Christmas Red Pinwheel Cookies Recipe

Ingredients

Cookie Dough

• 1¼ cups granulated sugar
• 1 cup salted butter softened
• 1½ teaspoons vanilla extract
• 1 large egg
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon red liquid food coloring

Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, softened butter, and vanilla extract. Beat on medium speed until creamy, about 2 minutes. Scrape down the sides to ensure even mixing.
2. Add the egg to the mixture and continue mixing until fully incorporated.
3. Lower the mixer speed and add the flour and baking powder. Mix until no flour streaks remain and the dough comes together.
4. Scrape down the sides again. Divide the dough in half. Transfer one half to parchment paper. Add the red liquid food coloring to the remaining dough in the mixer and mix on low until the color is fully uniform.
5. Further divide each half into two equal parts, yielding two red and two uncolored portions. Shape each into rectangles, wrap each piece tightly in plastic wrap, and refrigerate for 30 minutes.
6. After chilling, roll each piece on parchment paper into an approximately 11 by 7-inch rectangle. Use a knife to trim edges to form clean straight lines.
7. Place one red rectangle on top of one uncolored rectangle carefully. For the other two, place the red rectangle underneath the uncolored one. Roll each stacked rectangle tightly into logs.
8. Wrap each log in plastic wrap and refrigerate for 1 to 2 hours, or overnight for best results.
9. When ready to bake, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
10. Remove a log from the fridge and slice into ¼ to ½ inch thick cookies based on preferred thickness. Arrange cookies about 1 inch apart on the baking sheet. Bake for 11 minutes or until edges just begin to brown, avoiding overbaking for a tender texture.
11. Let the cookies cool on the baking sheet for 2 to 3 minutes before transferring to a wire rack to cool completely. Repeat baking process with remaining logs.

Notes

• Store cooled cookies in an airtight container at room temperature for up to 5 days.
• Freeze baked cookies tightly wrapped in a freezer-safe container for up to 3 months to maintain freshness.
• Watch cookies carefully while baking; they are done when edges start to show a slight brown tint for best texture.
• Adjust red food coloring quantity to achieve desired vibrancy; gel colors require less than liquid.
• For festive variety, substitute green food coloring in one dough half for classic Christmas colors.
• Roll dough between two sheets of parchment paper to prevent sticking; lightly flour surface if necessary.