Christmas pinwheel cookies are a festive and delightful treat that bring a swirl of holiday cheer to any cookie platter. With vibrant colors and a buttery,
sugar-cookie base, these pinwheels are as visually stunning as they are delicious. Perfect for baking with kids or as a thoughtful homemade gift, these
cookies are flavored with vanilla and a hint of almond extract, adding a subtle sweetness to their charm. The dough is rolled and layered with holiday
hues, creating a beautiful spiral effect that captures the spirit of the season. Serve these at holiday parties or leave them out for Santa!
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Ingredients:
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? 2 ? cups all-purpose flour
? 1 teaspoon baking powder
? ? teaspoon salt
? 1 cup unsalted butter, softened
? 1 cup granulated sugar
? 1 large egg
? 2 teaspoons vanilla extract
? ? teaspoon almond extract
? Red and green gel food coloring
? Optional: Sprinkles for rolling
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Instructions:
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1. Prepare the Dough:
In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, use a hand or stand mixer to cream together the softened butter and
sugar until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and almond extract, mixing until fully incorporated. Gradually add the dry
ingredients to the wet ingredients, mixing until a smooth dough forms.
2. Divide and Color the Dough:
Divide the dough into three equal portions. Leave one portion plain, then color the other two portions with red and green gel food coloring, kneading the
dough until the colors are evenly distributed.
3. Roll Out the Layers:
Roll out each dough portion separately between sheets of parchment paper to form three equally sized rectangles, approximately ? inch thick. Chill the
rolled-out dough in the refrigerator for about 15 minutes.
4. Assemble the Pinwheels:
Once chilled, remove the top parchment paper from each layer. Stack the red dough on top of the plain dough, then place the green dough on top of the red
dough. Trim the edges to make a neat rectangle. Carefully roll the stacked dough into a tight log, starting from one of the long sides. Wrap the log in
plastic wrap and chill for at least 1-2 hours, or until firm.
5. Cut and Bake:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Unwrap the chilled dough log and, using a sharp knife, slice it into ?-inch
thick rounds. Roll the edges in sprinkles if desired. Place the cookies on the prepared baking sheets, spacing them about 2 inches apart.
6. Bake and Cool:
Bake for 10-12 minutes, or until the edges are just set. The cookies should not brown. Let them cool on the baking sheets for 5 minutes before transferring
to a wire rack to cool completely.
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Notes:
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? For a more vibrant swirl, use gel food coloring rather than liquid.
? Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
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Enjoy these colorful Christmas Pinwheel Cookies and make your holiday season even more magical!
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