Irresistible Christmas Pinwheel Cookies: Easy Recipe!

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Alright, flavor adventurers, gather ’round! Let me tell you about the moment I became utterly obsessed with Christmas Pinwheel Cookies. I was at a holiday potluck, bracing myself for the usual sad cookies, when BAM! This plate of vibrant, swirly goodness landed in front of me. One bite and I knew I was in trouble. These weren’t your grandma’s boring sugar cookies; these Christmas Pinwheel Cookies were a flavor explosion.

The flaky dough, the sweet cream cheese filling, and the peppermint kick? Unforgettable. That’s when I knew I had to Cuba-Queen-ify this recipe.

I spent weeks in the kitchen, tweaking, testing, and tasting until I created the ultimate Christmas Pinwheel Cookies. Some versions were too dry, some were too sweet, and a few just… flopped. But then, I cracked the code: a little splash of citrus, a secret ingredient in the dough, and BAM! Christmas Pinwheel Cookies perfection.

You know how we do things here at Cuba Queen – BOLD flavor is the name of the game. And these Christmas Pinwheel Cookies? They scream celebration.

I am so stoked to share my version of these Christmas Pinwheel Cookies with you! Get ready to transform your kitchen into a holiday flavor fiesta. These Christmas Pinwheel Cookies totally represent my whole Cuba Queen philosophy: taking classic recipes and injecting them with unexpected twists and unapologetic flavor. Let’s get baking, mis amigos!

INGREDIENTS You Need for This:

This Christmas Pinwheel Cookies ingredient list is SHORT but mighty! Each ingredient plays a crucial role in creating those perfect holiday swirls and unforgettable flavors.

Ingredients for Christmas Pinwheel Cookies including flour, sugar, butter, eggs, extracts, food coloring, and cream cheese.
  • 2 1/2 cups all-purpose flour: The foundation of our flaky, tender dough. Don’t skimp on quality here!
  • 1 teaspoon baking powder: For that perfect little lift and lightness.
  • 1/2 teaspoon salt: Enhances all the other flavors.
  • 1 cup (2 sticks) unsalted butter, softened: Make sure it’s actually softened, not melted. This is crucial for the dough’s texture.
  • 3/4 cup granulated sugar: Adds sweetness and helps create a tender crumb.
  • 1 large egg: Binds everything together.
  • 1 teaspoon vanilla extract: A classic flavor booster.
  • 1/2 teaspoon almond extract: Here’s the Christmas Pinwheel Cookies game-changer that will blow your mind. It adds a subtle, nutty depth that takes these cookies to the next level.
  • Red food coloring: For that vibrant, festive swirl. Gel food coloring works best for intense color.
  • 6 ounces cream cheese, softened: The base of our tangy, creamy filling.
  • 1/2 cup powdered sugar: Sweetens the filling to perfection.
  • 1/4 teaspoon peppermint extract: The peppermint punch that makes these cookies scream “Christmas!” If you’re feeling adventurous, add a pinch of cayenne pepper for a spicy kick!

Okay, now, pay attention flavor adventurers! The secret to epic Christmas Pinwheel Cookies is using almond extract instead of just vanilla in the dough! You can find the best quality extracts for these Christmas Pinwheel Cookies at your local specialty baking shop, but the grocery store options will work just fine. Splurge on good quality butter – trust me, you can taste the difference in these Christmas Pinwheel Cookies. And if you are on a budget, shortening can work as a substitute but expect a slightly less buttery flavor.

Storage wisdom alert! Make sure your butter and cream cheese are properly softened before you start. This will make your life SO much easier.

STEP-BY-STEP INSTRUCTIONS:

Alright, here comes the fun part! These Christmas Pinwheel Cookies might look fancy, but trust me, they’re totally doable. I’ve broken it down into easy steps so you can become a Christmas Pinwheel Cookies pro.

  1. Make the Dough: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate, larger bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, and almond extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
    • Pro tip for Christmas Pinwheel Cookies perfection: Chilling the dough is non-negotiable. This prevents the cookies from spreading too much in the oven.
  2. Divide and Conquer: Divide the dough in half. In one half, mix in the red food coloring until evenly distributed.
    • Don’t stress – your Christmas Pinwheel Cookies is going to be incredible.
  3. Chill Out: Wrap each half of the dough in plastic wrap and chill in the refrigerator for at least 2 hours. Overnight is even better!
  4. Roll It Out: On a lightly floured surface, roll out each half of the dough into a 9×12-inch rectangle.
    • Here’s where most people mess up their Christmas Pinwheel Cookies – but not you! Make sure your rectangles are even for those perfect swirls.
  5. Cream Cheese Filling Time: In a medium bowl, beat together the softened cream cheese, powdered sugar, and peppermint extract until smooth and creamy.
  6. Spread the Love: Spread the cream cheese filling evenly over the red dough rectangle.
  7. Layer Up: Carefully place the plain dough rectangle on top of the cream cheese-covered red dough.
  8. Roll It Up, Roll It Up: Starting from one long end, tightly roll up the dough into a log.
    • Sensory cues alert! Your Christmas Pinwheel Cookies log should look smooth, tight, and ready to party.
  9. Chill Again: Wrap the log tightly in plastic wrap and freeze for at least 1 hour. This makes slicing easier.
  10. Slice and Bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Slice the log into 1/4-inch thick rounds.
    • This is where your Christmas Pinwheel Cookies transforms into pure magic!
  11. Bake to Perfection: Place the Christmas Pinwheel Cookies on the prepared baking sheets, leaving about 1 inch between each cookie. Bake for 8-10 minutes, or until the edges are lightly golden brown.
    • In my kitchen, these Christmas Pinwheel Cookies take exactly 9 minutes. Keep an eye on them!
  12. Cool and Enjoy: Let the Christmas Pinwheel Cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
    • While your Christmas Pinwheel Cookies is working its magic, grab your camera – this is Instagram gold!

PRESENTATION:

Okay, now that you’ve created these beautiful Christmas Pinwheel Cookies, let’s talk presentation. Because we eat with our eyes first, right?

First, think festive! Arrange your Christmas Pinwheel Cookies on a pretty platter, maybe with some sprigs of rosemary or cranberries for extra holiday cheer. Dust them lightly with powdered sugar for that “fresh snowfall” look.

These Christmas Pinwheel Cookies absolutely slay at holiday parties. People absolutely lose their minds when I serve this Christmas Pinwheel Cookies at my Christmas Eve gathering.

Pairing suggestions? Oh, I’ve got you covered. These Christmas Pinwheel Cookies are amazing with a cup of hot cocoa, mulled wine, or even a simple glass of milk. The creamy filling and peppermint flavor complement warm drinks perfectly.

Got leftovers? Ha! As if. But if you do, crush them up and sprinkle them over ice cream or use them as a topping for yogurt. Get creative!

Here’s a variation I’ve been playing with: adding a swirl of cranberry sauce to the cream cheese filling for a tart and sweet twist. Trust me, it’s a game-changer. You can also try using green food coloring instead of red for a “Grinch” themed Christmas Pinwheel Cookies.

Don’t forget to snap a pic before you devour them all! These Christmas Pinwheel Cookies are totally Instagram-worthy.

FAQs:

Got Christmas Pinwheel Cookies questions? I’ve got answers! Here are some of the most common challenges and my tried-and-true solutions.

  • Q: Can I make this Christmas Pinwheel Cookies spicier?A: Absolutely! Add a pinch of cayenne pepper to the cream cheese filling for a subtle kick. Or, for a bolder flavor, try using a chili-infused extract instead of vanilla. I’ve done this and it gets a wild reaction, people love it!
  • Q: What if I don’t have almond extract for my Christmas Pinwheel Cookies?A: No problem! You can substitute it with an equal amount of vanilla extract, or even a little bit of rum extract for a boozy twist. Just don’t skip the extract altogether – it really adds depth of flavor.
  • Q: How do I know when my Christmas Pinwheel Cookies is perfectly done?A: The edges should be lightly golden brown, but the center should still be slightly soft. They’ll firm up as they cool. Overbaking will result in dry, crumbly Christmas Pinwheel Cookies.
  • Q: Can I use a different type of food coloring for my Christmas Pinwheel Cookies?A: Gel food coloring is best because it’s more concentrated and won’t affect the consistency of the dough. But liquid food coloring will work in a pinch. You might just need to use a little more to achieve the desired color.
  • Q: My dough is too sticky. What should I do?A: Add a tablespoon of flour at a time until the dough is easier to handle. Be careful not to add too much, or your cookies will be tough. Also, make sure your butter wasn’t too melted when you made the dough, that’s a common issue!
  • Q: Can I make the dough ahead of time?A: Yes! The dough can be made up to 2 days in advance and stored in the refrigerator. Just let it soften slightly before rolling it out.
  • Q: What’s the best way to store Christmas Pinwheel Cookies?A: Store your baked Christmas Pinwheel Cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage.

If this Christmas Pinwheel Cookies recipe reminds you of another flavor explosion, check out my Christmas Cookies with Orange Juice. For more bold flavor adventures, check out my Christmas Cranberry Orange Cookies. And if you’re craving something comforting and classic, you NEED to try my Oatmeal Raisin Cookies.

CONCLUSION:

These Christmas Pinwheel Cookies? They are everything Cuba Queen stands for: bold flavors, unexpected twists, and recipes that make you want to dance in the kitchen!

Here are my Christmas Pinwheel Cookies Power Tips:

  • Don’t skip the almond extract! It’s the secret ingredient that takes these cookies to the next level.
  • Chill, chill, chill! Chilling the dough is crucial for preventing spreading and making slicing easier.
  • Get creative with the filling! Add a swirl of cranberry sauce, chopped nuts, or even a little bit of Nutella for a fun twist.

I’ve created so many variations of these Christmas Pinwheel Cookies. I’ve tried a chocolate version with cocoa powder in the dough and a Nutella filling, and they were a huge hit! The peppermint pinwheels are always a classic, and the cream cheese pinwheel cookies are just divine. But honestly, the festive layered cookies with the red swirl are what get the biggest reactions every single time.

I have total confidence in you! You can totally make these Christmas Pinwheel Cookies your signature dish. So go ahead, flavor adventurer, and whip up a batch of these Christmas Pinwheel Cookies.

These holiday swirl cookies are not just cookies. They are memories in the making, laughter in the kitchen, and a whole lotta flavor.

Don’t forget to share your Christmas Pinwheel Cookies creations with me! Tag me on social media so I can see your beautiful swirls. Happy baking! You can also find some holiday swirl cookies at Christmas Pinwheel Cookies – SugarHero. For other recipes, check out Christmas Pinwheel Cookies Recipe and Holiday Pinwheel Cookies Recipe

Finished Christmas Pinwheel Cookies on a plate, ready to serve.

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Christmas Pinwheel Cookies

Print Recipe

These festive Christmas Pinwheel Cookies are a delightful holiday treat! Swirls of red and green dough create a beautiful and delicious cookie that’s perfect for sharing.

  • Author: Quinn
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 3 hours
  • Yield: 36 cookies
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • Red food coloring
  • Green food coloring

Instructions

  1. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
  2. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  3. Divide the dough in half. In one bowl, add red food coloring and mix until evenly colored. In the other bowl, add green food coloring and mix until evenly colored.
  4. Wrap each dough ball in plastic wrap and chill for at least 1 hour.
  5. On a lightly floured surface, roll out each dough ball into a 12×9 inch rectangle.
  6. Place the red dough rectangle on top of the green dough rectangle.
  7. Starting from one long edge, tightly roll the dough into a log. Wrap the log in plastic wrap and chill for at least 2 hours or overnight.
  8. Preheat oven to 350°F (175°C). Slice the dough log into ¼-inch thick rounds.
  9. Place the cookies on ungreased baking sheets.
  10. Bake for 8-10 minutes, or until the edges are lightly golden.
  11. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

For a richer flavor, use brown butter in the dough. You can also add a sprinkle of sanding sugar before baking for extra sparkle.

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