This recipe has been a holiday staple in my kitchen for years. I first discovered the joy of making pinwheel cookies during a December when I wanted to bake something that looked as joyful as it tasted. The spiral design always gets a gasp from guests, and the combination of a tender interior with slightly crisp edges makes each bite irresistible. I remember my niece watching wide-eyed as I rolled the dough into a log and sliced perfect spirals — the display of color and the clean, professional look made everyone feel like part of a small, festive celebration. What makes these cookies special is the simplicity beneath the showmanship. The dough is a straightforward sugar cookie base — butter, sugar, egg, vanilla, and just enough flour — but divided into three colored discs, rolled thin, and stacked to create the signature spiral. Texture is everything here: roll slightly under a half-inch thick for a soft middle and crunchy rim, or slice thinner for a crisp cookie that is perfect for packaging and gifting. I prefer Americolor gel colors for vibrant shades that don’t water down the dough. The recipe is forgiving, reliable, and suited to both cookie novices and experienced bakers who want impressive results without advanced techniques.

Ingredients

• All-purpose flour (3 cups): Use a reliable brand like King Arthur or Gold Medal for consistent protein content. Spoon and level the cups for accuracy if you aren’t weighing — too much flour makes the cookies dry and tough.
• Baking powder (1 teaspoon): Gives a gentle lift and keeps the cookies from being overly dense; make sure it’s fresh for the best rise.
• Salt (1/2 teaspoon): Balances sweetness and enhances butter flavor — use fine sea salt or regular table salt.
• Unsalted butter (1 cup, room temperature): Properly softened butter (about 65–70°F) creams well with sugar to create a light, tender crumb; avoid melted butter.
• Granulated sugar (1 1/4 cups): Provides structure and crunch at the edges; for a slightly softer cookie center, you can replace up to 1/4 cup with light brown sugar.
• Large egg (1): At room temperature for easiest incorporation and consistent texture.
• Vanilla extract (2 teaspoons): Choose pure vanilla for superior flavor; you can substitute part with almond extract for a nutty note.
• Gel food coloring (red and green): Americolor gels are recommended because they deliver bright color without adding liquid.
• Sprinkles (1 cup, optional): Use nonpareils or jimmies depending on the look you prefer; pressing sprinkles to the outside of the dough log creates a festive rim.

Instructions

Mix the dry ingredients: Whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt in a medium bowl until evenly combined. This aerates the flour and ensures the leavening is distributed, which helps the dough bake evenly. Cream butter and sugar: Using the paddle attachment on a stand mixer, beat 1 cup room-temperature unsalted butter with 1 1/4 cups granulated sugar at medium speed for 2–3 minutes until the mixture is light and fluffy. Proper creaming traps air and contributes to a tender texture and slight rise. Add egg and flavor: Turn the mixer to low and add 1 large room-temperature egg and 2 teaspoons vanilla extract. Mix until well incorporated and the batter looks smooth. Avoid overbeating once the egg is in, as excess mixing can make the dough tough. Combine with dry mix: With the mixer on low, slowly add the flour mixture and mix until only a few streaks of flour remain. Stop the mixer and finish by hand with a spatula, scraping the bowl. The dough should be soft and pliable but not sticky; if it’s sticky, chill briefly. Divide, color, and chill: Portion the dough into three equal pieces (about 10 ounces each if using a scale). Leave one plain and color the other two with gel food coloring — knead in by hand or pulse briefly in the mixer. Shape each into a flat disc, wrap tightly, and refrigerate at least 45 minutes until firm. Roll, stack, and form a log: Roll each chilled disc between parchment into a long rectangle about 6 x 13 inches. Stack in order (green, plain, red) and use the parchment to help you roll into a tight spiral log. Brush the outside lightly with corn syrup if you plan to press on sprinkles, then roll the log in sprinkles to coat. Wrap and chill at least 45 minutes. Slice and bake: Preheat the oven to 350°F. Slice the chilled log into rounds just under 1/2 inch thick using a large sharp knife. Place slices on parchment-lined baking sheets spaced a few inches apart. Bake 13–15 minutes until puffed and the center has lost its raw sheen; edges will be lightly golden. Cool and store: Let cookies cool on the pan for a few minutes before transferring to a wire rack to finish cooling. Store in an airtight container at room temperature for 4–5 days, or freeze unbaked slices or baked cookies for longer storage.

Storage Tips

Store cooled cookies in an airtight container layered with parchment to prevent sticking. For short-term storage, keep at room temperature for up to five days; they’ll maintain a crisp edge and tender center. To freeze, arrange unbaked slices on a tray and flash-freeze until firm, then transfer to a sealed bag for up to three months — bake directly from frozen, adding a minute or two to the baking time. If freezing baked cookies, cool completely first and separate layers with parchment to avoid damage when thawing. Reheat gently in a 300°F oven for 4–6 minutes if you prefer just-baked warmth.

Ingredient Substitutions

If you need to adapt, try these swaps: replace up to 1/4 cup granulated sugar with light brown sugar for a chewier edge and subtle caramel notes, or substitute 1/2 teaspoon almond extract for half the vanilla for a nutty twist. For a chocolate swirl, reserve one portion of dough and fold in 2–3 tablespoons unsweetened cocoa powder, adding a tablespoon of flour if the dough becomes too soft. For a dairy-free version, use a vegan butter substitute and a flax egg (1 tablespoon ground flax + 2.5 tablespoons water) though texture will be slightly different and chilling times may vary.

Serving Suggestions

Arrange the cookies on a festive platter paired with hot cocoa or mulled cider. They work beautifully as part of a cookie assortment alongside thumbprints and gingerbread, or packaged in clear cellophane tied with a ribbon for gifts. Garnish with a dusting of edible shimmer for holiday parties, or sandwich two cookies with a thin layer of jam or buttercream for an elegant treat. Their clean spiral design makes them eye-catching centerpieces on dessert tables.

Seasonal Adaptations

These are easily adapted: swap the red and green for pastel shades in spring, or use orange and black for Halloween. For winter variations, add a teaspoon of warm spices (cinnamon and a pinch of nutmeg) to the dough, or fold in finely chopped peppermint candy to the outer coating for a holiday crunch. For spring celebrations, create a rainbow log with five thin color layers for a dramatic reveal when sliced.

Meal Prep Tips

Make the dough up to two days ahead and keep chilled; divide and color as part of an assembly-line task to streamline time. Wrap the formed logs tightly in plastic and refrigerate; slice and bake the day you need them. For big batches, freeze extra logs unbaked and label with the flavor and bake time. If preparing for a swap, bake them the day before and store carefully to preserve crispness — adding a small piece of bread to the container can help maintain moisture balance.

Success Stories

Readers often tell me these are the cookies that win cookie-exchange awards — the spiral presentation makes a lasting impression. I’ve received messages about grandparents recreating the recipe as a family tradition, and parents who use the process as a holiday activity with kids. One lovely note described a newlywed couple who used these as part of their cookie favors — guests commented on how professional they looked despite being home-baked.

These pinwheels are equal parts festive theater and dependable flavor. Whether you bake them for a crowded party or a cozy night with family, they bring color, nostalgia, and a satisfying crunch to every holiday table. Happy rolling and happy holidays!