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Holiday Cookie Pinwheels Recipe

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4.3 from 15 reviews

  • Author: Leila
  • Total Time: 3 hours
  • Yield: 16 servings

Description

These Holiday Cookie Pinwheels are festive, colorful, and perfect for the holiday season. Featuring layers of red, green, and plain buttery dough rolled into a beautiful pinwheel design, these cookies are tender, buttery, and slightly sweet. With a simple mix, chill, slice, and bake method, they make an ideal treat to share with family and friends during celebrations.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour (plus more for dusting)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 12 tablespoons unsalted butter (at room temperature)
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract

Coloring

  • 1/2 to 1 teaspoon liquid red food coloring (to your color liking)
  • 1/2 to 1 teaspoon liquid green food coloring (to your color liking)

Instructions

  1. Mix Dry Ingredients: In a medium mixing bowl, combine the all-purpose flour, baking powder, and salt. Set this dry mixture aside while you prepare the wet ingredients.
  2. Cream Butter and Sugar: In a large mixing bowl, beat together the unsalted butter and sugar for 1 to 2 minutes until the mixture is pale and fluffy. This aerates the batter, ensuring a light texture.
  3. Add Egg and Vanilla: Add the egg and vanilla extract to the butter and sugar mixture. Beat until fully incorporated, scraping the sides of the bowl as needed to ensure an even blend.
  4. Combine Wet and Dry: Add the dry ingredients to the wet ingredients in two additions. Mix gently until just combined after each addition to avoid overworking the dough. Scrape the bowl sides to incorporate all ingredients evenly.
  5. Divide Dough: Divide the dough into three equal portions. You can estimate by eye or use a kitchen scale for accuracy. Roll each portion into a ball.
  6. Color the Dough: Place one ball of dough in a clean bowl and add red food coloring. Beat with your mixer until the color is uniformly mixed. Clean your mixer attachments thoroughly before proceeding.
  7. Color Second Portion: Place the second ball of dough in another bowl and add green food coloring. Beat again until the mixture is evenly colored. Leave the third dough portion as the original color (white).
  8. Chill Dough: Flatten each ball into a square shape. Wrap each dough square tightly with plastic wrap and refrigerate for one hour or until firm.
  9. Roll Out Dough: Remove dough squares from the fridge. Place the red dough between two sheets of parchment paper, and roll it out to a 10-inch square using a rolling pin. Repeat for the white and green doughs. Return all rolled dough squares to the refrigerator for 30 minutes.
  10. Stack the Layers: Remove the top parchment layer from each dough square. Place the red dough on the counter, then layer the white dough on top with the non-parchment sides touching. Line up the edges carefully. Remove the parchment from the white dough, then add the green dough on top in the same manner.
  11. Trim Edges: Remove the final parchment sheet and use a pizza cutter to trim the left and right edges of the dough stack into straight, neat lines.
  12. Form the Dough Log: Starting from one trimmed edge, carefully roll the layered dough into a tight log until you reach the other side. Use the parchment paper to help lift and roll the dough. Pinch the seam closed and smooth out any cracks on the outer red layer.
  13. Chill the Dough Log: Wrap the dough log tightly in plastic wrap and refrigerate for at least one hour until firm and easier to slice.
  14. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with a silicone baking mat or parchment paper to prevent sticking.
  15. Slice and Bake: Using a sharp knife, cut the chilled dough log into 1/4-inch thick slices. Discard the ends that do not show a clear pinwheel pattern. Place the slices on the prepared baking sheet two inches apart to allow for spreading. Bake for 12 to 15 minutes until the cookies are set and slightly firm to the touch.
  16. Cool and Serve: Remove the baking sheet from the oven and allow the cookies to cool for 5 minutes before transferring them to a wire rack to cool completely. Serve immediately or store in an airtight container until ready to enjoy.

Notes

  • Adjust the amount of red and green food coloring to achieve your preferred shade.
  • Be sure to chill the dough thoroughly between steps to maintain clean layers and ease slicing.
  • Use a sharp knife for clean, uniform cookie slices.
  • Store baked cookies in an airtight container at room temperature for up to one week.
  • For a gluten-free version, substitute with a gluten-free flour blend suitable for baking.
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbyleila.com/holiday-cookie-pinwheels-recipe/