Christmas pinwheel cookies are honestly one of my favorite things to make during the holidays, and not just because they look impressive (though they totally do). My kids go absolutely crazy for these red and green pinwheel cookies, and my neighbor keeps asking me to make extra batches for her cookie exchanges. Pretty sure I’ve made these at least six times this month already.
Here’s the thing—they look way harder to make than they actually are. People see the spiral design and think you need some kind of baking degree or special equipment. Nope. Just basic sugar cookie dough, food coloring, and a little patience. That’s it.
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Why This Easy Christmas Pinwheel Cookies Recipe Works
Look, I’ll be honest with you. The first time I tried making pinwheel Christmas sugar cookies, I messed up the rolling part so badly that the spiral looked more like a weird blob. My husband walked into the kitchen, looked at them, and said “What are those supposed to be?” Ouch.
But after a few tries (okay, maybe four or five), I figured out the tricks that make these work every single time. The key is getting the dough the right thickness and making sure it’s cold enough to roll without falling apart but not so cold that it cracks. It’s a whole thing.
These slice and bake Christmas pinwheel cookies are also genius because you can make the dough logs ahead of time and keep them in the freezer for up to a month. Christmas morning and need fresh cookies? Just slice and bake. Easy.
What You Need for Christmas Pinwheel Sugar Cookies
Cookie Dough Ingredients
- 2¾ cups all-purpose flour (I use Gold Medal)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened (room temp is crucial here)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (trust me, this makes them taste amazing)
- Red gel food coloring
- Green gel food coloring
Quick note about food coloring—don’t use the liquid stuff from the grocery store. Get gel colors. The liquid makes your dough too wet and the colors aren’t as vibrant. I learned this after making a batch of sad, pale pink cookies instead of bright red. Not cute.
For Decorating
- Rainbow sprinkles or red/green sanding sugar (optional but makes them extra festive)
- A little corn syrup or water (to make sprinkles stick)
Equipment
- Stand mixer or hand mixer
- Rolling pin
- Parchment paper (lots of it)
- Sharp knife—preferably serrated
- Plastic wrap
- Baking sheets
How to Make Christmas Pinwheel Cookies Step by Step
Step 1: Make the Sugar Cookie Dough
In a medium bowl, whisk together your flour, baking powder, and salt. Set that aside.
In your stand mixer (or large bowl with hand mixer), beat the softened butter and sugar together on medium-high speed for about 3 minutes until it’s light and fluffy. This is important—don’t rush it. The beating incorporates air and makes your cookies tender.
Add the egg, vanilla extract, and almond extract. Beat until everything’s combined and smooth. Scrape down the sides of the bowl because there’s always butter hiding up there.
Now turn your mixer to low and gradually add your flour mixture. Mix just until combined—don’t overmix or your cookies will be tough. (Learned this the hard way in 2022. Those cookies could’ve been used as hockey pucks.)
Step 2: Divide and Color the Dough
Divide your dough into three equal portions. I usually eyeball it but you can weigh them if you’re precise like that.
Leave one portion plain (this’ll be your white layer). Add red food coloring to the second portion and green to the third. Start with just a little bit of gel color—like a toothpick dab—and knead it in. You can always add more but you can’t take it away.
Mix each colored dough until the color is evenly distributed. Your hands will get colored—it washes off, don’t worry. Or wear those cheap plastic gloves if you want to avoid looking like you committed a crime.
Step 3: Roll Out the Dough Layers
This is where it gets a little tricky but you’ve got this. Place each dough portion between two sheets of parchment paper and roll it out into a rectangle about ¼ inch thick. Try to make them all roughly the same size—like 10×12 inches or so.
Put all three rolled-out dough rectangles (still in their parchment) into the fridge for about 15-20 minutes. This firms them up so they’re easier to stack and roll.
Step 4: Stack and Roll
Okay—oh wait, I forgot to mention—clear some space in your freezer now because you’ll need it soon.
Anyway… take your dough out of the fridge. Peel off the top parchment from each layer. Stack them on top of each other: red on bottom, white in the middle, green on top. (Or whatever order you want—I’ve done green, white, red and it looks great too.)
Gently press down with your rolling pin to seal the layers together. Then, starting from one of the long sides, tightly roll the dough into a log. The tighter you roll it, the more spiral rings you’ll see in your cookies.
Use the parchment paper to help you roll—kind of like you’re making sushi. Am I the only one who thinks of sushi when making these? Probably.
Step 5: Add Sprinkles (Optional)
If you want sprinkles on the edges, brush the outside of your dough log with a tiny bit of corn syrup or water. Spread sprinkles on a baking sheet and roll your log through them until it’s completely covered.
I skip this step sometimes when I’m lazy. The cookies still look great without it.
Step 6: Freeze the Dough Log
Wrap your log tightly in plastic wrap and freeze for at least 2 hours. You can also refrigerate for 4 hours, but freezing is faster and makes slicing easier.
This is actually the perfect make-ahead step. I usually make these logs on a Sunday afternoon, freeze them, and then bake cookies throughout the week whenever we need them.
Step 7: Slice and Bake
Preheat your oven to 350°F. Line your baking sheets with parchment paper.
Unwrap your frozen log and use a sharp serrated knife to slice it into rounds about ⅓ inch thick. Don’t make them too thin or they’ll spread too much. Don’t ask me how I know this.
Place the sliced cookies about 2 inches apart on your baking sheets. They don’t spread a ton but they do spread a little.
Bake for 8-10 minutes until the edges are just starting to turn golden. Don’t overbake! They’ll continue to firm up as they cool.
Let them cool on the baking sheet for a few minutes, then transfer to a wire rack.
Best Christmas Pinwheel Cookies Tips
Use gel food coloring: I already said this but it’s SO important. Gel colors give you vibrant colors without adding extra liquid to your dough.
Chill between steps: Cold dough is easier to work with. If at any point your dough gets too soft and sticky, stick it back in the fridge for 15 minutes.
Sharp knife is key: A dull knife will squish your pretty spirals. Use a serrated knife and wipe it clean between slices for the cleanest cuts.
Rotate your log: Before each slice, rotate the log a quarter turn. This prevents it from getting a flat side from sitting on the counter.
Make ahead and freeze: Seriously, these make ahead Christmas pinwheel cookies are a lifesaver during busy December. Freeze the logs wrapped in plastic wrap and foil for up to 3 months.
Old Fashioned Christmas Pinwheel Cookies Variations
My grandma used to make these with just red and white (no green layer), and they were still gorgeous. Sometimes simple is better, you know?
You can also do:
- Chocolate and vanilla instead of colored
- Pink and white for Valentine’s Day
- Orange and black for Halloween
- Blue and white for Hanukkah
The technique is the same no matter what colors you use.
Storing These Festive Christmas Swirl Cookies
Store baked cookies in an airtight container at room temperature for up to a week. They also freeze beautifully—just layer them with parchment paper in a freezer-safe container.
The unbaked dough logs can stay in your freezer for up to 3 months wrapped tightly in plastic wrap and then foil.
These simple Christmas pinwheel cookies have become a tradition in our house. Every year, my daughter asks when we’re making “the spiral cookies.” That’s what she calls them. And every year, I make way too many and end up giving them away to everyone we know.
But honestly? That’s the fun part. These cookies make people happy. They’re colorful and festive and they taste amazing—buttery and crisp with just a hint of almond flavor.
Let me know how yours turn out! And if you mess up the rolling part the first time, don’t worry—we’ve all been there. Just smoosh it back together and try again 😊
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