Christmas Pinwheel Cookies

by | Nov 14, 2017

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These stunning Christmas Pinwheel Cookies are so festive and fun. Great for edible Christmas gifts.

Kitchens fire up to the maximum at Christmas. Homes are hives of activity, and days are filled with cooking and baking and decorating and festive cheer.

I’ve always preferred to embrace the spirit of Christmas rather than the commercial and the material. Homemade gifts prepared with thought and care is my favourite way to honour the important people in my life.

That’s why I love the idea of giving edible Christmas gifts. You can make something filled with their favourite food and flavours as a special treat. There are some really cute ways to put these presents together, just check the flood of DIY craft pins on Pinterest for inspiration.

Christmas pinwheel cookies

When I saw pinwheel cookies pop-up on Pinterest I knew I could turn them into a Christmas treat. They are a buttery sugar cookie with two different colours swirled through the dough.

For these Christmas Pinwheels I’ve added a third swirl of colour to the cookies, making them red, green and gold. The pattern comes from layering sh,eets of coloured dough on top of each other, rolling the dough up like a swiss roll, then cutting off cookie slices to bake.

I can see these bright and colouring Christmas Pinwheels adorning a Christmas snack table, or being boxed-up as an edible Christmas gift.

HOW TO MAKE CHRISTMAS PINWHEEL COOKIES


Click to watch how to make Christmas Pinwheel Cookies

CHRISTMAS PINWHEEL COOKIES

Makes: about 36 Cookies      Difficulty: Easy

EQUIPMENT:

Rolling Pin

INGREDIENTS:

200g Unsalted Butter, softened to room temperature
200g Caster Sugar
1 teaspoon Vanilla Extract
1 Large Egg, lightly beaten
315g Plain Flour
Red food colouring
Green food colouring

METHOD:

Measure and cut three rectangles of baking paper 20 x 30cm. These will be your rolled cookie size guides.

Add the softened butter, sugar and vanilla to a large bowl. Whisk together with electric beaters until pale and creamy. Beat in the egg until well combined.

Split the batter equally between three medium bowls. Tint one batch red, the other batch green, and leave the last batch neutral. Add one-third of the flour to each bowl and mix well to a firm dough (105g of flour per bowl).

Lay down a sheet of baking paper. Place one ball of coloured dough on top then the measured rectangle of baking paper. Roll the dough as close to 20 x 30 cm as possible between the two sheets of baking paper. The dough will be quite thin. Set aside.

Repeat for the other two colours of dough.

Remove the baking paper backing from each sheet of rolled dough and stack the dough sheets on top of each other. Trim the sides. Starting from one of the short ends, carefully roll the stacked dough up into a sausage. Cover with plastic film and place in the fridge for at least 60 minutes.

Preheat oven to 180 degrees Celsius (160 fan-forced; 350F). Line large baking tray(s) with baking paper.

Unwrap the dough and slice off cookie rounds about 5mm thick. Leave some space between each one on the baking tray. They won’t spread much.

Bake on the middle rack of the oven for about 10 minutes. Remove from the oven and let them cool slightly on the tray before letting them cool completely on a wire rack.

BAKING TIPS:

  • Be careful not to over-bake the cookies otherwise the tops will start to turn brown. They’re ready when they’re golden brown underneath.

Christmas Pinwheel Cookies

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These stunning Christmas Pinwheel Cookies are so festive and fun. Great for edible Christmas gifts.
Christmas Pinwheel Cookies
Servings 36 cookies
Prep Time 40 minutes
Cook Time 10 minutes
Passive Time 2 hours

Ingredients

cookies
  • 200 g Unsalted Butter softened to room temperature
  • 200 g Caster Sugar
  • 1 teaspoon Vanilla Extract
  • 1 large Egg lightly beaten
  • 315 g Plain Flour
  • Red food colouring
  • Green food colouring

Instructions

  1. Measure and cut three rectangles of baking paper 20 x 30cm. These will be your rolled cookie size guides.
  2. Add the softened butter, sugar and vanilla to a large bowl. Whisk together with electric beaters until pale and creamy. Beat in the egg until well combined.
  3. Split the batter equally between three medium bowls. Tint one batch red, the other batch green, and leave the last batch neutral. Add one third of the flour to each bowl and mix well to a firm dough (105g of flour per bowl).
  4. Lay down a sheet of baking paper. Place one ball of coloured dough on top then the measured rectangle of baking paper. Roll the dough as close to 20 x 30 cm as possible between the two sheets of baking paper. The dough will be quite thin. Set aside.
  5. Repeat for the other two colours of dough.
  6. Remove the baking paper backing from each sheet of rolled dough and stack the dough sheets on top of each other. Trim the sides. Starting from one of the short ends, carefully roll the stacked dough up into a sausage. Cover with plastic film and place in the fridge for at least 60 minutes.
  7. Preheat oven to 180 degrees Celsius (160 fan-forced; 350F). Line large baking tray(s) with baking paper.
  8. Unwrap the dough and slice off cookie rounds about 5mm thick. Leave some space between each one on the baking tray. They won’t spread much.
  9. Bake on the middle rack of the oven for about 10 minutes. Remove from the oven and let them cool slightly on the tray before letting them cool completely on a wire rack.

Recipe Notes

  • Be careful not to over-bake the cookies otherwise the tops will start to turn brown. They’re ready when they’re golden brown underneath.
Cake Mistress 14 November, 2017

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