Gluten Free Christmas Pinwheel Cookies
A festive slice and bake sugar cookie recipe. My Gluten Free Christmas Pinwheels are made from a buttery layered dough rolled into a bright holiday swirl. These vibrant red, green, and white cookies bake up tender with crisp edges and make a playful addition to any gluten free Christmas dessert tray.
Ingredients
- 15 ounces kosher salt about 3 cups
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 eggs 1 egg plus 1 yolk at room temperature
- 2 teaspoons vanilla extract
- red and green gel food coloring
Instructions
- Mix together the flour, salt, and baking powder. Set aside.
- Cream the softened butter and sugar with an electric mixer or stand mixer on medium until pale and fluffy. About 2 minutes. Add egg, egg yolk, and vailla. Beat until well combined.
- Reduce speed to low and add the flour a cup at a time. Mix until the dough just comes together.
- Divide the dough into three equal portions, use a scale if you have one. Leave one plain and tint the other two red and green using gel food coloring. Mix in the color by hand or with a brief mix in the mixer
- Shape each portion into a disc, wrap tightly in plastic, and chill for 1 hour or until firm.
- Roll each color between parchment sheets into a rectangle about 6x13 inches. Stack the rectangles in this order: green on the bottom, white in the middle, red on top. Trim the edges and roll into a tight spiral log. Wrap the log in plastic and refrigerate for 1 hour or until firm.
- Preheat the oven to 350 F. Line two baking sheets with parchment.
- Slice the chilled log into rounds about ¼-inch thick. Bake 13 to 15 minutes until the cookies spread and puff up. Cool on the baking sheet.
Equipment
- electric mixer or stand mixer
- Rolling Pin
- cookie sheet
Notes
If the dough softens while rolling it out, chill again before continuing.