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
Scale
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.
