Festive Christmas Pinwheel cookies topped with Christmas nonpariel sprinkles.
Christmas is right around the corner and I’m always looking for Christmas cookie inspiration. These cookies have been on my list for a few years now and I’ve always been a little intimidated to try them. But they are actually not that hard to make! Definitely need to plan ahead with these because the dough takes a few hours to chill but once it’s ready to go, it’s super easy! The cookies are not only beautiful but taste delicious!
I used red and green Christmas sprinkles to decorate these, but you can make them year round and just switch out your sprinkles. So versatile and easy!
Christmas Pinwheel Cookies
- Sugar Cookie Dough
- red food coloring (gel is best)
- Christmas nonpareil sprinkles (they are the little balls)
- Separate dough into 2 discs, Add red food coloring to one half. Add 1/2 of your cookie dough to a stand mixer and add red food coloring until your mixture reaches your desired color.
- Place red cookie dough on parchment paper. Roll red cookie dough to about 1/4 inch thick rectangle. Set aside.
- Place plain cookie dough on parchment paper. Roll plain cookie dough out to about 1/4 inch thick rectangle. Place cookie dough sheets on top of one another with the parchment on the outside.
- Remove the top parchment and roll over the dough gently with a rolling pin. Begin on one end and roll the cookie dough into a log (removing the remaining paper as you go).
- Once dough is formed into a log, wrap tightly with plastic wrap and refrigerate for 1 hour.
- Meanwhile: pour sprinkles into a cookie sheet. Unwrap dough and roll into sprinkles. Rewrap and refrigerate at least 2 hours.
- Preheat oven to 350ºF.
- Slice cookies and place on cookie sheet about 1 inch apart. Bake according to your sugar cookie directions or until the cookies feel set.
Taste of Genevieve 