Description
These fun, festive Christmas pinwheel cookies are perfect for the holidays with layers of swirled sugar cookie dough for the ultimate sweet treat!
Ingredients
Sugar Cookie Dough:
- 1¼ cups granulated sugar
- 1 cup salted butter, softened
- 1½ teaspoons vanilla extract
- 1 large egg
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon red liquid food coloring
Instructions
- In the bowl of a stand mixer with the paddle attachment, add the sugar, butter, and vanilla extract. Beat the ingredients on medium until creamy, about 2 minutes.
- Use a rubber spatula and scrape down the sides of the bowl. Add the egg and continue mixing until combined.
- Add the flour and baking powder and mix together on the low setting until no streaks of flour are visible.
- Scrape down the sides of the bowl. Divide the dough in half and remove half of it to a piece of parchment paper. Add the food coloring to the remaining dough in the stand mixer bowl and mix together on low speed until the color is uniform.
- Divide each half of the dough in half so that you have 2 red and 2 dough-colored pieces. Form each piece into its own separate rectangle. Wrap in plastic wrap and place in the refrigerator for 30 minutes.
- After the dough is finished chilling, remove one piece of dough and roll it out on a piece of parchment paper until it is roughly an 11×7-inch rectangle. Repeat with all pieces of dough. Trim the edges with a knife, so you have straight lines.
- Once all 4 pieces of dough are rolled out, carefully place one red piece on top of the dough-colored piece. On the other two pieces, place the red on the bottom.
- Carefully roll each rectangle into a log. Wrap in plastic wrap and place back in the refrigerator for an additional 1 to 2 hours, or overnight.
- When ready to bake these cookies, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Remove 1 log from the refrigerator and carefully slice ¼ to ½-inch-thick cookies, depending on how thick you want them. Space cookies about 1 inch apart on the baking sheet. Place in the oven and bake for 9 to 11 minutes, or until the cookies are barely starting to brown on the edges.
- Let cookies cool on the baking sheet for 2 to 3 minutes, and then transfer to a wire rack to cool completely.
- Repeat the steps to finish cooking the remaining log of cookies.
Notes
- Don’t skip the chilling time. This will help them keep their rolled shape.
- While completely optional, we love how these cookies look with sprinkles on the outside. Roll the log in colorful sprinkles before slicing.
- These cookies taste best if they are not overcooked, so watch them carefully.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 112 kcal
- Sugar: 7g
- Sodium: 43mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 0.3g
- Trans Fat: 0.2g
- Carbohydrates: 15g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 19mg
