Name: Red Velvet Pinwheel Cookies Recipe
Prep time: 40 min
Cook time: 10 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 2 1/4 cups (270 g) all-purpose flour; 1 tsp baking powder; 1/2 tsp kosher salt; 1 cup (2 sticks) unsalted butter, softened; 1 cup (200 g) granulated sugar; 1 large egg; 3/4 tsp almond extract; Red food coloring; Sprinkles, for decorating

If you’re looking for a stunningly delicious and fun cookie to make, you absolutely have to try this Red Velvet Pinwheel Cookies Recipe. I love this because it combines the classic charm of red velvet with a playful spiral twist that’s perfect for holidays, parties, or just because. You’ll find that the tender, buttery dough and that pop of red color make these cookies a showstopper in any cookie exchange or afternoon coffee break.

❤️

Why You’ll Love This Recipe

Visually Stunning: The red and white pinwheel swirl never fails to impress guests and family alike.
Simple Ingredients: You likely have everything on hand, plus the method is straightforward.
Perfect Texture: Soft, buttery, and just the right amount of crumbly to melt in your mouth.
Versatile for Occasions: Whether it’s Valentine’s, Christmas, or a kid’s birthday, these cookies fit right in.

The image shows many round cookies stacked close together. Each cookie has two layers in a spiral pattern: a red swirl in the center and a light beige outer ring. The edges of the cookies are decorated with small round sprinkles in red, white, and green, adding texture and color. The cookies look soft and slightly crumbly, with the bright red swirl standing out against the lighter dough. They are placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Red Velvet Pinwheel Cookies, Red Velvet Cookies, Pinwheel Cookies, Festive Cookie Recipes, Easy Holiday Cookies

Ingredients You’ll Need

I love how this simple lineup of ingredients comes together for a stunning effect. Each one plays a key role in getting that beautiful red velvet color and melt-in-your-mouth texture you want. When shopping, I like to pick good-quality butter and real almond extract to keep the flavor authentic.

Flat lay of a medium mound of all-purpose flour in a simple white ceramic bowl, a small white bowl with a portion of baking powder, a smaller white bowl holding kosher salt, two sticks of unsalted butter side by side with a soft texture visible, a simple white ceramic bowl filled with granulated sugar, one large whole uncracked brown egg, a small white bowl containing almond extract in a light amber liquid, a small white bowl with vibrant red food coloring liquid, a small white ceramic dish with colorful round sprinkles scattered inside, all ingredients arranged symmetrically and proportionally on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Red Velvet Pinwheel Cookies, Red Velvet Cookies, Pinwheel Cookies, Festive Cookie Recipes, Easy Holiday Cookies

All-purpose flour: The foundation of the dough, gives structure without being too dense.
Baking powder: Helps the cookies rise slightly for a tender crumb.
Kosher salt: Elevates the flavors and balances the sweetness.
Unsalted butter: Softened for easy mixing, butter adds richness and that iconic cookie texture.
Granulated sugar: Sweetness and mild crisp edges come from this.
Large egg: Acts as a binder and gives moisture.
Almond extract: Just a touch for a lovely nutty aroma that pairs perfectly with red velvet.
Red food coloring: This is what gives you that trademark red velvet pop—go for gel food coloring for vibrant color without thinning the dough.
Sprinkles: For rolling the edges, adding an extra touch of fun and festivity.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Red Velvet Pinwheel Cookies Recipe is how easy it is to customize. I often tweak the flavors or decorations based on the occasion, and it always turns out fantastic.

Chocolate Twist: I once added a tablespoon of cocoa powder into the red dough for a deeper chocolate flavor and loved the richer contrast.
Vanilla Pinwheel: Swap almond extract for vanilla if that’s your jam—still delicious and a great dough base for any swirl.
Sprinkle-Free: If you don’t have sprinkles, rolling the edges in crushed nuts or sanding sugar works beautifully.
Gluten-Free Version: Using a 1:1 gluten-free baking flour works well, just be sure to check your almond extract is gluten-free too.

How to Make Red Velvet Pinwheel Cookies Recipe

Step 1: Mix the Dry and Wet Ingredients Separately

Start by whisking together the flour, baking powder, and salt in a medium bowl—this helps distribute everything evenly. In a separate large bowl, I beat the softened butter and sugar with a handheld mixer until the mixture is light and fluffy, usually takes about 2 to 3 minutes. Then, add the egg and beat until combined before mixing in the almond extract. This method keeps the dough light and tender.

Step 2: Add Food Coloring and Shape the Dough

After you mix the dry ingredients into the wet on a low speed just until combined, divide the dough in half. I do this right in the bowl to keep it simple. Add your red food coloring to one half and mix well—go slow here, since it’s easy to add more but hard to take it out. You want a vibrant, even red color. Then shape each half into a nice, flat square about ½ inch thick. Wrapping them in plastic wrap and chilling for about 30 minutes helps the dough firm up for the next step.

Step 3: Roll and Stack the Dough Layers

This part feels a bit magical. Roll the red dough between two sheets of parchment to about ¼ inch thick, then do the same with the plain dough. Peel off the top parchment sheet and carefully flip the white dough onto the red layer. Gently press to seal them together—this bit took me a few tries to get right, but using parchment helps avoid sticky fingers.

Step 4: Roll Into a Log and Chill Again

Once your dough layers are stacked, trim the edges for neatness, then use the bottom parchment to help you roll the dough tightly into a log with a long side facing you. Rolling it a couple of times on the counter helps seal the edges together. Wrap the log tightly in plastic wrap and refrigerate at least 1 hour or even overnight. Trust me, this chilling stage makes slicing much easier and keeps your pinwheels crisp and defined.

Step 5: Slice, Decorate, and Bake

Arrange your oven racks top and bottom, then preheat to 350°F (175°C). Slice the dough into ½ inch thick rounds using a sharp knife—the chilled dough cuts cleanly without squishing. Roll the edges gently in your sprinkles for that festive touch, then space the cookies about 2 inches apart on parchment-lined baking sheets. Bake for about 10 minutes, rotating the pans halfway, until the edges are just golden. Let them cool slightly before devouring!

👨‍🍳

Pro Tips for Making Red Velvet Pinwheel Cookies Recipe

Use Gel Food Coloring: I discovered gel colors give intense red without watering down the dough.
Keep Dough Cold: Chilling dough at each stage prevents spreading and keeps the pinwheel shape crisp.
Sharp Knife for Slicing: A serrated or very sharp knife helps cut clean rounds without squashing the dough log.
Don’t Skip Parchment: It makes rolling and transferring cookies so much easier and cleanup a breeze.

How to Serve Red Velvet Pinwheel Cookies Recipe

The image shows a close-up of multiple round cookies with a red and light yellow swirl pattern. Each cookie has two layers, one red and one light yellow, spiraled together. The edges are coated with small round sprinkles in red, green, and white colors, giving a festive look. The cookies are stacked and overlapping on a white marbled surface, filling the whole frame. photo taken with an iphone --ar 2:3 --v 7 - Red Velvet Pinwheel Cookies, Red Velvet Cookies, Pinwheel Cookies, Festive Cookie Recipes, Easy Holiday Cookies

Garnishes

I swear by rolling the edges in festive sprinkles—adds that extra pop of color and a tiny crunch that makes the cookie feel special. Sometimes during the holidays, I swap sprinkles for crushed peppermint or edible glitter for sparkle. It’s all about that little dash of personality!

Side Dishes

These cookies go beautifully with a cup of creamy hot chocolate or a simple glass of cold milk. On special occasions, I like serving them alongside fruit tarts or mini cheesecakes for a beautiful dessert spread that covers all the flavor bases.

Creative Ways to Present

I’ve wrapped bunches of these pinwheels in clear cellophane tied with red ribbon for gifts, and they looked adorable on cookie platters arranged in a spiral pattern echoing the cookie itself. For Valentine’s, I even stacked them with little heart-shaped cookies scattered around to create a festive, colorful dessert centerpiece.

Make Ahead and Storage

Storing Leftovers

I keep any leftovers in an airtight container at room temperature. They stay fresh and soft for about 3 to 4 days, but honestly, they rarely last that long in my house! If you want to keep them crunchier, a cookie tin works great.

Freezing

I often freeze the dough log before slicing—it saves time and you can slice fresh cookies whenever the craving hits. Just wrap it tightly in plastic wrap and a freezer bag. When ready, thaw slightly and slice as usual. Cookies frozen after baking still taste great, just pop them in an airtight container and freeze up to 3 months.

Reheating

To refresh leftover or frozen cookies, I pop them in a 300°F oven for around 5 minutes—this brings back that just-baked warmth and crunch without drying them out. A microwave works for a quick warm-up but can make them a bit soft.

FAQs

Can I make the dough ahead of time?

Absolutely! I like to prepare the dough log and chill it overnight. This actually improves the flavor and makes slicing easier. Just make sure it’s tightly wrapped to avoid drying out.
What kind of red food coloring should I use?

Gel food coloring is your best bet. It’s concentrated, so you get vibrant color without adding extra liquid to the dough, which might alter texture.
Can I use other extracts instead of almond?

Definitely! Vanilla extract works great if you’re not an almond fan, or feel free to experiment with coconut or even a hint of peppermint, depending on the season.
How do I prevent the cookies from spreading too much?

Chilling the dough well before baking is key. Also, keeping your butter at the right softness—not too melted—helps keep the shape perfect during baking.

Final Thoughts

I can’t recommend this Red Velvet Pinwheel Cookies Recipe enough. It’s one of those recipes that makes you feel like a baking pro with every swirl you slice. The combination of flavors, the stunning red-and-white pattern, and the buttery, soft texture all come together to make cookies that not only taste amazing but look spectacular too. I hope you have as much fun making (and eating!) these as I do, and maybe even share a few with friends—they’ll be asking for the recipe in no time.