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Christmas Pinwheel Cookies (A Festive Holiday Classic!)

The impressive, homemade platter of beautiful and festive "Grandma's" Pinwheel Cookies being served as the centerpiece on a cookie platter at a sophisticated Christmas party.

A classic, festive recipe for ‘Christmas Pinwheel Cookies.’ This holiday treat features a buttery sugar cookie dough that is divided, colored red and green, and stacked. The stacked dough is rolled into a log, chilled, and sliced to reveal a beautiful spiral pattern. The cookies are baked until just golden, creating a perfect, colorful addition to a Christmas cookie platter.

Ingredients

  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • 1 ⅓ cups butter, softened
  • 1 cup packed brown sugar
  • ⅔ cup white sugar
  • 2 large eggs, beaten
  • 1 ½ teaspoons vanilla extract
  • 1/4 teaspoon red food coloring, or as needed
  • 1/4 teaspoon green food coloring, or as needed

Instructions

  1. In a large bowl, sift the flour, baking powder, baking soda, and salt together twice.
  2. In a separate large bowl, beat the softened butter with the brown and white sugars with an electric mixer until light and fluffy.
  3. Beat in the eggs and vanilla until smooth.
  4. Gradually stir in the flour mixture on low speed until evenly blended and a dough forms.
  5. Gather the dough into a ball and divide it into two equal parts. Place each half in a separate bowl.
  6. Add the red food coloring to one bowl and the green food coloring to the other. Mix until the dough is evenly colored.
  7. Wrap each dough half in plastic wrap and refrigerate for at least 1 hour, or until firm enough to roll.
  8. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  9. On a lightly floured surface, roll the red dough into a large rectangle (e.g., 10×12 inches).
  10. On another lightly floured surface, roll the green dough into a rectangle of the same size.
  11. Carefully place the green rectangle of dough directly on top of the red rectangle.
  12. Starting from one of the long sides, tightly roll the stacked dough into a log.
  13. Wrap the log tightly in plastic wrap and chill for at least 2 more hours, or until very firm.
  14. Once firm, unwrap the log and use a sharp knife to slice it into 1/4-inch thick rounds.
  15. Place the cookies 2 inches apart on the prepared baking sheets.
  16. Bake for 10-12 minutes, or until the edges are lightly set.
  17. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • This is a classic ‘icebox’ cookie recipe. The chilling steps are crucial for the dough to be workable and for the pinwheel design to hold its shape.
  • Do not overbake. The cookies should not be heavily browned, as this will dull the red and green colors.
  • The article’s instructions were incomplete and have been filled in with standard pinwheel cookie methodology (rolling, chilling, slicing, baking).

Find it online: https://www.eatswithsoul.com/christmas-pinwheel-cookies/

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