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Christmas Pinwheel Cookies

This Christmas pinwheel cookie recipe was handed down by my 'Baba' (Ukrainian for 'grandmother'). She originally just made a chocolate and plain pinwheel cookie, but I adapted it easily to create a very colorful variety that my kids and husband adore at Christmastime!
Print Recipe
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 8 hours 30 minutes
Servings 72 people

Equipment

  • 1 Electric Mixer Stand or hand mixer for creaming butter and sugar effectively.
  • 3 Mixing Bowls At least three are needed for sifting dry ingredients and separating colored doughs.
  • 1 Rolling Pin Ideally, an adjustable rolling pin or one with dowels to ensure even dough thickness.
  • 2 Baking Sheets Lightly greased for baking the cookie rounds.
  • 1 Sieve or Fine-Mesh Strainer For sifting dry ingredients thoroughly.

Ingredients
  

Main

  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • 1 ⅓ cups butter
  • 1 cup packed brown sugar
  • ⅔ cup white sugar
  • 2 eggs beaten
  • 1 ½ teaspoons vanilla extract
  • 1/4 teaspoon red food coloring or as needed
  • 1/4 teaspoon green food coloring or as needed

Instructions
 

  • Gather the ingredients. Allrecipes/Karen Hibbard
  • Sift the flour, baking powder, baking soda, and salt together into a bowl. Resift again into another bowl. Allrecipes/Karen Hibbard
  • Beat the butter with the brown and white sugars in a mixing bowl until light and fluffy. Beat in the eggs and vanilla until smooth. Allrecipes/Karen Hibbard
  • Gradually stir in the flour mixture until evenly blended. Allrecipes/Karen Hibbard
  • Gather the dough into a ball, and divide into two equal parts. Place one half in a second bowl. Add red food coloring to the dough in one bowl, and green food coloring to the dough in the other bowl. Use a fork or wooden spoon to blend the food coloring into the dough until evenly blended. Add additional drops of food coloring to reach your desired shade, if needed. Allrecipes/Karen Hibbard Recipe Tip The strength of food coloring varies, and you can always add more but never remove coloring if you've added too much. Also note that gel food coloring is stronger than liquid food coloring. We recommend you start with a small amount of food coloring and add more only if needed.
  • Roll out the red dough to 1/4 inch (5mm) thickness. Roll out the green dough to 1/4 inch (5mm) thickness, and place on top of the red dough. Beginning on one edge, roll the doughs to make a log so the two colors spiral inside each other. Allrecipes/Karen Hibbard Recipe Tip Use even pressure to roll out each sheet of dough to the same 1/4-inch thickness. You can also place small wooden dowels on either side of the dough to guide you, or use an adjustable rolling pin.
  • Wrap the log in waxed paper, then in a cotton towel, and refrigerate at least 8 hours. Allrecipes/Karen Hibbard
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets. Unwrap the dough log, and place on a clean, lightly floured surface. Slice the log into rounds 1/8 inch (3 mm) thick, and place on prepared baking sheets. Allrecipes/Karen Hibbard
  • Bake in preheated oven until set, 5 to 6 minutes. Watch carefully to prevent edges from browning. Remove from oven, and cool on racks. Allrecipes/Karen Hibbard

Notes

Precision in chilling the dough (minimum 8 hours) is paramount for achieving clean, defined pinwheel spirals and preventing excessive spreading during baking. Utilize gel food coloring for vibrant hues without affecting dough consistency; add sparingly until desired saturation is reached. When rolling, strive for uniform 1/4-inch thickness for both doughs to ensure an even spiral. Monitor baking closely—these cookies bake quickly, and slight browning will affect their festive appearance. For an enhanced flavor profile, consider adding a touch of almond extract alongside the vanilla, or a hint of citrus zest to one of the doughs for a brighter contrast.