Approved by the Delish Test Kitchen
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28 Ratings
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These pinwheel cookies are not only mesmerizing, but are surprisingly simple to make. Sugar cookie dough is used for both the red-dyed dough and the main cookie, both rolled together to create the signature swirl that is sure to take your holiday cookie game up a notch. Worried about nailing the swirl? Don't worry—while it may take some practice, follow our simple steps and soon you'll have a stellar swirl in no time. Read on for how to perfect this staple treat:
How to get the perfect swirl:
To nail the signature swirl, keep a few things in mind: refrigerate the dough until you're ready to use so it stays cold enough, and move slowly. While working with your red dough, keep your plain dough in the fridge so it doesn't get too warm before trying to combine with your red dough. When you're about to roll up, gently press on both doughs to help seal them together. Then, slowly use the parchment paper to help you roll your log tightly. The tighter the log, the tighter the swirl. Feel free to use your fingers to patch up any bare spots as you go.
How to prevent pinwheel cookies from spreading:
Keep the dough cold. Make sure that whenever you're not working with the dough—or only working with one—that it stays in the fridge. Overall, make sure you're letting your dough chill for at least 1 hour, but up to overnight. Warm dough = spread, messy pinwheels.
Variations:
We used red food coloring to create these festive cookies, but if you’re making them out of the holiday season, use a chocolate and vanilla cookie dough, and leave off the sprinkles. Not feeling the almond extract? Switch it up for another favorite extract!
Storing pinwheel cookies:
If you have any leftovers, store these Christmas cookies in an airtight container at room temperature for around 4 days. If you want to make the dough ahead of time, the dough can be made up to 2 days ahead of time stored in the fridge until ready to slice and bake.
Made these swirly cookies? Let us know how it went in the comments below!
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- Yields:
- 2 dz.
- Prep Time:
- 10 mins
- Total Time:
- 2 hrs 30 mins
- 2 1/4 c.
all-purpose flour
- 1 tsp.
baking powder
- 1/2 tsp.
kosher salt
- 1 c.
(2 sticks) butter, softened
- 1 c.
granulated sugar
- 1
large egg
- 3/4 tsp.
almond extract
Red food coloring
Sprinkles
Directions
- Step1In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl using a hand mixer (or in the bowl of a stand mixer, fitted with a paddle attachment), beat butter and sugar together. Add egg and beat until incorporated, then add extract. Add dry ingredients and beat until just combined.
- Step2Divide dough in half, keeping one half in mixing bowl. Add red food coloring and mix until desired color is reached.Shape each dough into a square that is roughly ½” thick. Wrap in plastic wrap and refrigerate until firm, about 30 minutes.
- Step3Place red dough between two sheets of parchment paper and roll into a rectangle that’s about 1/4"thick. Repeat with white dough.Take top sheet of parchment paper off of each dough. Place red dough on top of white dough, dough sides facing each other. Gently press on top of dough to help seal together.
- Step4Remove top parchment paper and trim sides to match up evenly.Starting on a long side, use the bottom parchment paper to help roll dough tightly in to a log. Roll log on the counter a few times to help seal the edge. Wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to overnight.
- Step5Preheat oven to 350°. Line 2 large baking sheets with parchment paper. Place sprinkles on a medium plate.Using a sharp knife, slice cookies 1/2” thick and roll edges in sprinkles. Place on baking sheets 2” apart.
- Step6Bake until edges are set and just starting to turn golden, 10 minutes.
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Everything You Need To Bake This Holiday Season
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