This batch of Christmas pinwheel cookies has been my holiday staple for years and I make them every December because they always spark a smile. I first discovered this approach while experimenting with a basic sugar cookie dough one December afternoon; I wanted something that looked impressive on a cookie tray but stayed tender and simple enough for weeknight baking. The spiral of red, green, and plain dough produces a crisp visual contrast that belies how soft and buttery each bite is. Kids in my family call them "holiday swirls," and the look always prompts enthusiastic requests for seconds.

The texture is slightly crisp at the edges with a melt-in-your-mouth tender center; the light vanilla flavor lets the buttery dough shine without being overly sweet. I love that these cookies are forgiving — the dough holds up well to rolling and slicing, and the chill times make assembly calm and predictable. They’re also a joy to make with helpers: shaping the squares and rolling them into the pinwheel is a satisfying, almost meditative step that yields beautiful cookies every time.

Ingredients

• Unsalted butter (2/3 cup): Use high-quality European-style butter if possible for a richer mouthfeel; softened to room temperature so it creams smoothly with sugar.
• Granulated sugar (2/3 cup): Regular white sugar gives the classic texture and structure; measure by spooning into a cup and leveling for accuracy.
• Egg (1): Large egg at room temperature helps with emulsion and provides lift; if cold, warm in a bowl of warm water 5 minutes.
• Vanilla extract (1 teaspoon): Pure vanilla enhances the buttery flavor — I prefer Nielsen-Massey or similar pure extracts for the clean aroma.
• All-purpose flour (1 3/4 cups): Spoon and level into a measuring cup for consistency; gives structure while keeping crumbs tender.
• Kosher salt (1/2 teaspoon): Balances sweetness and highlights butter; use Diamond Crystal or adjust slightly if using fine table salt.
• Baking soda (1/4 teaspoon): Small amount ensures a tender lift without excessive spread.
• Red and green gel food coloring: Gel colors provide vivid hues without extra liquid; add gradually until you get the desired intensity.
• Red sanding sugar (to garnish): Optional for sparkle and a little crunch; sprinkle on edges before baking for festive shine.

Instructions

Prepare the dough: Add 2/3 cup softened unsalted butter and 2/3 cup granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat at medium speed until pale and creamy, about 3 to 4 minutes — you want the sugar to be well integrated and the mixture to hold a soft ribbon when lifted. Add 1 large egg and 1 teaspoon vanilla extract, beat until combined, and scrape down the sides of the bowl occasionally to ensure even mixing. Combine dry ingredients: In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 teaspoon kosher salt, and 1/4 teaspoon baking soda. With the mixer on low speed, add the dry mixture gradually to the butter mixture and beat just until incorporated. Overmixing develops gluten and will make the cookies tough, so stop when no streaks of flour remain. Divide and color: Turn the dough out onto a clean surface and divide it into three equal portions. Return the first portion to the clean mixing bowl and add a few drops of red gel food coloring; beat until the color is even. Wipe the bowl, then color the second portion with green gel the same way. Leave the third portion uncolored. Shape each portion into a ball, wrap individually in plastic wrap, and refrigerate for 1 hour to firm up the dough for rolling. Roll into squares: Remove chilled dough and, between two sheets of parchment, roll each ball into a 7-inch square. Keep the three squares similar in thickness (about 1/8 to 1/4 inch). Chill the rolled squares for 15 minutes between parchment sheets — this prevents sticking and helps maintain clean edges when stacking. Assemble the spiral: Carefully peel parchment from one side of each square. Stack the three squares on top of each other, aligning the edges (order is up to you; I usually place plain, green, then red on top for a bright outer spiral). Use the parchment to help you press gently and smooth the layers so they adhere. Trim the stacked rectangle to neaten the edges if necessary, then roll tightly from one side to form a log about 7 inches long. Wrap the log tightly in plastic wrap and chill for at least 1 hour, or until very firm. For best slicing, freeze the log for 20 to 30 minutes if your dough is still slightly soft. Slice and bake: Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment. Unwrap the chilled log and slice into 1/4-inch thick rounds using a sharp knife; wipe the knife between cuts for clean spirals. Arrange rounds 1 inch apart on baking sheets. If desired, dip the edges lightly into red sanding sugar or sprinkle on top. Bake 10 to 12 minutes until edges are set but centers remain pale — watch carefully to avoid browning, which changes the tender texture. Cool on the sheet for 3 minutes, then transfer to a wire rack to cool completely.

Storage Tips

Store fully cooled cookies in an airtight container layered with parchment to prevent sticking. At room temperature they stay fresh for up to five days; if you need longer storage, refrigerate for up to two weeks or freeze for up to three months. For freezing, arrange baked cookies in a single layer on a tray to freeze solid, then transfer to a labeled freezer bag. To reheat frozen cookies, thaw at room temperature for 30 minutes; a 5- to 7-second zap in the microwave on low can revive that fresh-baked softness without making them soggy.

Ingredient Substitutions

If you want a lighter spread, swap half the butter for high-quality margarine, though flavor will be slightly different. For egg-free households, replace the egg with 1/4 cup applesauce plus an extra 1/4 teaspoon baking soda to help lift, but expect a slightly cakier texture. To make these nut-free, avoid almond extracts and nut flours; to add subtle flavor variation, use 1/2 teaspoon orange zest in the plain dough for a citrus twist that complements the vanilla nicely.

Serving Suggestions

Arrange the pinwheels on a tiered holiday tray with sprigs of rosemary and cranberries for color contrast. Pair with tea or hot cocoa — their buttery crumb is excellent with warm drinks. For cookie exchange packaging, nestle slices in parchment-lined tins or cellophane bags tied with festive ribbon. They also make charming edible gifts when stacked in clear boxes with a ribbon and a handwritten note.

Cultural Background

The spiral cookie concept draws from classic European rolled dough techniques where layered colors or flavors are rolled into logs and sliced. Pinwheel shapes became popular in American holiday baking for their visual appeal and simplicity, evolving into a festive tradition in many households. These cookies embody the seasonal desire for cheerful presentation combined with homely, buttery flavors that are synonymous with winter celebrations across North America.

Seasonal Adaptations

Beyond red and green, adapt colors and flavors for other celebrations: use pastel gels for spring, cocoa in one layer for a mocha swirl, or lemon gel and zest for a bright summer spin. Spiced versions (add 1/2 teaspoon cinnamon or orange spice blend to one layer) work beautifully for Thanksgiving. For New Year’s, gold sanding sugar adds a celebratory shimmer.

Meal Prep Tips

To prep ahead for busy holiday days, make and chill the assembled logs up to 48 hours in advance; slice and freeze the rounds on a tray so you can pop frozen slices onto a sheet and bake directly from frozen, adding 1 to 2 minutes to the bake time. Label and date containers so you can rotate batches easily. Keep a small cutting board and a very sharp knife nearby for quick, clean slices during baking sessions.

These pinwheel cookies are a joyful project that rewards small investments of time with visually impressive results. Whether you’re sharing at a potluck or packing them for neighbors, they bring warmth and cheer to holiday gatherings — and once you make a few logs, you’ll find the process becomes quick and habitual in your seasonal baking routine.