11 Pinwheel Christmas Cookies Spiral Designs

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Classic Red and Green Swirl Cookies

Pinwheel Christmas Cookies, also known as classic red and green swirl cookies, are a festive treat perfect for the holiday season. These beautiful cookies not only taste delicious but also look impressive on any dessert platter. With their vibrant colors and delightful flavor, they are sure to bring joy and cheer to any gathering.

Ingredients

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat together the unsalted butter, granulated sugar, and brown sugar until the mixture is fluffy and light in color. This should take about 3-5 minutes.
3. Add Eggs and Vanilla: Add the eggs, one at a time, to the butter mixture, mixing well after each addition. Then, stir in the vanilla extract until fully combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to over-mix.
5. Divide the Dough: Divide the cookie dough into two equal portions. Leave one portion plain, and transfer the second portion to a separate bowl.
6. Add Food Coloring: In the bowl with the second portion of dough, add red food coloring a little at a time, mixing until you achieve the desired shade. Repeat this process with green food coloring in the first portion of the dough, until you have a vibrant green color.
7. Roll the Dough: Lay out a large piece of plastic wrap on your counter. Place the green dough on it and shape it into a rectangle, about 1/4 inch thick. Cover with another piece of plastic wrap and refrigerate for about 30 minutes until firm. Repeat this process with the red dough.
8. Layer the Doughs: Once the doughs are firm, remove them from the fridge. Peel off the plastic wrap from the green dough and place it on a clean, lightly floured surface. Then, peel off the plastic wrap from the red dough and carefully place it on top of the green dough, aligning the edges.
9. Roll Up the Dough: Start from one end, carefully roll up the dough tightly into a log, making sure both colors stay together. Once rolled, wrap it in plastic wrap and refrigerate for at least an hour or until firm.
10. Slice the Cookies: Preheat the oven to 350°F (175°C) once again if chilled. Remove the dough log from the refrigerator and unwrap it. Using a sharp knife, slice the log into 1/4 inch thick rounds. Place these slices on the prepared baking sheets, spacing them about 2 inches apart.
11. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Keep an eye on them to verify they don’t over-bake.
12. Cool and Enjoy: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy your colorful Pinwheel Christmas Cookies with family and friends during the festive season!

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Chocolate Peppermint Pinwheels

Chocolate Peppermint Pinwheel Cookies are a delightful holiday treat that combines rich chocolate dough with a revitalizing peppermint twist. These visually stunning cookies feature a lovely swirl pattern, making them an eye-catching addition to any festive gathering. With the perfect balance of chocolatey goodness and minty flavor, they are sure to be a hit among friends and family during the holiday season.

Ingredients

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prepare for cookie baking.
2. Cream Butter and Sugars: In a large mixing bowl, beat together the unsalted butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light and fluffy, which should take about 3-5 minutes.
3. Add Eggs and Flavors: Incorporate the eggs, one at a time, blending well after each addition. Stir in the vanilla extract and peppermint extract until fully combined.
4. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.
5. Divide the Dough: Separate the cookie dough into two equal portions. Leave one portion as chocolate and transfer the other portion to a separate bowl.
6. Add Color and Flavor: To the bowl containing one portion of dough, mix in the red food coloring, combining until you achieve a vibrant red color.
7. Chill the Dough: Lay out large pieces of plastic wrap on your counter. Place the chocolate dough on one piece and flatten it into a rectangle about 1/4 inch thick. Wrap it tightly in the plastic wrap and refrigerate for at least 30 minutes. Repeat the same process with the red peppermint dough.
8. Roll the Doughs: After the doughs have chilled and firmed, remove them from the refrigerator. Unwrap the chocolate dough and place it on a clean, lightly floured surface. Roll it out gently to form a rectangle.
9. Layer the Doughs: On top of the chocolate dough, carefully place the red peppermint dough and roll them together to form a log. Use the plastic wrap to help tightly roll the dough without sticking.
10. Chill the Log: Wrap the entire log in the plastic wrap and refrigerate for another 30 minutes to set.
11. Slice and Bake: Once chilled, remove the log from the refrigerator and slice it into about 1/4 inch thick rounds. Place the slices spaced out on the prepared baking sheets. Sprinkle crushed peppermint candies on top of each cookie.
12. Bake: Bake the cookies in the preheated oven for 10-12 minutes or until they are set and slightly firm.
13. Cool and Enjoy: After baking, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy your festive Chocolate Peppermint Pinwheel Cookies!

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Eggnog Cream Cheese Pinwheel Cookies

Eggnog Cream Cheese Pinwheel Cookies are a delightful holiday treat that embodies the rich, creamy flavors of traditional eggnog with a hint of nutmeg and cinnamon. These cookies feature a tender, flavorful dough swirled together with a sweet cream cheese filling, creating a festive and visually appealing design perfect for holiday gatherings or cookie exchanges.

Ingredients

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Prepare Cream Cheese Filling: In a medium bowl, beat the cream cheese with a hand mixer until smooth and creamy. Add 1/4 cup of granulated sugar and a pinch of cinnamon. Mix until well combined, then set aside.
3. Cream Butter and Sugars: In a large mixing bowl, beat the unsalted butter, remaining granulated sugar, and brown sugar together with an electric mixer until fluffy, about 2-3 minutes.
4. Add Egg and Flavors: Add the egg, vanilla extract, and eggnog to the butter mixture, mixing well until fully incorporated.
5. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, ground nutmeg, ground cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
6. Chill the Dough: Divide the dough in half and wrap each portion in plastic wrap. Refrigerate for at least 1 hour to make it easier to roll out.
7. Roll Out the Dough: Once chilled, place one portion of dough between two sheets of parchment paper or plastic wrap. Roll it out into a rectangle approximately 1/4 inch thick.
8. Spread Cream Cheese Filling: Remove the top layer of parchment paper or plastic wrap. Spread half of the cream cheese filling evenly over the rolled-out dough, leaving a small border around the edges.
9. Roll the Dough: Carefully roll the dough tightly into a log, starting from the long edge. Use the parchment paper to help guide the roll. Seal the ends by pinching the dough together.
10. Chill Again: Wrap the rolled log in plastic wrap and refrigerate for another 30 minutes to firm up the shape.
11. Slice and Bake: After chilling, remove the log from the fridge and slice it into 1/2-inch thick rounds. Place the rounds on the prepared baking sheets, spaced about 2 inches apart.
12. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
13. Glaze the Cookies: While the cookies are cooling on a wire rack, prepare the glaze by whisking together eggnog and powdered sugar until smooth. Drizzle the glaze over the cooled cookies.
14. Serve and Enjoy: Allow the glaze to set, and then serve your Eggnog Cream Cheese Pinwheel Cookies at holiday gatherings or store them in an airtight container for later enjoyment!

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Gingerbread Spiral Cookies

Gingerbread Spiral Cookies are a festive holiday treat that combines the classic flavors of gingerbread with sweet, creamy filling in a stunning spiral shape. These cookies are perfect for decorating or gifting during the holiday season, offering a delightful crunch and a warm, spiced flavor that’s loved by all, making them a wonderful addition to any holiday cookie platter.

Ingredients

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper.
2. Make the Dough: In a large mixing bowl, beat the unsalted butter and brown sugar together with an electric mixer until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Add Wet Ingredients: Mix in the molasses, egg, and vanilla extract until everything is well combined.
4. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Gradually add this dry mixture to the wet mixture, mixing on low speed until the dough starts to come together.
5. Chill the Dough: Divide the dough into two equal portions, flatten them into discs, and wrap each disc in plastic wrap. Refrigerate for at least 1 hour to make it easier to roll out.
6. Prepare the Filling: While your dough chills, in a medium bowl, beat the cream cheese with a hand mixer until smooth. Gradually mix in the powdered sugar and milk until you achieve a creamy consistency. Set this filling aside.
7. Roll Out the Dough: After chilling, take one disc of dough out of the fridge. Place it between two sheets of parchment paper and roll it out into a rectangle, approximately 1/4 inch thick.
8. Spread Filling: Remove the top layer of parchment paper. Evenly spread the cream cheese filling over the rolled-out dough, leaving a small border around the edges.
9. Roll the Dough: Starting from one end, carefully roll the dough into a tight log shape. Make sure to keep the filling inside as you roll. Once rolled, wrap it tightly in plastic wrap and refrigerate again for about 30 minutes to set.
10. Slice the Cookies: Preheat your oven to 350°F (175°C) again if it has cooled. Remove the log from the fridge and slice it into 1/4-inch thick rounds. Place the rounds on the prepared baking sheets, spacing them a few inches apart.
11. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are just set and starting to brown slightly.
12. Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Enjoy the beautiful Gingerbread Spiral Cookies with your loved ones during the festive season!

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Vanilla Almond Pinwheel Delights

Vanilla Almond Pinwheel Delights are delightful cookies that boast a beautiful swirl of both almond and vanilla flavors, making them the perfect treat to brighten up any cookie platter during the holiday season. These eye-catching cookies feature a tender, buttery texture combined with a sweet almond filling that’s irresistible to both family and guests alike.

Ingredients

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream Butter and Sugar: In a large bowl, cream together the unsalted butter and granulated sugar using an electric mixer until the mixture is fluffy and light, approximately 2-3 minutes.
3. Add Egg and Extracts: Beat in the egg, vanilla extract, and almond extract to guarantee that all wet ingredients are fully combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined to form a soft dough.
5. Divide the Dough: Divide the dough into two equal portions. Take one portion and add the finely chopped almonds to it, mixing gently until evenly distributed.
6. Chill the Dough: Shape each dough portion into a disc, wrap them in plastic wrap, and chill in the refrigerator for at least 30 minutes until firm.
7. Roll Out the Dough: Once chilled, remove one disc at a time from the refrigerator. Place the almond dough between two sheets of parchment paper and roll it out into a rectangle, about 1/4 inch thick.
8. Roll Out Vanilla Dough: Repeat the rolling process with the second portion of dough (the plain dough), creating a rectangle of the same size.
9. Combine the Layers: Carefully peel the top layer of parchment off the vanilla dough, and then place the almond dough on top of it. Using the parchment underneath, slowly roll the dough from one end to the other to create a tight log.
10. Chill the Rolled Log: Wrap the rolled dough log in plastic wrap and refrigerate for an additional 30 minutes to let it firm up a bit more.
11. Slice the Cookies: Once chilled, preheat the oven again if necessary. Remove the log from the fridge and slice it into 1/4 inch thick rounds. Arrange the slices on the prepared baking sheets, spacing them about 1 inch apart.
12. Bake: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
13. Prepare the Glaze (Optional): If you wish, you can prepare a glaze by mixing powdered sugar with a little milk to create a drizzle, perfect for topping the cooled cookies.

Enjoy your Vanilla Almond Pinwheel Delights with a cup of tea or coffee, and share them with friends and family for a truly festive experience!

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Raspberry Jam Swirl Cookies

Raspberry Jam Swirl Cookies are a delightful addition to your holiday cookie repertoire, bringing a burst of sweet and tart raspberry flavor to each bite. These cookies feature a soft, buttery base swirled with vibrant raspberry jam, making them as beautiful as they are delicious. They offer a lovely contrast to traditional holiday flavors and are sure to be a hit with family and friends.

Ingredients

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the unsalted butter and granulated sugar together until the mixture becomes fluffy and light, which should take about 2-3 minutes.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract thoroughly until well combined with the butter and sugar mixture.
4. Combine Dry Ingredients: In another bowl, sift together the all-purpose flour, baking powder, and salt. Gradually mix this dry mixture into the wet ingredients until just combined and a soft dough forms.
5. Divide the Dough: Shape the dough into a ball, then divide it into two equal portions. Flatten each portion into discs and wrap them in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes.
6. Roll Out the Dough: After chilling, one at a time, remove each disc from the refrigerator. Place one disc between two sheets of parchment paper and roll it out into a rectangle about 1/4 inch thick.
7. Spread Raspberry Jam: Once rolled out, spread the raspberry jam evenly over the dough rectangle, leaving a small border around the edges.
8. Roll Up the Dough: Starting from one edge of the rectangle, carefully roll the dough away from you into a tight log. Make sure to keep the filling contained as you roll.
9. Chill Again: Wrap the log in plastic wrap and chill in the refrigerator for an additional 30 minutes to firm up, which will make cutting easier.
10. Slice and Bake: Once chilled, remove the log from the refrigerator and slice it into 1/4-inch thick rounds. Place the slices onto the prepared baking sheets, spacing them about 2 inches apart.
11. Bake the Cookies: Bake the cookies in the preheated oven for about 10-12 minutes or until the edges are lightly golden.
12. Cool and Dust: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Once cooled, dust the cookies with powdered sugar for a festive touch.

Enjoy your delicious Raspberry Jam Swirl Cookies warm or at room temperature!

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Matcha Green Tea and White Chocolate Pinwheels

Matcha Green Tea and White Chocolate Pinwheels are a unique and visually stunning treat that combines the earthy flavor of matcha with the sweet creaminess of white chocolate. These delightful cookies not only add a pop of color to your holiday cookie platter but also offer a deliciously sophisticated taste that will impress your guests.

Ingredients

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the unsalted butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined with the butter and sugar mixture.
4. Combine Dry Ingredients: In another bowl, sift together the all-purpose flour, matcha green tea powder, baking powder, and salt. Gradually incorporate this dry mixture into the wet ingredients until just combined, forming a soft dough.
5. Fold in White Chocolate: Gently fold in the white chocolate chips until they are evenly distributed throughout the dough.
6. Divide the Dough: Shape the dough into a ball and then divide it in half. Flatten each half into a disc and wrap them in plastic wrap. Chill the discs in the refrigerator for at least 30 minutes.
7. Roll Out the Dough: After chilling, take one disc out of the refrigerator at a time. Place it between two sheets of parchment paper and roll it out into a rectangle about 1/4 inch thick.
8. Roll Up the Dough: Starting from one edge of the rectangle, carefully roll the dough away from you into a tight log. Confirm that the white chocolate chips are contained inside as you roll.
9. Chill Again: Wrap the log in plastic wrap and chill it in the refrigerator for an additional 30 minutes to firm up.
10. Slice and Bake: Once chilled, remove the log from the refrigerator and slice it into 1/4 inch thick rounds. Place the rounds onto the prepared baking sheets, spacing them about 2 inches apart.
11. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
12. Cool and Dust: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust with powdered sugar for an elegant finish.

These Matcha Green Tea and White Chocolate Pinwheels make for a delightful treat that’s perfect for any festive occasion!

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S’mores Pinwheel Cookies

S’mores Pinwheel Cookies are a delightful fusion of the classic campfire treat and a holiday cookie. These whimsical cookies capture the flavors of graham crackers, melted chocolate, and gooey marshmallows all rolled into a delightful pinwheel shape. Perfect for holiday gatherings or as a sweet surprise for friends and family, these cookies will evoke the nostalgia of summer s’mores with every bite.

Ingredients

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper.
2. Cream Butter and Sugar: In a mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract until well blended into the butter-sugar mixture.
4. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, salt, and ground graham cracker crumbs. Gradually add this dry mixture to the wet ingredients until fully combined, forming a soft dough.
5. Divide and Chill the Dough: Shape the dough into a ball, then divide it in half. Flatten each half into a disc, wrap them in plastic wrap, and chill in the refrigerator for about 30 minutes.
6. Roll Out the Dough: Once chilled, remove one disc of dough from the refrigerator. Place it between two sheets of parchment paper and roll it out into a rectangle about 1/4 inch thick.
7. Add Fillings: Sprinkle the semi-sweet chocolate chips and mini marshmallows evenly over the rolled-out dough.
8. Roll Up the Dough: Starting from one edge of the rectangle, carefully roll the dough away from you into a tight log, ensuring that the chocolate chips and marshmallows are contained within.
9. Chill Again: Wrap the log in plastic wrap and refrigerate for another 30 minutes to firm up.
10. Slice and Bake: Once chilled, remove the log from the refrigerator and slice it into approximately 1/2 inch thick rounds. Arrange the cookies on the prepared baking sheets, leaving space between them.
11. Bake: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
12. Cool and Dust: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust with powdered sugar for a touch of sweetness and serve. Enjoy your S’mores Pinwheel Cookies!

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Chocolate Hazelnut Nutella Pinwheels

Chocolate Hazelnut Nutella Pinwheels are a decadent twist on traditional pinwheel cookies, showcasing the rich, creamy flavor of Nutella paired with crunchy hazelnuts. These cookies not only look stunning with their swirled layers but also offer an indulgent treat perfect for holiday celebrations or any occasion that calls for a sweet delight.

Ingredients

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the unsalted butter, granulated sugar, and brown sugar until it’s light and fluffy, about 2-3 minutes.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated with the butter-sugar mixture.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing until a soft dough forms.
5. Divide the Dough: Shape the dough into a ball and divide it into two equal halves. Flatten each half into a disc, wrap in plastic wrap, and refrigerate for about 30 minutes, or until firm.
6. Roll Out the Dough: After chilling, remove one disc of dough from the refrigerator. Place it between two sheets of parchment paper and roll it out into a rectangle about 1/4 inch thick.
7. Spread Nutella: Evenly spread 1/2 cup of Nutella over the surface of the rolled-out dough, leaving a small border around the edges.
8. Sprinkle Hazelnuts: Distribute the chopped hazelnuts evenly over the Nutella layer.
9. Roll Up the Dough: Starting from one long edge, carefully roll the dough away from you to create a tight log, ensuring the Nutella and hazelnuts stay inside.
10. Chill Again: Wrap the log in plastic wrap and place it in the refrigerator for an additional 30 minutes to firm up.
11. Slice the Dough: Once chilled, remove the log from the refrigerator and slice it into 1/2 inch thick rounds.
12. Bake: Place the slices on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until the edges are slightly golden.
13. Cool and Dust: Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, dust lightly with powdered sugar if desired.

Enjoy these delightful Chocolate Hazelnut Nutella Pinwheels with a cup of coffee or as a sweet treat any time of the day!

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Orange Cranberry Pinwheel Cookies

Orange Cranberry Pinwheel Cookies are a delightful holiday treat that combines the bright, citrusy flavor of fresh orange zest with the tartness of cranberries. These festive cookies are not only visually appealing with their beautiful swirls but also offer a revitalizing taste that’s perfect for any celebration or gift-giving occasion.

Ingredients

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
3. Add Egg, Vanilla, and Orange Zest: Beat in the egg, vanilla extract, and orange zest, mixing until everything is well incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until a dough forms.
5. Add Cranberries and Orange Juice: Fold in the chopped dried cranberries and orange juice until they are evenly distributed throughout the dough.
6. Divide the Dough: Form the dough into a ball and divide it into two equal parts. Flatten each piece into a disc, wrap them in plastic wrap, and refrigerate for at least 30 minutes to firm up.
7. Roll Out the Dough: Once chilled, remove one disc from the refrigerator. Place it between two sheets of parchment paper and roll it out into a rectangle about 1/4 inch thick.
8. Repeat with Second Disc: Roll out the second disc of dough in the same manner.
9. Layer the Doughs: Carefully place the rolled-out orange zest dough on top of the cranberry-dough rectangle, ensuring they are aligned.
10. Roll the Logs: Starting from one long edge, roll both layers together tightly to form a log, making sure the layers remain intact.
11. Chill Again: Wrap the log in plastic wrap and chill it in the refrigerator for another 30 minutes to firm up.
12. Slice and Bake: After chilling, remove the logs from the refrigerator and slice them into 1/4 inch thick rounds. Place the slices on the prepared baking sheets, spaced apart. Bake for 10-12 minutes or until the edges are lightly golden.
13. Cool and Dust: Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Dust with powdered sugar before serving for a festive touch. Enjoy your Orange Cranberry Pinwheel Cookies!

Pumpkin Spice Swirl Cookies

Pumpkin Spice Swirl Cookies are a delightful fall treat that brings together the warm flavors of pumpkin, cinnamon, and nutmeg, creating a soft and chewy cookie with a beautiful swirl pattern. These cookies not only capture the essence of autumn but also make for perfect gifts or dessert at any holiday gathering.

Ingredients

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prepare for baking.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Add Egg, Vanilla, and Pumpkin: Incorporate the egg, vanilla extract, and pumpkin puree into the creamed mixture, blending until fully combined.
4. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Gradually add this dry mixture to the wet ingredients, mixing continuously until a soft dough forms.
5. Divide the Dough: Once the dough is formed, divide it into two equal portions. Leave one half plain and add an additional teaspoon of cinnamon to the second half. Mix the cinnamon into this portion until well combined.
6. Chill the Dough: Wrap both portions of dough in plastic wrap and refrigerate for at least 30 minutes to help firm up.
7. Roll Out the Dough: After chilling, take one portion of dough and place it between two sheets of parchment paper. Roll it out to a rectangle about 1/4 inch thick. Repeat with the second portion of dough.
8. Layer the Dough: Carefully place the plain dough rectangle on top of the cinnamon dough rectangle, ensuring that the edges are aligned.
9. Roll the Logs: Starting from one long edge, gently roll both layers together into a tight log, ensuring the layers stay intact.
10. Slice the Log: Chill the rolled log in the refrigerator for an additional 30 minutes. Once chilled, slice the log into 1/4 inch thick rounds and place them on the prepared baking sheets, spacing them about 2 inches apart.
11. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. They will firm up as they cool.
12. Dust with Powdered Sugar: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust with powdered sugar for a festive touch.

Enjoy your Pumpkin Spice Swirl Cookies with a warm beverage or share them with loved ones this holiday season!