Awesome. Going to look good at my afternoon tea party. The only issue was i had to google how much butter by weight (170grams) as tablespoons would have taken ages. In NZ we use weight more often. I think these will be an annual make. Thanks,

These turned out so spectacular! They dress up a plate of varied Christmas cookies. I used gel colors to make them vibrant. A little time consuming, but so worth it!

For whatever reason (too much flour) the outer roll of dough pulled away as it was baking.
With the second batch I very lightly brushed the green with a little milk before rolling. Perfect!

I was looking for a Christmas cookie recipes for my jobs Christmas party bake off and came across this recipe! These cookies look simple to make and very delicious! Thanks for posting this recipe! Looking forward to making these for the party!

You can use dental floss to cut the slices. This helps to not flatten the roll when cutting. I turn my roll once when it is in the fridge to prevent 1 very flat side. Then when ready to cut cookies, gently roll and shape it a bit to get rid of any flat sides. I like the paper towel tube idea.

I made these for the first time today! They look marvelous and taste Great too! These will be on my cookie tray every Christmas!!
Thank You for sharing

I didn’t see how many cookies the recipe made as is and I needed at least 3 dozen so I doubled the recipe. This came out to exactly 3 lbs. of dough so easy to divide into 3 1lb. balls. I used 40 drops of food coloring for each color which seemed to give me a nice deep color. I split the balls in half again to get 2 rolls using the 10×10″ rectangles. I recommend shaping each chunk of dough into a square shape before putting them in the refrigerator. Makes it easier to get the right shape when rolling.

Doubling yielded me about 4.5 dozen cookies (about 54 cookies). I froze the dough for a few hours so that it was easier to cut the logs.

Also, I marked 10×10″ on a piece of parchment and rolled the dough out using that as a guide. Using parchment reduces the amount of flour needed to keep the dough from sticking. I only needed to flour the rolling pin. When the red dough was rolled out, I transferred it to another sheet of parchment and rolled the next two sheets of dough on the marked parchment. This made it easy to line up the sheets since each sheet of dough will stick to the marked parchment until I peel it off.

Once the slices were on the baking sheet, I sprinkled coarse white sugar crystals over the top. This made it a little more festive but didn’t hide the gorgeous pinwheels.

These were a big hit at my cookie swap. 🙂 Thanks for the recipe!

I baked these tonight and they came out perfect – in presentation and taste. I followed the directions to the T. The hardest part for me was rolling out into 10×10 squares. The dough softened quickly after removing it from the refrigerator and it seemed really thin. But I was generous with the flour, as indicated, and just kept going. Once I got them layered it was pretty easy to roll. I had read through the comments and saw that using a paper towel roll was recommended to keep the round shape while in the fridge – worked like a charm. I ended up leaving them in the fridge for slightly over 24 hours. The dough cut very easily. Baked for 13 minutes the first batch, but found that 12 was better. I got about 37-40 cookies.

Will these do okay if I leave them in the freezer for a week or so before I bake them?

I tried your pinwheel cookies and after I made the roll and put it in the freezer it all flattened out on one side. They tasted great but weren’t very pretty. I have had the same problem with other cookies in the past. HELP! How do you keep the rolls nice and round???