It was a snowy Saturday morning in early December, the kind where the house smells like cinnamon and the radio hums softly with carols. My granddaughter was staying over for the weekend, and she wanted to “make cookies that look like Christmas.”
So, we pulled out the old tin of cookie cutters and my mother’s rolling pin, the same one she used every holiday season. I remember how she used to roll dough on the kitchen table by the window, where frost would gather in tiny lace patterns. There was a rhythm to her baking—steady, patient, and full of joy.
That day, my granddaughter and I decided to make Christmas Pinwheel Cookies, beautiful spirals of buttery dough layered with cinnamon sugar. Watching her little hands carefully roll the log made me smile; it reminded me of my own mother guiding me years ago. When those cookies came out of the oven, golden at the edges and sweet with spice, I knew we’d made something special.
Short Description
Buttery sugar cookies rolled with a rich cinnamon-sugar swirl, these Christmas Pinwheel Cookies are crisp on the edges, tender inside, and irresistibly festive. Perfect for gifting, cookie exchanges, or cozying up with a cup of cocoa.
Key Ingredients
For the Dough
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Cinnamon Swirl
- 1 tablespoon ground cinnamon
- ½ cup brown sugar
- ¼ cup unsalted butter, melted
Optional Decoration
- ¼ cup pearl sugar or colored sugar sprinkles for topping
- 1 cup powdered sugar for dusting after baking
Tools Needed
- Electric mixer or hand mixer
- Mixing bowls
- Rolling pin
- Plastic wrap
- Parchment paper
- Baking sheet
- Sharp knife or dough slicer
- Wire cooling rack
Cooking Instructions
Step 1: Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes. Scrape down the bowl to make sure everything blends evenly.
Step 2: Add the Egg and Vanilla
Beat in the egg and vanilla extract until well combined. The mixture should be smooth and creamy.
Step 3: Combine the Dry Ingredients
In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture until a soft dough forms. If it feels sticky, add a tablespoon of flour at a time.
Step 4: Chill the Dough
Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for at least 30 minutes until firm but still easy to roll.
Step 5: Prepare the Cinnamon Swirl
In a small bowl, whisk together the melted butter, brown sugar, and cinnamon until smooth and spreadable.
Step 6: Roll and Layer the Dough
On a lightly floured surface, roll each chilled dough half into a 10×8-inch rectangle, about ¼-inch thick. Spread the cinnamon mixture evenly over one rectangle. Place the second dough piece on top and press gently to stick them together.
Step 7: Form the Pinwheel Log
Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal. Wrap the log in plastic wrap and chill for about 15 minutes to firm it up for slicing.
Step 8: Slice and Bake
Preheat the oven to 350°F (175°C). Slice the chilled log into ¼-inch rounds and place them on parchment-lined baking sheets, leaving space between each. Bake for 10–12 minutes, until edges are just golden.
Step 9: Cool and Decorate
Let cookies cool on the sheet for 5 minutes before transferring to a wire rack. Dust with powdered sugar or sprinkle with pearl sugar while still slightly warm.
Why You’ll Love This Recipe
Classic Flavor: The cinnamon-sugar swirl gives a nostalgic, comforting taste that never goes out of style.
Festive Appearance: The pinwheel design adds instant cheer to any holiday cookie tray.
Make-Ahead Friendly: The dough can be chilled or frozen, making it perfect for busy holiday weeks.
Versatile Treat: Great for gifting, parties, or a quiet cup of tea by the fire.
Kid-Friendly: Rolling the dough and creating swirls is a fun project for little helpers.
Mistakes to Avoid & Solutions
Dough too sticky: Add 1 tablespoon of flour at a time until it’s smooth and pliable.
Log unravels while slicing: Chill the dough longer—15 to 30 minutes more helps it hold shape.
Overbaking: The edges should just begin to turn golden. They’ll continue to firm as they cool.
Filling leaks out: Don’t spread too close to the edges, leave about ½ inch border.
Crumbly dough: Mix until just combined; overmixing can make cookies tough.
Serving and Pairing Suggestions
Serve warm or at room temperature with hot chocolate, mulled cider, or spiced coffee.
Arrange them in festive tins for gifting or on dessert platters for gatherings.
Pair with a scoop of vanilla ice cream for a simple, elegant dessert.
Add a drizzle of white chocolate for a touch of extra sweetness.
Storage and Reheating Tips
Room Temperature: Store in an airtight container for up to 5 days.
Freezing Dough: Wrap the unbaked log tightly and freeze for up to 2 months. Slice and bake directly from frozen, adding 1–2 minutes to bake time.
Freezing Cookies: Baked cookies freeze well up to 1 month. Thaw at room temperature before serving.
Reheating: Warm in a 300°F oven for 3–5 minutes to refresh the texture.
FAQs
1. Can I make the dough ahead of time?
Yes, the dough can be made up to 2 days ahead and stored in the refrigerator or frozen for longer storage.
2. Can I use margarine instead of butter?
Butter gives the best flavor and texture, but margarine works in a pinch—just choose one with high fat content.
3. How do I make clean pinwheel cuts?
Use a sharp, thin knife and wipe it between slices. Chilling the log makes cleaner cuts.
4. Can I add nuts or raisins?
Absolutely! Finely chopped pecans or raisins add a lovely texture and flavor. Sprinkle them over the cinnamon filling before rolling.
5. Why did my cookies spread too much?
Your dough may have been too warm. Always chill it before slicing and baking.
Tips & Tricks
Add a pinch of nutmeg to the filling for extra holiday warmth.
Use colored dough for a red-and-white Christmas version.
If the dough cracks while rolling, patch it gently with your fingers.
Roll the dough between two sheets of parchment for easy cleanup.
Sprinkle coarse sugar on top for sparkle before baking.
Recipe Variations
Chocolate Pinwheel Cookies: Replace ½ cup of flour with cocoa powder and fill with a vanilla-sugar mixture.
Cranberry Spice Version: Add dried cranberries and a touch of orange zest to the cinnamon filling.
Matcha Swirl: Replace cinnamon with 1 tablespoon matcha powder for a green, earthy twist.
Nutty Maple Pinwheels: Mix ¼ cup chopped walnuts with the brown sugar filling and use maple extract in place of vanilla.
Final Thoughts
As the cookies cooled that day, my granddaughter and I sat by the window watching snowflakes drift past the glass, each one landing softly on the sill. The kitchen smelled like sugar and spice, and the sound of carols played faintly in the background. She took her first bite, looked up at me with sugared lips, and said, “Grandma, these taste like Christmas.”
And she was right. Each bite carries a little warmth, a little nostalgia, and a lot of love. That’s what holiday baking is about—making memories as sweet as the cookies themselves. So, tie on your apron, roll out the dough, and let those pinwheels spin a little magic into your kitchen this Christmas.
Christmas Pinwheel Cookies
Ingredients
For the Dough
- 2 cups all-purpose flour
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Cinnamon Swirl
- 1 tablespoon ground cinnamon
- ½ cup brown sugar
- ¼ cup unsalted butter melted
Optional Decoration
- ¼ cup pearl sugar or colored sugar sprinkles for topping
- 1 cup powdered sugar for dusting after baking
Instructions
- Cream the softened butter and sugar until light and fluffy, about 3 minutes, then scrape the bowl to blend evenly. Beat in the egg and vanilla until smooth.
- Whisk together the flour, baking powder, and salt in a separate bowl, then gradually mix into the butter mixture until a soft dough forms. If sticky, add flour a tablespoon at a time.
- Divide the dough in half, wrap each piece in plastic, and chill for 30 minutes until firm. In a small bowl, mix melted butter, brown sugar, and cinnamon into a smooth spread.
- Roll each dough half into a 10×8-inch rectangle. Spread the cinnamon mixture over one, top with the other, and press gently. Roll tightly from the long side into a log, seal, wrap, and chill for 15 minutes.
- Preheat the oven to 350°F (175°C). Slice the dough into ¼-inch rounds, arrange on parchment-lined sheets, and bake for 10–12 minutes until golden at the edges.
- Cool on the sheet for 5 minutes, then transfer to a rack. Dust with powdered sugar or pearl sugar while slightly warm.
