As the holidays approach, nothing says ‘festive’ quite like colorful Christmas Pinwheel Cookies. These cookies not only add a splash of color to your holiday table but also bring joy with their whimsical appearance and delightful flavors. Perfect for cookie exchanges, gifts, or a fun baking project with kids, these cookies are as fun to make as they are to eat.
Ingredients Overview
Flour
Why This Ingredient?
Flour provides the structure for the cookies, ensuring they hold their shape and texture during baking.
Health Benefits
While generally seen as a source of carbohydrates, using whole wheat flour can add fiber to your cookies.
Butter
Why This Ingredient?
Butter gives the cookies a tender crumb and rich flavor, essential for delicious tasting cookies.
Health Benefits
Butter is a source of fat-soluble vitamins such as vitamin A, which is important for vision and immune function.
Sugar
Why This Ingredient?
Sugar not only sweetens the cookies but also contributes to their golden color and crisp edges.
Health Benefits
While sugar is best consumed in moderation, it provides quick energy.
Food Coloring
Why This Ingredient?
Food coloring is what brings the festive red and green swirls to life in these cookies.
Health Benefits
While food coloring does not offer health benefits, using natural food colors can be a fun way to experiment.
Recipe
Yield:
Makes about 24 cookies
Ingredients List with Measurements
- 2 cups flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2/3 cup powdered sugar
- 1/4 cup granulated sugar
- 2 1/2 sticks unsalted butter
- 1 tsp vanilla extract
- Food coloring (red and green)
Instructions
- Mix dry ingredients; blend with butter and sugar until creamy.
- Divide the dough for coloring.
- Roll, layer, and shape into logs.
- Chill, slice, and bake at 350°F until edges are golden.
Nutrition
Each cookie approximates 150 calories, with notable amounts of fat and sugar, reflecting their dessert nature.
Storage Instructions
Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Conclusion
Christmas Pinwheel Cookies are a delightful addition to your festive baking repertoire. With their vibrant colors and sweet flavor, they’re sure to be a hit this holiday season!
EASY SLICE AND BAKE CHRISTMAS COOKIES
Ingredients
Instructions
- In the bowl of a stand mixer, combine flour, baking powder, salt, and sugars with paddle on medium until well blended. Add butter in, gradually, and continue mixing. Add in vanilla extract.
- Continue mixing until the dough forms a ball.
- Remove all your dough and divide into two equal parts.
- Return one portion back in to the mixer and add the food coloring and any extra extracts. You can at this point add a different extract flavor to the colored cookie dough. Mint or almond flavoring works lovely.
- Mix until the color is spread out evenly.
- Roll out each portion of your dough, between two sheets a wax paper until it reaches about 11 x 9 inches and is 1/4 inch thick.
- Slide both onto a cookie sheet and chill in the refrigerator for at least 1 hour.
- When firm, remove the top sheets of wax paper from both. Brush the uncolored vanilla dough lightly with water using a pastry brush. Then flip the colored dough onto the vanilla uncolored dough so they are stacked atop each other and even.
- Press the edges lightly with your fingertips to seal them together. Using a small knife, trim the edges of the dough to make straight, even lines.
- Be sure your dough is still cold, but flexible. Once it’s ready, begin rolling the long side of dough into a swirl, jelly-roll style.
- Pour out sprinkles onto a large platter and set aside. Now gently lift your dough log onto the sprinkles and roll away covering the entire log in the sprinkles.
- Wrap in plastic wrap and chill for a few hours or you can freeze the dough for up to three months at this point.
- Slice your dough into 1/4 inch slices and bake on parchment lined baking sheets in a preheated 350 degree oven for 15 to 17 minutes or until the edges are starting to turn golden brown.
- Let the cookies rest on the baking sheet for about 5 minutes, then move them to a cookie rack to finish cooling.