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These festive Christmas Pinwheel Cookies are a delightful treat that combines the simplicity of sugar cookies with the magic of colorful pinwheels. The red, white, and green swirls evoke the spirit of the holiday season, making them perfect for holiday gatherings and cookie exchanges. The cookies are soft, chewy, and bursting with flavor, thanks to the combination of buttery dough, granulated sugar, and a hint of vanilla extract. Whether you're a seasoned baker or a beginner, this recipe is sure to bring joy and festive cheer to your holiday celebrations. Ingredients: 3 cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 1 cup unsalted butter, at room temperature 1.25 cups granulated sugar 1 large egg, at room temperature 2 teaspoons vanilla extract Red and green food coloring (gel colors work best) 1 cup sprinkles (nonpareil or similar) Instructions: Prepare the Dough: In a large mixing bowl, combine the flour, baking powder, and salt. Set aside. Mix the Butter and Sugar: In another large mixing bowl, beat the butter and sugar together with a paddle attachment at medium speed for 2-3 minutes, until light and fluffy. Add the Egg and Vanilla: Add the egg and vanilla extract to the mixing bowl. Mix on medium-low speed until the egg is completely incorporated. Combine Dry and Wet Ingredients: Add the dry ingredients (flour mixture) to the wet ingredients (butter mixture) in two additions, mixing until just combined after each addition. Scrape the sides of the bowl as needed. Divide the Dough: Divide the dough into three equal pieces. Roll each piece into a ball. Color the Dough: Place one piece of dough back in the bowl and add red food coloring. Beat with your mixer until the color is completely incorporated. Clean your mixer paddle or hand mixer blades. Repeat this process with the second piece of dough using green food coloring. Leave the third piece of dough as-is. Shape the Dough: Press each colored dough into a flat square and wrap in plastic wrap. Refrigerate the dough for 1 hour or until firm. Assemble the Pinwheels: Remove the dough squares from the fridge. Place the red dough between two sheets of parchment paper or waxed paper. Use a rolling pin to roll out the dough to a 10-inch square. Repeat this process with the green and white doughs. Stack and Roll: Stack the rectangles on top of each other in this order: green on bottom, then white, then red on top. Remove the top layer of parchment from each sheet of cookie dough. Place the red dough down on a counter and top with the white dough, non-parchment sides touching. Repeat with the green dough on top of the white. Trim and Roll: Use a pizza cutter to trim the left and right edges of the cookie dough into straight lines. Very carefully, starting with one of the straightened sides, roll the dough into a long shape until you reach the other trimmed dough edge. Use the parchment paper to lift the dough to get it started. Once the dough log is complete, gently pinch the seam closed along with any breaks on the outer red layer. Chill and Sprinkle: Wrap the dough log in plastic wrap and refrigerate for another 30 minutes to firm up. Meanwhile, pour sprinkles onto a baking sheet. Unwrap the dough log and roll it over the sprinkles until the outside is completely covered. Wrap the log in plastic wrap again and refrigerate for at least 45 minutes, until firm. Slice and Bake: Preheat your oven to 350°F. Line a baking sheet with parchment paper. Use a sharp knife to cut the dough log into 1/4-inch thick slices. Place the cookies on the prepared baking sheet about 1 inch apart. Bake for 12 to 15 minutes, or until the cookies are set. Let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. Top Tips: Use the Right Equipment: A stand or hand mixer will save you a lot of time and ensure that the dye makes its way all the way through the batter without overmixing. Chill the Dough: Chilling the dough is crucial for keeping the cookies from expanding too much in the oven and for cutting perfect circles. Keep Layers Even: Ensure that the layers of dough are even (about ¼ inch thick) for the best presentation. Handle Dough Carefully: Be careful when sticking the two dough halves together, and roll slowly but with pressure to make sure the two layers merge. Don’t Press Too Hard: When rolling your pinwheel log over the sprinkles, don’t press down too hard to avoid ruining the shape. Freeze for Later: You can freeze the dough log by wrapping it in plastic wrap and then foil. Thaw in the fridge overnight before slicing into cookies. Variations: Lemon and Peppermint Pinwheels: Add lemon zest and peppermint extract to the dough for a refreshing twist. Orange and White Chocolate Pinwheels: Add orange zest and white chocolate chips to the dough for a sweet and heavenly combination. Chocolate Pinwheels: Use cocoa powder to add a chocolatey flavor to the dough. You can also add chocolate chips for extra chocolatey goodness. Fruit-Infused Pinwheels: Add dried cranberries or cherries to the dough for a fruity twist. Nutty Pinwheels: Add chopped nuts like walnuts or pecans to the dough for added texture and flavor. Nutritional Guide: Nutritional Information (per serving) Servings: 30 cookies Calories: 120 Fat: 6g Carbohydrates: 18g Protein: 1g Additional Nutritional Notes:These Christmas Pinwheel Cookies are relatively low in fat and calories, making them a healthier option for holiday treats. However, they are high in carbohydrates, which is typical for sugar cookies. To make them even healthier, consider using less sugar or adding some fiber-rich ingredients like oats or nuts. Always remember to enjoy your treats in moderation, especially during the holiday season.

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