Christmas Pinwheel Cookies
User Reviews
4.5
66 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Additional Time
2 hrs
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Total Time
2 hrs 25 mins
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Servings
30 Cookies
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Calories
115 kcal
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Course
Baked Goods
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Cuisine
American
Christmas Pinwheel Cookies
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No Who down in Who-ville can resist the mesmerizing swirls of Christmas Pinwheel Cookies rolled in nonpareil sprinkles for an extra festive touch! These swirly treats are sure to be the talk of your next cookie exchange!
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Ingredients
- 3/4 cup salted butter softened to room temperature
- 3/4 cup (150g) granulated sugar
- 3/4 cup (150g) powdered sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups (353g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Red & green gel food coloring
- Holiday colored nonpareils
- Optional: 1/2-1 teaspoon of additional flavoring extracts or lemon zest
Instructions
- Combine butter, granulated sugar, and powdered sugar in a mixer and beat well until light and fluffy.
- Add in the eggs, vanilla, and any flavoring (if desired), scraping the bottom and sides of the bowl.
- Mix in the flour, baking powder, and salt until combined. Divide the dough into three even sized balls.
- Return 1/3 of the dough to the mixing bowl and add a 5-10 drops of red gel food coloring, mixing well until the dough is evenly colored. Repeat with another 1/3 of the dough and the green food coloring.
- Flatten each ball of dough into a disc and wrap it in plastic wrap. Chill in the freezer for 20 minutes or in the fridge for 1 hour.
- Roll out each disc of dough, one at a time, on a piece of parchment paper to create rectangles that are roughly the same size and shape. Stack the thin layers of dough on top of each other with white in the middle and red and green on the top and bottom. Trim the long sides so that the edges are even. The shorter ends can be trimmed later after you roll the dough into a log.
- Carefully roll the dough into a nice, tight log, using the bottom piece of parchment paper to lift the dough and help you roll it to avoid cracks. Then wrap the dough in plastic wrap and chill in the fridge for at least 1-2 hours.
- Once the dough is chilled, roll in nonpareils on a baking sheet to coat the outside of each cookie. You really have to press the dough into the sprinkles to get them to stick and give good coverage. At this point, you can slice and bake the cookies, or wrap them up and store them in the fridge for up to 1 week to slice and bake as needed.
- When ready to bake your pinwheel cookies, preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Unwrap the roll of cookie dough and cut off the uneven ends. Then slice into 1/4-inch cookies using a sharp knife and space them 1-2 inches apart on the parchment paper.
- Bake for 10-12 minutes until set, then cool completely on a wire rack.
Equipments used:
Nutrition Information
Show Details
Calories
115kcal
(6%)
Carbohydrates
16g
(5%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
23mg
(8%)
Sodium
91mg
(4%)
Potassium
17mg
(0%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
158IU
(3%)
Calcium
9mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30Cookies
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Calories | 115kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 23mg | 8% |
| Sodium | 91mg | 4% |
| Potassium | 17mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 158IU | 3% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
66 reviews
Excellent
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