This recipe for Christmas pinwheel cookies has been my go-to holiday project for years. I first discovered the idea the winter after my first holiday spent away from family — I wanted something bright and joyful to send in care packages and that could stand up to travel. These cookies deliver that exact combination: a buttery base with a fine, tender crumb, colored with small amounts of gel dye and rolled into crisp, graphic spirals that look like they came from a bakery.

What makes them special is the simple technique: three doughs, chilled, flattened into even layers, and rolled tightly to form a log that slices into identical pinwheels. The texture is lightly crisp on the exterior with a soft center, and the gel coloring keeps the fruit-sweet tones vivid without altering flavor. Over the years I’ve made trays for neighbor exchanges, classroom parties, and late-night wrapping sessions — they always vanish first. The ritual of rolling and slicing is oddly comforting and the predictable results make them a stress-free choice for holiday baking.

Ingredients

• Unsalted butter (2/3 cup): Use a high-quality European-style butter if you want extra richness; room temperature but still slightly cool butter beats into a silky cream that traps air for a tender crumb.
• Granulated sugar (2/3 cup): Regular granulated sugar works best for structure and subtle crunch; avoid superfine or liquid sweeteners which change dough hydration.
• Large egg (1): Adds moisture and structure; use a room-temperature egg to help the dough come together smoothly.
• Pure vanilla extract (1 teaspoon): Real vanilla enhances the butter flavor — I prefer Nielsen-Massey or another pure extract for the clean taste.
• All-purpose flour (1 3/4 cups): Measure by spooning into the cup and leveling with a knife. This amount gives a dough that’s pliable but not sticky.
• Kosher salt (1/2 teaspoon): A small pinch heightens the sweetness and balances flavors — adjust if you use table salt.
• Baking soda (1/4 teaspoon): A touch to ensure a gentle lift and avoid dense cookies.
• Red and green gel food coloring: Gel colors give vivid hues without thinning the dough; add sparingly until you reach the shade you like.
• Red sanding sugar: For rolling the edges and adding holiday sparkle; coarse sanding sugar provides the best visual pop.

Instructions

Cream the butter and sugar: Place the softened butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 3–4 minutes until the mixture is pale and creamy. This step incorporates air and creates a lighter texture. Scrape down the bowl to ensure even mixing before adding the egg. Incorporate the egg and vanilla: Add the room-temperature egg and vanilla extract to the bowl and beat until fully combined and glossy. The emulsion you create here helps the dough bind and keeps the layers smooth when rolled. Combine dry ingredients: Whisk the all-purpose flour, kosher salt, and baking soda in a medium bowl. With the mixer on low, add the dry ingredients gradually until they are just incorporated. Overmixing develops gluten and will toughen the dough — stop when no white streaks remain. Divide and color the dough: Turn the dough onto a work surface and divide it into three equal portions. Return one portion to the mixer bowl, add a tiny amount of red gel coloring, and beat until evenly tinted. Repeat with a second portion and green coloring. Leave the third portion plain. Shape each into a firm ball, wrap tightly in plastic, and chill for 1 hour to firm up the butter. Roll each portion: Working one at a time, roll each chilled ball between two sheets of parchment into a 7-inch square. Keep the dough chilled between sheets and refrigerate the flattened layers for 15 minutes to make handling easier. Layer and form the log: Stack the sheets on a fresh piece of parchment in the order red, green, then plain. Cover with another parchment sheet and roll the stack into a 12×8-inch rectangle to even the layers. Remove the top parchment, then from one long side roll tightly into a log. Wrap the log and freeze for 1 hour — freezing makes cleaner slices. Preheat and slice: Heat the oven to 350°F and prepare two baking sheets with parchment. Use a serrated knife to slice the log into 1/3-inch-thick rounds. Roll the exposed edges in red sanding sugar for sparkle and place 1 inch apart on the prepared sheets. Bake and cool: Bake each sheet for 8–10 minutes until the cookies are set but not browned. Let the cookies rest on the sheet for 1 minute to firm, then transfer to a wire rack to cool completely. Store in an airtight container once cooled.

Storage Tips

Store cooled cookies in an airtight container layered between sheets of parchment to prevent sticking. At room temperature they remain fresh for up to 7 days; for longer storage, freeze in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature for 30–60 minutes before serving. If cookies soften, refresh them on a baking sheet at 325°F for 3–4 minutes to crisp the edges.

Ingredient Substitutions

If you need to swap ingredients, use a salted butter but omit the 1/2 teaspoon kosher salt; for a dairy-free option, substitute a plant-based stick butter that is solid at room temperature — expect a slight change in flavor. To reduce sugar, you can replace up to 1/4 cup of granulated sugar with a granulated erythritol blend, but texture will be slightly less crisp. Avoid liquid coloring; always use gel food color for intense hues without altering dough hydration.

Serving Suggestions

Present these on a festive platter with other small cookies — ginger snaps and powdered sugar balls complement them well. For a party, arrange pinwheels in concentric circles and garnish with sprigs of rosemary for a holiday touch. They pair beautifully with hot chocolate or mulled cider, and make charming edible gift toppers tied to a box with ribbon.

Cultural Background

Swirled cookies trace back to classic European rolled and pinwheel styles where two contrasting doughs create visual appeal. The modern Christmas pinwheel we use often borrows aesthetic cues from traditional holiday colors, turning simple shortbread-like doughs into festive motifs. Over time, home bakers have adapted the technique for themed colors and fillings, making it a versatile technique found in many seasonal baking repertoires.

Seasonal Adaptations

Swap the green and red for pastels at Easter or patriotic colors for summer barbecues. For winter variations, add a teaspoon of finely ground peppermint or swap the plain layer for lightly cocoa-dusted dough for a chocolate-vanilla swirl. For Valentine’s Day, use red and pink gels and finish with white nonpareils instead of sanding sugar.

Meal Prep Tips

Prepare dough up to 3 days in advance: complete the blending, divide, color, and wrap each ball separately, then refrigerate. When ready to bake, roll, stack, and freeze the log for slicing — this sequence keeps active hands-on time under an hour on the day of baking. For large batches, freeze extra logs wrapped tightly and label with the date; slice and bake directly from frozen, adding a minute or two to the bake time if needed.

These cookies are a joyful, shareable project that reward a small investment of time with beautiful, delicious results. Whether you send them as gifts or tuck them into tins for your own holiday table, they always bring a festive smile.