Description
Festive Christmas cookie pinwheels swirl holiday cheer with delightful red and white spirals of buttery dough. Sweet memories dance across your palate, promising delicious moments of seasonal joy and family celebration.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 12 tablespoons (170 grams) unsalted butter
- 3/4 cup (150 grams) sugar
- 1 egg
Flavoring and Coloring Ingredients:
- 1 teaspoon vanilla extract
- 1/2 to 1 teaspoon liquid red food coloring
- 1/2 to 1 teaspoon liquid green food coloring
Dry Ingredients:
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Prepare the foundational dry mixture by whisking flour, baking powder, and salt together in a medium bowl until evenly combined.
- Cream butter and sugar in a large bowl until the mixture becomes light and airy, then blend in egg and vanilla extract until smooth and homogeneous.
- Gradually fold dry ingredients into the wet mixture, stirring minimally to prevent overmixing and maintain a tender texture.
- Partition the dough into three identical segments, tinting one portion with red food coloring, another with green, and leaving the third in its natural state.
- Individually wrap each colored dough segment in plastic film and refrigerate for approximately one hour to firm up the consistency.
- Carefully roll each chilled dough portion into a precise 10-inch square between sheets of parchment paper, ensuring uniform thickness.
- Return rolled dough squares to the refrigerator for an additional 30 minutes to enhance structural integrity.
- Layer the dough sheets strategically – red as the base, followed by the uncolored dough, then topped with the green layer – removing parchment between each placement.
- Trim the edges of the stacked dough to create clean, symmetrical borders.
- Tightly roll the layered dough into a compact cylindrical log, maintaining consistent pressure to prevent air pockets.
- Wrap the completed log in plastic and chill for one hour to solidify the pinwheel design.
- Preheat the oven to 350°F and prepare a parchment-lined baking sheet.
- Slice the chilled log into delicate 1/4-inch rounds, arranging them with slight spacing on the prepared baking sheet.
- Bake for 12-15 minutes until edges are subtly golden and cookies appear set.
- Allow cookies to rest on the baking tray for 5 minutes, then transfer to a wire cooling rack to reach room temperature.
Notes
- Chilling dough is crucial for vibrant, distinct color layers and prevents spreading during baking, ensuring crisp pinwheel patterns.
- Use gel food coloring for intense, uniform red and green hues without altering dough consistency or texture.
- Cut log with a sharp, thin-bladed knife for clean, even cookie slices that maintain intricate spiral design.
- Swap vanilla extract with almond or peppermint for festive flavor variations that complement holiday spirit.
- Prep Time: 3 hours
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 153
- Sugar: 6 g
- Sodium: 47 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 20 mg