Easy Christmas Pinwheel Cookies

A stack of christmas cookies with icing and sprinkles.

Easy Christmas Pinwheel Cookies

Easy and fun Christmas pinwheel cookies made with simple ingredients. Perfect recipe for Santa, holiday party, or for a cookie exchange.

Course Christmas Cookie

Cuisine American Dessert

Prep Time 15

Cook Time 15

chill time 30

Total Time 1

Servings cookies

Calories 104kcal

Author Jere' Cassidy

Equipment

2 Baking sheets
1 Kitchen Aid Mixer optional - electric mixer
1 Rolling Mat
1 Rolling Pin

Ingredients

¾ cup unsalted butter
¾ cup granulated sugar
2 teaspoons almond extract
1 egg
1 egg yolk
2½ cups AP flour
red food color
green food color
Christmas Sprinkles

Instructions

In the bowl of a stand mixer with a paddle attachment, combine the softened butter and sugar. Mix on medium speed until creamed and smooth.
Add in the egg, egg yolk and almond extract. Mix on medium speed until combined, then scrape the bowl.
Add about half of the flour and mix on low speed until combined. Add the remaining flour and mix on low speed until combined. This is a thick dough so if you are using a handheld mixer, you will probably have to mix the flour in by hand with a wooden spoon.
Divide the dough into three equal portions in their own bowls. Add small amounts of the red and green food coloring to tint the dough. Stir the dough well to totally incorporate the color,and add more color to get the desired shade. Do this a little at a time.
On a flour surface roll out each color of dough until about ¼ of an inch thick.
Layer the dough on top of each other and roll the entire pile until it is about ¼ inch thick. I find it looks better if the plain-colored dough is on the bottom.
Roll the dough, starting on the long end, to create a log. Keep it tight as you roll. Set the log so that the seam is on the bottom of the log.
Roll the log in your sprinkles and gently press to get them to stick. We placed the sprinkles in a pan large rimmed baking sheet and rolled it that way.
Chill the log in the refrigerator for about 30 minutes. While the dough is chilling heat the oven to 375℉
Line your baking sheet(s) with parchment and set aside. Using a sharp knife, slice ¼ inch or so size pieces from the log. Place cut side up on your lined baking sheets. Leave about an inch or so between cookies. Bake for 12-15 minutes or just until the center is set and no longer glossy-looking. Do not overbake, or they will not be soft. Remove the pan(s) from the oven. Allow to cool.
Store these cookies in an airtight container for four days.
Freeze these cookies for up to three months.

Notes

You can freeze these cookies in three ways, either freeze the unbaked cookie dough log, slice the cookies and freeze the slices, or bake the cookie slices and freeze the slices. This guide on How To Freeze Cookies will help you.

Nutrition