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Classic Christmas Pinwheel Cookies: Easy Slice and Bake Recipe

Close-up of sliced, colorful pinwheel cookies featuring red, white, and green layers coated in sparkling sugar.
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Make these classic red and green pinwheel cookies for your holiday baking. This slice and bake sugar cookie recipe creates beautiful, buttery swirl cookies perfect for cookie exchanges.

Ingredients

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  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • Red food coloring
  • Green food coloring
  • Nonpareil sprinkles (optional)

Instructions

  1. Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
  2. In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy. Beat in the egg, vanilla extract, and almond extract until combined.
  3. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  4. Divide the dough evenly into three separate bowls. Leave one bowl plain (this will be white). Add red food coloring to the second bowl and green food coloring to the third bowl. Mix each until the color is uniform.
  5. On a piece of plastic wrap, roll each color of dough into a rectangle approximately 6 inches by 8 inches.
  6. Place the white dough rectangle down first. Place the red dough rectangle directly on top of the white dough, pressing gently to adhere. Place the green dough rectangle on top of the red dough.
  7. Starting with one of the long edges, tightly roll the layered dough into a log. Wrap the log tightly in plastic wrap.
  8. Chill the dough log in the refrigerator for at least 2 hours, or until firm enough to slice easily.
  9. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  10. If using sprinkles, unwrap the chilled log and roll it gently in a shallow dish of nonpareils to coat the outside.
  11. Slice the log into 1/4-inch thick rounds. Place the slices onto the prepared baking sheets, leaving about 2 inches between cookies.
  12. Bake for 8 to 10 minutes, or until the edges are lightly golden. The centers should remain soft.
  13. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • You can substitute the green and red coloring with pink and red for Valentine’s Day pinwheel cookies.
  • For best results, chill the dough until it is very firm before slicing.
  • This slice and bake recipe dough freezes well for up to three months. Wrap the logs tightly before freezing.

Nutrition

Find it online: https://mistyplate.com/pinwheel-cookies-easy-slice-and-bake-recipe/