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Easy Christmas Pinwheel Cookies (Slice-and-Bake Swirls)

Close-up of sliced red, green, and white pinwheel cookies arranged on a metal cooling rack near a window.
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Make festive, colorful pinwheel cookies using a simple slice-and-bake method. These buttery sugar cookies feature striking red and green swirls perfect for holiday platters.

Ingredients

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  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • Red food coloring (gel preferred)
  • Green food coloring (gel preferred)

Instructions

  1. Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  2. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla and almond extracts.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Divide the dough evenly into three separate bowls. Leave one bowl plain (white dough).
  6. Add several drops of red food coloring to the second bowl and mix until the color is uniform.
  7. Add several drops of green food coloring to the third bowl and mix until the color is uniform.
  8. Wrap each color of dough separately in plastic wrap and chill in the refrigerator for at least 1 hour, or until firm enough to handle.
  9. On a piece of plastic wrap or parchment paper, place a sheet of the white dough. Cover with another sheet of plastic wrap and roll it into a rectangle approximately 1/8 inch thick.
  10. Repeat the rolling process for the red dough and the green dough, making each rectangle the same size as the white one.
  11. Remove the top layer of plastic wrap from the white dough rectangle. Carefully place the red dough rectangle directly on top of the white dough. Gently press them together.
  12. Place the green dough rectangle on top of the red dough. Gently press the layers together to adhere.
  13. Starting from one long edge, roll the layered dough tightly into a log, keeping the roll compact. Wrap the log tightly in plastic wrap.
  14. Chill the dough log for at least 2 hours, or until very firm. This step is important for clean slices.
  15. Preheat your oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  16. Remove the dough log from the refrigerator. Using a sharp knife, slice the log into rounds about 1/4 inch thick.
  17. Place the slices about 2 inches apart on the prepared baking sheets.
  18. Bake for 8 to 10 minutes, or until the edges are lightly set. The centers should still look slightly soft.
  19. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best swirl definition, use gel food coloring instead of liquid, as it adds less moisture to the dough.
  • If you plan ahead, you can wrap the dough logs and freeze them for up to three months. Slice and bake directly from frozen, adding 1-2 minutes to the baking time.
  • If you are looking for simple meal planning ideas for holiday baking, these slice and bake cookies fit well into any schedule.

Nutrition

Find it online: https://cutcooktaste.com/pinwheel-cookies-easy-slice-and-bake-swirls/