1-Preheating and Initial Mixing: Creating Holiday Pinwheel Cookies is a fun process that starts with preheating your oven to 350°F and lining baking sheets with parchment paper. Begin by beating 1 cup butter until it’s fluffy, then add 1 1/3 cups sugar and beat until light and airy. This sets the base for a dough that’s easy to work with and full of flavor.

2-Adding Eggs and Dry Ingredients: Next, incorporate 2 large eggs one at a time, followed by 2 teaspoons vanilla extract, to build a smooth mixture. Mix in 3 cups flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt on low speed until everything combines nicely. Divide the dough in half by weight for even results, shape one half into a 4-by-4-inch square, and set it aside.

3-Coloring and Shaping: For the colorful twist, add red food coloring to the other half until you get the desired shade, then shape it similarly. Refrigerate both squares for 30 minutes to make them easier to handle. Cut each into 4 strips and chill again before rolling each strip into a 6-by-7-inch rectangle on floured parchment.

4-Stacking and Rolling the Dough: Stack a plain rectangle over a red one, press them together to stick, and roll into a log for that classic pinwheel effect. Repeat to make 4 logs in total, then refrigerate for at least 4 hours until firm. Once ready, slice the logs into 1/4-inch rounds and bake on parchment-lined sheets for 9 to 11 minutes until lightly golden. The total chilling time is about 4 hours, with active prep around 30 minutes and baking taking 11 minutes, making the overall time roughly 41 minutes active plus chilling.