This recipe has been a holiday staple in my kitchen for years, the kind of cookie that draws family from every corner of the house as soon as the oven light goes off. I first developed this swirled cookie when I wanted something simpler than gingerbread but equally festive — a buttery, tender shortbread-style dough that could be colored and stacked into those classic pinwheel spirals. The texture is soft with a slight snap at the edges, and the color contrast between the red, green, and plain dough makes them feel celebratory even before the first bite. I discovered the technique on a snowy afternoon while experimenting with leftover shortbread dough and extra food coloring. What surprised me most was how stable the dough remained through multiple rolls and chills; the layers held their shape and baked into perfect spirals without bleeding the colors. These cookies are reliably crowd-pleasing: kids adore the bright swirls and adults appreciate the buttery, just-sweet-enough flavor. They travel well for parties, stack neatly in tins, and look lovely displayed on a serving platter for holiday guests.

Ingredients

• Unsalted butter (2/3 cup): Use high-quality European-style butter if you can — it has a higher butterfat content that gives a more tender, flavorful cookie. Let it soften at room temperature for easy creaming.
• Granulated sugar (2/3 cup): Regular granulated sugar creates that delicate crumb; for slight chewiness, you can replace up to 2 tablespoons with light brown sugar.
• Egg (1 large): Adds structure and a little richness. Use a large egg at room temperature so it incorporates cleanly with the butter.
• Vanilla extract (1 teaspoon): Pure vanilla gives depth — I use Nielsen-Massey or a good store brand if I’m in a pinch.
• All-purpose flour (1 3/4 cups): Provides the body of the dough. Measure by spooning into the cup and leveling with a knife to avoid a dry, dense dough.
• Kosher salt (1/2 teaspoon): Enhances flavor and balances the sweetness; use Diamond Crystal scaled appropriately if substituting table salt (about 1/4 teaspoon table salt).
• Baking soda (1/4 teaspoon): A touch of lift helps the cookies set with a slight rise and tender crumb.
• Red and green gel food coloring: Gel colors are recommended for bright shades without adding extra liquid that could change dough texture.
• Red sanding sugar: For garnish — adds sparkle and a tiny crunch on the edge of each pinwheel.

Instructions

Cream the butter and sugar: Add the softened butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and creamy, about 3 to 4 minutes. Proper creaming incorporates air for a tender texture — the mixture should look paler and feel smooth to the touch. Scrape down the bowl to ensure even mixing. Add egg and vanilla: With the mixer on low, add the egg and vanilla and beat until fully incorporated and the batter looks glossy. If your egg is cold, the mixture may look slightly curdled; this will even out once dry ingredients are added. Combine dry ingredients: In a separate bowl whisk together the flour, kosher salt, and baking soda. Gradually add the flour mixture to the mixer on low speed and mix just until combined — overmixing develops gluten and makes the cookie tough. The dough should be soft but not sticky. Divide and color the dough: Remove the dough and divide it into three equal portions. Return one portion to the clean mixer bowl and knead in red gel food coloring until evenly colored. Wipe the bowl clean and repeat with a second portion and green gel color. Leave the third portion plain. Form each portion into a ball, wrap in plastic, and chill for 1 hour to firm up. Chilling prevents colors from blending when rolling. Roll into squares and chill briefly: Remove each dough ball and roll between two sheets of parchment into a 7-inch square. Chill the rolled squares for 15 minutes to relax the dough and keep edges sharp when stacking and rolling the log. Stack and form the log: On a clean piece of parchment, stack the squares starting with red on the bottom, then green, then plain on top. Cover with a top sheet of parchment and roll the stack gently until it becomes a 12×8-inch rectangle. Remove the top parchment, then starting from one of the long sides, roll tightly into a log. Wrap the log in parchment and freeze or refrigerate for an hour to firm completely — freezing helps you slice clean rounds. Slice and sugar the edges: Preheat the oven to 350°F and line baking sheets with parchment. Use a sharp serrated knife to slice the log into 1/3-inch thick rounds. For a festive finish, roll the edge of each slice in red sanding sugar, which adds sparkle and little crunch. Bake and cool: Arrange slices 1 inch apart on prepared sheets and bake 8 to 10 minutes, until set but not browned. Let cookies cool on the sheets for 1 minute to firm, then transfer to a wire rack to cool completely. Once cooled, store in an airtight container.

Storage Tips

For short-term storage, place cooled cookies in a single layer inside an airtight container separated by sheets of parchment to prevent sticking. Cookies kept at room temperature will remain fresh for about 4–5 days. For longer storage, freeze fully cooled cookies in a single layer on a tray until solid, then transfer to a freezer-safe bag or container for up to 3 months. To refresh slightly softened cookies, warm them in a 300°F oven for 3–4 minutes; this restores a near-fresh texture without drying them out.

Ingredient Substitutions

If you need dairy-free cookies, substitute a vegan stick butter and use a vegan egg replacer like a flax egg (1 tablespoon ground flax + 3 tablespoons water per egg) — note the color and texture will be slightly different and the chew may increase. To reduce sugar a bit, replace up to 1/4 cup of the granulated sugar with a granular sweetener like allulose, but avoid liquid sweeteners that will change dough hydration. For a gluten-free version, use a 1-to-1 gluten-free flour blend and chill the dough longer; the structure is more fragile so slice slightly thicker to avoid crumbling.

Serving Suggestions

Serve these spirals on a platter dusted with powdered sugar or alongside hot cocoa, mulled cider, or a simple coffee bar for holiday gatherings. Garnish with fresh rosemary sprigs to mimic evergreen branches for an elegant holiday table. They also make beautiful edible gifts: stack 8–10 cookies in a clear cello bag tied with ribbon and a handwritten tag for personal, handmade presents.

Cultural Background

Swirled and layered cookies have roots in European baking traditions where contrasting doughs were combined to create visual flair — think of the Viennese swirl or pinwheel designs popularized in American cookbooks during the mid-20th century. Over time, the same technique was adapted to modern holiday palettes, turning a simple shortbread base into a seasonal icon. These cookies embody the blend of practicality and festivity that characterizes much of American holiday baking.

Seasonal Adaptations

For different holidays, change the colors: red and green for Christmas, orange and brown for autumn, or pastel shades for spring celebrations. Swap the sanding sugar color to match the occasion or add a bit of finely grated citrus zest into the plain dough for a bright lemon undertone. For winter parties, fold in 1/2 cup finely chopped white chocolate into the plain layer before assembly for a creamy surprise in each bite.

Meal Prep Tips

Prepare dough through the initial chill on a weekend afternoon, then wrap and freeze logs so you can slice and bake fresh batches through the holiday week. Label logs with the date and color combination. When expecting guests, slice frozen logs straight onto parchment-lined sheets and add 1–2 minutes to the bake time; this keeps your schedule flexible while offering freshly baked cookies on demand.

These swirled delights are quick to make, visually impressive, and endlessly adaptable — once you master the basic method, you’ll find yourself inventing color and flavor combinations for every celebration. Give them a try this season and make the recipe your own.