This recipe for Christmas Pinwheel Cookies has been a holiday centerpiece in my kitchen for years. I first discovered the technique the winter I decided to turn simple sugar cookie dough into something whimsical for a cookie swap. The spiral — bright red, crisp white, and evergreen green — instantly elevates a classic sweet into a festive conversation piece. Every year the dough comes out of the fridge and my countertop turns into a little studio of rolling pins, parchment, and sprinkles as I shape long, tight logs into perfect pinwheels. The texture is what keeps people coming back: slightly crisp along the outer edge with a tender, almost shortbread-like center.

What I love most about these is how they balance practicality with theater. They’re simple enough that you can make a few logs ahead, freeze them, and slice-and-bake as needed, yet dramatic enough to make a generous audience gasp when they see a platter full. The dough is forgiving: it handles well, doesn’t over-spread, and tolerates a touch of variation in thickness so you can make larger showy cookies or thinner delicate rounds. Over the years I’ve tweaked chilling times and rolling techniques to get cleaner spirals and a more tender crumb, and I share all of those tips below so you’ll get consistent results the first time.

Ingredients

• All-purpose flour (3 cups): Use a reliable brand such as King Arthur or a trusted supermarket brand. Spoon and level the cups for consistency or, better yet, weigh if you prefer precision. Flour provides structure but overworking it will cause toughness.
• Baking powder (1 teaspoon): Adds a gentle lift so the cookies puff slightly while baking without losing their spiral shape.
• Salt (1/2 teaspoon): Balances the sweetness and rounds out the flavor; use fine granulated salt for even distribution.
• Unsalted butter (1 cup): Room temperature butter creates a tender texture. I recommend European-style butter for extra richness but standard unsalted works beautifully.
• Granulated sugar (1 1/4 cups): Provides structure and crispness. Use straight granulated sugar, not superfine — the creaming process will still produce a light texture.
• 1 large egg: Brings moisture and binding; use room temperature for easier incorporation.
• Vanilla extract (2 teaspoons): Pure vanilla gives the best flavor; swap a teaspoon for almond if you want a nuttier note.
• Gel food coloring (red and green): AmeriColor or Wilton gel colors concentrate color without thinning the dough; start with a little and add more to reach your preferred hue.
• Sprinkles (1 cup), optional: Festive nonpareils or jimmies add color and crunch at the log edges. If avoiding sprinkles, toasted coconut or finely chopped nuts make a great alternative.
• Light corn syrup (1 tablespoon), optional: A thin brushed layer helps sprinkles adhere — water won’t be sticky enough.

Instructions

Mix dry ingredients: Whisk together the flour, baking powder, and salt in a medium bowl until evenly combined. Sifting is optional; whisking breaks up lumps and ensures homogeneity. Set aside so nothing cold interferes with creaming. Cream butter and sugar: In a stand mixer fitted with the paddle (or using a hand mixer), beat the room-temperature butter and granulated sugar at medium speed for 2–3 minutes until light and fluffy. You’re looking for a pale, airy mixture — the sugar crystals should slightly dissolve into the butter without turning greasy. Add egg and vanilla: Reduce mixer speed to low and add the egg and vanilla. Mix until completely incorporated. If the mixture looks curdled, don’t worry — it will come together once you add the dry ingredients. Add flour: With the mixer on low, add the dry ingredients gradually and mix until just a few streaks of flour remain. Stop and scrape the bowl with a spatula; finish folding by hand if necessary. The dough should be soft and workable, not sticky. Divide and color: Divide the dough into three equal portions (about 10 ounces each if you weigh them). Leave one portion plain and color the other two with gel food coloring: one red, one green. Knead gently or pulse in the mixer briefly — too much mixing develops gluten and can toughen the dough. Chill discs: Form each colored portion into a flat disc, wrap tightly in plastic, and refrigerate for at least 45 minutes so the dough firms up for rolling. Roll into rectangles: Between two sheets of parchment, roll each disc into a long rectangle approximately 6 x 13 inches. Use the parchment to lift and move dough without excess flour. Keep the surface and dough cold to prevent sticking and distortion. Stack and roll: Stack the rectangles in order: green on the bottom, plain white in the middle, red on top. Starting from one long edge, roll the stack into a tight spiral using the parchment to guide and keep it even. Aim for a firm, uniform log — gaps create imperfect spirals. Optional sprinkle coating: Brush a very thin layer of light corn syrup over the outside of the log, then roll the log on a baking sheet of sprinkles so the edge becomes coated. Press gently to help them adhere. Wrap tightly in plastic and refrigerate again until firm, at least 45 minutes. Slice and bake: Preheat oven to 350°F and line baking sheets with parchment. Using a large sharp chef’s knife, slice rounds just under 1/2" thick (or 1/4" for more, thinner cookies) and place on the sheets with space to spread. Bake 13–15 minutes until puffed and the center has lost its raw shine. Edges should be lightly golden while centers remain tender.

Storage Tips

For short-term storage keep cookies in a single layer or in layers separated by parchment in an airtight tin at room temperature for 4–5 days. For longer storage, arrange baked cookies in a freezer-safe container with parchment between layers and freeze up to 1 month; thaw at room temperature. For unbaked logs, wrap tightly in plastic and place in a freezer bag; they’ll keep up to 3 months — slice directly from slightly thawed logs and add a minute or two to baking time if still cold.

Ingredient Substitutions

Butter can be swapped for salted butter if you reduce added salt by about 1/4 teaspoon. If you need an egg-free version, try a commercial egg replacer or 3 tablespoons aquafaba, but texture will be slightly different. For a chocolate swirl, replace 1/4 cup of flour in one log with 2 tablespoons cocoa powder and a touch of additional sugar; this yields a rich brown spiral. Sprinkles can be replaced with finely chopped nuts or toasted coconut; note that nuts add texture while coconut adds chew.

Serving Suggestions

Arrange on a festive platter with powdered sugar-dusted evergreen sprigs for a classic holiday look. Pair with hot cocoa, mulled cider, or a strong espresso. For cookie exchanges, layer with parchment in holiday tins. For a tea party, serve thinner 1/4" slices with delicate china; for gift tins, go slightly thicker so they hold up during transport.

Cultural Background

The spiral cookie technique is a modern adaptation of rolled and layered pastry traditions — think of rolled breads and laminated doughs — but applied to simple cookie dough so home bakers can make dramatic designs without advanced techniques. The holiday red-white-green palette borrows from centuries-old European color associations for Christmas, but the pinwheel shape itself is playful and universal, adopted in countless seasonal variations worldwide.

Seasonal Adaptations

Change the color scheme to match any holiday: black-and-white for Halloween, orange and brown for Thanksgiving, or rainbow stripes for birthdays. Add citrus zest for a bright summer version or replace part of the vanilla with almond extract for a vintage holiday flavor. For Valentine’s Day, swap red and pink — and consider rolling half the log in crushed freeze-dried strawberries for a tart edge.

Meal Prep Tips

Make multiple logs at once: they refrigerate and freeze well, so bake fresh batches on the day you need them. Label and date logs in the freezer so you always know what’s inside. When prepping for an event, slice and par-bake a trial cookie to confirm bake time for your desired thickness before committing the whole tray.

These pinwheels are a joyful, dependable addition to any holiday baking list. With a little planning — chilling at the right moments and using a sharp knife — you’ll produce tidy spirals that taste as good as they look. Invite a friend to roll with you and turn it into a festive afternoon; the laughter and crumbs make the best memories.