This batch of Christmas Pinwheel Cookies has been the star of my holiday cookie boxes for years. I first perfected the spiral technique one December when I needed a showstopping cookie that traveled well and looked impressive without complicated piping. The dough is a simple, tender sugar cookie that bakes up crisp at the edges and soft in the middle, and when you slice the chilled spiral you get those perfect concentric rings that always make people smile. These cookies pair a buttery, vanilla-scented base with festive red and green dough, and an optional sprinkle rim that gives texture and sparkle.

I remember rolling the first log on a snow-dusted afternoon while holiday music played and my kids pressed their noses to the counter to watch the colors form. The most memorable moment is the slow reveal when the first batch comes out of the oven: the edges are golden, the centers gently puffed, and the spiral is unmistakable. These are great for cookie swaps because they travel well, can be partially made ahead, and slice into uniform rounds. If you love classic sugar cookie flavor with a holiday twist, these will become one of your go-to recipes.

Ingredients

• All-purpose flour: 3 cups. Use a spoon-and-level method if measuring by cup. Brand choices such as King Arthur or Bob's Red Mill yield predictable results. The flour provides structure so the spirals hold their shape during slicing and baking.
• Baking powder: 1 teaspoon. A single-acting leavener that gives a slight lift for a tender crumb; make sure it is fresh for even rise.
• Salt: 1/2 teaspoon. Balances sweetness and enhances the buttery notes.
• Unsalted butter: 1 cup (8 ounces), at room temperature. Use butter that is soft but not melty; European-style butter adds extra richness if you prefer.
• Granulated sugar: 1 1/4 cups. Provides sweetness and helps create crisp edges when baked.
• Large egg: 1, at room temperature. Adds moisture and helps bind the dough.
• Vanilla extract: 2 teaspoons. Pure vanilla gives the best flavor; you can combine with a small amount of almond extract for depth.
• Gel food coloring: red and green gels such as Americolor. Gel pigments avoid adding liquid to the dough and provide vibrant color.
• Sprinkles: 1 cup, optional. Use nonpareils or holiday mixes for a colorful rim; fine sprinkles adhere best when the log is brushed lightly with corn syrup.

Instructions

Whisk dry ingredients: Combine 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt in a medium bowl. Whisk to distribute the leavening and salt evenly. Set aside while you cream butter and sugar; pre-measuring saves time later and prevents over-mixing the dough. Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (8 ounces) room-temperature unsalted butter and 1 1/4 cups granulated sugar at medium speed for 2 to 3 minutes until light and fluffy. Proper creaming incorporates air which helps a tender texture and slight rise during baking. Add egg and vanilla: With the mixer on low, add 1 large room-temperature egg and 2 teaspoons vanilla extract. Mix until incorporated, scraping the bowl once. Warm eggs combine more quickly and evenly than straight-from-fridge eggs. Blend in the flour: On low speed, slowly add the dry mixture until only a few streaks of flour remain. Stop the mixer and finish folding by hand with a spatula until the dough is soft and no dry pockets remain. Avoid overworking which can develop gluten and make cookies tough. Divide and color: Divide the dough into three equal portions, about 10 ounces each if you use a kitchen scale. Leave one portion plain and color the other two portions with gel food coloring red and green. Knead gently by hand or mix briefly in the mixer; over-mixing will toughen the dough. Chill the discs: Form each colored portion into a flat disc, wrap tightly with plastic wrap, and refrigerate for at least 45 minutes until firm. Chilling firms the dough so it rolls without sticking or tearing. Roll into rectangles: On sheets of parchment, roll each disc to approximately 6 x 13 inches. Try not to add extra flour; if the dough becomes too soft, chill briefly. Consistent rectangle sizes make for even spirals when stacked. Stack and roll: Stack the rectangles in this order: green on the bottom, plain white in the middle, red on top. Use the parchment edges to help roll the stack into a tight spiral log. Aim for an even, compact roll so the slices have clean rings. Optional sprinkle rim: Brush the exterior of the log lightly with a thin layer of corn syrup diluted with a drop of water to make it tacky. Roll the log on a sheet of sprinkles until fully coated. Wrap the log in plastic and chill for at least 45 minutes until firm. Slice and bake: Preheat the oven to 350 degrees F. Using a large, sharp chef's knife, slice the log into rounds just under 1/2 inch thick for about 30 cookies. Place on parchment-lined baking sheets a few inches apart. Bake 13 to 15 minutes until edges are golden and centers have lost their raw shine. Cool slightly on the pan, then transfer to a rack.

Storage Tips

Store baked rounds in an airtight container layered with parchment to prevent sticking. At room temperature they remain fresh for about 4 to 5 days. For longer storage, freeze unbaked logs wrapped tightly in plastic and foil for up to 3 months. When ready to bake from frozen, thaw in the refrigerator until firm, then slice and bake as directed; you may need an extra minute or two of bake time if slices come out slightly chilled. Reheating briefly in a 300 degrees F oven for 3 to 4 minutes refreshes texture if cookies become a touch soft.

Ingredient Substitutions

To change flavor, swap 1/2 teaspoon of the vanilla with almond extract for a subtle nutty note. For a citrus twist, add 1 teaspoon finely grated lemon or orange zest and reduce vanilla slightly. Use browned butter for a deeper, caramelized flavor; cool the browned butter before creaming it with sugar. For a chocolate swirl, replace 1/4 cup of the flour in one portion with 2 tablespoons unsweetened cocoa powder and a tablespoon of powdered sugar to maintain balance. Note that liquid substitutions will alter dough texture; always keep dough firm by chilling as needed.

Serving Suggestions

Arrange the cookies on a holiday platter with sprigs of fresh rosemary or small ornaments for a festive display. They pair beautifully with hot chocolate, mulled cider, or tea. For cookie exchanges, stack them in small boxes lined with parchment and top with a ribbon. For an elegant dessert table, combine pinwheels with shortbread, thumbprints, and chocolate crinkles to offer varied textures and flavors.

Cultural Background

Swirled and marbled cookies have a long tradition in European baking where layered doughs were used to create visual interest without complex decoration. The spiral technique evolved as a playful way to combine colored doughs for holidays and celebrations. Modern American bakers adapted the method to create vibrant, sandwichable cookies and pinwheels that are popular at community bake sales and holiday gatherings for their crowd-pleasing appearance.

Seasonal Adaptations

Change colors for any occasion: black and orange for Halloween, pastel hues for Easter, or red, white, and blue for summer celebrations. Swap sprinkles for finely chopped toasted nuts in autumn or crushed peppermint candy for holiday flair. In summer, add lemon or lime zest and use bright colors to make a citrus pinwheel that complements fresh berries and whipped cream.

Meal Prep Tips

Do the work in stages: prepare dough and chill the discs the day before, then assemble and chill the rolled log the next day before slicing and baking. This spreads the work and keeps the kitchen less hectic. Use a kitchen scale for even portions and a long, sharp knife for clean slices. Keep spare parchment and trays on hand to bake consecutive sheets with minimal downtime.

These cookies combine nostalgia, color, and dependable technique. Make a double batch for gifts and keep one log plain and one log coated in sprinkles to offer variety. Share them with neighbors, friends, and family — they are a sure way to brighten a holiday table and create new traditions.