This recipe has been a holiday staple in my kitchen ever since I discovered the simple technique for making colorful pinwheel cookies during one particularly busy December. I was determined to create something that looked impressive on a cookie tray but did not demand complicated piping or tempering; the result was these cheerful red-and-green spirals that always get compliments. They have a crisp edge, a tender shortbread-like interior, and a playful swirl of color that makes them irresistible to kids and adults alike.

I first tested this method while preparing for a neighborhood cookie swap, and the dough's forgiving texture and the straightforward rolling process made it an instant favorite. The subtle vanilla flavor lets the buttery base shine, and the sanding sugar sprinkled on the outer edge gives a festive crunch and sparkle. Because the dough is chilled and rolled between parchment sheets, the finished cookies bake up with clean, tidy spirals every time — a great recipe to make with family members who want to help without getting overwhelmed.

Ingredients

• Unsalted butter (2/3 cup): Use a high-quality European-style butter if you can — it has a richer flavor and slightly higher fat, which makes the crumbs tender and the taste more buttery. Leave it soft but not melted for easy creaming.
• Granulated sugar (2/3 cup): Standard white sugar creates a fine, crisp texture. For a slightly deeper flavor you can substitute part with superfine sugar, which dissolves even more smoothly into the butter.
• Egg (1 large): Binds the dough and gives structure; if your egg is very large, the dough may be a touch softer — chill longer to firm up before rolling.
• Vanilla extract (1 teaspoon): Pure vanilla extract contributes warmth; if you prefer a brighter flavor, use vanilla paste for flecks of bean and extra aroma.
• All-purpose flour (1 3/4 cups): Provides structure. Spoon and level your measuring cup to avoid packing; if your flour is old or clumpy, sift it first for a smoother dough.
• Kosher salt (1/2 teaspoon): Balances sweetness and enhances butter flavor. If using table salt, use slightly less (about 1/4 to 1/3 teaspoon).
• Baking soda (1/4 teaspoon): A small lift agent to keep cookies from feeling dense; it also helps achieve a tender crumb.
• Red and green gel food coloring: Gel colors are concentrated and won't add liquid to the dough, preserving the texture. A little goes a long way — add gradually until you reach the shade you like.
• Red sanding sugar: For garnish — adds sparkle and a pleasant crunch along the cookie edge. Coarse sugar works best for decoration.

Instructions

Cream the butter and sugar: Place 2/3 cup softened unsalted butter and 2/3 cup sugar in the bowl of a stand mixer with the paddle attachment. Beat at medium speed for about 3 to 4 minutes until the mixture is smooth, pale, and slightly aerated — you should see the sugar begin to dissolve into the butter, which helps create a tender bite. Add egg and vanilla: Crack in 1 large egg and add 1 teaspoon vanilla extract. Beat on medium until fully incorporated. Scrape the sides of the bowl with a spatula to ensure an even mixture and to avoid streaks of unmixed butter. Combine dry ingredients: In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 teaspoon kosher salt, and 1/4 teaspoon baking soda. With the mixer on low, gradually add the flour mixture until just combined — stop as soon as you don't see dry streaks to avoid overworking the dough. Divide and color the dough: Turn the soft dough onto a work surface and divide it into three equal portions. Return one third to the cleaned mixing bowl, add red gel food coloring a small amount at a time until you reach the desired shade, and mix until uniform. Repeat with another third and green gel. Leave the final third plain for contrast. Shape each portion into a ball, wrap tightly in plastic wrap, and refrigerate for 1 hour to firm up so the dough rolls smoothly. Roll each layer: Remove chilled dough from the refrigerator. Working one ball at a time, place it between two sheets of parchment and roll into a 7-inch square using a rolling pin. Keep the other balls refrigerated while you work; cold dough produces cleaner edges and better spirals. Chill to set: Place the rolled squares (still between parchment) back in the refrigerator for 15 minutes so the dough firms but remains pliable enough to stack. This prevents color bleeding and keeps layers distinct when you roll them together. Assemble the pinwheel: Layer the three chilled 7-inch squares on top of each other — choose the order you like (for a classic look, stack plain, green, then red). Press gently to remove air pockets, then trim the edges with a sharp knife to create a neat rectangle with even sides. Roll the stacked rectangle tightly from one short end to the other to form a log. Wrap the log in plastic and refrigerate for at least 30 minutes, or up to 2 hours for firmer slices. Slice and coat with sanding sugar: When firm, unwrap the log and using a sharp serrated knife, slice into 1/4- to 3/8-inch rounds. If desired, roll the outside edge of each slice in red sanding sugar for sparkle. Place cookies on a parchment-lined baking sheet, about 1 inch apart. Bake: Preheat oven to 350°F (177°C). Bake the slices for about 10 to 12 minutes until the edges are set and the bottom is just beginning to turn golden. Allow cookies to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Storage Tips

Store cooled cookies in an airtight container layered with parchment to prevent sticking at room temperature for up to 4 days. For longer storage, freeze the unbaked log wrapped tightly in plastic and aluminum foil for up to 3 months; when you’re ready, slice from frozen and bake, adding a minute or two to the bake time. For baked cookies, flash-freeze them on a tray, then transfer to a freezer-safe container to preserve shape and prevent breakage. Reheat gently in a 300°F oven for a few minutes to refresh crispness if desired.

Ingredient Substitutions

If you need a dairy-free option, substitute plant-based stick margarine measured 1:1 and use an egg replacement such as a flax egg (1 tablespoon ground flax mixed with 3 tablespoons warm water) — note the texture will be slightly different and the color contrast may be less vivid. For a gluten-free version, use a 1:1 gluten-free baking flour blend that contains xanthan gum; expect a slightly crumblier texture. To vary flavor, swap 1/2 teaspoon almond extract for part of the vanilla, or fold in 1/4 teaspoon ground cinnamon into the dry mix for a warming note.

Serving Suggestions

These cookies are ideal on a holiday tray alongside classics like gingerbread and shortbread. Plate them with hot cocoa, mulled cider, or a simple spiced tea for a cozy presentation. For a party, arrange them in alternating colors on tiered stands, and garnish plates with a few sprigs of fresh rosemary or holly (inedible greenery should be decorative only). They also make charming edible gifts packed in cellophane bags tied with festive ribbon.

Cultural Background

Colorful spiral cookies like these have roots in European decorative baking traditions where contrasting doughs are layered and rolled for visual effect. The pinwheel form became particularly popular in American holiday baking as simple colored doughs and sanding sugars became widely available. Today, the design is a playful, modern take on classic rolled dough techniques used in a variety of sweet and savory preparations.

Seasonal Adaptations

Adapt for other seasons by changing colors: pastels for Easter, orange and black for Halloween, or team colors for game-day treats. You can also fold a tablespoon of finely chopped candied citrus peel into the plain dough for a bright winter citrus note, or swap sanding sugar for finely chopped nuts for an autumnal texture. For Valentine’s Day, use pink and white spirals and coat edges in pearlized sugar.

Meal Prep Tips

Make multiple logs ahead of time and freeze them tightly wrapped; slices can be baked straight from frozen for fresh cookies on demand. Assemble dough portions in the morning and chill, then slice and bake in the afternoon when guests arrive. Use a ruler to measure and mark the log ends with light knife notches to slice consistently sized rounds for uniform baking.

These cookies represent the kind of holiday baking that yields both beautiful results and warm memories. Whether you’re making a large batch for a party or a small tray to share with neighbors, the pinwheel is a joyful, approachable treat that invites participation and celebration.