Three thin layers of vanilla dough form red, green and cream spirals in these slice-and-bake Christmas cookies.
Measure the ingredients before starting, using the gram weights where possible. The method gives tray sizes, portion sizes and visual baking cues; the total time includes every batch and the final cooling or setting period.
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Red, Green and White Christmas Pinwheel Cookies Recipe
About 30 cookies. Use the portion sizes and tray layout in the method.
Times are sequential planning allowances. The cooking allowance includes every tray and any stovetop preparation; cooling is allowed after the final tray.
Kitchen tools you’ll need
- Digital kitchen scale and US measuring tools
- Mixing bowls, flexible spatula and measuring spoons
- Two 13 × 18-inch rimmed baking sheets, parchment and cooling rack
- One additional 13 × 18-inch tray (three total)
- Rolling pin, ruler and sharp knife
Ingredients
Dough
Spoon flour into the cup and level it without packing; gram weights are the reference. Weigh eggs without their shells. Temperatures are for a fully preheated oven.
Instructions
Mix and divide
- Beat butter and sugar for 2 minutes until smooth. Mix in egg and vanilla. Whisk flour, baking powder and salt separately and fold into the butter mixture. Divide into three equal portions, about 220 g each. Knead red gel into one and green gel into another; leave the third plain.
Roll the layers
- Roll each portion between parchment into an 8 × 10-inch rectangle about 1/8 inch (3 mm) thick. Refrigerate flat for 30 minutes. The dough should be pliable rather than rigid.
Stack and roll
- Peel off the upper parchment from the plain rectangle. Lay the green rectangle on top, remove its paper, then add the red layer and remove its upper paper. Press lightly with a rolling pin to join. Starting at a 10-inch edge, roll into a tight 10-inch log, using the bottom parchment to support it and keeping paper outside the spiral. Pinch cracks closed. Wrap and refrigerate for 90 minutes.
Slice and bake
- Preheat to 350°F (175°C) conventional or 325°F (165°C) fan. Trim the uneven ends and cut the log into 30 slices about 1/3 inch thick. Arrange 10 slices per lined 13 × 18-inch tray, with 2 inches between cookies. Bake three trays separately for 10–12 minutes each, 36 minutes total, until the edges are set and the bases just pale golden.
Cool
- Rest on trays for 5 minutes, then cool on racks for 25 minutes. Allow 30 minutes after the last batch. Store with parchment separators once completely cold.
Chef’s Science & Pro Tips
Gel color
Concentrated gel colors add less liquid than liquid food coloring. The plain layer will bake cream-colored rather than pure white.
Flexible dough
If layers crack when rolled, let them soften briefly. If sticky, chill them a little longer instead of adding flour.
Tight spiral
Roll without trapping parchment or air inside. A firm, evenly chilled log slices more neatly.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 5 days | Cool fully before sealing in an airtight container in a cool, dry room. Separate layers with parchment. |
| Refrigeration | Not needed for plain cookies | Refrigeration can change the texture. Keep unbaked dough covered in the refrigerator for up to 24 hours. |
| Raw freezing | Up to 1 month | Freeze uncoated, unfilled dough portions or tightly wrapped logs. Thaw in the refrigerator overnight, then shape and bake as directed; add coatings just before baking. |
| Baked freezing | Up to 1 month | Freeze completely cool cookies airtight with parchment between layers. Sugar coatings may need refreshing after thawing. |
| Restoring | Before serving | Thaw covered at room temperature to limit condensation. Refresh powdered sugar after thawing if needed. |
Frequently Asked Questions
Can I omit food coloring?
Yes. Leave the dough plain or color only one layer; the vanilla formula stays the same.
Can I freeze the log?
Wrap tightly and freeze for up to 1 month. Thaw in the refrigerator before slicing.
Why are my spirals oval?
A soft log compresses under the knife. Chill until firm and rotate the log occasionally during cutting.
Browse more cookie ideas in the Christmas Cookie Box Recipes collection.