Pin this Festive slice-and-bake cookies featuring vibrant red and white swirls. Buttery, crisp, and eye-catching, theyre perfect for holiday gatherings and cookie exchanges.
I have made these cookies every year with my family, and they have become our holiday tradition that everyone looks forward to.
Ingredients
- Dough: 2 1/4 cups (280 g) all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 3/4 cup (170 g) unsalted butter softened, 3/4 cup (150 g) granulated sugar, 1 large egg, 2 teaspoons pure vanilla extract
- Swirl & Decoration: Red gel food coloring, 1/2 cup (80 g) holiday sprinkles or sanding sugar (optional)
Instructions
- Step 1:
- In a medium bowl, whisk together flour baking powder and salt. Set aside.
- Step 2:
- In a large bowl, beat butter and sugar with an electric mixer until light and fluffy about 2 3 minutes.
- Step 3:
- Add egg and vanilla extract beat until well combined.
- Step 4:
- Gradually add the dry ingredients mixing on low until just incorporated.
- Step 5:
- Divide dough evenly into two portions. Leave one plain. Add red gel food coloring to the other portion mixing until a vibrant red color is achieved.
- Step 6:
- Roll each dough half between sheets of parchment paper to a rectangle about 9x12 inches (23x30 cm).
- Step 7:
- Chill both doughs in the refrigerator for 20 minutes for easier handling.
- Step 8:
- Place the red dough rectangle on top of the plain dough rectangle removing parchment paper. Gently press together and trim edges for clean lines.
- Step 9:
- Starting from the long side tightly roll the dough into a log using the parchment to help.
- Step 10:
- If desired roll the log in sprinkles or sanding sugar to coat the outside.
- Step 11:
- Wrap the log in plastic wrap and refrigerate for at least 2 hours or until very firm.
- Step 12:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Step 13:
- Slice the chilled log into 1/4-inch (6 mm) thick rounds and arrange 1 inch (2.5 cm) apart on prepared baking sheets.
- Step 14:
- Bake for 10 12 minutes until edges are just set and bottoms are lightly golden.
- Step 15:
- Cool on baking sheets for 5 minutes then transfer to a wire rack to cool completely.
Pin this This recipe brings my entire family together each holiday season as we roll and slice the dough and share stories by the kitchen counter.
Preparation Tips
Chilling the dough properly makes it easier to handle and results in cleaner swirls when sliced.
Storage Instructions
Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
Variations
Try adding green food coloring for a festive red white and green swirl or use different sprinkles for varied textures.
Pin this These holiday pinwheel cookies are not only delicious but also a centerpiece for festive celebrations.
Recipe Questions
- → How do I achieve the vibrant red swirl?
Use red gel food coloring mixed thoroughly into half the dough for a bright, consistent red swirl.
- → Can I add other colors to this dough?
Yes, dividing dough into three portions and adding green gel coloring creates a festive red-white-green swirl effect.
- → What is the best way to slice the rolled dough evenly?
Chilling the rolled log until firm makes it easier to cut clean, uniform slices about 1/4 inch thick.
- → How long should the cookies chill before baking?
Refrigerate the rolled log at least 2 hours or until very firm to ensure clean slices and defined swirls.
- → Can I prepare the dough in advance?
Yes, the dough log can be frozen for up to two months; simply slice and bake directly from frozen, adding 1–2 minutes to baking time.