When my daughter asked me last Christmas if I could make her favorite Christmas Pinwheel Cookies, I knew it was a must-do for our holiday baking lineup. She first tried these festive pinwheel biscuits at a friend’s party and immediately fell in love with their fun red and green cookie spirals. I hadn’t made them before, but the request got me diving into recipes to recreate that joyful swirl of color and flavor.
Making Christmas Pinwheel Cookies for the first time was a bit of a challenge, honestly. Rolling the dough just right to get those perfect holiday swirl cookies took some practice. I learned that chilling the dough well beforehand made all the difference—and that little tip changed everything. Now I whip up these Christmas Pinwheel Cookies with confidence every holiday season, knowing they bring smiles around our table.
These cream cheese sugar cookies taste buttery and soft, with a holiday look that’s both charming and inviting. What I love most is how the whole family gathers around the kitchen counter while I roll, slice, and bake these bright, swirled treats. There’s something about the red and green spirals that sparks conversation and creates a festive atmosphere.
If your family loves cheerful Christmas cookie recipes, this pinwheel version will fit right in. Plus, they are simple enough to make with kids, turning baking time into a fun holiday tradition. I’d love for you to try these Christmas Pinwheel Cookies yourself—they’re sure to be a new family favorite that brings everyone together just like they do in mine.
For more festive cookie ideas, check out other holiday favorites like these twisted Christmas cookies at MomsGate or the always refreshing Christmas cranberry orange cookies.
What You’ll Need
Here’s what you’ll need for your Christmas Pinwheel Cookies list. Trust me, this Christmas Pinwheel Cookies ingredient list keeps things simple without sacrificing flavor!
- 2 ½ cups all-purpose flour, plus a bit more for rolling
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 package (8 ounces) cream cheese, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Red food coloring
- Green food coloring
For the best Christmas Pinwheel Cookies, I recommend using real butter and full-fat cream cheese. It makes these holiday swirl cookies tender and rich—just like a classic cream cheese sugar cookie should be. You’ll find everything for this Christmas Pinwheel Cookies at your regular grocery store in the baking aisle.
If you can’t find cream cheese, plain Greek yogurt makes a decent substitute to keep the dough moist. Just swap equal amounts, and your cookie texture will stay soft. For a dairy-free option, dairy-free butter and cream cheese work too, but expect a slight difference in flavor.
Here’s a Christmas Pinwheel Cookies secret that makes all the difference: chill your dough in the fridge at least an hour before rolling. It firms up the dough for easier shaping, which means prettier red and green cookie spirals.
When mixing your dough, make sure the butter and cream cheese are soft but not melted. Too warm and your dough could get sticky, making the rolling and slicing tricky. My family prefers when I add just a touch more vanilla for that cozy flavor in our Christmas Pinwheel Cookies.
How to Make It
Making Christmas Pinwheel Cookies is easier than it looks, and I’m here to guide you through each step. This Christmas Pinwheel Cookies recipe typically takes me about 20 minutes to prep plus baking time, perfect for a cozy afternoon in the kitchen.
- In a medium bowl, whisk together the flour, baking powder, and salt. This mix is the dry base for your Christmas Pinwheel Cookies. Set it aside for now.
- In a large mixing bowl, beat the softened butter and cream cheese together until creamy and smooth. Next, add the sugar and beat on medium until fluffy. This mixture is the secret to those soft, tasty cream cheese sugar cookies.
- Add the eggs one at a time, beating well after each addition. Then, stir in the vanilla extract. You’ll notice your dough getting happier with every mix.
- Gradually add the dry ingredients to the wet, mixing just until combined. Be careful not to overmix your Christmas Pinwheel Cookies dough, or the cookies may turn out tough instead of tender.
- Divide the dough into three equal parts. Leave one portion plain (this will stay your vanilla dough).
- Add red food coloring to one portion, and green to the other. Stir until the color is even. If you want those festive red and green cookie spirals to pop, use gel food coloring—it gives a richer color without adding too much moisture.
- Roll each colored dough portion into a rectangle of about 8 x 6 inches on a lightly floured surface. Try to keep them the same size for easy stacking.
- Place the green dough on a piece of parchment paper. Top with the vanilla layer, then the red dough on top. Gently press layers together.
- Carefully roll the layered dough from the long side to form a tight log. Wrap the log tightly in plastic wrap and chill for at least one hour, or overnight for best results. This step sets your festive pinwheel biscuits shape.
- When ready, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Slice the chilled dough log into ½-inch thick rounds and place them on the baking sheet about 2 inches apart. This spacing helps your Christmas Pinwheel Cookies keep their swirl shape as they bake.
- Bake for 12 to 15 minutes, until the edges are lightly golden but the centers remain soft. You’ll know your Christmas Pinwheel Cookies is ready when the aroma fills your kitchen with a warm, buttery scent.
- Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. Cooling helps them set perfectly with those iconic red and green spirals.
Here’s where I used to mess up my Christmas Pinwheel Cookies—skipping the chilling step. Now I always remember to chill the dough well. It makes rolling and slicing so much easier and the cookie spirals prettier.
While your Christmas Pinwheel Cookies bake, your kitchen will smell amazing and you’ll have time to clean up or prepare a hot drink to enjoy with these festive treats.
If you want a fun twist, try adding a teaspoon of cinnamon or peppermint extract to your cream cheese sugar cookie dough for an extra holiday flair.
Serving Ideas
Everyone reaches for seconds when this Christmas Pinwheel Cookies comes out with a glass of cold milk or a cup of hot cocoa. These festive pinwheel biscuits are perfect to share at holiday parties, cookie exchanges, or just after a cozy family dinner.
For a pretty presentation, arrange the Christmas Pinwheel Cookies on a decorative holiday platter. The red and green cookie spirals look delightful surrounded by sprigs of fresh evergreen or cranberries. It’s a simple way to make your cookie plate shine.
My family loves to wrap these cookies in little cellophane bags tied with a ribbon for neighbor gifts. They’re small, fuss-free, and perfect for spreading holiday cheer.
If you have leftovers (though I rarely do!), store your Christmas Pinwheel Cookies in an airtight container at room temperature. They stay soft and flavorful for up to a week—great for sneaking a quick holiday treat whenever the craving hits.
I’ve also made these cookies with mini chocolate chips layered in for a different texture or swapped green food coloring with matcha powder for a natural twist. Both variations were a hit! If your family loves this, they’ll also enjoy other fun treats like Christmas cookies with orange juice or the twisted Christmas cookies at MomsGate.
Your Questions Answered
Can I make this Christmas Pinwheel Cookies ahead of time? Absolutely! The dough freezes well after you form the log. Wrap it tightly and pop it in the freezer for up to 3 months. When you’re ready, just slice and bake as usual.
What if I don’t have cream cheese for my Christmas Pinwheel Cookies? You can substitute plain Greek yogurt in the same amount. The cookies will be soft but slightly less rich.
How do I store leftover Christmas Pinwheel Cookies? Keep them in an airtight container at room temperature. They’ll stay good for about a week. For longer storage, freeze baked cookies in a sealed bag for up to 3 months.
Are red and green food colorings necessary for the vibrant pinwheel look? They help with the classic Christmas cookie feel but natural options like beet powder for red and matcha for green work too. It’s all about your preference.
Can I customize the flavors in my Christmas Pinwheel Cookies? Yes! Cinnamon or peppermint extract blends nicely into cream cheese sugar cookies. I’ve also tried orange zest for a fresh twist.
How long does the chilling step take? At least one hour, but overnight chilling improves rolling and flavor. Chilling keeps the dough firm, making those holiday swirl cookies pop.
Can I make smaller cookies? You can slice thinner rounds, but watch baking time carefully so they don’t dry out. Thicker slices hold the swirl better.
How do I prevent the swirl from unraveling during baking? Keep your rolls tight and dough chilled well. Handle slices gently when shifting them to baking sheets.
Wondering about add-ins? Mini chocolate chips or finely chopped nuts add texture without overpowering your Christmas Pinwheel Cookies.
If you’re interested, you can find a few more tips and variations at trusted spots like Christmas Pinwheel Cookies – SugarHero or a holiday pinwheel cookies recipe at SimplyRecipes. For flavor tips on cherry vanilla pinwheel cookies, see this Facebook group conversation.
The Final Word
Christmas Pinwheel Cookies have firmly earned their spot in my family’s recipe collection for their festive look and melt-in-your-mouth taste. They are perfect for busy home cooks like you who want a recipe that’s charming, doable, and sure to bring your family together at holiday time.
My Christmas Pinwheel Cookies Tips: Chill the dough well for easy rolling. Use real butter and cream cheese for best flavor. Don’t rush slicing – firm dough holds the festive pinwheel shape beautifully.
Variations that worked well for us include adding peppermint extract for a candy cane vibe, swapping green food coloring with matcha for a natural green, and mixing in mini chocolate chips for extra fun. My kids love the peppermint version most, while my husband prefers the classic red and green cookie spirals.
This Christmas Pinwheel Cookies recipe is welcoming for every family and an easy way to make your holiday baking count. I hope your family loves making and sharing these cookies as much as mine does. Pull out your mixing bowls and give this recipe a try—your table and taste buds will be grateful.
For yet more inspiration on Christmas cookie recipes, your family might enjoy checking out MomsGate’s delicious Christmas cranberry orange cookies or the charming Christmas cookies with orange juice for a citrus twist. And if you want a different quick-fix swirl cookie, the twisted Christmas cookies recipe is worth a look.
Happy baking and here’s to sweet moments with your loved ones thanks to Christmas Pinwheel Cookies!
Christmas Pinwheel Cookies
Festive and flavorful Christmas Pinwheel Cookies featuring a delightful swirl of vanilla and chocolate dough, perfect for holiday celebrations and gift-giving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 32 minutes
- Yield: 36 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
Instructions
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add egg and vanilla extract; mix until combined.
- Gradually add the dry ingredients, mixing until a soft dough forms.
- Divide dough in half; mix cocoa powder into one half until fully incorporated.
- Roll each dough half into a 9×7 inch rectangle on parchment paper.
- Place the chocolate dough rectangle on top of the vanilla dough and gently press to adhere.
- Starting from a long side, carefully roll the layered dough into a tight log.
- Wrap the log in plastic wrap and chill for at least 2 hours.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Slice the chilled dough log into 1/4-inch thick cookies and place on prepared sheets.
- Bake 10-12 minutes until edges are set; cool on wire racks.
Notes
For extra festive flair, sprinkle colored sugar or decorate with royal icing after baking.