Holiday Pinwheel Cookies Recipe

If you’re looking for a charming and delicious festive treat, you’ve got to try this Holiday Pinwheel Cookies Recipe. These cookies are not just eye-catching with their swirl of colors, but they also have that perfect buttery, slightly fruity flavor combo that makes everyone come back for more. When I first made these, I couldn’t believe how simple it was to create such a stunning cookie that instantly brightens up any holiday cookie tray. Trust me, you’ll want to keep these in your recipe arsenal year after year!

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Ingredients You’ll Need

This Holiday Pinwheel Cookies Recipe uses classic baking staples, but what really makes it special are the raspberry extract and red food coloring blending into one half of the dough, giving that festive twist. I recommend using good-quality butter and pure vanilla extract to make all the flavors shine through.

• White granulated sugar: Adds sweetness and helps create that soft, tender texture you want in cookies.
• Unsalted butter: Room temperature butter is key here to cream well with sugar and deliver that rich flavor.
• Vanilla extract: Choose pure vanilla extract for the best depth of flavor.
• Baking powder: Helps give the cookies a light lift, preventing them from being too dense.
• Salt: Enhances all the flavors and balances the sweetness perfectly.
• Egg: Binds the dough and adds moisture.
• All-purpose flour: The sturdy base that shapes your cookies and holds the pinwheel pattern.
• Liquid red food coloring: Use just enough to get a festive red without overwhelming the dough texture.
• Raspberry extract: This is the secret ingredient that gives a subtle fruity punch complementing the red dough.

Variations

I love to switch up the colors and flavors to match different holidays or personal preferences. This recipe is a fantastic base for experimenting, so don’t hesitate to get creative with it.

• Different Extracts: Once, I swapped raspberry for peppermint extract, and the cookies tasted like cozy winter magic – so refreshing with those subtly sweet swirls!
• Food Coloring Alternatives: Use green and red for Christmas or orange for Halloween to get festive in minutes.
• Chocolate Pinwheels: Try replacing one dough ball’s raspberry extract and red coloring with cocoa powder for a rich chocolate swirl.
• Gluten-Free Version: Use a reliable gluten-free baking flour blend and adjust as needed for the texture—you might find chilling the dough a bit longer helps.

How to Make Holiday Pinwheel Cookies Recipe

Step 1: Cream the Butter and Sugar to Perfection

Start by beating together sugar, room temperature butter, vanilla extract, baking powder, and salt. I use my stand mixer with the paddle attachment and mix on medium speed for about 2 minutes until the batter becomes creamy, pale, and clings nicely to the bowl. This step is crucial because it builds the cookie’s tender crumb and prevents it from becoming dense. If you don’t have a stand mixer, a hand mixer works fine too—just scrape the bowl a few times to get an even mix.

Step 2: Mix in the Egg and Flour

Scrape down the sides of the bowl, then add the egg and mix until fully combined. Next, toss in the flour a bit at a time on low speed, just until no streaks of flour remain. This helps prevent overmixing, which can make cookies tough. When your dough is ready, turn it out on a clean surface and divide it in half.

Step 3: Color and Flavor Half the Dough

Place one half back in the mixing bowl and add the red food coloring along with the raspberry extract. I usually start with half a teaspoon of each, but you can adjust to taste or color preference. Mix gently until the color is even. Now divide each plain and colored half again, so you have four dough portions—two plain, two raspberry-colored. Shape each into a rough square or rectangle and tightly wrap with plastic wrap. Chill for at least 30 minutes or up to a day. This step makes rolling much easier.

Step 4: Roll Out Dough and Stack

Take one dough piece, unwrap it, and sandwich it between two pieces of parchment or wax paper. Roll it out to about a 6 by 12-inch rectangle, flipping carefully as you go to keep thickness even and avoid creases in the paper transferring to your dough. If the dough feels too firm, let it sit at room temperature for a few minutes to soften slightly. Repeat for all four pieces, stacking them on a cookie sheet, then chill the whole stack in the freezer for 15 minutes. This step firms up the dough so it’s easier to handle when you assemble your pinwheels.

Step 5: Assemble and Roll the Pinwheel Logs

Remove one plain and one raspberry dough sheet from the freezer, peel off the top parchment, then carefully flip the raspberry sheet onto the plain dough; this creates your colorful sandwich. Trim edges for a neat fit. Roll the dough from the long side into a tight 12-inch log, peeling back the bottom parchment as you roll. Then repeat the process with the raspberry sheet on the bottom this time (so the red dough spirals differently). Wrap both logs tightly in plastic wrap and chill in the fridge for at least 2 hours or overnight. You can even freeze these logs for up to a month—slice and bake whenever you want yummy cookies with no fuss.

Step 6: Slice and Bake the Cookies

Preheat your oven and line a baking sheet with parchment or a silicone mat. Take the chilled dough logs out, smooth minor flat edges by gently rolling with your hands, and slice into 1/4 to 1/2-inch thick rounds. Place them about an inch apart to allow for spreading. Bake until the edges just start turning golden—about 10 minutes, depending on your oven. The smell while these cookies bake is unreal, so brace yourself to enjoy that warm, cozy kitchen magic. Transfer to a wire rack to cool completely before storing.

How to Serve Holiday Pinwheel Cookies Recipe

Garnishes

I like keeping it simple with these cookies because their pinwheel colors are the star. But for gatherings, a light dusting of powdered sugar makes them feel even more festive. You could also serve with a drizzle of white chocolate or a sprinkle of festive colored sugar for a bit of sparkle.

Side Dishes

Pair these cookies with a warm cup of spiced tea, cocoa, or even mulled wine for adult holiday parties. They also go surprisingly well with a scoop of vanilla ice cream if you want a sweet snack upgrade.

Creative Ways to Present

For holiday parties, I’ve arranged the pinwheels vertically in tall mason jars or placed stacks on festive tiered trays. Wrapping them in clear cellophane tied with ribbons also makes for a charming homemade gift that everyone adores.

Make Ahead and Storage

Storing Leftovers

Store your baked pinwheel cookies in an airtight container at room temperature; they stay fresh and chewy for up to three days. If you want to keep them longer, they freeze beautifully baked as well.

Freezing

One of the best things about this Holiday Pinwheel Cookies Recipe is how easy it is to freeze the dough logs before baking. Wrap them tightly in plastic wrap and foil, then pop in the freezer for up to a month. When you’re ready to bake, just thaw in the fridge overnight and slice as usual.

Reheating

If you want to warm leftovers, I recommend popping a couple of cookies in the microwave for 10-15 seconds or into a 300°F oven for about 5 minutes. This softens them up and lifts back that fresh-baked aroma and texture.

FAQs

Final Thoughts

This Holiday Pinwheel Cookies Recipe has become one of my absolute favorites to bake during the festive season. There’s something so magical about seeing those bright swirls come together and then tasting that buttery, lightly fruity cookie fresh from the oven. It’s a simple, impressive treat that anyone can make, and sharing them with friends and family always feels extra special. I really can’t recommend giving this recipe a go — trust me, once you try it, it’ll be a holiday tradition in your kitchen too!

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