This recipe has been a holiday mainstay in my kitchen for years and it always steals the show at cookie exchanges. I first discovered the pinwheel technique when I wanted something more playful than a simple cutout cookie; the spiral design felt like wrapping a tiny present with every slice. These cookies combine a classic sugar cookie base with bright red and green swirls and an optional sprinkle rim that looks impossibly festive. Texture is everything here: the edges should be lightly crisp while the interior stays soft and tender, singing of butter and vanilla. I often make a double batch because friends and neighbors seem to magically appear whenever these come out of the oven. I remember the first Christmas I brought these to my family dinner. My niece insisted on helping color the dough — her small hands smearing Americolor gel everywhere — and the finished tray disappeared within an hour. The flavors are deliberately simple: butter, vanilla, a touch of egg for tenderness, and the sweetness of classic granulated sugar. The fun comes from the assembly: rolling three colored layers into a tight spiral and slicing them into rounds. It’s a technique that looks dramatic but is surprisingly forgiving, making this a great project for bakers who want an impressive result without complicated ingredients.

Ingredients

• All-purpose flour: 3 cups (12.75 ounces). Use a reliably consistent brand like King Arthur or Gold Medal. Spoon and level into the measuring cup or better yet, weigh the flour with a kitchen scale for the most accurate results. Flour provides structure and the right balance keeps the interior tender rather than cakey.
• Baking powder: 1 teaspoon. Fresh baking powder gives a small lift so cookies puff and spread just enough; don’t substitute baking soda here unless you adjust acidic ingredients.
• Salt: 1/2 teaspoon. A pinch of salt balances the sweetness and deepens butter flavor; use fine salt for even distribution.
• Unsalted butter: 1 cup (8 ounces), at room temperature. Use high-quality real butter for the best flavor; I typically use Plugrá or Kerrygold for their rich mouthfeel. Room temperature butter creamed with sugar traps air for a tender crumb.
• Granulated sugar: 1 1/4 cups (8.75 ounces). Standard white sugar provides crispness at the edges and light browning; brown sugar would add chew and a different flavor profile.
• Large egg: 1, at room temperature. Adds moisture and helps bind the dough so slices hold their shape.
• Vanilla extract: 2 teaspoons. Pure vanilla extract gives the familiar comforting aroma — you can blend in a little almond extract (1/2 teaspoon) for a subtle nutty lift.
• Gel food coloring: Red and green (Americolor gel advisable). Gel colors are concentrated so you get vivid hues without thinning the dough.
• Sprinkles (optional): 1 cup (6.75 ounces) to roll the log in for a festive edge. Choose non-melting sprinkles designed for baking so they retain shape in the oven.

Instructions

Whisk dry ingredients: In a medium bowl, whisk together 3 cups (12.75 oz) all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Whisking aerates the flour and disperses the leavening and salt evenly so the dough mixes consistently. Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream 1 cup (8 oz) unsalted butter and 1 1/4 cups (8.75 oz) granulated sugar on medium speed for 2–3 minutes until pale and fluffy. The visual cue is a lighter color and a ribbon-like texture when the paddle is lifted. Add egg and vanilla: Turn mixer to low and add 1 large room-temperature egg and 2 teaspoons vanilla extract. Mix until fully incorporated, scraping down the bowl once. Low speed prevents over-aeration which can lead to spread. Combine with dry ingredients: With the mixer on low, gradually add the flour mixture until only a few streaks of flour remain. Stop and finish by hand with a spatula; the dough should be soft and smooth but not sticky. Overmixing develops gluten and makes cookies tough. Divide and color the dough: Divide the dough into three equal pieces (about 10 ounces each if using a scale). Leave one portion uncolored and tint the other two portions red and green with gel food coloring. Knead in the color by hand or briefly in the mixer — avoid overworking. Chill discs: Form each color into a flat disc, wrap in plastic, and refrigerate for at least 45 minutes until firm. Chilling makes rolling and stacking easier and preserves the crisp spiral edges. Roll into rectangles: Roll each chilled disc between two sheets of parchment into a long rectangle about 6 x 13 inches. Avoid adding extra flour; if dough becomes too soft, chill again briefly. Consistent rectangle sizes ensure even spirals. Stack and roll: Stack the rectangles in this order: green on bottom, plain (white) in the middle, red on top. Using the parchment to help, roll the stack tightly into a long spiral log. A tight roll preserves the crisp spiral definition when sliced. Optional sprinkle rim: Brush the outside of the log lightly with a thin film of corn syrup diluted with a drop of water so sprinkles stick. Roll the log over a baking sheet filled with sprinkles until evenly coated. Wrap tightly and chill at least 45 minutes until firm. Slice and bake: Preheat oven to 350°F. Use a large sharp chef’s knife to cut rounds just under 1/2 inch thick for about 30 cookies (thinner slices yield more cookies). Place on parchment-lined baking sheets a few inches apart and bake 13–15 minutes, until centers lose their raw sheen and edges are lightly golden. Let cool on the sheet for a few minutes before transferring to a rack.

Storage Tips

Store baked cookies in an airtight container at room temperature for 4–5 days for best texture. If you need longer storage, stack single layers separated by parchment and freeze for up to 3 months; thaw at room temperature before serving. Unbaked, fully chilled logs should be wrapped tightly in plastic and foil to prevent freezer burn. To re-crisp slightly stale cookies, warm them in a 300°F oven for 3–5 minutes — watch closely so they don’t brown more.

Ingredient Substitutions

To make a chocolate swirl, replace 1/4 cup (about 1.75 oz) of flour in one portion of dough with 3 tablespoons unsweetened cocoa powder. For dairy-free, use a plant-based butter alternative and check sprinkles for dairy ingredients; note that texture will change slightly and dough may feel softer. To reduce sugar, substitute half the granulated sugar with a sugar substitute designed for baking, but expect a different browning and spread behavior. For gluten-free, use a 1-to-1 gluten-free flour blend with xanthan gum — results are variable, so test a single log first.

Serving Suggestions

Serve on a festive platter with other small cookies for a colorful assortment. These pair well with hot chocolate, mulled cider, or a simple coffee bar. For gifting, stack in parchment-wrapped tins with a sprig of rosemary or a ribbon. Tiny dollops of whipped cream or a light dusting of powdered sugar before serving add a snowy presentation, but the cookies are perfectly lovely on their own.

Cultural Background

Spiral cookies are an evolution of rolled layered dough techniques popular in European baking where contrasting doughs are layered and rolled for visual effect. The modern red-and-green Christmas version became popular in North America as bakers began using gel colors and sprinkles to create seasonal visuals. They reflect the holiday tradition of making decorative cookies that are both giftable and celebratory.

Seasonal Adaptations

Swap colors to suit holidays: orange and black for Halloween, pastels for spring, or red and blue for patriotic occasions. Add seasonal flavors like 1 teaspoon pumpkin spice in autumn, or 1 teaspoon lemon zest and 1/2 teaspoon lemon extract for a springtime citrus spin. For Valentine’s Day, use two shades of pink and a white center for a romantic swirl.

Meal Prep Tips

Make the dough and form logs on a single day, then refrigerate or freeze until ready to slice and bake. For busy holiday mornings, slice and bake directly from chilled logs; if frozen, allow 15–20 minutes of thawing in the fridge before slicing to prevent cracking. Store baked cookies in single layers separated by parchment to preserve the swirl pattern and prevent sticking.

These pinwheel cookies combine simple techniques with dramatic results; making them becomes a family ritual that delivers joy, color, and nostalgia with every bite. Try them once and you’ll find reasons to bring them back for every celebration.