There’s something so joyful about these little Christmas Pinwheel Cookies they look festive, they bake quickly, and they always bring a smile. If you want a tiny, colorful treat that feels special without extra fuss, these minis are truly perfect.
Ingredients
- 1 cup all-purpose flour
- 4 tbsp unsalted butter, softened
- ¼ cup granulated sugar
- 1 egg yolk
- ½ tsp vanilla extract
- ¼ tsp almond extract (optional)
- ¼ tsp baking powder
- Pinch of salt
- Red gel food coloring
- Green gel food coloring
Optional swap: Use peppermint extract instead of almond for a holiday twist.
Steps
- Cream the butter and sugar in a small bowl until soft and fluffy. This is your flavor base.
- Mix in the egg yolk, vanilla, and almond extract if using. Don’t worry if it looks slightly separated — it comes together once the flour goes in.
- Stir in the flour, baking powder, and salt until a soft dough forms. It should feel smooth and easy to shape.
- Divide the dough into three parts: leave one plain, tint one red, and tint one green. A little gel coloring goes a long way.
- Roll each color into a thin rectangle (about ⅛ inch thick), then gently stack them and roll into a tight log.
- Chill the log for 20–30 minutes so it firms up this keeps the spiral sharp.
- Slice into mini rounds (about ½ inch thick) and bake at 350°F for 8–10 minutes, just until the edges look set.
Chef’s Tips
- If the dough feels sticky, chill it for 10 minutes before rolling it makes everything easier.
- Use parchment paper under your dough layers to help lift and stack them without tearing.
- For the cleanest spirals, wipe your knife between slices.
Variations
- Mini Peppermint Swirl: Add a drop of peppermint extract for a cool, candy-cane vibe.
- Chocolate Pinwheels: Swap 1 tbsp flour for cocoa powder in one layer.
- Sparkle Edges: Roll the chilled dough log in sanding sugar before slicing.