Christmas Pinwheel Swirls! 🎄
These vibrant Christmas Pinwheel Swirls are the perfect festive treat for your holiday baking! With layers of red, green, and white dough, these delicious butter cookies are as fun to make as they are to eat. Get ready to impress your guests with these eye-catching and tasty cookies!
Equipment
- Mixer
- Parchment Paper
- Baking Sheet
- Wire Rack
Ingredients
- 3/4 cup salted butter 1.5 sticks, softened to room temperature
- 3/4 cup granulated sugar
- 3/4 cup powdered sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- red gel food coloring
- green gel food coloring
- holiday colored nonpareils
- 1/2 to 1 tsp additional flavoring extract optional, e.g., almond or peppermint
- fresh lemon zest optional, for extra zing
Instructions
- In a mixer, beat the softened butter with both granulated and powdered sugars until the mixture is wonderfully light and fluffy. This step is key for a tender cookie!
- Beat in the eggs, vanilla extract, and any extra flavoring you've chosen. Make sure to scrape down the sides and bottom of the bowl so everything gets mixed evenly.
- Gently mix in the flour, baking powder, and salt until just combined. Be careful not to overmix! Divide this dough into three equal parts.
- Take one-third of the dough and mix in red gel food coloring until it's a vibrant red. Do the same with another third for green. Leave the last third plain white.
- Shape each colored dough portion into a flat disc, wrap it tightly in plastic wrap, and chill. Pop them in the freezer for 20 minutes or the fridge for 1 hour. Chilling helps with easy handling and keeps your swirls sharp!
- On a piece of parchment paper, roll each chilled dough disc into a thin, even rectangle, about 1/4 to 3/8 inch thick. Carefully layer them on top of each other: green on the bottom, white in the middle, and red on top. Trim the long edges so they're nice and neat.
- Starting from a long side, carefully roll the layered dough into a tight log, using the parchment paper underneath to help you roll without cracking. Wrap this log tightly in fresh plastic wrap and chill it in the fridge for at least 1 to 2 hours until it's firm. This step is crucial for perfect pinwheel swirls!
- Once the dough log is firm, you can gently roll it in holiday nonpareils on a baking sheet, pressing lightly to make them stick. At this point, you can slice and bake the cookies right away, or keep the log wrapped in the fridge for up to a week, ready for fresh-baked cookies whenever you like!
- When you're ready to bake, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Unwrap the cookie dough log, trim off any uneven ends, and then slice into 1/4-inch thick cookies. Place them about 1-2 inches apart on your prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are just set and lightly golden. Let them cool completely on a wire rack to firm up before enjoying!
Notes
Nutrition Information (per cookie):
Calories: 115 kcal
Total Carbohydrates: 16 g
Net Carbs: 15 g
Fats: 5 g
Protein: 1 g
Calories: 115 kcal
Total Carbohydrates: 16 g
Net Carbs: 15 g
Fats: 5 g
Protein: 1 g
