Put a Christmas spin on your cookies, with these almond pinwheel Christmas Cookies! They are easy for the kids to help with, and makes lots to share!
I have had this recipe WAITING for a whole year! Last year, things got away from me, as the holidays tend to make that far to easy. I had this recipe, these photos, and even the video all ready to post – but I just didn’t have time to do it! Now I do. Just in time for those last minute Christmas cookie making sessions.
These will be an easy cookie to make with you and the family, and there is plenty to share all around. If you are looking for something for the kids to do, and make for their teachers – these are it!
You can even add sprinkles to the colored dough for another added twist!
I’m whittling down the Christmas lists, and have officially baked all the fruitcakes for the year as gifts. Edible gifts are my go-to, because yes, they are from the heart. And cookies is just another vehicle to show my love to others. It is my truest love language.
Mix and match your favorite colors, for these almond pinwheel Christmas cookies, and you can make these all year long in fun festive colors! Hope you love them!
Almond Pinwheel Christmas Cookies
- 1/2 cup Butter, softened
- 3 oz Cream Cheese, softened
- 1 cup Sugar
- 1/2 tsp Baking Powder
- 1 Egg
- 1 tsp Vanilla
- 1/2 tsp Almond Extract
- 2 2/3 cup Flour
- Green or Red Food Coloring
In a large bowl, beat together the butter and cream cheese. Add in the sugar and baking powder. Beat until combined, scraping down the bowl as needed. Beat in the egg, vanilla, and almond extract. Scrape down bowl, and then beat in flour.
Divide the dough in half. Tint one half of the dough in green or red (or whatever color you choose). Roll out the dough on waxed paper, or a flour dusted rolling mat. Roll into a 12 inch by 8 inch rectangle. Roll out the non-tinted dough into the same dimensions. Place one square of the dough on top of the other. Starting at the long edge of the dough, tightly roll both doughs together into a log, to create the swirl. Wrap the dough log in plastic wrap and refrigerate for about 4 hours.
Preheat the oven to 375 degrees. Unwrap the dough, and using a sharp knife, slice the cookies in 1/4″ wide slices. Place them about 1 inch apart, on a parchment lined baking sheet. Bake for 8-10 minutes, or until the edges are firm. Allow the cookies to cool 2-3 minutes on the sheet before placing them on a wire rack to cool completely.
Adapted from BHG’s Sprinkle Pinwheel Cookies