Christmas Pinwheel Cookies

 Everyone loves my Christmas Sugar Cookies so much that I decided to make these pinwheel cookies with that same dough. The dough is fast, flavorful and sooo delicious. It makes these cookies so simple.

Christmas cookies are my jam! I love how fun they are and honestly just about everyone I know is happy to receive them so I can make a ton for gifts!

I have 20 cookie sheets just for the occasion. LOL. Okay, truth be told I was going to start a home bakery business at one time and started purchasing supplies.

The cookie sheets came in handy though, so I kept them. Although I prefer cooking over baking these days, I love love love cookie making. It is cathartic.

I love to make cookies and package them up into adorable baskets, boxes or gift bags and surprise those people in my life who have touched my life in some way.

It could be anyone from the bank teller that is especially patient with me when I am so frazzled or my landscaper or family in Florida. I love gifting sweets.

My cut out cookies are the number one sweet that we gift. So, I make these cookies with the same cookie dough. Smart, huh?

These Christmas Pinwheel Sugar Cookies are so fun and festive. Everyone is going to love them.

Christmas Pinwheel Cookies
Prep time:  15 mins
Cook time:  10 mins
Total time:  25 mins
Serves: 24

Ingredients

•     2 sticks butter, softened
•     1 egg
•     1 & ½ cups powdered sugar
•     2-3 tsp extract (I use a mixture of butter emulsion and vanilla, but you could use almond, too!)
•     1 tsp salt
•     2 tsp baking powder
•     2 & ½ cups all-purpose flour
•     Christmas sprinkles, if desired
•     No-Taste Red and Kelly Green Wilton gel food coloring

Instructions

1. Preheat oven to 400 degrees F. Line two cookie sheets with silicone liners or mist lightly with cooking spray and set aside. Meanwhile, in a medium bowl, sift together the flour, baking powder + salt.
2. Cream together the butter and powdered sugar until blended. While it's blending, crack your egg in a small bowl and beat it gently with your extracts of choice to combine. Add the egg/flavoring mixture and beat to incorporate.
3. Gradually add the flour mixture until a soft dough forms. When most of the dough sticks to the paddle of your mixer, it should be ready. Also, SugarBelle says when she gently presses her finger to the dough, it yields rather than sticks.
4. Turn your dough onto a flat, clean work space very lightly dusted with flour. Separate the dough into two even balls and make a nice dent in the middle of each. Take a butter knife and scrape some food coloring out from each bottle, then wipe the coloring into the dough ball dent (one color per ball).
5. Now, here's the cool trick: start folding the dough in and around the colored dent in the middle. When you work the dough outside--->in, it will decrease the likelihood you'll get dye on your fingers  once you've achieved the color you like, you're ready to make cookies!
6. Take a small Tablespoon-sized ball of dough from each color and press the dough balls together to form one big ball. Gently roll out the two-toned dough ball into a long snake shape. Starting from one end, roll up cinnamon roll-style until you have a swirly cookie. Roll the edges of the cookie in sprinkles, if desired.
7. Bake the cookies for 7-8 minutes, rotating pans halfway through baking time. Do not overbake them! Allow to cool on the cookie sheets about 5 minutes before transferring to wire racks to cool completely. I've found this recipe easily makes two dozen cookies, and they stay quite moist and soft for several days when stored airtight.

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