Christmas Pinwheel Cookies Recipe and Decorating Tips

Christmas Pinwheel Cookies Recipe are simple to make and always steal the show at holiday parties. From cookie exchanges to family gatherings, these red-and-green swirled sugar cookies are festive, fun to make, and sure to impress.

These festive pinwheel cookies combine a classic sugar cookie base with bright red and green swirls and a sprinkle-coated edge. They look decorative on a platter and hold up well for sharing, gifting, and cookie trays. If you enjoy baking with kids, this is a great project—the colors and rolling technique are fun for helpers of all ages.

Why You Will Love these Cookies

These Christmas pinwheel cookies are visually striking and surprisingly easy. The dough uses familiar pantry ingredients, so most bakers will already have what they need. The two-colored dough creates festive swirls, and rolling the log in sprinkles gives each cookie a cheerful, finished look. The finished cookies are light, slightly chewy, and perfect on any holiday cookie plate.

Ingredients

• 3 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 1 cup butter, softened
• 1 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• Red food coloring (gel or liquid)
• Green food coloring (gel or liquid)
• Christmas sprinkles for rolling

The concise ingredient list makes this recipe straightforward. See the recipe card below for quantities, timings, and full instructions.

Variations

• Change the colors: Use any food coloring you like—pink and teal, blue and white, or multi-color layers for a different celebration.
• Different sprinkles: Use coarse sugar, nonpareils, or holiday-shaped sprinkles depending on the look you want.
• Flavor twist: Add a teaspoon of almond extract or a tablespoon of cocoa powder to one layer for a chocolate swirl.

Step by Step Instructions

• Step 1 – Mix dry ingredients: Whisk together the flour, baking powder, and salt in a bowl.
• Step 2 – Cream butter and sugar: In another bowl, beat the softened butter with the sugar until smooth. Add the eggs and vanilla and mix until combined.
• Step 3 – Combine: Gradually stir the flour mixture into the wet ingredients until just combined. Avoid overmixing.
• Step 4 – Divide dough: Split the dough evenly between two bowls.
• Step 5 – Color the dough: Dye one portion red and the other green, mixing until the color is evenly distributed.
• Step 6 – Chill: Wrap each dough portion in wax paper or plastic wrap and refrigerate 30 minutes to 1 hour until firm.
• Step 7 – Roll layers: Roll each chilled dough on parchment to a rectangle about 1/4 inch thick. Dust lightly with flour as needed.

• Step 8 – Layer and press: Place one color on top of the other with the parchment on the outside. Remove the top parchment and press the two layers together with a rolling pin so they adhere.
• Step 9 – Roll into a log: Gently roll the layered rectangle into a tight log, peeling away the bottom parchment as you roll. If the dough becomes too soft, chill it again.
• Step 10 – Add sprinkles and chill: Spread sprinkles on a baking sheet and roll the log in them to coat the outside. Wrap tightly and refrigerate for 30 minutes to 1 hour.
• Step 11 – Bake: Preheat the oven to 350°F. Unwrap the chilled log and slice into 1/4-inch rounds. Place slices on an ungreased baking sheet about 2 inches apart and bake 12–15 minutes until set. Cool briefly on the sheet, then transfer to a wire rack to finish cooling.

How to Make the Pinwheel Design

The pinwheel effect comes from rolling two thin rectangles of colored dough together into a tight log. Keep the dough cold, roll evenly, and maintain consistent thickness for each rectangle. Rolling the dough on parchment and removing the paper as you form the log helps keep the layers aligned and prevents sticking.

Expert Tips

• Use a mixer: A stand mixer with a paddle or a hand mixer speeds up creaming the butter and sugar and ensures even texture.
• Chill when sticky: If the dough is sticky or soft while shaping, chill it briefly. Cold dough is easier to roll and slice cleanly.
• Avoid overmixing: When combining wet and dry ingredients, mix just until incorporated to keep cookies tender.
• Slice cold: For neat cookies with defined swirls, slice the log while it is well chilled.
• Watch the bake time: Remove cookies when they are set but still pale for a soft texture. They continue to firm as they cool on the baking sheet.

Can I Make these Ahead of Time?

Yes. After forming the sprinkle-coated log, wrap it tightly and refrigerate for up to 3 days before slicing and baking. This helps the colors stay distinct and eases slicing. You can also freeze the log for longer storage—see freezing section below.

How to Store

Store cooled cookies in an airtight container at room temperature for several days. If leaving them on a platter, cover the tray well with plastic wrap to keep them fresh.

Can you Freeze?

Yes. You can freeze the assembled log or pre-sliced cookies.

• Freeze the log: Wrap the log tightly in plastic and place in a freezer bag. Thaw in the refrigerator before slicing.
• Freeze slices: Freeze slices flat on a tray first, then transfer to a bag for easy baking in small batches—no need to thaw completely.
• Thawing: Thaw in the refrigerator or on the counter until firm enough to slice, then bake as directed.

More Easy Christmas Cookie Recipes

• Santa Cookies
• Christmas Cake Mix Cookies
• Gingerbread Kiss Cookies
• Christmas Cut-Out Sugar Cookies
• Easy Grinch Cookies
• Eggnog Cookies

If you try this recipe, please leave a comment and share how your cookies turned out—we love hearing from bakers!