Ultimate Colorful Christmas Pinwheel Cookies

I remember the first time I wanted to bake stunning Christmas cookies that looked like a pro made them. The swirls seemed complicated and intimidating. These Christmas Pinwheel Cookies changed everything for me—visually festive but surprisingly easy to make. Perfect for cookie swaps and gifting, they bring a pop of color and joy to any holiday table.

Table of Contents

Why You’ll Love This Christmas Pinwheel Cookies Recipe

• No-fail perfect swirls every time, with no spreading or losing shape.
• Time-saving steps that fit right into busy weeknight baking.
• Vibrant red and green colors that stay bright through baking.
• Foolproof method even if you’re new to cookie decorating.

Ingredients

This Christmas Pinwheel Cookies recipe uses simple, accessible ingredients you likely have on hand. Here’s exactly what you need:

• 2 cups all-purpose flour (plus more for dusting)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 12 tablespoons vegetable shortening
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 to 1 teaspoon liquid red food coloring (to your color liking)
• 1/2 to 1 teaspoon liquid green food coloring (to your color liking)

For best results and more vibrant color that lasts, I recommend using gel food coloring instead of liquid. Gel colors have less water, so they won’t affect your dough texture and give you those rich hues to brighten your pinwheels.

Recommended Tools for Perfect Pinwheels

• Kitchen scale: Ensures even dough portions for uniform layers and consistent cookies.
• Parchment paper: Prevents sticking and makes rolling and layering dough easier.
• Sharp knife: Creates clean, precise cuts for neat pinwheel slices.
• Rolling pin: Helps roll dough evenly to a perfect thickness for rolling and chilling.

These tools give you more control, making it easier to create beautiful pinwheel cookies even if you’re short on time or new to baking.

Instructions

1. In a medium mixing bowl, mix together the flour, baking powder, and salt, Set aside.
2. In a large mixing bowl, beat together the vegetable shortening and sugar for 1-2 minutes, or until pale and fluffy. Add the egg and vanilla to the vegetable shortening mixture and beat until combined, scraping the sides of the bowl as needed.
3. Add the dry ingredients to the wet ingredients in two additions, mixing until just combined after each addition. Scrape the sides od the bowl as needed.
4. Divide the dough into 3 equal pieces and roll each piece into a ball. (You can eyeball it or use a kitchen scale to measure the pieces.)
5. Place one piece of dough back in the bowl and add the red food coloring. Beat with your mixer until the color is completely incorporated. (Be sure to use a bowl that won’t stain.) Clean you mixer paddle or hand mixer blades.
6. Place one piece of dough back in the bowl and add the green food coloring. Beat with your mixer until the color is completely incorporated. Leave the third piece of dough as is.
7. Press each piece of dough into a flat square and wrap in plastic wrap. Refrigerate the dough for 1 hour or until firm.
8. Remove the dough squares from the fridge. Place the red dough between 2 sheets of parchment paper or waxed paper. Use a rolling pin to roll out the dough to a 10-inch square. Leave dough between parchment.
9. Repeat with the other 2 pieces of dough. Refrigerate cookie dough for 30 mins.
10. Remove dough from fridge, and take the top layer of parchment off each sheet of cookie dough. Place the red dough down on a counter. Top with the white dough, non-parchment sides touching. Be sure to try and line up the edges of the dough as much as possible.
11. Remove the parchment from the white dough. Top the white with the green, non-parchment sides touching, being sure to line up the edges. Remove parchment from green dough. Use a pizza cutter to trim the left and right edges of the cookie dough into straight lines.
12. Very carefully, starting with one of the straightened sides, roll the dough into a long shape until you reach the other trimmed dough edge. Use the parchment paper to lift the dough to get it started. Once the dough log is complete, gently pinch the seam closed along with any breaks on the outer red layer.
13. Wrap the dough log in plastic wrap and refrigerate for 1 hour or until firm.
14. Preheat your oven to 350 degrees F. Line a baking sheet with a silicone mat or parchment paper.
15. Use a sharp knife to cut the dough log into 1/4-inch thick slices. (Discard the ends since they don’t make a nice pinwheel design.) Place the cookies 2 inches apart on your prepared baking sheets and bake for 12 to 15 minutes, or until the cookies are cookies keep their shape.
16. Carefully remove from the oven and let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. Serve immediately or store in an airtight container until ready to serve.

The Science Behind Perfect Pinwheels

• Chilling is critical because it solidifies the fats in the dough, preventing spreading and keeping the pinwheel shape crisp through baking.
• Gel food coloring is superior since it contains less water, which preserves dough texture and results in vibrant, unfaded colors.
• Avoid over-mixing the dough because developing too much gluten will make cookies tough instead of tender and tender.

Flavor Variations for Your Christmas Pinwheel Cookies

Flavor	Add-ins	Instructions
Peppermint Mocha Pinwheels	Espresso powder, peppermint extract	Add espresso powder and peppermint extract to dough; roll in crushed candy canes before baking.
Spiced Orange Pinwheels	Orange zest, cinnamon	Fold orange zest and cinnamon into dough for a warm, citrusy flavor twist.

Time-Saving Shortcut: Using Store-Bought Dough

If you’re short on time, you can easily adapt this recipe using pre-made sugar cookie dough, ideally refrigerated logs for easier slicing and rolling.

1. Divide the store-bought dough into three equal parts.
2. Color one portion red, another green, reserving the last plain. Use gel food coloring for best results.
3. Roll each portion flat between parchment paper to 10-inch squares.
4. Stack the layers as directed, trimming edges and rolling into a log.
5. Chill for one hour before slicing and baking as usual.

This shortcut keeps the festive look without needing to make dough from scratch.

Storing, Freezing, and Make-Ahead Tips

Storing Baked Cookies

Store cooled cookies in an airtight container at room temperature for up to 5 days to keep them fresh and crisp.

Freezing Baked Cookies

Place baked cookies in a single layer on a baking sheet and freeze until firm. Transfer to a freezer-safe container or bag. Use within 3 months and thaw before serving.

Freezing Cookie Dough

Wrap the dough log tightly in plastic wrap and freeze for up to 1 month. When ready to bake, thaw overnight in the fridge before slicing and baking as usual.

Gifting and Packaging Ideas

• Package cookies in clear cellophane bags tied with festive ribbon to show off the colorful pinwheels.
• Use decorative cookie tins with holiday patterns for a reusable and sturdy gift container.
• Arrange cookies in small gift boxes layered with wax paper and finish with a holiday-themed tag.

Photos of your beautifully wrapped cookies add a personal touch and inspire your gift recipients.

More Cookies Recipe

The Ultimate Snickerdoodle Thumbprint Cookies

The Ultimate Foolproof Snowball Cookies

Grinch Sugar Cookies

Frequently Asked Questions About Christmas Pinwheel Cookies

Conclusion

Making these Christmas Pinwheel Cookies is easier than it looks and incredibly rewarding—the swirls bring a festive touch that delights everyone. What other fun color combinations are you planning for your holiday platters? Let me know in the comments below, I’d love to hear your ideas! Don’t forget to leave a recipe rating and share your cookie pictures on social media. Let’s spread the holiday cheer together! and follow me on Pinterest @aisharecipes