This recipe for Christmas pinwheel cookies has been part of my holiday baking since I first made them for a church cookie swap a decade ago. I remember shaping the colorful layers on a blustery December evening while holiday music played in the background; the smell of butter and vanilla filled the kitchen, and the finished cookies were the first to disappear. These cookies are a crowd-pleaser because they balance a tender, buttery base with the visual delight of bright red and green spirals—every bite is both familiar and festive.

I discovered this approach while trying to simplify classic pinwheel techniques so busy families could reproduce them without special equipment. The result is an approachable method that uses everyday pantry staples, gel food coloring for vibrant hues without changing the dough consistency, and a short freeze before slicing to yield clean, perfectly shaped rounds. The texture is crisp around the edges and tender in the center, with a subtle melt-in-your-mouth butteriness. I love making a double batch, packaging them in cello bags for neighbors, and watching how even adults light up when they see the holiday colors.

Ingredients

• Unsalted butter (2/3 cup): Use high-quality block butter—brands like Kerrygold or Plugrá yield excellent flavor and texture. Soften to room temperature but not melted; this helps the sugar cream properly and creates a tender crumb.
• Granulated sugar (2/3 cup): Regular granulated sugar gives structure and slight crispness to the edge. Measure by spooning into the cup and leveling off for accuracy.
• Large egg (1): Adds richness and helps bind the dough. Use a room-temperature egg for better emulsion when creaming with butter.
• Vanilla extract (1 teaspoon): Pure vanilla extract will give the best aromatic lift; avoid imitation for deeper, cleaner flavor.
• All-purpose flour (1 3/4 cups): King Arthur or Bob's Red Mill work well. Spoon and level the flour into the measuring cup—too much flour makes the dough dense.
• Kosher salt (1/2 teaspoon): Balances sweetness and enhances the buttery notes; use Diamond Crystal or adjust if using table salt (use slightly less).
• Baking soda (1/4 teaspoon): A small amount to give a light lift and tender texture without spreading.
• Red and green gel food coloring: Wilton or AmeriColor gel pastes for vibrant color without thinning the dough; add in small increments to reach the shade you prefer.
• Red sanding sugar: For garnish and sparkle—adds a bit of crunch and festive shine to the cookie edges.

Instructions

Combine butter and sugar: Add the 2/3 cup unsalted butter and 2/3 cup granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture is light and creamy, about 3 to 4 minutes. The creaming step incorporates air that helps the cookie be tender and slightly lift while baking. Scrape down the bowl so everything mixes evenly. Add egg and vanilla: With the mixer on low, add the room-temperature egg and 1 teaspoon vanilla extract. Beat until fully combined and smooth. If the mixture looks curdled, stop and scrape the sides—the dough will come together once the dry ingredients are added. Mix dry ingredients: In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 teaspoon kosher salt, and 1/4 teaspoon baking soda. With the mixer on low speed, add the dry mix gradually until just combined—avoid overmixing to keep the dough tender. Remove the dough from the bowl and divide it into three equal portions. Color the dough portions: Return one portion to the mixer bowl and add a small amount of red gel food coloring, beating until the color is uniform. Wipe the bowl clean, repeat with the second portion using green gel coloring, and leave the third portion plain. You can adjust the amount of gel to reach vividness; gel coloring prevents adding extra water to the dough. Chill and roll: Shape each portion into a ball, wrap in plastic wrap, and refrigerate for 1 hour to firm up. After chilling, roll each ball between two sheets of parchment into a 7-inch square. Keep the dough chilled, placing the rolled squares back in the refrigerator for 15 minutes while still between parchment sheets to make handling easier. Stack and form the log: On a fresh piece of parchment, stack the squares starting with red on the bottom, then green, and finally the plain dough. Add another parchment sheet on top and roll the stacked layers into a 12 x 8-inch rectangle so the layers bond. Remove the top parchment, then, starting on a long side, roll the dough tightly into a log. Wrap the log and freeze for 1 hour—this step makes clean slices possible. Slice and bake: Preheat the oven to 350°F (177°C). Line baking sheets with parchment. Using a serrated knife, cut the frozen log into 1/3-inch-thick slices. Roll the exposed edge of each slice in red sanding sugar for garnish and place the cookies about 1 inch apart on the prepared sheets. Bake for 8 to 10 minutes, until set around the edges. Allow the cookies to cool on the sheet for 1 minute before transferring to a wire rack to cool completely.

Storage Tips

To preserve texture, cool completely before storing. Place cookies in a single layer or separate layers with parchment paper in an airtight container at room temperature for up to 5 days. For longer keeping, freeze baked cookies in a freezer-safe container for up to 3 months—thaw at room temperature. If you freeze the unbaked log, wrap it tightly in plastic and foil; slice from frozen and bake as directed, monitoring the first batch so you know if an extra minute is needed. Keep sanding sugar separate until right before baking if you’ll freeze slices to prevent moisture transfer.

Ingredient Substitutions

If you prefer a slightly healthier swap, substitute half the all-purpose flour with a high-protein pastry flour blend for a more tender crumb; expect a subtle change in structure. For dairy-free needs, use a firm vegan butter stick, but note flavor will be slightly different—choose a salted or unsalted variety and adjust salt accordingly. If you don’t have gel coloring, use powdered natural colorants or omit coloring and add sprinkles on the rolled edge instead. For a chocolate swirl, replace 1/4 cup of the plain dough flour with 3 tablespoons unsweetened cocoa powder and a touch more butter to maintain moisture.

Serving Suggestions

Serve these cookies on a holiday platter alongside gingerbread, peppermint bark, or spiced nuts. For a party display, pipe small dots of white chocolate on a few cookies and top with a sugar pearl for variety. They pair beautifully with hot chocolate, mulled cider, or a strong coffee. For gifting, stack six in a cello bag tied with a ribbon and include a card with baking notes. The vibrant spirals also make a playful addition to a cookie exchange box where visual impact matters as much as flavor.

Cultural Background

Pinwheel-style cookies have roots in classic rolled and layered European cookie techniques, adapted over time into colorful, playful treats for celebrations. In the U.S., these spiral cookies became especially popular for holiday baking because they can be elaborately decorated without complex icing. The layering technique echoes other festive layered confections, and the red-and-green palette aligns with modern Christmas aesthetics. Over decades, bakers have simplified the method—using gel colors and short freezes—to make them accessible to home cooks and bakers of all skill levels.

Seasonal Adaptations

Adapt the colors and garnishes for other holidays: use pastels for Easter, orange and black for Halloween, or school colors for bake sale fundraisers. Swap red sanding sugar for gold or silver for New Year’s celebrations, or mix peppermint extract into the dough for a wintery twist—reduce liquid slightly to compensate. During summer markets, scale down the chill time and use fruit zest in the plain layer (lemon or orange) for a bright citrus note that complements the buttery base.

Meal Prep Tips

Make multiple logs and freeze them individually—label with date and color notes. On baking day, slice from frozen and bake in batches; keeping the rest of the log frozen prevents over-handling. Use a serrated knife cooled in ice water between batches for cleaner cuts. Portion dough into 1/3-inch slices and arrange them on trays ready to bake for quick, fresh cookies throughout the month. This approach saves time during busy holiday entertaining and ensures consistent results.

These pinwheel cookies are one of my most requested seasonal treats—simple, colorful, and reliably delicious. Whether you’re baking for a swap, gift, or quiet afternoon with hot cocoa, they bring a bit of festive joy to the table. Happy baking and enjoy the spiral magic!