What treats come to mind when you think of Christmas? Eggnog? Peppermint? Pie? Well, I just think of cookies. Sometimes even pie cookies and cookies with peppermint or eggnog. Yeah, those are real things I’m planning. I’m actually really excited because this is the only time of year it’s social acceptable to share eggnog recipes.
Anyway, this cookie is a classic one with a Christmas spin – pinwheel sugar cookies. These classic sugar cookies feature red and green spirals (aka pinwheel cookies) to get you in the holiday mood. You can also see how I used this recipe to make autumn themed sugar cookies with royal icing a while back.
To make 20-25 cookies, you’ll need:
- 1 cup butter, softened
- 1 cup confectioners sugar
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 3 cups of flour
- 1 egg
- Red and green food coloring
First, beat together the softened butter and sugar until creamy. Add in the vanilla and egg and beat until combined. In a separate bowl, combine flour and baking powder, and slowly add to the wet mixture. It will become very thick and difficult to mix. If that happens, pull the dough onto a piece of wax paper and continue to massage with your hands until the flour is completely mixed.
Separate the dough into two large balls and use your knuckle to push a small hole in each piece. In one, add about 4 drops of red food coloring, and in the other add about 4 drops of green (note, this can get messy so wear gloves if you prefer). Use your hands to close the opening and, one at a time, massage the food coloring into the dough until it is not longer streaky. Add more food coloring until you reach you desired color. I kind of looked like I’d beat someone after I finished kneading the red dough because my hands were covered in red coloring…but luckily it’s washable!
Sprinkle some flour on the waxed paper and on a rolling pin, and roll out each piece of dough separately until it is about 1/4 inch thick. If you can, try to maintain the same shape between the two colors. Then peel one piece off of the paper and place it on top of the other, evening it out as much as you can. If needed, use the rolling pin to gently roll over the dough to maintain shape. Starting at one end, roll the dough into a log as tightly as you can without tearing it. Leave it on a cookie sheet and chill in the fridge for 30 minutes. Once chilled, it should be a little stiffer and easier to cut. Using a sharp non-cerated knife, cut off a 1/2 wide slide at the end of the dough (set aside if the dough didn’t match up). Reshape into a circle with your hands if needed and continue to cut until you have used the entire log. Bake on 350 degrees for 12-16 minutes until the edges begin to lightly brown. Baking times will vary depending on the thickness of the cookies. Let them cool on a cooling rack before devouring, and enjoy! These holiday pinwheel sugar cookies make a nice holiday party item for your friends, family or coworkers. For an added touch, you can also roll the sides in sprinkles before baking if you’re a sprinkle fanatic (yeah, that’s totally a thing). Now get baking!