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Classic Christmas Two-Tone Pinwheel Cookies

A stack of freshly baked red and white swirl pinwheel cookies resting on a white plate, beautifully lit by natural light.
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Make beautiful, buttery slice-and-bake pinwheel cookies perfect for holiday cookie exchanges, featuring a tight red and white swirl.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • Red food coloring (gel preferred)

Instructions

  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla and almond extracts.
  3. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  4. Divide the dough evenly into two separate bowls. Leave one bowl plain. Add several drops of red food coloring to the second bowl and mix until the color is uniform.
  5. Place each dough color between two sheets of plastic wrap. Roll each portion into a rectangle approximately 1/4 inch thick. The dimensions should be about 10 inches by 12 inches.
  6. Place the vanilla dough rectangle on your work surface. Place the red dough rectangle directly on top of the vanilla dough, aligning the edges. Gently press them together.
  7. Starting with one long edge, tightly roll the layered dough into a compact log. Wrap the log tightly in plastic wrap.
  8. Chill the dough log in the refrigerator for at least 3 hours, or until firm enough to slice easily.
  9. Preheat your oven to 375 degrees F. Line baking sheets with parchment paper.
  10. Remove the dough from the refrigerator and unwrap it. Slice the log into 1/4-inch thick rounds.
  11. Place the cookie slices about 2 inches apart on the prepared baking sheets.
  12. Bake for 8 to 10 minutes, or until the edges are lightly set but the centers are still pale. Do not overbake.
  13. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use gel food coloring for the most intense red color without adding excess liquid to the dough.
  • For a tighter swirl, chill the dough for longer, up to 24 hours.
  • If you want a peppermint flavor, substitute 1/4 teaspoon of the almond extract with peppermint extract.

Nutrition

Find it online: https://savorsensations.com/pinwheel-cookies-recipe-swirls/