This recipe for Christmas Pinwheel Cookies has been one of my holiday showstoppers for years. I first developed this version during a December when I wanted something colorful and joyful to add to the cookie plates I was delivering to neighbors. The technique — dividing a basic sugar dough into three colors, rolling each thin, stacking, and spiraling them together — creates that classic pinwheel swirl that always draws oohs and ahhs. The contrast of a slightly crisp edge with a tender, cakey center is what makes these cookies so irresistible. I discovered how forgiving this dough can be when I accidentally overworked a portion and learned how chilling and gentle handling bring it back. The dough is soft but resilient; with a quick chill between steps it becomes easy to roll and shape. The red and green colors make them perfect for holiday platters, but the real joy is watching children’s faces when you slice the log and reveal the spiral inside. This is the kind of recipe that becomes part of family tradition — simple ingredients, a pretty result, and plenty of chances to make memories while rolling dough together.

Ingredients

• All-purpose flour: 3 cups (12.75 ounces). Use a reliable brand like King Arthur or Gold Medal, spooning into the cup and leveling rather than scooping to avoid over-measuring. Flour gives structure — too much will make the cookies tough.
• Baking powder: 1 teaspoon. Ensures a gentle lift so the cookies puff slightly without spreading too thin.
• Salt: 1/2 teaspoon. Balances sweetness and enhances the butter flavor.
• Unsalted butter: 1 cup (8 ounces), room temperature. Use a high-quality butter (e.g., Plugrá or Kerrygold) for richer flavor; let it soften but not melt.
• Granulated sugar: 1 1/4 cups (8.75 ounces). Provides sweetness and helps create tender crumb and lightly crisp edges.
• Large egg: 1, room temperature. Adds richness and binds the dough; warm eggs incorporate more evenly.
• Vanilla extract: 2 teaspoons. Use pure vanilla extract for best flavor; substitute part almond extract for a hint of marzipan if desired.
• Gel food coloring: red and green. Americolor gel works well because it produces vivid colors without thinning the dough like liquid coloring.
• Sprinkles (optional): 1 cup (6.75 ounces). Small nonpareils or jimmies adhere best when rolled on the dough log’s edge.

Instructions

Mix dry ingredients: Whisk 3 cups flour, 1 teaspoon baking powder, and 1/2 teaspoon salt in a medium bowl until evenly distributed. This prevents pockets of leavening and ensures consistent texture. Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle, beat 1 cup room-temperature unsalted butter and 1 1/4 cups granulated sugar on medium speed for 2–3 minutes until light and fluffy. Scrape down the bowl once to keep the mixture even; this aeration helps the cookies rise modestly and become tender. Add egg and vanilla: On low speed, add 1 large room-temperature egg and 2 teaspoons vanilla extract, mixing until fully incorporated. The mixture should be smooth and glossy before adding flour. Combine with flour: With the mixer on low, gradually add the flour mixture until just a few streaks remain. Stop and finish folding by hand with a spatula to avoid overmixing. The dough should be soft, supple, and not sticky; if it’s tacky, chill briefly until manageable. Divide and color the dough: Divide dough into three equal portions (about 10 ounces each if using a kitchen scale). Leave one portion uncolored. Color the other two portions red and green using gel coloring, kneading lightly by hand or pulsing briefly in the mixer — avoid overworking to keep the texture tender. Chill the dough discs: Form each color into a flat disc, wrap tightly, and chill at least 45 minutes until firm. Cold dough is far easier to roll thin and helps maintain clean spiral lines. Roll into rectangles: Roll each chilled disc between two sheets of parchment into a long rectangle about 6 x 13 inches. Aim for even thickness; don’t add extra flour if possible, as flour will dry the dough and toughen cookies. Stack and roll: Stack rectangles in this order: green on the bottom, plain white in the middle, red on top. Use the parchment to help lift and align the layers, then roll the stacked dough tightly into a log to form the spiral. The tighter the roll, the clearer the pinwheel pattern when sliced. Optional sprinkle edge: Brush the log lightly with a thin layer of corn syrup diluted with a drop of water, then roll the exterior on a sheet of sprinkles so the edges are coated. Wrap the log tightly and chill at least 45 minutes until firm. Slice and bake: Preheat the oven to 350°F (175°C). Using a large, sharp chef’s knife, slice the chilled log into rounds just under 1/2" thick (about 30 cookies). Place on parchment-lined baking sheets with a few inches between. Bake 13–15 minutes until cookies are puffed and the center loses its raw shine. Edges should be lightly golden while centers remain tender. Cool and store: Let the cookies cool on the baking sheet for a few minutes, then transfer to a cooling rack. Store cooled cookies in an airtight container at room temperature for 4–5 days, or freeze unbaked logs up to 3 months.

Storage Tips

Store fully cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a single layer on a sheet until firm, then transfer to a freezer-safe container for up to 2 months. To freeze unbaked logs, wrap tightly in plastic wrap and then foil; thaw in the refrigerator before slicing. To reheat, warm cookies 10–15 seconds in the microwave or 3–4 minutes at 300°F in a preheated oven to refresh crispness.

Ingredient Substitutions

If you need to adapt the recipe, you can swap up to half the all-purpose flour with a 1:1 gluten-free baking flour blend, but results will vary — texture may be more crumbly. For dairy-free versions, use a plant-based stick butter replacement and ensure your milk-free substitute is at a similar firmness; flavor will be slightly different. Replace vanilla with 1/2 teaspoon almond extract for a nutty note, or add 1 teaspoon citrus zest for brightness. If you prefer a chocolate swirl, replace one color portion with a cocoa-flavored dough made by reducing flour slightly and adding 2 tablespoons cocoa powder.

Serving Suggestions

Arrange cookies on a festive platter with greenery and ribbon for a holiday party, or package in small boxes for gifts. Pair with hot chocolate, mulled cider, or a simple cup of black tea. For a dessert board, offer a trio of cookies with peppermint bark and spiced nuts for contrast in texture and flavor.

Cultural Background

Pinwheel-style rolled cookies have been enjoyed in home baking for generations as a playful take on layered, shaped cookies. The spiral concept translates across cultures — from European rolled cakes to layered Scandinavian cookies — but the red-white-green motif is especially tied to modern Christmas color traditions in the United States.

Seasonal Adaptations

Change the color palette for other holidays: black and orange for Halloween, pastel ombré for Easter, or rainbow stripes for celebrations. Swap sprinkles for finely chopped toasted almonds or coconut to create themed textures. Add warm spices like cinnamon or cardamom for winter variations, or citrus zest for bright spring versions.

Meal Prep Tips

Make dough discs ahead and keep them chilled for up to 48 hours — this is great for spreading the work across two days. Assemble and roll logs the night before you plan to bake; firm logs are much easier to slice cleanly. For cookie exchanges, bake and cool the cookies fully, then layer sheets of parchment between cookies in sturdy bakery boxes to prevent sticking and breakage.

These pinwheel cookies are equal parts craft and comfort: they look impressive but are completely achievable with a little patience. I hope you enjoy making them with family as much as I do — and that they become a bright little tradition on your holiday table.