Christmas Pinwheel Cookies
Delightful and visually appealing Christmas Pinwheel Cookies with a buttery, soft texture and subtly sweet flavor, perfect for festive gatherings.
Ingredients
Cookie Dough Ingredients
- 3/4 cup salted butter, softened to room temperature
- 3/4 cup granulated sugar Can substitute with coconut sugar.
- 3/4 cup powdered sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour Could use gluten-free flour.
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 set red & green gel food coloring For coloring the dough.
- 1 set holiday colored nonpareils For decoration.
- 1/2-1 teaspoon additional flavoring extracts or lemon zest Optional for different flavor notes.
Instructions
Preparation
- Cream the butter and sugars in a mixing bowl until light and fluffy.
- Beat in the eggs and vanilla extract, mixing thoroughly.
- Gradually add the flour, baking powder, and salt until just combined.
- Divide the dough into three equal portions. Color one third red and another third green using gel food coloring. Leave the last third plain.
- Flatten each colored ball into a disc, wrap in plastic wrap, and chill in the fridge for at least an hour, or freeze for 20 minutes.
- Roll each colored disc into rectangles on parchment paper, stack them, and trim edges.
- Carefully roll the dough into a tight log, using parchment to assist. Wrap in plastic and chill for 1-2 hours.
Baking
- Preheat your oven to 350°F (175°C). Roll the chilled log in nonpareils.
- Slice into 1/4-inch cookies and place on parchment-lined baking sheet.
- Bake for 10-12 minutes until set. Cool on a wire rack before serving.
Notes
Store cookies in an airtight container at room temperature for up to a week. You can freeze the dough log for up to three months. Slice and bake directly from frozen, adding a couple of minutes to the baking time.