If you’re looking for a nostalgic and festive treat that will brighten up any holiday gathering, the Christmas Pinwheel Cookies Recipe is just the ticket. These delightful spiral cookies bring together the classic combination of buttery vanilla dough swirled with rich cocoa, creating a gorgeous pattern that’s as eye-catching as it is delicious. With a touch of red and green sprinkles or crushed peppermint candies on top, they’re not only incredibly tasty but perfectly capture the joyful spirit of the season. Once you try these cookies, you’ll understand why they become an instant holiday favorite in many homes.
Ingredients You’ll Need
Getting the ingredients together for this Christmas Pinwheel Cookies Recipe is straightforward, but each item plays an important role. From the creamy butter that gives moisture and tenderness to the cocoa powder that adds rich depth, these components combine to create a cookie with fantastic flavor, texture, and festive flair.
- Unsalted butter, 1 cup softened: Provides the rich, creamy base essential for tender, melt-in-your-mouth cookies.
- Granulated sugar, 1 1/2 cups: Sweetens and helps create the perfect texture by aerating the dough when creamed.
- Large egg, 1: Binds ingredients together and adds moisture for softness.
- Vanilla extract, 1 teaspoon: Boosts the cookie’s flavor with warm, aromatic notes.
- All-purpose flour, 2 1/2 cups: The backbone of the dough, providing structure.
- Baking powder, 1 teaspoon: Ensures a light, tender crumb by gently leavening the dough.
- Salt, 1/4 teaspoon: Balances the sweetness and enhances all flavors.
- Unsweetened cocoa powder, 1/3 cup: Adds a luscious chocolate layer for that iconic pinwheel contrast.
- Red and green sprinkles or colored sugar, 1/2 cup: Brings festive color and a little crunch on top.
- Crushed peppermint candies, 1/4 cup (optional): Adds a refreshing holiday twist for a peppermint variation.
How to Make Christmas Pinwheel Cookies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This page sets the stage for perfectly baked cookies and ensures easy cleanup. Having your baking surfaces ready will save time and help keep your cookies intact.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy. This aeration is critical as it helps create a tender, soft cookie texture. Don’t rush this step; the fluffier, the better!
Step 3: Add Egg and Vanilla
Next, beat in the egg and vanilla extract until fully combined. This adds moisture and a lovely aromatic depth, enriching the dough’s overall flavor and helping it bind beautifully.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the leavening is evenly distributed and prevents any lumps, which would make the cookie dough inconsistent.
Step 5: Combine Wet and Dry
Gradually add your dry ingredients to the butter mixture, mixing just until combined. Over-mixing can lead to tough cookies, so keep it gentle—just enough to bring everything together.
Step 6: Split the Dough
Divide your dough into two equal portions. Keep one plain, and to the other, mix in the cocoa powder thoroughly. This results in two deliciously contrasting doughs—classic buttery vanilla and rich chocolate—that will create your festive pinwheel effect.
Step 7: Roll Out the Dough
Place the plain dough between two sheets of parchment paper and roll it into a rectangle about 1/4 inch thick. Repeat the process with the chocolate dough, making sure both are roughly the same size to ensure an even spiral when rolled together.
Step 8: Assemble and Chill
Peel the top parchment from the chocolate dough and carefully place it sticky side down over the plain dough. Then, starting at one long edge, use the parchment to help roll the dough tightly into a log. Wrap in plastic wrap and refrigerate for at least 30 minutes to allow it to firm up, making slicing easier and cleaner later on.
Step 9: Slice and Bake
Once chilled, cut the log into 1/4 inch rounds and place them spaced apart on the prepared baking sheets. If you want to amp up the festive vibes, sprinkle tops with colored sugar or crushed peppermint candies before baking. Bake for 10-12 minutes until the edges turn a light golden brown. Cool on the sheet briefly before transferring to a rack to cool completely, so they hold their shape perfectly.
How to Serve Christmas Pinwheel Cookies Recipe
Garnishes
Adding a sprinkle of red and green colored sugar or festive sprinkles right before baking not only enhances the holiday look but adds a fun crunch to each bite. For a peppermint twist, crushed peppermint candies are a refreshing and exciting option that pairs beautifully with the cocoa swirl.
Side Dishes
These Christmas Pinwheel Cookies make a perfect companion to a warm cup of cocoa, mulled cider, or a creamy latte. They also pair well with a simple glass of cold milk, offering a cozy and nostalgic holiday snack experience. Serving them alongside other holiday treats like gingerbread or peppermint bark creates a festive dessert spread everyone will love.
Creative Ways to Present
For gifting or holiday parties, stack the cookies in decorative tins with parchment between layers for a charming presentation. You can also arrange them on a festive platter alongside candy canes and holly sprigs to create a stunning centerpiece. Wrapped in clear cellophane with a bright red or green ribbon, they make delightful homemade gifts any friend or family member will treasure.
Make Ahead and Storage
Storing Leftovers
Once your Christmas Pinwheel Cookies are baked and fully cooled, store them in an airtight container at room temperature. They stay fresh and delicious for up to a week, retaining their perfect texture and buttery flavor. Make sure to keep them away from direct sunlight or heat to prevent melting or softening of the decorative toppings.
Freezing
If you want to prepare ahead for the holiday rush, this recipe freezes beautifully. Wrap the rolled, unbaked dough log tightly in plastic wrap and place it in a freezer-safe bag for up to three months. When ready, thaw overnight in the refrigerator before slicing and baking. You can also freeze baked cookies in airtight containers for up to a month—just thaw at room temperature before serving.
Reheating
Reheating isn’t usually necessary for these cookies as they taste great at room temperature. If you prefer them slightly warm, pop them in a preheated oven at 300°F (150°C) for 5 minutes or so. Avoid microwaving as this can cause them to become too soft or chewy.
FAQs
Can I make the Christmas Pinwheel Cookies Recipe dairy-free?
Yes! Substitute the unsalted butter with a dairy-free margarine or plant-based butter alternative. Just ensure the substitute you choose works well for baking to maintain the right texture.
Why is my cookie dough too sticky to roll?
If your dough feels too sticky, chill it in the fridge for 15-30 minutes before rolling. The cold will help firm it up, making it easier to handle without sticking to the parchment paper or rolling pin.
How can I prevent the pinwheel from unraveling while baking?
Be sure to roll the dough log as tightly and evenly as possible before chilling. Also, letting the dough chill thoroughly firms it up, helping the slices hold their shape during baking.
Can I add other flavors or colors to this recipe?
Absolutely! You can experiment with different extracts like peppermint or almond in the vanilla dough. Using colored cocoa powder or adding food coloring to the plain dough also creates fun variations perfect for other occasions.
What is the best way to slice the dough log?
Use a sharp, thin knife and cut into 1/4 inch slices with a gentle, straight motion. Wiping the knife blade clean between cuts will help keep the slices neat and prevent sticking.
Final Thoughts
Making the Christmas Pinwheel Cookies Recipe is such a joyful and rewarding experience, especially when you see those beautiful spirals emerge from the oven and taste that perfect balance of buttery vanilla and chocolate. These cookies truly bring a little extra magic to any holiday celebration, so I can’t recommend giving this recipe a try enough. Whether you’re baking with family, gifting them to friends, or just indulging yourself, these pinwheel cookies are guaranteed to add a dash of festive cheer!
Print
Delicious Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: About 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these festive Christmas Pinwheel Cookies featuring swirls of vanilla and chocolate dough. Perfectly tender with a buttery flavor, these cookies are decorated with colorful sprinkles or crushed peppermint candies for a cheerful holiday treat. Easy to make and fun to slice, they are ideal for holiday parties, cookie exchanges, or gifting.
Ingredients
Basic Dough
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Chocolate Dough
- 1/3 cup unsweetened cocoa powder
Decoration
- 1/2 cup red and green sprinkles (or colored sugar)
- 1/4 cup crushed peppermint candies (optional for variation)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which creates a creamy and airy base for the cookie dough.
- Add Egg and Vanilla: Mix in the large egg and vanilla extract until fully incorporated, ensuring a smooth and cohesive mixture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning throughout the dough.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the butter mixture, mixing gently until just combined to avoid overworking the dough.
- Divide the Dough: Split the dough evenly into two portions. Leave one portion plain, setting it aside for the vanilla dough base.
- Prepare Chocolate Dough: Add the cocoa powder to the second portion of dough and mix until fully blended, resulting in a rich chocolate dough.
- Roll Plain Dough: Place the plain dough between two sheets of parchment paper and roll it into a rectangle approximately 1/4 inch thick.
- Roll Chocolate Dough: Repeat rolling the chocolate dough between parchment paper sheets into a rectangle of similar size to the plain dough.
- Assemble Dough Layers: Carefully peel off the top parchment from the chocolate dough and place this chocolate layer sticky side down onto the plain dough rectangle.
- Roll Up Dough Log: Using the parchment to guide, roll the combined dough from one long edge into a tight, even log to create the pinwheel effect.
- Chill Dough: Wrap the dough log tightly in plastic wrap and refrigerate for at least 30 minutes to firm up for easier slicing.
- Slice the Cookies: Remove the chilled dough from the fridge and slice into rounds about 1/4 inch thick for uniform cookies.
- Prepare on Baking Sheets: Arrange cookie slices spaced a couple of inches apart on the lined baking sheets to allow for spreading during baking.
- Add Decorations: If desired, sprinkle the tops of each cookie with colored sugar or crushed peppermint candies for added festive flair and texture.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes or until edges are lightly golden, indicating doneness without overbaking.
- Cool the Cookies: Remove from oven and let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely, ensuring the cookies set properly.
Notes
- Make sure the butter is softened for easy creaming with sugar, but not melted.
- Chilling the dough log is crucial for clean, even slices when cutting the cookies.
- For a peppermint twist, sprinkle with crushed peppermint candies; otherwise, use red and green sprinkles for a classic Christmas look.
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
- The dough can be made a day ahead and refrigerated before shaping for convenience.
