Recipe For Pinwheel Cookies

Holiday Pinwheel Cookies are so fun on a cookie tray! Made by rolling with two colors of dough together. Freeze the log of dough for up to a month for slice-and-bake cookies.

Irvin is a critically acclaimed cookbook author and food blogger. His cookbook Marbled, Swirled, and Layered was chosen as one of the best baking cookbooks of 2016 in the New York Times.

, I had to make some tough choices about which recipes to keep and which to let go. The cookie chapter was pretty overloaded as it was, and some recipes ended up falling by the wayside.

Apple Butter Pinwheel Cookies

Red and white pinwheel cookies were one of them. And that's too bad because they are a classic holiday cookie that everyone should learn to make.

Though they look difficult to make, the secret to pinwheel cookies is really just patience. The basic process involves dividing the cookie dough and adding color and flavoring extract to half. The dough is then rolled into rectangles and sandwiched together. Roll them up into a log, then just slice and bake.

I also like to divide each ball of dough in half again (to make four pieces), so that I can make some cookies with the spiral of color on the inside and some with the spiral of color on the outside.

Really Easy Pinwheel Cookies

Letting the dough chill in the refrigerator between each step makes it much easier to work with. I often make pinwheel cookies over a couple of days, letting the dough chill overnight before moving to the next step.

After the final roll, the logs of cookie dough can be frozen for up to a month (tightly sealed both in plastic wrap and an airtight resealable freezer bag). This means you can have homemade pinwheel cookies pretty much at your beck and call.

If you feel so inclined, the frozen dough logs can even be bundled as a homemade gift to your friends, so they can bake the cookies at home as well!

Red Velvet Pinwheel Cookies

Today, I’ve gone with a classic raspberry-flavored red and white swirled dough, which is festive for the holidays. You can adapt the recipe by swapping out the food coloring and the flavoring extract with anything you like. Some of my favorites include orange food coloring and extract, green and mint, and yellow and lemon.

These festive spiral pinwheel cookies require a bit of effort and patience, but are a fun project. Be sure to allow plenty of time for the dough to chill, letting the dough rest in the refrigerator overnight in between steps (you can even make the cookies over a couple of days).

If raspberry extract isn’t available at your grocery store or you want a different flavor, just substitute out the same amount of your favorite extract, along with a corresponding food coloring.

Pinwheel Cookies Balancing Motherhood

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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Celebration Gluten Free Pinwheel Cookies

These delightfully festive Pinwheel Cookies will be the most talked about addition to any holiday cookie exchange. These slice & bake sugar cookies have mesmerizing swirls of color and are rolled in nonpareil sprinkles for a special crunch!

It’s Amy from House of Nash Eats again and I’m so excited to share these deceptively delicious cookies that are always a favorite during the holiday season!

They are perfect for rounding out a Christmas cookie plate, right along with some of our other holiday favorites like peanut butter blossoms, chocolate crinkle cookies, and Mexican wedding cookies!

Brown Sugar Pinwheel Cookies

Pinwheel cookies can be enjoyed any time of the year and can be colored with any color you like to match the season or occasion. But we think they are especially perfect at Christmas because they look just like something from the imagination of Dr. Seuss. I can just imagine these pinwheel cookies in a Who-ville bakery window display case!

I love slice and bake cookies for the holidays because you make the dough in advance and can leave it chilling in the fridge until you are ready to bake. Then you just remove the roll of cookie dough and slice off as many cookies as you like, rather than rolling and cutting them out like typical sugar cookies.

Store baked pinwheel cookies in an airtight container on the counter for up to 1 week. They also freeze well for up to 3 months. Just let them thaw on the counter for a few hours before serving.

Easy Christmas Pinwheel Cookies Recipe

These cookies have a nice, light classic sugar cookie flavor that is buttery and sweet with a hint of vanilla as written. But you can use your favorite extracts to change things up. I’ve added 1/2 to 1 teaspoon of peppermint, anise, coconut, and rum extracts before with good results.

Calories: 115 kcal , Carbohydrates: 16 g , Protein: 1 g , Fat: 5 g , Saturated Fat: 3 g , Cholesterol: 23 mg , Sodium: 84 mg , Potassium: 23 mg , Fiber: 1 g , Sugar: 8 g , Vitamin A: 158 IU , Calcium: 7 mg , Iron: 1 mg

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.These festive Pinwheel Cookies are perfect for the holiday season! Sweet and buttery, these cookies come together quickly and easily. Vanilla and chocolate rolled together to make mesmerizing swirls, these cookies will be the star of the show!

Basic Chocolate Pinwheel Cookies Recipe: How To Make It

These spiraled cookies with two flavored doughs rolled together with simple everyday ingredients make for delightful Christmas pinwheel cookies. Despite how they look, these cookies are surprisingly easy to put together! It only takes a few minutes to make the cookie dough, and then once chilled, all you have to do is slice and bake. You don’t even need a cookie scoop!

To make these slice and bake cookies even easier, you can make the dough ahead of time and keep it in the freezer to pull out whenever guests come by for the holidays! For another cookie recipe that’s perfect for the holidays, try my candy cane cookies, gingerbread cookie recipe or linzer cookie recipe.

Baking powder — make sure to use fresh baking powder as it helps the cookies rise in the oven. Baking powder also helps give the holiday pinwheel cookies a more cakey texture.

Pinwheel Swirl Cookies

Butter — plan ahead by bringing the butter out of the fridge to soften to room temperature. The butter needs to be at room temperature to cream smoothly. Also, be sure to use unsalted butter as there is already ½ teaspoon of salt added to the recipe.

Unsweetened chocolate — I recommend chopping a chocolate bar as some chocolate chips have a coating to help the chips hold their shape, causing them not to melt as smoothly. A serrated knife is excellent for chopping chocolate bars.

3. In the bowl of a stand mixer, cream the butter and sugar before adding the eggs, one at a time. Beat in the vanilla and then the flour mixture.

Tahini Pinwheel Cookies

4. Divide the dough in half, leaving half in the mixing bowl. With the mixer on low, add the melted chocolate to the cookie dough left in the bowl, and mix until fully incorporated.

5. Separately roll out each dough into ½ inch thick square onto parchment paper. Place another piece of parchment on top of each dough and roll dough out into 13×9-inch rectangles. Refrigerate the cookie doughs for about 30 minutes and flip the chocolate dough on top of the plain dough.

6. Starting from one long side of the rectangular dough, roll the dough up, jelly-roll style, using the bottom parchment paper as a guide.

Perfect Pinwheel Cookies

7. Tightly cover the dough roll in plastic wrap and twist the ends until tight and refrigerate for at least two hours.

8. Slice the chilled log and slice it into ¼-inch-thick slices. Place cookies 1½ inches apart on a lined cookie sheet and bake for 7 to 8 minutes. Let the pinwheel cookies cool before transferring