Christmas Pinwheel Swirl Cookies with Sprinkles
These pinwheel cookies are perfect for the Christmas season! Store-bought sugar cookie dough is transformed into a vibrant red, green, and white swirl cookie with a crunchy sprinkle edge - it doesn't get any more festive than this!
Servings 24 cookies
Ingredients
- 48 oz sugar cookie dough divided (this is three 16 oz packages)
- ¾ cup all-purpose flour divided
- Green gel food coloring
- Red gel food coloring
- Sprinkles or coarse sugar optional
Instructions
- In a large bowl or stand mixer fitted with a paddle attachment, beat together 1 package of cookie dough with ¼ cup of all-purpose flour until fully combined.48 oz sugar cookie dough, ¾ cup all-purpose flour
- Place the ball of dough between two large pieces of parchment paper and roll out with a rolling pin until about 1/8 -inch thick and resembling a rectangle. Set aside, leaving on the bottom piece of parchment.
- Add another package of cookie dough and ¼ cup of flour to the mixing bowl with green food coloring and mix until combined.Green gel food coloring
- Place the ball of dough between two large pieces of parchment paper and roll out with a rolling pin until about 1/8 -inch thick and roughly the same shape and size as the plain cookie dough. Gently transfer the sheet of green dough on top of the plain cookie dough.
- You may need/want to clean the mixing bowl before mixing the red dough, then add another package of cookie dough and ¼ cup of flour to the mixing bowl with red food coloring and mix until combined.Red gel food coloring
- Place the ball of dough between two large pieces of parchment paper and roll out with a rolling pin until about 1/8 -inch thick and roughly the same shape and size as the other colors of cookie dough. Gently transfer the sheet of red dough on top of the green cookie dough.
- I recommend chilling the sheets of dough for 20 to 30 minutes in the refrigerator to make it easier to roll up. Then start at the short ends and roll up and then wrap the dough log in parchment paper and chill for an additional hour.
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Remove from the fridge after chilling and sprinkle sprinkles or coarse sugar in the unwrapped parchment and use the parchment as a tool to help roll the log in them so they stick to the sides.Sprinkles or coarse sugar
- Use a large sharp knife to slice the dough into 1/4 -inch thick slices and arrange on a parchment lined baking sheet 2-inches apart.
- Bake the cookies for 11 to 15 minutes. The cookies will still be fragile in the center once done so allow them to cool on the pan for a few minutes before transferring to a cooling rack to cool completely.
Video
Notes
- Roll dough between two sheets of parchment (or wax paper) for easy handling.
- Experiment with flavors by adding a few drops of peppermint or vanilla extract.
- Keep the dough chilled to make it easier to work with—room temperature dough gets trickier.
- Roll the dough log in nonpareil sprinkles, or try crushed candy canes for a festive touch!
Nutrition
Serving: 1g | Calories: 261kcal | Carbohydrates: 38g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 165mg | Potassium: 88mg | Fiber: 1g | Sugar: 21g | Vitamin A: 21IU | Calcium: 5mg | Iron: 1mg
