Name: Festive Pinwheel Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 2 h 27 min
Cuisine: American
Ingredients: 3/4 cup salted butter softened to room temperature; 3/4 cup (150g) granulated sugar; 3/4 cup (150g) powdered sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 1/2 cups (353g) all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; Optional: 1/2-1 teaspoon of additional flavoring extracts or lemon zest; Red gel food coloring (5-10 drops); Green gel food coloring (5-10 drops); Holiday colored nonpareils

Jump to Recipe· 4.6 from 18 reviews

If you’re on the hunt for a show-stopping, fun, and absolutely delicious holiday cookie, let me introduce you to my all-time favorite: the Festive Pinwheel Cookies Recipe. These beauties swirl with holiday colors and flavors, offering a burst of joy in every bite. They’re not just eye candy; they’re buttery, tender, and perfect for gift-giving or cozy cookie swaps. Stick with me, and I’ll walk you through how to make these gorgeous treats turn out perfect every single time!

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Why This Recipe Works

Balanced Sweetness: The combination of granulated and powdered sugar creates the ideal melt-in-your-mouth texture.
Perfect Dough Consistency: Chilling the dough discs helps with rolling out thin layers and tight swirling.
Vibrant Swirls: Using gel food coloring ensures bright, vivid pinwheels without altering dough texture.
Fun & Festive Presentation: Rolling the dough in holiday-colored nonpareils adds sparkle and crunch that’s totally irresistible.

Festive Pinwheel Cookies, holiday swirl cookies, Christmas cookie recipes, easy holiday cookies, buttery pinwheel cookies - The image shows a stack of round pinwheel cookies with three visible layers spiraled inside each cookie: a red outer layer, a white middle layer, and a green inner layer. The edges of the cookies are covered with red, white, and green small round sprinkles that spill onto a white marbled surface. Some cookies are stacked neatly, while others lie flat beside the stack, showing the swirl pattern clearly. The cookies look festive and colorful, arranged in a tall stack with scattered sprinkles around them. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Festive Pinwheel Cookies Recipe plays a special role—creating a tender, flavorful dough that’s easy to handle and looks gorgeous when baked. Be sure to pick quality butter and fresh eggs for best results, and keep your colors gel-based for those intense holiday hues.

Festive Pinwheel Cookies, holiday swirl cookies, Christmas cookie recipes, easy holiday cookies, buttery pinwheel cookies - Flat lay of a small mound of softened salted butter, a small white bowl filled with granulated sugar, another small white bowl with powdered sugar, two whole uncracked brown eggs, a small white bowl of vanilla extract, a heaping pile of all-purpose flour, a small white bowl containing baking powder, a small white bowl with salt, a small white bowl holding vibrant red gel food coloring, a small white bowl with rich green gel food coloring, and a small white bowl filled with colorful holiday nonpareils, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Salted Butter: Adds richness and moisture; I find salted butter adds a nice balance without needing extra salt.
Granulated Sugar: Gives structure and subtle sweetness while helping the cookie hold its shape.
Powdered Sugar: Evens out texture and contributes to that tender crumb we love.
Eggs: Bind ingredients and add extra protein for chewy softness.
Vanilla Extract: Provides warm, comforting flavor that complements everything.
All-Purpose Flour: The backbone of the cookie for structure; spoon it into your measuring cup to avoid extra flour.
Baking Powder: Helps the cookies rise just enough without puffing up too much.
Salt: Enhances all the sweet flavors and balances the dough.
Gel Food Coloring: Gives vibrant red and green swirls without weakening dough like liquid dyes might.
Holiday Colored Nonpareils: Add festive crunch and color on the cookie edges—totally optional, but I love them!
Optional Flavoring/Lemon Zest: For a fun twist, I sometimes add almond or peppermint extract instead of lemon zest for extra seasonal flair.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’m all about letting these festive cookies match your mood or occasion. Feel free to tweak the flavors and colors; this recipe is forgiving and fun to customize. I’ve tried a few variations that I’d love to share with you.

Flavor Swap: Substituting a teaspoon of peppermint extract instead of vanilla really amps up the holiday spirit and pairs beautifully with the bright colors.
Color Variations: I’ve also played with blue and white for a winter wonderland theme—which works just as well if you want to shake things up.
Gluten-Free Version: I’ve experimented swapping all-purpose flour for a 1:1 gluten-free blend; results are great but handle the dough gently as it’s a bit less sturdy.

Step-by-Step: How I Make Festive Pinwheel Cookies Recipe

Step 1: Cream the Butter and Sugars Until Fluffy

Start by beating the softened salted butter with the granulated and powdered sugar. I usually do this on medium speed for about 3-5 minutes until the mixture looks light and fluffy—this step is what gives the cookies their tender texture, so don’t rush it! Make sure your butter is truly softened; cold butter won’t cream properly, and you’ll end up with dense dough.

Step 2: Incorporate the Eggs, Vanilla, and Any Extras

Add in the eggs one at a time, beating well after each addition. Then pour in the vanilla extract (and your choice of any extra flavorings like lemon zest or almond extract). Scrape down your bowl’s paddles and sides to make sure everything is fully combined—it helps the dough stay consistent.

Step 3: Mix in Dry Ingredients and Divide the Dough

Whisk together the all-purpose flour, baking powder, and salt separately, then add them gradually to your wet mix. Mix until just combined—don’t overwork the dough, or the cookies may turn out tough. Once the dough comes together, divide it into three equal balls—this makes it easier to color and roll later.

Step 4: Color the Dough and Chill

Put one ball back in the mixing bowl and add 5-10 drops of red gel food coloring. Mix until the color is evenly distributed (I usually wear gloves to avoid stained hands!). Repeat this with another ball of dough and green gel food coloring. Leave the last ball untouched—this will be your white dough. Flatten each ball into disc shapes, wrap in plastic, and chill—either in the freezer for 20 minutes or fridge for 1 hour—they need to be firm but not rock solid.

Step 5: Roll Out, Stack, and Form the Pinwheel

Roll out each chilled disc on parchment paper into thin rectangles of about the same size. Stack them carefully—green on bottom, white in the middle, and red on top (or vice versa, whatever you prefer for your swirl). Trim the edges for an even rectangle to make rolling easier. Using the bottom parchment, gently roll the layered dough into a tight log, taking care to avoid cracks by lifting as you roll. Seal the log in plastic wrap and chill again for at least 1-2 hours until firm.

Step 6: Coat, Slice, and Bake

Once chilled, unwrap the dough log and sprinkle holiday nonpareils on a baking tray. Roll the dough log in the sprinkles, pressing gently so they stick—this crunchy, colorful edge is my favorite part. Don’t be shy about pressing them in well! Then slice the log into 1/4-inch thick rounds and place them spaced an inch or two apart on a parchment-lined baking sheet. Bake in a preheated 350°F oven for 10-12 minutes until the cookies are set but not browned. Let cool completely on a wire rack before enjoying.

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Pro Tips for Making Festive Pinwheel Cookies Recipe

Room Temperature Butter: Always soften your butter fully for smooth creaming, or your dough might be lumpy.
Chilling is Key: Don’t skip chilling the dough layers; it prevents colors from blending and makes rolling easier.
Sharp Knife for Slicing: Use a very sharp knife and wipe it between cuts to keep cookies neat and prevent squishing.
Press Firmly for Nonpareils: Press sprinkles on gently but firmly to ensure they stick and don’t fall off while baking.

How to Serve Festive Pinwheel Cookies Recipe

Garnishes

I usually keep it simple since the cookies are already bursting with color and sparkle. Sometimes, I dust them lightly with powdered sugar for a snowy effect, especially if serving at a holiday party. A few fresh cranberries or rosemary sprigs alongside the plate add a fresh, festive touch without overpowering the cookie’s charm.

Side Dishes

Pair these with a warm holiday beverage—think hot cocoa, mulled cider, or even a spiced latte. I’ve found the buttery sweetness of the cookies balances beautifully with anything a bit bold and warm to drink. They also go great with a small cheese board featuring mild cheeses and fruit for a festive dessert spread.

Creative Ways to Present

For gifting, I like to stack them in clear cookie tins or wrap in cellophane tied with twine and a sprig of evergreen. At parties, I’ve made cookie wreaths by arranging the pinwheels in a circle on a platter, interspersed with fresh holly leaves and cranberries. It’s a guaranteed centerpiece that also doubles as a delicious snack!

Make Ahead and Storage

Storing Leftovers

I store leftover baked pinwheel cookies in an airtight container at room temperature for up to a week. They stay surprisingly fresh thanks to the butter, but if you want to keep them extra crisp, add a piece of parchment paper between layers to avoid sticking.

Freezing

The dough log freezes beautifully! Wrap it tightly in plastic wrap and place in a freezer-safe bag; it will keep up to 3 months. When you want fresh cookies, just thaw in the fridge overnight, roll in nonpareils and bake as usual. I love this because it spreads out the holiday baking stress.

Reheating

If your cookies soften over time, a quick 3-5 minute blast in a 300°F oven freshens them right up—crispy edges with a soft, buttery center, just like fresh from the oven. Avoid microwaving, or they may turn too soft and chewy.

FAQs

Can I use liquid food coloring instead of gel in this Festive Pinwheel Cookies Recipe?

You could use liquid food coloring, but I strongly recommend gel for pinwheel cookies. Gel colors are more concentrated and won’t thin out your dough, which helps keep the structure perfect and colors vibrant without risking a sticky or soft dough.
How do I prevent the pinwheel dough from cracking when rolling?

Chill your dough layers well before rolling, then roll gently using the parchment paper to lift and guide the log. Rolling too fast or without enough chilling can cause cracks, so patience here really pays off!
Can I make these cookies dairy-free or vegan?

Yes, by substituting dairy butter with a quality vegan butter and choosing egg replacers like flax eggs, you can make these cookies vegan. Keep in mind that texture might shift slightly, so I recommend testing a small batch first.
Is it okay to freeze the baked cookies?

Absolutely! Once cool, wrap baked cookies in airtight containers or freeze in zip-top bags. They’ll stay fresh for up to 2 months and can be thawed at room temperature. Just don’t add the nonpareil coating after baking if you plan to freeze.
What’s the best way to slice the dough log without squishing it?

Use a very sharp knife and a gentle sawing motion. Wiping the blade clean between cuts makes slicing easier and prevents dough from sticking, keeping your pinwheels perfectly defined.

Final Thoughts

Honestly, this Festive Pinwheel Cookies Recipe has become one of my holiday staples because it’s as fun to make as it is to eat. Every year, family and friends look forward to those colorful swirls and sweet surprises in every bite. I hope you give it a try and enjoy the process—and the cookies—as much as I do. Trust me, once you nail these, you’ll have a new go-to recipe that spreads joy with every batch.