
Festive red, green, and vanilla pinwheel cookies — buttery, tender slices rolled into candy-cane inspired spirals and finished with sparkling red sanding sugar.

This batch of Christmas pinwheel cookies has been my holiday go-to ever since I first made them at a community cookie swap many years ago. The idea is simple but joyful: three layers of buttery dough — one plain, one dyed red, one dyed green — rolled into a tight log and sliced into bite-sized spirals. When they bake, the edges set into delicate, almost shortbread-like discs while the centers keep a tender crumb that melts in your mouth. I discovered this method during a particularly hectic December when I needed a crowd-pleasing cookie that could be made in stages and transported easily to potlucks and family gatherings.
What makes these especially memorable is the texture contrast and the visual impact. The exterior is slightly crisp from the sanitizing sugar and oven heat while the interior is soft and buttery. Over the years I’ve learned small techniques that transform this from a decent holiday cookie into a truly memorable one: chilling the dough properly so the layers stay distinct, rolling with even pressure for tidy spirals, and using gel food coloring to avoid thinning the dough. These cookies are a labor of love — perfect for gifts, cookie swaps, or an afternoon spent with holiday music and a warm drink.
I remember bringing these to my first neighborhood cookie exchange and watching people go quiet as they admired the neat spirals — then even quieter as they tasted one and asked for the recipe. My family always ends up asking for a second tray, and I love that the dough keeps well in the freezer when I'm juggling other holiday baking.
What I love most is how forgiving the method is: you can make the dough a day ahead and chill it, or freeze the log and slice when guests arrive. My kids love choosing colors and rolling the log, and it’s become a short tradition to leave a few tucked into cookie tins for neighbors. The little extra step of chilling makes all the difference — tidy, sharp spirals and a uniform bake every time.
Pack completely cooled cookies in a single layer or with parchment between layers inside an airtight container. At room temperature they remain fresh 4 to 5 days; refrigerating can dry them out, so avoid the fridge unless your kitchen is very warm. For longer storage, freeze baked cookies in a sealed freezer bag for up to 3 months. To refresh frozen cookies, thaw at room temperature on a rack for 20 minutes; if you prefer warm cookies, heat in a 300 degrees F oven for 5 minutes.
If you need to swap ingredients: use salted butter and omit added kosher salt (taste the plain dough first). To make these dairy-free, replace butter with a firm non-dairy margarine formulated for baking and note a slight change in flavor. For an egg-free version, use 3 tablespoons of applesauce or a commercial egg replacer, though texture will be slightly more cake-like. If you want milder color, reduce gel drops; for stronger color, add a touch more gel rather than liquid dye to avoid runny dough.
These are excellent on a holiday cookie platter with ginger snaps and shortbread. Serve with hot cocoa, mulled cider, or a simple black tea. For gifts, layer in a decorative tin with tissue paper and include a small card with baking day notes. Garnish individual cookies with a light dusting of powdered sugar for a snowy look or press a few festive sprinkles into the edge before baking to add texture and color contrast.
Spiral cookies are a modern take on classic layered cookies that appear in many baking traditions where contrasting doughs are combined for visual effect. The pinwheel shape is particularly popular in North American holiday baking, where simple decorative techniques create festive results without complex icing. The combination of butter, sugar, and vanilla mirrors European shortbread traditions, while the playful colored layers reflect the family-focused spirit of holiday baking in the United States.
Switch colors seasonally: pastel layers for spring celebrations, orange and brown for autumn, or red and blue for patriotic holidays. Swap vanilla for almond extract and use pink and white layers for Valentine’s occasions. For winter, add 1/4 teaspoon ground cinnamon or orange zest to the plain dough to introduce subtle seasonal notes that pair beautifully with the sweetness.
Make the dough up to a week ahead and keep tightly wrapped in the refrigerator. For a time-saving approach, form and freeze logs; you can slice directly from partially frozen logs into 1/3-inch slices — the patterns stay crisp and neat. Label bags with baking instructions and date. If you’re preparing multiple flavors, keep colors separated in the freezer to avoid color transfer. This method is perfect for hosting since you can bake fresh trays as guests arrive.
These pinwheels are a small, joyful bite of holiday nostalgia — easy enough to make with kids but elegant enough for a party spread. Make a double batch and share the joy; nothing says holiday cheer quite like a tin of perfectly spiraled cookies.
Chill the dough and the rolled log thoroughly before slicing to preserve the spiral pattern.
Use gel food coloring to avoid changing dough consistency and to achieve vivid colors.
If the serrated knife sticks, run it under hot water and dry it before each cut for cleaner slices.
Wrap logs tightly in parchment and plastic wrap to prevent freezer burn when freezing for up to 1 month.
This nourishing christmas pinwheel cookies recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Christmas Pinwheel Cookies recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Beat softened butter and granulated sugar in a stand mixer at medium speed until pale and creamy, about 3–4 minutes. Add the egg and vanilla and blend until smooth, scraping the bowl as needed.
Whisk together flour, kosher salt, and baking soda. With mixer on low speed, add the flour mixture gradually until just combined. Avoid overmixing to keep dough tender.
Divide dough into three equal pieces. Color one portion red and another portion green using gel food coloring; leave the third plain. Shape each into a ball, wrap in plastic, and refrigerate 1 hour.
Roll each chilled ball between parchment sheets into 7-inch squares. Chill each sheet for 15 minutes to firm the dough and ensure even stacking.
Stack red, green, and plain squares on parchment; cover and roll into a 12x8-inch rectangle. Starting at a long edge, roll tightly into a log, wrap, and freeze 1 hour to set.
Preheat oven to 350°F. Slice the chilled log into 1/3-inch discs with a serrated knife. Roll edges in red sanding sugar, place 1 inch apart on parchment-lined sheets, and bake 8–10 minutes until set. Cool on a rack.
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This recipe looks amazing! Can't wait to try it.
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