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.

Ingredients

• Unsalted butter (2/3 cup): Use good-quality European-style butter if you can — it has a higher fat content and gives a richer, creamier mouthfeel. Soften to room temperature for easy creaming; do not melt.
• Granulated sugar (2/3 cup): Regular white sugar gives structure and crisp edges. For a more caramel note, substitute half with superfine sugar but expect minor spread differences.
• Large egg (1): Adds moisture and binds the dough. Use an egg at room temperature so it incorporates evenly.
• Vanilla extract (1 teaspoon): Pure vanilla elevates the simple dough — avoid imitation if possible.
• All-purpose flour (1 3/4 cups): Measure by spooning into a cup and leveling with a knife to avoid dense cookies.
• Kosher salt (1/2 teaspoon): Balances sweetness and amplifies butter flavor; use table salt but reduce by half if substituting.
• Baking soda (1/4 teaspoon): A small lift gives a light crumb without loss of shape.
• Gel food coloring (red and green): Gel concentrates color without changing dough consistency — a few drops create vivid layers.
• Red sanding sugar: For garnish and sparkle, roll the edges in sanding sugar before baking.

Instructions

Cream and combine: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar at medium speed until pale and creamy, about 3 to 4 minutes. Add the egg and vanilla, then beat until fully incorporated and smooth; scrape down the bowl to ensure even mixing. Proper creaming aerates the butter and contributes to a tender texture. Mix the dry ingredients: In a separate bowl, whisk the all-purpose flour, kosher salt, and baking soda to distribute the leavening evenly. With the mixer on low, add the flour mixture gradually and beat just until combined; overmixing develops gluten and makes the slices tougher. The dough should hold together without being sticky. Divide and color: Turn the dough out and divide into three equal portions. Return one portion to the mixing bowl, add red gel food coloring a drop at a time, and beat until uniformly colored. Repeat with another portion and green gel food coloring. Keep the last portion plain. Shaping into tight balls before chilling helps roll the layers evenly later. Chill and roll: Wrap each colored ball in plastic wrap and refrigerate for 1 hour to firm. Unwrap and roll each between sheets of parchment into an even 7-inch square. Chill each sheet for 15 minutes to relax the dough and prevent sticking when stacking. Stack and form the log: Stack the squares on a fresh piece of parchment in this order: red, green, plain. Cover with another sheet and gently roll the stacked layers into a 12 by 8-inch rectangle, pressing to remove air pockets. Starting on a long side, roll tightly into a log, using the parchment to guide and keep edges aligned. Wrap tightly and freeze for 1 hour to set the spiral — this prevents smearing when slicing. Slice, sugar, and bake: Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Using a serrated knife, slice the chilled log into 1/3-inch discs; if the knife sticks, dip it in hot water and dry between cuts. Roll each edge in red sanding sugar and place 1 inch apart on the sheet. Bake 8 to 10 minutes until set but not browned; remove to a wire rack to cool completely.

Storage Tips

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.

Ingredient Substitutions

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.

Serving Suggestions

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.

Cultural Background

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.

Seasonal Adaptations

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.

Meal Prep Tips

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.