies are as fun to make as they are to eat. Bright, buttery, and full of holiday cheer, they’re sure to bring joy to everyone who tries them.
Christmas Pinwheel Cookies are festive sugar cookies with swirls of red, green, and white dough. Soft, buttery, and eye-catching, these slice-and-bake cookies are perfect for holiday cookie trays, gift boxes, and seasonal celebrations.
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
Red gel food coloring
Green gel food coloring
Sprinkles (optional, for coating the dough log)
Instructions
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs and vanilla extract until well combined.
Gradually mix in the dry ingredients until a soft dough forms.
Divide the dough into three equal portions. Leave one plain, color one red, and the other green. Mix until colors are fully incorporated.
Roll each portion between two sheets of parchment paper into rectangles about 1/4 inch thick and of equal size.
Chill the rolled dough sheets for 20–30 minutes.
Peel off the top parchment layer, then stack the dough sheets, trimming edges for alignment.
Roll the stacked dough tightly into a log from the long edge. Roll in sprinkles if using.
Wrap the dough log in plastic wrap and refrigerate for at least 2 hours, or overnight.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Slice the chilled dough log into 1/4-inch thick cookies and place them 2 inches apart on the baking sheet.
Bake for 8–10 minutes, until edges are just set.
Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Add peppermint, almond, or citrus extract for a fun flavor twist.Use festive sprinkles to coat the dough log for extra sparkle.Make smaller pinwheels by using less dough per log.Swap a dough layer with chocolate dough by adding cocoa powder.Freeze the dough log for easy make-ahead holiday prep.
