I just baked Pinwheel Sugar Cookies in candy-striped red and green that look like tiny festive whirls and are guaranteed to steal the show in any cookie box.

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I’m obsessed with these Pinwheel Sugar Cookies because they somehow look like holiday chaos that actually tastes brilliant. I love that bright swirl of red gel food coloring against dough, and the buttery crumb from unsalted butter makes everyone go quiet.

These feel like the best kind of mess on a cookie tray. Easy Christmas Cookie Recipes get boring fast, but these still make me grin every year.

But the real pull is texture and that burst of vanilla in every bite. Soft, a little chewy, and wildly festive.

Want one? Of course you do.

Grab a plate, seriously soon.

Ingredients

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Flour: the sturdy base that gives structure, so the pinwheels hold together.
Baking powder: lifts the dough a bit, keeps cookies light and not dense.
Salt: balances sweetness, makes other tastes pop, it’s quietly essential.
Butter: adds richness and buttery melt, makes edges slightly crisp and tender.
Sugar: sweetens and slightly caramelizes, gives that classic cookie bite.
Egg: binds everything, gives a little protein and helps texture set.
Vanilla: basically warmth in a bottle, makes flavors feel homey and familiar.
Milk: loosens dough a touch, keeps things soft if it’s too dry.
Red gel: bold color without watering things down, festive and fun.
Green gel: same deal, bright holiday color that won’t thin the dough.
Optional sanding sugar or sprinkles: adds sparkle and crunch, pretty to serve.

Ingredient Quantities

2 3/4 cups (345 g) all purpose flour, plus extra for rolling

1 teaspoon baking powder

1/2 teaspoon fine salt

1 cup (2 sticks, 226 g) unsalted butter, softened

1 cup (200 g) granulated sugar

1 large egg, room temperature

1 teaspoon pure vanilla extract

2 tablespoons milk, more if needed

Red gel food coloring

Green gel food coloring

Optional coarse sanding sugar or sprinkles for decoration

How to Make this

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1. Whisk together 2 3/4 cups (345 g) all purpose flour, 1 teaspoon baking powder and 1/2 teaspoon fine salt in a bowl and set aside.

2. In a large bowl beat 1 cup (2 sticks, 226 g) softened unsalted butter with 1 cup (200 g) granulated sugar until light and fluffy, about 2 to 3 minutes. Add 1 large room temp egg, 1 teaspoon vanilla extract and 2 tablespoons milk and mix until combined.

3. Gradually add the dry ingredients to the butter mixture until a soft dough forms. If it’s too crumbly add 1 teaspoon milk at a time until it holds together but is not sticky.

4. Divide the dough into three roughly equal pieces. Leave one piece plain, tint one piece with red gel food coloring and the third with green gel food coloring. Knead each gently until color is even. Use gloves or a small spatula if you dont want stained hands.

5. Working on a lightly floured surface or between two sheets of parchment, roll each colored piece into a rectangle about 9 by 7 inches and about 1/8 to 1/4 inch thick. Try to keep the rectangles the same size so the swirls line up.

6. Trim the edges if needed, then stack the rectangles: plain on bottom, one color in the middle, the other color on top. Press gently so they stick together, then roll the stack tightly into a log starting from a long side to create the pinwheel swirl. Wrap the log tightly in plastic wrap.

7. Chill the wrapped log in the fridge for at least 30 minutes or up to 2 hours. Chilling firms the dough and makes slicing neater. If it’s still soft after chilling, freeze 10 minutes more.

8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Slice the chilled log into 1/4 inch to 1/3 inch thick rounds using a sharp knife, wiping the blade between cuts for cleaner edges.

9. Place cookies about 1 inch apart on the prepared sheets. If you like, sprinkle the tops with coarse sanding sugar or sprinkles while the dough is still cold so they stick. Bake 8 to 10 minutes until edges are just set and bottoms are lightly golden.

10. Cool on the baking sheet for 2 minutes then transfer to a rack to cool completely. Store in an airtight container for up to 5 days or freeze for longer.

Equipment Needed

1. Large mixing bowls (one for dry, one for butter mixture) — use glass or metal
2. Electric hand mixer or stand mixer with paddle attachment (helps get butter light and fluffy)
3. Dry measuring cups and spoons and a kitchen scale for accuracy
4. Rubber spatula and a small offset spatula or spoon for scraping and spreading
5. Rolling pin and a lightly floured surface or two sheets of parchment for rolling out dough
6. Sharp chef knife or bench scraper for trimming and slicing the log, wipe blade between cuts for neater rounds
7. Plastic wrap for wrapping the log, plus disposable gloves or a small spatula if you dont want stained hands
8. Baking sheets lined with parchment paper and a cooling rack for finishing the cookies
9. Parchment paper and optional coarse sanding sugar or small spoon for sprinkling toppings

FAQ

Q: Can I make the dough ahead of time? A: Yes, you can. Wrap each colored dough log tightly in plastic and chill for up to 3 days, or freeze for up to 1 month. Thaw in the fridge before slicing. Chilling helps keep the swirls sharp so the cookies don't spread.

Q: How do I get bright red and green without making the dough too wet? A: Use concentrated gel food coloring. Start with a small amount and knead in more until you get the shade you want. If the dough gets a bit sticky, chill it for 15 to 30 minutes instead of adding more flour, cause extra flour can make cookies dry.

Q: My slices come out crumbly or fall apart, what went wrong? A: Usually it's because the log was too soft. Chill the rolled log until firm, about 30 to 60 minutes. Also slice with a sharp, serrated knife and use a gentle sawing motion. If still crumbly, wet your fingers slightly and smooth the cut edge before baking.

Q: Do I have to use sanding sugar or sprinkles? A: No, they are totally optional. They add a little crunch and sparkle for Christmas, but plain pinwheels are just as tasty. Press decorations lightly onto each slice before baking so they stick.

Q: What oven temp and bake time should I use? A: Bake at 350 F for 10 to 12 minutes, or until edges are set and just starting to turn golden. Watch closely on the second tray since times can vary with thickness.

Q: How should I store these cookies? A: Keep them in an airtight container at room temp for up to 5 days. For longer storage freeze cooled cookies in a single layer on a sheet, then transfer to a sealed bag for up to 2 months. Let them come to room temp before serving.

Christmas Pinwheel Cookies Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour, same amount, but dough may be a bit denser and you might need an extra tablespoon of milk to keep it pliable.
Unsalted butter: use salted butter 1 to 1 and cut the recipe salt by about 1/4 teaspoon, or use solid coconut oil 1 to 1 for a slightly tropical flavor and crisper edges.
Large egg: replace with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes) for a vegan option, or 1/4 cup applesauce if you want a moister cookie.
Gel food coloring: use powdered food color or natural dyes like beet juice for red and matcha or spinach powder for green, starting with small amounts since natural colors are weaker.

Pro Tips

– Chill that log longer than you think. 30 minutes is ok, but if the dough still feels soft, pop it in the freezer 10 to 15 minutes. Cold dough slices way cleaner and the swirls stay tight.
– Use gel color sparingly. A little goes a long way, so add tiny dots, knead, then add more if needed. Gloves or a small spatula save your hands from staining and keep the colors pure.
– Roll between two sheets of parchment for even thickness and no sticking. If your rectangles are slightly different sizes, trim the edges and press them back together so the pinwheels line up before you roll.
– Keep a sharp knife and wipe it between cuts, or use a thin dental floss pulled under the slice for super clean edges. If slices still squish, chill the whole sheet for a few minutes before baking.

Christmas Pinwheel Cookies Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I just baked Pinwheel Sugar Cookies in candy-striped red and green that look like tiny festive whirls and are guaranteed to steal the show in any cookie box.

Servings

servings

Calories

156

kcal

Equipment: 1. Large mixing bowls (one for dry, one for butter mixture) — use glass or metal
2. Electric hand mixer or stand mixer with paddle attachment (helps get butter light and fluffy)
3. Dry measuring cups and spoons and a kitchen scale for accuracy
4. Rubber spatula and a small offset spatula or spoon for scraping and spreading
5. Rolling pin and a lightly floured surface or two sheets of parchment for rolling out dough
6. Sharp chef knife or bench scraper for trimming and slicing the log, wipe blade between cuts for neater rounds
7. Plastic wrap for wrapping the log, plus disposable gloves or a small spatula if you dont want stained hands
8. Baking sheets lined with parchment paper and a cooling rack for finishing the cookies
9. Parchment paper and optional coarse sanding sugar or small spoon for sprinkling toppings

Ingredients

2 3/4 cups (345 g) all purpose flour, plus extra for rolling
1 teaspoon baking powder
1/2 teaspoon fine salt
1 cup (2 sticks, 226 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk, more if needed
Red gel food coloring
Green gel food coloring
Optional coarse sanding sugar or sprinkles for decoration

Directions

Whisk together 2 3/4 cups (345 g) all purpose flour, 1 teaspoon baking powder and 1/2 teaspoon fine salt in a bowl and set aside.
In a large bowl beat 1 cup (2 sticks, 226 g) softened unsalted butter with 1 cup (200 g) granulated sugar until light and fluffy, about 2 to 3 minutes. Add 1 large room temp egg, 1 teaspoon vanilla extract and 2 tablespoons milk and mix until combined.
Gradually add the dry ingredients to the butter mixture until a soft dough forms. If it's too crumbly add 1 teaspoon milk at a time until it holds together but is not sticky.
Divide the dough into three roughly equal pieces. Leave one piece plain, tint one piece with red gel food coloring and the third with green gel food coloring. Knead each gently until color is even. Use gloves or a small spatula if you dont want stained hands.
Working on a lightly floured surface or between two sheets of parchment, roll each colored piece into a rectangle about 9 by 7 inches and about 1/8 to 1/4 inch thick. Try to keep the rectangles the same size so the swirls line up.
Trim the edges if needed, then stack the rectangles: plain on bottom, one color in the middle, the other color on top. Press gently so they stick together, then roll the stack tightly into a log starting from a long side to create the pinwheel swirl. Wrap the log tightly in plastic wrap.
Chill the wrapped log in the fridge for at least 30 minutes or up to 2 hours. Chilling firms the dough and makes slicing neater. If it's still soft after chilling, freeze 10 minutes more.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Slice the chilled log into 1/4 inch to 1/3 inch thick rounds using a sharp knife, wiping the blade between cuts for cleaner edges.
Place cookies about 1 inch apart on the prepared sheets. If you like, sprinkle the tops with coarse sanding sugar or sprinkles while the dough is still cold so they stick. Bake 8 to 10 minutes until edges are just set and bottoms are lightly golden.
Cool on the baking sheet for 2 minutes then transfer to a rack to cool completely. Store in an airtight container for up to 5 days or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.