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source: Mandi Ehman

101 Days of Christmas: Holiday Pinwheel Cookies

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Holiday Pinwheel Cookies

These cookies are so much fun to make — and to eat!

My six-year-old daughter has been asking to take cookies to share with her friends at our weekly Classical Conversations homeschool group, and she had fun surprising them with Christmas cookies in October last week.

These are just basically sugar cookies that are rolled rather than cut or divided into balls, but the sugar layer makes a pretty pinwheel design that evokes images of sugar plum fairies, perfect for the holiday season!


  • 1/4 teaspoon vanilla extract
  • 2 cups non-bleached all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup butter softened
  • 3/4 cup sugar
  • 1 egg
  • 1 tablespoon milk
  • 6 tablespoons colored sugar crystals


Mix flour and salt in a small bowl. In a large bowl, cream butter and sugar. Beat in egg, milk and vanilla. Slowly add flour mixture mixing until well blended.

Divide dough in half and wrap each half in plastic wrap and refrigerate for at least an hour.

Remove half the dough from the refrigerator and roll out into a 1/4″ thick rectangle on a floured surface. Sprinkle the rectangle with half of the sugar and begin rolling from the short end. Be sure to roll tightly!

Wrap the cookie log in plastic wrap and refrigerate for another hour.Repeat with the other half of the dough and sugar.

When ready, preheat oven to 375 degrees F.

Remove cookie log from refrigerator and cut into 1/4″ slices. Arrange the slices on a cookie sheet or baking sheet and bake for 10-13 minutes or until edges are light brown and the dough begins to lose its sheen. Let cool on cookie sheet or stone for 3 minutes and then move to a cooling rack to cool completely.

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