Christmas Pinwheel Cookies

These Christmas Pinwheel Cookies will be the star of the holiday cookie swap! They are fun and festive and use our favorite classic sugar cookie recipe!

Author: Jennifer Fishkind
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill in Refrigerator: 2 hrs 15 mins
Total Time: 2 hours 50 minutes
Course: Dessert
Cuisine: American
Servings: 24 Cookies
Christmas Pinwheel Cookies on a red plate
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Ingredients

  • 1 cup butter
  • ½ cup sugar
  • ½ cup powdered sugar
  • 1 egg
  • 1 ½ teaspoons vanilla
  • 2 cups flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Red food coloring (about ¼ teaspoon gel food coloring or more to get desired color)
  • Green food coloring (about ¼ teaspoon gel food coloring or more to get desired color)
  • 4 tablespoons sprinkles (green and white Christmas cake decorating sprinkles)

Instructions

  1. In a large bowl cream together the butter, powdered sugar, egg and vanilla.
  2. Add flour, salt and baking soda until it forms a soft dough.
  3. Divide dough into two equal pieces and place each in its own bowl
  4. Add red food coloring to one ball of dough and work it into the dough until uniform in color.
  5. Add green food coloring to one ball of dough and work it into the dough until uniform in color.
  6. Transfer each ball of dough to its own piece of wax paper that has been lightly floured.
  7. Flour top of dough ball lightly and roll out into a rectangular shape about ¼ inch thick. So now you have a red rectangle and a green rectangle each on its own wax paper.
  8. Chill the dough in the refrigerator for at least 10-15 minutes. You can stack one rectangle wax paper on top of the other one to chill.
  9. After dough has chilled remove from refrigerator. Flip the red dough onto the top of the green dough and peel the wax paper away. Now the red and green pieces of dough are touching and layered.
  10. Trim the ends of the rectangle.
  11. Once the dough is pliable using the wax paper that is on the bottom begin to make a log roll of the dough rolling the end up and pulling away the wax paper. If the dough starts to tear just pinch it together.
  12. Place the 4 tablespoons of candy sprinkles onto a rimmed sheet pan.
  13. Once the log has been rolled tightly place it directly onto the sprinkles in the pan and roll until coated well.
  14. Wrap the log in wax paper or plastic wrap and store in the refrigerator for two hours.
  15. Preheat oven to 375 degrees.
  16. Remove cookie log from the refrigerator and slice.
  17. Place the cookie slices onto a lightly greased cookie sheet with at least 2 inches between each cookie (so about 12 per cookie sheet).
  18. Bake for 10 minutes and then remove from the oven and let cool.

Nutrition per serving

Calories: 142kcal
Fat: 8g
Saturated fat: 5g
Cholesterol: 27mg
Sodium: 142mg
Potassium: 16mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 8g
Protein: 1g
Vitamin A: 246%
Calcium: 5%
Iron: 1%
Keyword: Christmas, Cookie Exchange, cookies
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