Description
Celebrate the holidays with these festive Christmas Pinwheel Sugar Cookies. These soft and buttery cookies feature a delightful swirl of vanilla and almond (or peppermint) flavors, decorated with vibrant red coloring and whimsical Christmas sprinkles. Perfect for sharing at parties or gifting to loved ones, these cookies are sure to bring cheer to your holiday season.
Ingredients
Scale
Cookie Dough
- 1 cup butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (or peppermint extract, if you prefer)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon red food coloring (or less if more concentrated, gel recommended)
Decoration
- 1/4 cup Christmas Nonpareilles (round sprinkles)
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, and almond or peppermint extract until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Color and Divide Dough: Divide the dough into two equal portions. Mix the red food coloring into one portion of the dough thoroughly until the color is uniform. Leave the other portion plain. Chill both dough portions in the refrigerator for at least 30 minutes to firm up for easier handling.
- Form the Pinwheels: On a lightly floured surface, roll out the plain dough into a rectangle approximately 12×9 inches. Roll out the red dough into a similar sized rectangle. Carefully place the red dough layer on top of the plain dough layer and gently press to adhere. Roll the layered dough tightly from the long edge to form a log. Wrap the log in plastic wrap and chill for at least 1 hour to set the shape.
- Slice and Decorate: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Slice the dough log into 1/4-inch thick rounds and place them on the prepared baking sheets about 2 inches apart. Lightly press Christmas Nonpareilles onto the surface of each cookie for decoration.
- Bake the Cookies: Bake in the preheated oven for 8 to 10 minutes, or until the edges just start to turn golden but the centers remain soft. Remove from oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Almond extract can be swapped for peppermint extract to give the cookies a classic holiday flavor twist.
- Use gel food coloring for more vibrant red without altering the dough consistency.
- Chilling the dough is crucial to make slicing easier and helps maintain the pinwheel shape during baking.
- Store cookies in an airtight container at room temperature for up to one week.
- For dairy-free or vegan options, substitute butter with vegan margarine and use egg replacer.
