With a delightful blend of buttery deliciousness, and vibrant colors, with the addition of either almond or peppermint flavors to make it even more delectable our Holiday Pinwheel Cookies truly stand out! Elevate your holiday baking with this visually stunning treat that’s not only easy to make but also perfect for sharing the magic of the season. Step-by-step photo instructions are included with the recipe.
My daughter Sophie who is quite the baker, made these cookies last weekend and brought them to church to share with our friends. Needless to say, she came home with an empty pan. Everyone was impressed not only with the beautiful cookie design but the fact that they were also utterly delicious!
I know because I had more than a couple of the cookies on my first taste test. I’ve also seen quite a few who came back for these gorgeous and more-ish cookies. I highly recommend these cookies and they should be included in your holiday baking.
These holiday pinwheel cookies that store quite well and retain their nice buttery flavor and texture well are great for cookie exchanges, too!
So, if you’re looking to add a touch of festive flair to your dessert table, look no further than these homemade holiday pinwheel cookies! Perfectly soft, buttery, and adorned with vibrant colors, these cookies are not only a treat for the taste buds but also a feast for the eyes.
Why You Would Love This Holiday Pinwheel Cookies
You’ll love these Holiday Pinwheel cookies for their irresistible combination of buttery softness, festive colors, and delightful flavors. The incorporation of almond or peppermint extract adds a unique twist, making them a standout treat on your holiday dessert table.
The creative pinwheel design, accented with vibrant nonpareil sprinkles, adds a visually appealing touch. Plus, with a simple recipe and versatile storage options, these cookies offer both ease and indulgence, making them a perfect addition to your festive baking repertoire.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon almond (or peppermint) extract
- 3 cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- Red food coloring
- ¼ cup Holiday Nonpareils sprinkles, or as needed
Instructions
Preheat the oven to 350 degrees. Line your baking sheets with parchment paper, and set aside.
In the bowl of a stand mixer, combine the softened butter and sugar. Cream until smooth. Add in the egg, vanilla, and almond (if using). Mix thoroughly. Add in the flour, salt and baking powder. Mix well, scrape down the sides, and mix again.
Divide the dough in half. Tint one half red until the desired shade is reached. Roll out each half of the dough so that it is about ½ of an inch thick.
Layer one half on top of the other and roll again to press the two sheets of dough together.
Carefully, roll up the long length of the dough like you would cinnamon rolls. Cut off the jagged edge if needed to even out the dough.
Using a baking sheet with sides, place the nonpareil sprinkles in the pan and then gently roll the log of dough and press the sprinkles into the dough. Using a serrated knife or a piece of baking string, cut ½-inch thick slices of cookie dough. Place the slices cut side up on the parchment-lined baking sheets. Bake in the preheated oven for 10 minutes. Allow to cool before removing from the baking sheet.
Frequently Asked Questions (FAQs):
Do I really need to use almond extract in this recipe?
Absolutely! If possible, do use it because it adds a lot of flavor. Feel free to substitute peppermint extract for almond extract if you prefer a minty twist to your Holiday Cookie Pinwheels.
How thick should I roll out the cookie dough?
Aim for a thickness of about ½ of an inch when rolling out the cookie dough to achieve the perfect balance of softness and texture in your pinwheels.
Can I freeze the cookie dough for later use?
Yes, you can freeze the cookie dough for up to 3 months. Simply wrap it tightly in plastic wrap or place it in an airtight container before freezing. When ready to bake, let it thaw in the refrigerator before slicing and baking.
Add a burst of color and flavor to your holiday celebrations with these festive Holiday Pinwheels. Whether you’re a seasoned baker or just starting, this easy-to-follow recipe promises a delightful treat that will impress friends and family alike. So, gather your ingredients, roll up your sleeves, and get ready to savor the magic of the season in every delicious bite!
How to Make Holiday Pinwheels
Ingredients
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon almond (or peppermint, if preferred)
- 3 cup flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- Red food coloring, as needed (amount depends on how deep the color you want it to be)
- ¼ cup Holiday Nonpareils or other colorful sprinkles, as needed
Instructions
- Preheat the oven to 350 degrees. Line your baking sheets with parchment paper, set aside.
- In the bowl of a stand mixer, combine the softened butter and sugar. Cream until smooth.
- Add in the egg, vanilla and almond (if using). Mix thoroughly.
- Add in the flour, salt and baking powder. Mix well, scrape down the sides and mix again.
- Divide the dough in half. Tint one half red until the desired shade is reached.
- Roll out each half of the dough so that it is about ½ of an inch thick.
- Layer one half on top of the other and roll again to press the two sheets of dough together.
- Carefully, roll up the long length of the dough like you would cinnamon rolls. Cut off the jagged edge if needed to even out the dough.
- Using a baking sheet with sides, place the nonpareil sprinkles in the pan and then gently roll the log of dough and press the sprinkles into the dough.
- Using a serrated knife or a piece of baking string, cut ½ inch thick slices of cookie dough. Place the slices cut side up on the parchment lined baking sheets.
- Bake in the preheated oven for 10 minutes or just until set and looking dry on top and beginning to slightly brown on the edges.
- Allow to cool before removing from the baking sheet.
Notes
Nutrition
Last updated on December 16th, 2023 at 08:16 am
