Description
Sweet swirls of Christmas Pinwheel Cookies dance with festive red and green spirals, promising delightful holiday cheer. Crisp butter cookies blend classic charm and whimsical design, inviting you to savor seasonal joy in each delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Coloring and Flavor:
- 1/4 cup red food coloring
- 1/4 cup green food coloring
- 1 tsp peppermint extract
Finishing Touches:
- 2 tbsp powdered sugar
- 1 pinch salt
- 1/2 tsp baking powder
Instructions
- Cream softened butter and granulated sugar in a large mixing bowl until light and fluffy, creating a smooth, pale mixture that serves as the foundation for your festive cookies.
- Incorporate the egg and vanilla extract into the butter mixture, stirring until completely integrated and the batter becomes uniform in texture.
- Gradually fold in the flour, salt, and baking powder, mixing until a cohesive dough forms that pulls away from the sides of the bowl.
- Divide the dough into two equal portions, transferring each to separate mixing bowls for color preparation.
- Add red food coloring and peppermint extract to one half of the dough, and green food coloring to the other, kneading until the colors are evenly distributed and vibrant.
- Roll out each colored dough separately between two sheets of parchment paper, aiming for rectangular shapes of equal size and approximately 1/4-inch thickness.
- Carefully layer the red dough on top of the green dough, gently pressing to ensure they adhere without creating air pockets.
- Using the parchment paper as a guide, tightly roll the layered dough into a compact log, creating a spiral pattern of red and green.
- Wrap the dough log in plastic wrap and refrigerate for 2 hours, allowing it to firm up and make slicing easier.
- Preheat the oven to 350°F (175°C) and line baking sheets with silicone mats or parchment paper.
- Remove the chilled dough log and slice into 1/4-inch thick rounds, arranging them 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden and the cookies appear set but not browned.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Dust the cooled pinwheel cookies with powdered sugar, creating a festive, snow-like finish that enhances their holiday charm.
Notes
- Chill the dough thoroughly to prevent spreading and maintain the pinwheel’s crisp spiral design during baking.
- Use gel food coloring for more vibrant, intense colors that won’t alter the dough’s consistency or texture.
- Roll the dough between parchment paper to prevent sticking and ensure a smooth, even surface for perfect pinwheel formation.
- Swap peppermint extract with almond or vanilla for different flavor variations that suit various holiday preferences.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 120
- Sugar: 5g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg