There’s something about the holidays that makes my heart swell with warmth and joy, and Christmas Pinwheels always evoke fond memories of cozy kitchens filled with laughter and love. As the aroma of sweet, buttery cookies wafts through the air, it reminds me of family gatherings where stories were shared, and each bite was sweeter than the last.
Why make this recipe? Well, my friends, these festive pinwheels are not just cookies; they embody the spirit of togetherness and warmth that the season brings. With their cheerful red and buttery yellow stripes, they not only taste delightful but look beautiful on any holiday platter. Perfect for sharing with loved ones or tucking into gift boxes, these cookies are sure to bring smiles to every face.
How to make Christmas Pinwheels
Ingredients:
- 1¼ cup granulated sugar
- 1 cup salted butter softened
- 1½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ teaspoon baking powder
- 1 large egg
- 3 cup all-purpose flour
- ½ teaspoon red liquid food coloring
Directions:
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In the bowl of a stand mixer fitted with the paddle attachment, add the sugar, softened butter, and vanilla extract. Beat these sweet ingredients together on medium until they’re creamy and well combined, about 2 minutes. Oh, don’t forget to scrape down the sides with a rubber spatula to ensure every bit of that buttery goodness is mixed in!
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Add in the egg, mixing until it’s all combined, and then fold in the flour and baking powder. Keep that mixer on low speed until no streaks of flour remain, letting that sweet aroma fill your kitchen. Scrape down the bowl again because every little piece counts!
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Divide the dough in half and set half aside on a piece of parchment paper. To the remaining dough, add the red liquid food coloring and almond extract, gently mixing on low until the color is vibrant and uniform.
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Divide both halves of dough again so you have two red and two neutral pieces. Shape each piece into a lovely little rectangle, then wrap them up in plastic wrap and let them chill in the refrigerator for about 30 minutes.
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After the dough has had its time to cool, roll out each piece on a sheet of parchment into an 11×7 rectangle. Use a sharp knife to trim any messy edges for a polished look.
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Stack one red piece on top of a neutral one and on the other two, place the red dough on the bottom. With gentle fingers, roll each rectangle into a log, wrapping them tightly in plastic wrap once more. Chill in the refrigerator for 1 to 2 hours, or if you’re feeling patient, overnight would work just fine.
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When it’s finally time to bake these delights, preheat your oven to 350°F. Line a baking sheet with parchment paper, setting the stage for these festive cookies.
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Remove one log from the fridge and slice it into ¼ to ½ inch thick cookies, depending on your preference. Arrange them about an inch apart on the baking sheet, then pop them in the oven. Bake for about 9 to 11 minutes, just until the edges start to turn a perfect golden brown. Keep a close eye; these cookies are best when they’re not overcooked.
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Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Repeat these delightful baking steps with the remaining log, filling your home with that joyful holiday aroma!
How to serve Christmas Pinwheels
Folk love to admire the beauty of these pinwheels as they grace a holiday platter, offering a vibrant pop of color alongside other treats. I’ve always loved serving them with a cup of warm peppermint tea or a glass of chilled milk for that perfect cozy afternoon treat. They make for a delightful addition to any cookie exchange or simply enjoyed while snuggling up on the couch!
How to store Christmas Pinwheels
To keep your pinwheels fresh and delicious, store them in an airtight container at room temperature. They’ll stay delightful for about a week—if they last that long! For longer-lasting joy, consider popping them in the freezer; they freeze beautifully for up to three months. Just remember to thaw them at room temperature before serving their sweet goodness.
Tips to make Christmas Pinwheels
- For extra festive flair, consider drizzling some melted chocolate on top of the cooled cookies or adding sprinkles to the dough before baking.
- Make sure your butter is truly softened to room temperature. This ensures a light and fluffy dough.
- If you’re feeling extra creative, play around with different colors of food coloring to match your holiday theme!
Variations
- If you want to switch things up, try adding cocoa powder to one half of the dough for a chocolatey twist on the traditional flavor. A bit of peppermint extract can also add a delightful wintery touch!
FAQs
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Can I make the dough ahead of time?
Absolutely! The dough can be made a few days in advance and chilled in the fridge. Just roll it into logs and wrap it well. -
What if I don’t have a stand mixer?
No worries! You can mix the dough by hand; just use a sturdy wooden spoon and a little elbow grease—it’s worth it for the love that goes into these cookies! -
Is there a way to make these gluten-free?
Certainly! Substitute the all-purpose flour with a gluten-free all-purpose blend to make these treats accessible to all your loved ones!
As the holidays draw near, I hope you find time to gather in the kitchen, just as my family always did. Each doughy swirl, each sprinkle of joy, brings us a little closer, filling our hearts as well as our bellies. May the joy of sharing food with loved ones warm your home this season, just like those cherished moments around the kitchen table. Happy baking!
Christmas Pinwheels
Ingredients
Method
- In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, softened butter, and vanilla extract. Beat on medium until creamy, about 2 minutes.
- Add the egg and mix until combined, then fold in the flour and baking powder on low speed until no streaks of flour remain.
- Divide the dough in half. Set one half aside and to the other half, add the red food coloring and almond extract, mixing gently.
- Divide both halves into two pieces each, forming two red and two neutral pieces. Shape into rectangles, wrap in plastic wrap, and chill for 30 minutes.
- Roll each piece on parchment into an 11x7 inch rectangle. Trim edges for a neat look.
- Stack one red piece on top of a neutral one and vice versa. Roll into logs, wrap tightly in plastic, and chill for 1 to 2 hours, or overnight.
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Remove one log from the fridge and slice into ¼ to ½ inch thick cookies. Arrange cookies an inch apart on the baking sheet.
- Bake for about 9 to 11 minutes, until the edges turn golden brown. Cool on the baking sheet for a few minutes before transferring to a wire rack.