Christmas Pinwheel Sugar Cookies
These stunning Christmas Pinwheel Sugar Cookies feature vibrant red and white swirls with a sweet, almond-infused flavor, perfect for holiday gatherings and cookie exchanges.
Ingredients
Main Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1.5 teaspoons almond extract
- 3 - 3.5 cups all-purpose flour Add more if the dough is sticky.
- 0.5 teaspoon salt
- as needed Red food coloring (gel recommended) For coloring the dough.
- as needed Christmas nonpareil sprinkles For coating the log.
Instructions
Preparation
- Cream the butter and granulated sugar in a large bowl using an electric mixer on medium speed until light and fluffy (about 3 minutes).
- Add the eggs one at a time, beating well after each addition. Then mix in vanilla extract and almond extract.
- Incorporate the salt, then gradually add 3 cups of all-purpose flour, beating until smooth. Add more flour if dough is sticky.
- Divide the dough into two halves. Add red food coloring to one half until desired shade is reached.
- Roll each dough half between sheets of parchment paper into 1/4 inch thick rectangles.
Assembly
- Stack the colored and plain dough rectangles on top of each other with parchment paper on the outside.
- Use a rolling pin to gently press down over the stacked dough, then roll into a log shape.
- Wrap the log tightly in plastic wrap and refrigerate for at least 1 hour.
- After chilling, roll the log in Christmas nonpareil sprinkles to coat it evenly.
- Rewrap and refrigerate for another 3 hours or overnight.
Baking
- Preheat your oven to 350°F (175°C).
- Slice the chilled log into thin cookies and place them on a lined baking tray with space in between.
- Bake for 7-10 minutes or until edges are lightly golden. Let cool on the tray for 5 minutes before transferring to a wire rack.
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Notes
Ensure the dough is properly chilled for best texture. Rolling out the dough uniformly is key to even baking.