Christmas Pinwheel Cookies

Christmas Pinwheel Cookies

84 Reviews 41 Pics
  • Prep

    25 m
  • Cook

    5 m
  • Ready In

    8 h 30 m
Recipe by  Gitano

“This recipe was handed down by my 'Baba' (Ukrainian for 'grandmother'). She originally just made a chocolate and plain pinwheel cookie, but I adapted it easily to create a very colorful variety that my kids and husband adore at Christmas time!”

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Adjust Servings

Original recipe yields 72 servings



  1. Sift the flour, baking powder, baking soda, and salt together into a bowl. Resift again into another bowl.
  2. Beat the butter with the brown and white sugars in a mixing bowl until light and fluffy. Beat in the eggs and vanilla until smooth. Gradually stir in the flour mixture until evenly blended. Gather the dough into a ball, and divide into two equal parts. Place one half in a second bowl. Add red food coloring to the dough in one bowl, and green food coloring to the dough in the other bowl. Use a fork or wooden spoon to blend the food coloring into the dough until evenly blended. Add additional drops of food coloring to make the desired shade.
  3. Roll out the red dough to 1/4 inch (5mm) thickness. Roll out the green dough to 1/4 inch (5mm) thickness, and place on top of the red dough. Beginning on one edge, roll the doughs to make a log so the two colors spiral inside each other. Wrap the log in waxed paper, then in a cotton towel, and refrigerate at least 8 hours.
  4. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets.
  5. Unwrap the dough log, and place on a clean, lightly floured surface. Slice the log into rounds 1/8 inch (3 mm) thick, and place on prepared baking sheets.
  6. Bake in preheated oven until set, 5 to 6 minutes. Watch carefully to prevent edges from browning. Remove from oven, and cool on racks.

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Reviews (84)

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These were pretty good and my kids really loved them. My only issue was that the recipe tells you to roll the dough out and place one color on top of the other after adding the food coloring, but there was no way that was going to happen, the dough was far too sticky. I had to refridgerate the dough overnight and then roll them out and put them together. Then I had to return them to the refridgerator again overnight to get a clean slice and nice looking cookie. This whole process was slightly time consuming, but otherwise they tasted good.



I loved these, although I suspect the brown sugar is what made them difficult for others, therefore I only used white sugar. I rolled the dough in between wax paper, layed them on a cutting board and stuck in the fridg. for 10 min. before putting the 2 doughs together and rolling. Then I froze the roll for an additional hour before cutting into slices, and baking. They turned out fabulous!



This is my recipe, yes, it is a time-consuming one, but well worth it. I split it over 2 days, make the dough one day and bake the next. As for the other baker's difficulty in the stickiness of the dough, I have never had that problem. Add more flour to the dough if it sticks as it should roll out like a dense pie dough. Also, AR said to add one drop of food colouring (not what I had submitted), you need half a bottle to get the desired shades of vibrant green and red!

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Amount Per Serving (72 total)

  • Calories
  • 76 cal
  • 4%
  • Fat
  • 3.6 g
  • 6%
  • Carbs
  • 10.2 g
  • 3%
  • Protein
  • 0.9 g
  • 2%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 71 mg
  • 3%

Based on a 2,000 calorie diet



previous recipe:

Shortbread Christmas Cookies


next recipe:

Pebber Nodder (Danish Christmas Cookies)