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Classic Christmas Pinwheel Cookies: Easy Slice and Bake Recipe

Close-up of festive red, green, and white pinwheel cookies dusted with sugar on a white plate.
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Make these beautiful, festive red and green pinwheel cookies using a simple slice and bake method. This classic Christmas cookie recipe is perfect for holiday cookie exchanges and cookie trays.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon red food coloring
  • 1/4 teaspoon green food coloring
  • 1/4 cup granulated sugar (for rolling)
  • 1/4 cup red and green nonpareil sprinkles (optional)

Instructions

  1. In a large bowl, cream together the softened butter and 1 cup of sugar until light and fluffy. Beat in the egg and vanilla extract.
  2. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a stiff dough.
  3. Divide the dough evenly into three separate bowls. Leave one bowl plain (white dough). Add red food coloring to the second bowl and mix until the color is uniform. Add green food coloring to the third bowl and mix until the color is uniform.
  4. Take the white dough and flatten it into a rectangle about 1/2 inch thick. Repeat this process with the red dough and the green dough, making three separate rectangles of the same size.
  5. Place the red dough rectangle directly on top of the white dough rectangle. Place the green dough rectangle on top of the red dough. Gently press the layers together.
  6. Starting with one of the long edges, tightly roll the layered dough into a log. Wrap the log tightly in plastic wrap. Chill the dough log in the refrigerator for at least 2 hours, or until firm.
  7. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  8. If using sprinkles, pour the 1/4 cup of sugar and the sprinkles onto a flat plate. Roll the chilled dough log in the sugar and sprinkle mixture until coated.
  9. Use a sharp knife to slice the log into 1/4-inch thick rounds. Place the slices onto the prepared baking sheets, leaving about 1 inch between cookies.
  10. Bake for 8 to 10 minutes, or until the edges are lightly golden. Do not overbake; the centers should remain soft.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. These slice and bake cookies are best made ahead.

Notes

  • For the most vibrant Christmas cookie tray, use gel food coloring instead of liquid for richer red and green colors.
  • You can freeze the dough log for up to 3 months, making this a great make ahead holiday baking recipe.
  • If you want vanilla and chocolate swirl cookies instead, omit the food coloring and add 2 tablespoons of unsweetened cocoa powder to one portion of the dough.

Nutrition

Find it online: https://rosatasty.com/pinwheel-cookies-easy-slice-and-bake-recipe/