1-First Step: Mix the dry ingredients Start by taking a medium bowl and mixing together 2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Set this bowl aside while you work on the butter mixture. This small step keeps the dough moving smoothly later and helps the leavening spread evenly through the cookies.

2-Second Step: Cream the butter and sugar In a large bowl, beat together 12 tablespoons unsalted butter at room temperature and 3/4 cup granulated sugar for 1 to 2 minutes, until the mixture looks pale and fluffy. Add 1 egg at room temperature and 1 teaspoon real vanilla extract, then beat again until everything is well combined. This is the base that gives the Christmas pinwheel cookies their soft, buttery taste.

3-Third Step: Add the dry ingredients Add the flour mixture to the wet mixture in two additions. Mix only until just combined each time, and scrape the bowl as needed. Overmixing can make the dough tough, so stop as soon as the flour disappears. You want a soft dough that still holds together well when you shape it.

4-Fourth Step: Divide and color the dough Divide the dough into three equal pieces and roll each piece into a ball. Put one piece back into the bowl and add 1/2 to 1 teaspoon liquid red food coloring. Beat until the color is fully mixed in. Repeat with a second piece using 1/2 to 1 teaspoon liquid green food coloring. Leave the third piece plain so you have a white layer for the classic Christmas cookie recipe look.

5-Fifth Step: Chill the dough Press each colored dough ball into a flat square, wrap it in plastic wrap, and refrigerate for 1 hour or until firm. This makes the dough easier to roll later and helps the layers stay neat. If you are planning ahead, the dough can stay in the refrigerator for up to one day before you shape it.

6-Sixth Step: Roll the squares Take the dough from the fridge and roll the red piece between two sheets of parchment paper into a 10-inch square, keeping the dough between the parchment. Repeat with the white and green dough squares. Then refrigerate the rolled squares again for 30 minutes. This second chill helps the layers stay clean when you stack them. Keep a little flour nearby and dust the parchment or rolling pin if needed. Just do not roll the dough too thin, or the swirls may bake up unevenly.

7-Seventh Step: Stack and shape the log Remove the parchment from each dough square and layer them with red on the bottom, white in the middle, and green on top. Align the edges carefully, then trim any uneven sides so the layers are straight. This is the part that gives the cookies their pretty spiral look. Carefully roll the layered dough into a log starting from one trimmed side. Pinch any seams or breaks closed as you go. Once the log is shaped, wrap it in plastic wrap and refrigerate for 1 hour or until firm.

8-Eighth Step: Slice and bake Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat. Using a sharp knife, slice the dough log into 1/4-inch thick rounds, discarding the ends. Place the cookies about 2 inches apart on the baking sheet so they have room to bake evenly. Bake for 12 to 15 minutes, or until the cookies are set. They should not look wet in the center. If you like a softer cookie, pull them when the edges are just set. If you want a slightly firmer bite, let them bake the full time.

9-Final Step: Cool and store Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. Once completely cool, store them in an airtight container. This Christmas pinwheel cookies recipe makes festive cookies that hold their shape well, so they are great for parties, gifts, or holiday lunchboxes.