Christmas Pinwheel Cookies
Enjoy these yummy Christmas Pinwheel Cookies fresh out of the oven with a tall glass of milk.
Print Recipe
Equipment
- Stand mixer
- Large mixing bowl
- Measuring Spoons
- Whisk
- Rolling Pin
- Parchment paper
- Plastic wrap
- Cookie sheets
- Knife
- Spatula
- Wire cooling racks
Ingredients
- 1 1/2 cups butter, room temperature
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 tbsp vanilla extract
- 4 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cream of tartar
- Red food coloring gel is best
- Christmas nonpareil sprinkles
Instructions
- In the stand mixer bowl, beat butter and granulated sugar until fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla, beating until well combined.
- In a large bowl, whisk together the flour, baking powder, baking soda, and cream of tartar.
- Gradually add the flour mixture to the butter mixture, beating until just combined.
- Separate dough into 2 halves.
- Place 1/2 of the dough into a stand mixer and then add red food coloring until the dough reaches the desired color.Note: You can also knead the food coloring into the dough by hand until completely combined if you don't have a stand mixer.
- Place the red-colored cookie dough on a sheet of parchment paper. Using a rolling pin, roll the dough into a 1/4" thick rectangle. Set aside.
- Place the uncolored cookie dough on a separate piece of parchment paper. Using a rolling pin, roll the dough into a 1/4" thick rectangle.
- Stack the uncolored and red-colored cookie doughs together leaving the parchment paper sheets on the outside of the stacked dough.
- Carefully remove the parchment paper from the uncolored cookie dough.
- With a rolling pin, gently roll the doughs to seal the doughs together taking care not to combine the colors.
- Starting at one end of the dough, gently roll the dough into a log removing the remaining sheet of parchment paper as you are working.Note: If the dough is too soft to work with, return to the refrigerator to chill for an additional 30 minutes.
- Wrap the dough log tightly with plastic wrap and then refrigerate for 1 hour.
- Pour the Christmas nonpareil sprinkles onto a cookie sheet.
- Unwrap the chilled dough and then roll the dough log in the sprinkles.
- Rewrap the dough tightly in plastic wrap and then refrigerate for an additional 3 hours.
- Preheat the oven to 350ºF.
- Line cookie sheet with parchment paper.
- With a sharp knife, slice the dough log into slices and then place the slices onto a cookie sheet about 1" apart.
- Bake 10 to 12 minutes or until the edges are lightly browned.
- Allow to cool for 2 minutes on the cookie sheet and then transfer to a wire rack to cool completely.
- Eat and enjoy!
Servings: 4 dozen