Christmas Pinwheel Cookies Recipe has a way of turning a regular cookie plate into a little party. Maybe you have a holiday potluck coming up, or the kids need something special for their classroom exchange, or you just want a cookie that looks fancy without being a pain. These cheerful spirals are it. They look bakery-level pretty, but the dough is straightforward, forgiving, and fun to work with. I have a system that keeps the colors clean, the layers even, and the edges crisp. Let me walk you through it so you can bake a batch that gets all the oohs and ahhs without any stress.
Why Youll Love These Christmas Pinwheel Cookies
I adore cookies that pull double duty. These look impressive on a tray and also taste like your favorite tender sugar cookie. The buttery dough stays soft on the inside with just the right delicate bite on the edges. You can make the dough ahead, color it how you like, and slice and bake whenever you are ready. No cookie cutters required and no tricky decorating. Just roll, chill, and slice.
The Story Behind This Recipe
Here’s why I love this Delicious Christmas Pinwheel Cookies Recipe: it’s budget-friendly and it tastes like home. Christmas Pinwheel Cookies Recipe has a way of turning a regular cookie plate into a little party. Maybe you have a holiday potluck coming up, or…
Here is what makes them a repeat bake in my kitchen:
- They are showstoppers with minimal effort. No piping bags. No royal icing drama.
- The dough is sturdy yet soft, so it rolls neatly and does not crack if you keep it chilled.
- Flavor is classic and festive. Vanilla with a hint of almond or peppermint if you like.
- Perfect for gifting because they keep their shape and color for days.
- Customizable. Match any holiday or theme with different colors and sprinkles.
My neighbor texted me after our cookie swap saying these were the first to disappear. She asked for the recipe and then made them again for New Years. That is the best compliment.
If you are planning a big dessert spread, round out the tray with something visual and fun like Christmas cookie pops. It adds height and variety, and kids love them. 
How To Make Christmas Pinwheel Cookies
These cookies start with a simple butter sugar cookie dough. The key is chilling at the right moments and rolling evenly so the spiral looks clean. I will give you the exact method I use so you can nail it on the first try.
Ingredients
For a standard batch that makes about 36 to 42 cookies, you will need:
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract optional, but lovely
- 2 and 3/4 cups all purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- Red gel food coloring and green gel food coloring
- Optional: 1/3 cup sanding sugar or holiday sprinkles for the edges
Step by Step
1. Cream the butter and sugar. In a large bowl, beat butter and sugar on medium until light and fluffy, about 2 minutes. Add egg, vanilla, and almond extract. Mix until combined.
2. Add dry ingredients. In a second bowl, whisk flour, baking powder, and salt. Add to the butter mixture on low speed just until a dough forms. Do not overmix.
3. Divide and color. Split dough into two equal portions by weight if possible. Tint one red and one green using gel coloring. Gel works best for vivid color without making the dough sticky. Knead color in gently by hand or with a mixer on low.
4. Shape flat rectangles. Press each colored dough into a rough 8 by 10 inch rectangle. Wrap in plastic and chill for 30 minutes. This helps the dough relax and firms it up for rolling.
5. Roll the layers. Place the red dough between two sheets of parchment and roll to about 1/8 inch thickness in a tidy rectangle. Do the same with the green dough. Peel off the top sheet from each. Stack green on top of red, lining up the edges. Lightly roll once to help them stick.
6. Start the spiral. With the long side facing you, tightly roll the stacked dough into a log. Use the parchment to help you roll without cracking. If the dough cracks, pause and let it sit at room temp for 3 minutes, then keep rolling.
7. Wrap and chill. Tightly wrap the log in parchment or plastic. Chill for 2 hours or until very firm. This is vital for clean slices.
8. Slice and coat. Preheat the oven to 350 F. Unwrap the log and roll it in sanding sugar or sprinkles if using. Slice 1/4 inch rounds with a sharp knife, wiping the blade between cuts for sharp edges.
9. Bake. Place slices on a parchment lined sheet with a little space between. Bake 9 to 11 minutes, until the edges look set and the centers are still soft. Do not wait for browning. Let cool on the sheet for 2 minutes, then transfer to a rack.
Make Ahead and Storage
You can chill the dough log for up to 3 days or freeze it for 2 months. Slice from frozen and add 1 to 2 minutes to the bake time. Baked cookies keep well in an airtight container at room temp for 4 to 5 days. If you need more holiday cookie inspiration for gifting, I like pairing these with pillowy snowball cookies in the same tin. The textures are so good together.
Pro tip for parties. Bake smaller 2 inch slices for bite size cookies. Same temp and timing, just keep an eye on the first batch so you can nail your perfect doneness. 
Variations
Once you have the base method down, you can have fun with flavors and decorations. The spiral is the star, but a few tweaks make each batch feel special. If you want to keep it classic, stick with vanilla and almond. If you want something brighter, try peppermint or orange extract.
Flavor swaps you can try:
Peppermint. Replace the almond extract with 1 teaspoon peppermint extract. Roll in crushed candy canes instead of sprinkles for the edges.
Spiced sugar cookie. Add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg to the dry ingredients. Keep the colors festive or try cranberry red with cream.
Chocolate swirl. Replace 1/4 cup of the flour in one dough color with cocoa powder for a chocolate and vanilla swirl. It sets off the red beautifully.
Confetti edges. Roll the log in nonpareils or jimmies that match your table setting. It adds crunch and looks extra cheerful.
For a cozy dessert board, I like to serve these with a creamy slice of sugar cookie cheesecake. The contrast of creamy and crisp is just right.
Expert Tips
A few small moves make a big difference:
Use gel color. Liquid food color can make the dough sticky and dull. Gel gives you control and bright color.
Keep it cold. Chill after coloring. Chill after rolling. Chill before slicing. Cold dough slices cleanly, which keeps your pinwheels sharp.
Roll between parchment. This keeps the dough smooth and prevents sticking without extra flour, which can make cookies dry.
Trim the edges. Before rolling into a log, use a knife to square off the rectangle. Even edges mean a tighter spiral.
Do not overbake. The cookies should not brown much at all. Pull them when the centers are set but still pale. They will finish on the hot tray.
Slice with a sharp knife. Wipe the blade between cuts to keep the colors crisp. A dull knife can smudge the layers.
Want a whole holiday menu to go with cookie platters and cocoa nights Try a simple centerpiece dessert like Christmas trifle for make ahead ease.
Pinwheel Cookies: Not Just for Christmas
These cookies are fun all winter, but they also fit any celebration. Think red and pink for Valentine tea parties, pastel layers for spring, school colors for graduation, or your team colors for a game day dessert board. Keep the base dough the same and play with color and edges. You can even go red and blue for summer picnics with a lemon extract twist.
For Valentine gifting, I often bake a batch alongside sparkly beauties like these sweethearts, then pack everything in small tins. If you need ideas, check out these charming sweetheart cookies that look lovely next to pinwheels. Or make a cocoa night assortment with chocolate spritz cookies for old school charm.
Common Questions
How do I keep the spiral tight without gaps
Roll the dough into a neat rectangle and press lightly after stacking the colors so they adhere. Start the roll firmly and keep the log snug as you go. If the dough cracks, pause for a few minutes and continue when it softens slightly.
My colors smeared when I sliced. What happened
The dough was likely too warm or your knife was not clean. Chill the log until very firm. Use a sharp knife and wipe it between cuts for clean slices.
Can I make the dough ahead
Yes. Wrap the dough logs tightly and refrigerate up to 3 days or freeze up to 2 months. Slice from frozen and add a minute or two to the bake time.
What if I do not have gel food coloring
You can use liquid, but add it drop by drop and compensate with a teaspoon or two of extra flour if the dough gets sticky. Gel is best for vibrant color.
How do I keep the cookies soft after baking
Do not overbake. Store in an airtight container once fully cool. If needed, add a slice of bread to the container to keep moisture in. Replace the bread as it dries.
A Sweet Little Sendoff
You have everything you need to bake a picture worthy batch that tastes like a classic bakery sugar cookie. The step by step method, chill times, and little tricks will help you master the Christmas Pinwheel Cookies Recipe on your first try. If you want another trusted walkthrough, I like the friendly tips in this guide from Yellow Bliss Road. Here is the link if you want to check it out while you prep your dough Christmas Pinwheel Cookies (+Video) – Yellow Bliss Road. And if your dessert table needs a quick no bake option too, add a bright pop with these easy trifle layers or some cute marshmallow pops for the kids. Now go preheat that oven and enjoy the moment your kitchen smells like holidays.
Christmas Pinwheel Cookies
Ingredients
Method
- Cream the butter and sugar in a large bowl on medium until light and fluffy, about 2 minutes. Add egg, vanilla, and almond extract, mixing until combined.
- In a second bowl, whisk flour, baking powder, and salt. Add to the butter mixture on low speed until a dough forms. Avoid overmixing.
- Split the dough into two equal portions. Tint one portion red and the other green using gel coloring.
- Press each colored dough into rough 8 by 10 inch rectangles. Wrap in plastic and chill for 30 minutes to firm up.
- Place the red dough between two sheets of parchment and roll to about 1/8 inch thickness. Repeat with the green dough.
- Stack the green dough on top of the red, lining up edges and lightly rolling once to help them stick.
- With the long side facing you, tightly roll the stacked dough into a log, using the parchment to assist. If the dough cracks, let it sit at room temp for 3 minutes, then continue.
- Wrap the log tightly in parchment or plastic and chill for 2 hours until very firm.
- Preheat the oven to 350°F (175°C). Unwrap the log and roll it in sanding sugar or sprinkles if using.
- Slice into 1/4 inch rounds with a sharp knife, wiping the blade between cuts for clean edges.
- Place slices on a parchment-lined baking sheet with space between them and bake for 9 to 11 minutes until the edges look set and centers are still soft.
- Let cool on the sheet for 2 minutes, then transfer to a rack.
