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Red and Green Pinwheel Cookies

These brightly colored slice-and-bake cookies are sure to get everyone into the holiday spirit.

Serves 30
Ready in 163 mins
Prep time 30 mins
Cooking time 13 mins
Chill time 120 mins
138 calories per serving


> 1/2 cup (1 stick) unsalted butter, softened
> 1 cup sugar
> 2 large eggs
> 2 tsp vanilla extract
> 2 3/4 cups flour
> 1 tsp baking powder
> 1/2 tsp salt
> Red food coloring
> Green food coloring


With a hand mixer or stand mixer, cream the butter and sugar together until fluffy. Add the eggs, 1 at a time, beating after each egg to combine. Mix in the vanilla.
In a medium bowl, combine the flour, baking powder, and salt. Gradually add dry ingredients to wet ingredients, mixing until just incorporated. Transfer half of dough to another bowl. Beat in the red food coloring until evenly colored. Transfer red dough to a large piece of plastic, form into a disk, and wrap tightly.
Clean beaters or mixing paddle and repeat coloring with green food coloring and remaining dough. Transfer to a large piece of plastic, form into a disk, and wrap tightly. Refrigerate both disks of dough until firm, about 1 hour.
Working with 1 disk of dough at a time, roll dough out between 2 sheets of parchment paper to ¼-inch thickness. Removing 1 sheet of parchment, place 1 dough sheet on top of the other. Trim edges to form rectangle; discard scraps. Starting along longest edge, roll dough up tightly, jelly-roll style, into a log. Wrap in plastic and refrigerate until firm, about 1–2 hours.
Preheat oven to 350°F. Line 2 large baking sheets with parchment (can reuse parchment from rolling). Slice log into ¼-inch-thick rounds. Place on prepared baking sheets, spacing 1 inch apart. Bake 10–13 min., until edges are golden brown. Cool completely on pan on a wire rack.

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