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Christmas Pinwheel Cookies

Christmas pinwheel cookies - featured image
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These festive Christmas pinwheel cookies feature vibrant swirls of red and green in a buttery vanilla sugar cookie dough with a hint of almond. Easy to make and perfect for holiday dessert trays, gifting, or cozy gatherings.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 3/4 teaspoon almond extract (optional)
  • Red gel food coloring
  • Green gel food coloring
  • Sprinkles for edges (optional)
  • 1/2 teaspoon fine lemon or orange zest (optional)

Instructions

  1. In a large bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
  2. In another bowl, beat butter and sugar until pale and fluffy (about 2-3 minutes).
  3. Beat in eggs until incorporated. Stir in vanilla extract and almond extract (if using).
  4. Gradually add dry mixture to wet ingredients, mixing on low speed until a soft dough forms. If too dry, add 1 tablespoon milk.
  5. Divide dough evenly into three bowls. Leave one plain, tint one with red gel food coloring, and the third with green gel food coloring. Knead gently to distribute color.
  6. Wrap each colored dough in plastic wrap, flatten into disks, and chill for at least 1 hour (up to overnight).
  7. On a floured surface, roll each dough into a rectangle about 1/4-inch thick (roughly 8×10 inches). Trim edges for neatness.
  8. Layer green dough on parchment, top with plain dough, then red dough. Gently roll with a rolling pin to fuse layers together.
  9. Starting from the long edge, roll up tightly into a log, using parchment to guide you. Pinch and smooth cracks if needed.
  10. Wrap the log in plastic wrap and chill for 30-60 minutes.
  11. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
  12. Slice log into 1/4-inch rounds using a sharp knife or dental floss. Arrange cookies 2 inches apart.
  13. Optional: Roll edges in sprinkles.
  14. Bake 10-12 minutes, or until edges are just golden. Let cool on pan 2 minutes, then transfer to wire rack.

Notes

Chilling the dough twice is crucial for vibrant swirls and preventing spreading. Use gel food coloring for best results. For gluten-free or vegan adaptations, substitute flour and butter as needed. Dough can be made ahead and chilled up to 48 hours. Freeze baked cookies for up to 2 months.

Nutrition

Keywords: Christmas cookies, pinwheel cookies, holiday dessert, sugar cookies, festive cookies, easy cookies, almond cookies, butter cookies

Find it online: https://lucydishes.com/christmas-pinwheel-cookies-recipe-easy-homemade-treats-for-holiday-dessert-tray/