Holiday Pinwheel Cookies

I LOVE the holidays! 

This time of year is just so much fun!

The twinkly lights, the singing, the cheer – everyone just seems a little bit happier this time of year!

Naturally, like any other occasion – my mind always goes to food!

So, this time of year my mind is SWIRLING with ideas about what can I make that is festive AND fun! And delicious of course. 

Bold flavors like ginger and peppermint are always very popular this time of year. I prefer another flavor that is just a little bit more mellow.

Vanilla.

Vanilla sugar cookies and shortbread are ALWAYS amazing around December – I have no idea what it is about them! But they are just so perfect. Cut-out into different shapes, decorated with icing and sprinkles – everyone loves them!

But this holiday season – I don’t JUST want to make what is expected. I think its time for something new and improved! Don’t you?

Holiday Pinwheel Cookies

Prep Time: 1 hour | Cook Time: 10 minutes | Total Time: 4 hours

C-HP1 These pinwheel cookies are adorable! I chose to make them with red and green because – well, the majority of folk are celebrating Christmas this time of year – and, why not? C-HP16

These cookies are buttery yet light. C-HP12 Depending how thick you choose to make your pinwheels, they can be perfectly chewy or perfectly crisp – or both!
C-HP10 Play around with your colors or sprinkles to create the perfect holiday cookie for any occasion! C-HP4

Ingredients

1 cup (2 sticks) unsalted butter, at room temperature

1 cup granulated sugar

2 teaspoons vanilla extract

1 egg

2 cups flour, plus 3-4 tablespoons for rolling

1 teaspoon baking soda

1/2 teaspoon salt

Green food coloring (or color of choice)

Red food coloring (or color of choice)

2-3 tablespoons milk, for helping the sprinkles to stick

Red and green sugar sprinkles (or colors of choice)

Directions

  1. Beat butter and sugar together until mixture becomes smooth and creamy. Add egg and vanilla, beating until fully combined.
  2. In a separate bowl, stir flour, baking soda, and salt. Slowly add dry ingredients to wet and beat or fold together until large ball of dough has formed.
  3. Divide dough in half and separate into two bowls (feel free to use the two dirty bowls you’ve already made!).
  4. Add red food coloring to dough in one bowl, then add green to the other. Stir each separately. If dough color does not appear to your liking – feel free to add more food coloring until saturation is satisfactory.
  5. Flatten each ball into a thick disc, then wrap in plastic wrap. Refrigerate for at least 2 hours (now you’re probably thinking, ugh do I have to? No, I can’t make you do anything – but refrigeration will make the dough a heck of alot easier to handle).
  6. Once refrigeration time is complete, preheat oven to 350F. Lightly grease a cookie sheet, set aside. Lightly flour a cutting board, set aside. 
  7. On a clean, dry surface. Sprinkle and spread remaining flour. Remove one ball of dough from freezer and unwrap (does not matter which color). Use a rolling pin to roll out dough into a large rectangle, about 1/4 inch thick.  Move rolled dough to flour cutting board, set aside. 
  8. Repeat rolling with second ball of dough. 
  9. Now – decision time! Determine which color you would like to be on the OUTSIDE swirl of your cookies. This will be your bottom layer. 
  10. Press cookie layers firmly together, so that any air bubbles are pushed out.
  11. With the “longer side” of your rectangle facing you – begin to fold cookie dough edge over and roll layers together, this creates our swirl! (FYI – This “roll” refers to rolling dough up into a log, not using a rolling pin). Continue rolling cookie dough layers until one long log is formed. 
  12. On a plate, use a pastry brush or your fingers to brush log with milk and then add sprinkles of your choice. Roll log into sprinkles so that they press into dough. Put log on a plate or cutting board and put in freezer for 5-10 minutes. 
  13. Once cooled, place log back onto cutting board. With a clean, sharp blade, cut off any uneven dough at end of log – then cut 1/2 inch slices of dough from the log – place on cookie sheet. (Feel free to discard excess dough or make a few “ummly” – ugly+yummy – cookies for your own consumption).
  14. Once all cookies have been sliced – bake at 350F for about 10 minutes, or until cookies begin to brown around edges.
  15. Remove from oven and allow to cool 1-2 minutes on the cookie sheet – then transfer to a wire rack to cool completely.
  16. Enjoy with a cold glass of milk and, of course, with all your family and friends!

Storage: Store in airtight container for up to 1 week. Or freeze for 1-2 weeks. 

Want to print or save this recipe? Go ahead!

Holiday Pinwheel Cookies
The perfect addition to your holiday! Buttery and light, this sugar cookie will have all your family and friends feeling festive.
Print
Prep Time
1 hr
Cook Time
10 min
Total Time
4 hr
Prep Time
1 hr
Cook Time
10 min
Total Time
4 hr
Ingredients
  1. 1 cup (2 sticks) unsalted butter, at room temperature
  2. 1 cup granulated sugar
  3. 2 teaspoons vanilla extract
  4. 1 egg
  5. 2 cups flour, plus 3-4 tablespoons for rolling
  6. 1 teaspoon baking soda
  7. 1/2 teaspoon salt
  8. Green food coloring (or color of choice)
  9. Red food coloring (or color of choice)
  10. 2-3 tablespoons milk, for helping the sprinkles to stick
  11. Red and green sugar sprinkles (or colors of choice)
Instructions
  1. Beat butter and sugar together until mixture becomes smooth and creamy. Add egg and vanilla, beating until fully combined.
  2. In a separate bowl, stir flour, baking soda, and salt. Slowly add dry ingredients to wet and beat or fold together until large ball of dough has formed.
  3. Divide dough in half and separate into two bowls (feel free to use the two dirty bowls you've already made!).
  4. Add red food coloring to dough in one bowl, then add green to the other. Stir each separately. If dough color does not appear to your liking - feel free to add more food coloring until saturation is satisfactory.
  5. Flatten each ball into a thick disc, then wrap in plastic wrap. Refrigerate for at least 2 hours (now you're probably thinking, ugh do I have to? No, I can't make you do anything - but refrigeration will make the dough a heck of alot easier to handle).
  6. Once refrigeration time is complete, preheat oven to 350F. Lightly grease a cookie sheet, set aside. Lightly flour a cutting board, set aside.
  7. On a clean, dry surface. Sprinkle and spread remaining flour. Remove one ball of dough from freezer and unwrap (does not matter which color). Use a rolling pin to roll out dough into a large rectangle, about 1/4 inch thick. Move rolled dough to flour cutting board, set aside.
  8. Repeat rolling with second ball of dough.
  9. Now - decision time! Determine which color you would like to be on the OUTSIDE swirl of your cookies. This will be your bottom layer.
  10. Press cookie layers firmly together, so that any air bubbles are pushed out.
  11. With the "longer side" of your rectangle facing you - begin to fold cookie dough edge over and roll layers together, this creates our swirl! (FYI - This "roll" refers to rolling dough up into a log, not using a rolling pin). Continue rolling cookie dough layers until one long log is formed.
  12. On a plate, use a pastry brush or your fingers to brush log with milk and then add sprinkles of your choice. Roll log into sprinkles so that they press into dough. Put log on a plate or cutting board and put in freezer for 5-10 minutes.
  13. Once cooled, place log back onto cutting board. With a clean, sharp blade, cut off any uneven dough at end of log - then cut 1/2 inch slices of dough from the log - place on cookie sheet. (Feel free to discard excess dough or make a few "ummly" - ugly+yummy - cookies for your own consumption).
  14. Once all cookies have been sliced - bake at 350F for about 10 minutes, or until cookies begin to brown around edges.
  15. Remove from oven and allow to cool 1-2 minutes on the cookie sheet - then transfer to a wire rack to cool completely.
  16. Enjoy with a cold glass of milk and, of course, with all your family and friends!
Notes
  1. Storage: Store in airtight container for up to 1 week. Or freeze for 1-2 weeks.
The Hungry Bride http://thehungrybride.com/

Enjoy! C-HP8

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