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Pinwheel Cookies are perfect for the Christmas holiday season; this family recipe has a dough that can be made ahead and then sliced when ready to make them. They are crisp sugar cookies with alternating vanilla and chocolate dough, and optionally coated in festive sugar sprinkles.
Estimated reading time: 3 minutes
Hi Everyone, one of the great perks of being married to my husband, Eric, is discovering his family's recipes.
I am an archivist at heart and I want to record all these family recipes for future generations.
Eric's mom made these Pinwheel Cookies and she makes them almost every year.
This year she added the festive holiday sprinkles on the outside.
These are perfect for the Christmas Holiday Season because the dough needs to be chilled, therefore, they can be made ahead before slicing and baking.
The recipe also makes about 8 dozen cookies, making it a great option for gift giving, parties, and bake sales.
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I know you will love this Pinwheel Cookies recipe!
Pinwheel Cookies are perfect for the Christmas holiday season; this family recipe has a dough that can be made ahead and then sliced when ready to make them. They are crisp sugar cookies with alternating vanilla and chocolate dough, and optionally coated in festive sugar sprinkles.
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Sara says
If you make this recipe, please rate and comment on how it came out! Thank you in advance! Best, ~Sara xo
Linda Lara says
Hi! I just made these cookies for family and a cookie exchange, this Sunday. I am Sara's mother-in-aw Linda, and Sara is a fantastic daughter-in-law, amd talented in so many areas.
The pinwheels turned out fine, as they always do, in an 375 degree oven, baked for 8 minutes per tray. It took less than an hour to slice and bake them. I have plenty for my exchange AND for family!
Two changes this time: I used 2 sticks of buttwe (8 oz), instead of shortening;, and I used Scharffen Berger unsweetened fine artisan dark Chocolate, 2 blocks. Yum! These cookies from my mo's recipe are even better now! I hope you enjoy making pinwheels this year.
Linda Lara says
Hi! I just made these cookies for family and a cookie exchange, this Sunday. I am Sara's mother-in-aw Linda, and Sara is a fantastic daughter-in-law, and talented in so many areas.
The pinwheels turned out fine, as they always do, in a 375 degree oven, baked for 8 minutes per tray. It took less than an hour to slice and bake them. I have plenty for my exchange AND for family!
Two changes this time: I used 2 sticks of butter (8 oz), instead of shortening;, and I used Scharffen Berger unsweetened fine artisan dark Chocolate, 2 blocks. Yum! These cookies from my mom's recipe are even better now! I hope you enjoy making pinwheels this year.