Christmas Pinwheel Cookies
Pretty red, white, and green, peppermint pinwheel sugar cookies rolled in Christmas sprinkles.
Servings: 30 cookies
Ingredients
- 3 c. all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 1/3 c. granulated sugar
- 1 c. unsalted butter
- 2 lg. eggs
- 1 tsp. vanilla extract
- 1/2 tsp. peppermint extract
- Wilton red gel food coloring
- Wilton green gel food coloring
- Christmas Sprinkles
Instructions
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In a large bowl, beat sugar and butter with an electric mixer, until light and fluffy. Add eggs one at a time, beating after each addition, then add vanilla. Gradually add the flour mixture, beating on low speed, just until incorporated.
- Divide dough into 3 equal portions. Shape one portion into a 4 x 4-inch square, wrap in plastic wrap and place in the refrigerator; this will be the “white” portion of the cookie.
- Return one portion to the bowl and beat in peppermint extract and red food coloring, adding more to reach the desired color. Shape into a 4 x 4-inch square, wrap in plastic wrap and place in the refrigerator. Repeat steps with the last portion of dough, adding green food coloring, to reach the desired color. Refrigerate all pieces of dough for 1 hour.
- Remove the dough from the refrigerator. Cut each square in half to make two rectangles. Wrap half of each color in plastic and place back in the refrigerator. Roll out “white” dough between two pieces of wax paper until the rectangle is about 1/8-inch thick. Repeat with red and green rectangles.
- Peel the wax paper off one side of the red dough. Peel the wax paper off one side of the white dough. Lay the red dough on top of the white dough and peel back the wax paper off the red dough. Peel the wax paper off one side of the green dough and lay on top of the red dough. Remove the wax paper from the other side of the green dough.
- Starting at the short end, roll all three layers tightly together to form a log. Repeat the stacking and rolling process with the remaining dough in the refrigerator.
- Pour sprinkles onto a baking sheet with sides. Roll the logs in sprinkles, pressing them into the log as you roll. Wrap the logs in wax paper and then in plastic wrap, refrigerate for 1-2 hours.
- Remove the logs from the refrigerator and roll them on the counter several times to remove the flat side. Refrigerate until ready to bake.
- Preheat the oven to 350 degrees, and line 2 baking sheets with parchment paper.
- Remove the logs one at a time, and slice into 1/4-inch rounds. Place the rounds about 2-inches apart on the baking sheet. Bake for 9-11 minutes, until puffed and lightly golden (not brown).
- Cool on baking sheets for 10 minutes then transfer to a cooling rack to cool completely. Store the pinwheels in an airtight container.
Notes
Cook's Note: The dough will be sticky, do not add more flour as the cookies will be tough. Keeping the dough refrigerated makes it easier to shape and cut the cookies.
These look great…have you ever added chocolate to one of the doughs so that it would be red-green-chocolate? If not, would you think adding chocolate via chips of grated chocolate vs cocoa would work better? Thanks…mt
Hi Martha, I do have a recipe for chocolate pinwheels, check it out here: https://www.cookingmamas.com/chocolate-pinwheels/
When do you use the peppermint extract. It’s in the ingredients list, but I don’t see it in the instructions. Thanks.
Hi, you can add it to the red or green dough, I prefer to add to the red dough. The recipe has been updated, Thank you!
hi ,how long do you cook them for
Hi Kayla, Bake for 9-11 minutes, until puffed and lightly golden (not brown).
Hello!
Do you think there would be any harm in keeping the door refrigerated overnight?
Thanks in advance for your insight!
Hi Gabrielle, I think it would be fine to refrigerate the dough overnight. You might want to let it sit out for a bit before rolling.
Hi!
You said to cut the square in half and refrigerate again, why d9 we have to cut it?Do you roll each one individually??
Hi Sarah, You refrigerate the dough to keep it cold, making it easier to work with. All three layers are rolled together at the end. I hope this answers your question? If not, let me know. Thanks, Dusty
Any advice on making these a few days in advance? Should I keep in refrigerator for a few days or freeze? Thanks!
Hi Eirca, It would be fine in an airtight container in the refrigerator for a few days. Let it sit out a bit before rolling.