These Eggless Icebox Christmas Pinwheel Cookies are our family’s new favorite Christmas cookie recipe! They’re crisp and buttery and so fun to make. Great for gifting or leaving out for Santa. The recipe includes step-by-step photos and lots of tips.
These Eggless Icebox Christmas Pinwheel Cookies will forever be on my Christmas baking list!
My family LOVES them, and they’re super fun and easy to make. The only downside is that you have to refrigerate the dough. But on the other hand, that allows you to make these festive cookies in advance, which is excellent, in my opinion.
Another thing I love about this recipe is that it makes tons of cookies that are perfect for holiday baking.
These crisp and buttery Eggless Icebox Christmas Pinwheel Cookies are simple, festive, and delicious Christmas goodies.
Let’s get baking!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Sugar: Regular white granulated sugar o caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cookie.
- Cream cheese: Use the full-fat version that comes in blocks.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately; a kitchen scale is the best way to measure your ingredients, in my opinion.
- Baking powder: Make sure it’s not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Food Coloring: Red and green gel food coloring. . I recommend using gel or paste food colors since they are highly concentrated, and you’ll end up using less.
- Coarse sugar for rolling (optional).
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Make The Dough
Stir together the dry ingredients in a bowl. Then, beat together butter, granulated sugar, cream cheese, and salt in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add pure vanilla extract and beat until incorporated. Reduce the speed of the electric mixer to low and add the flour mixture in 3 batches, mixing until the dough just comes together in clumps. If desired, add any mix-in that you like, such as chopped nuts, dried fruit, chocolate, etc…
- Divide The Dough and Color
Then divide into 3 equal pieces. Shape one piece of the dough into a disk and wrap it securely in plastic wrap. This will be the white layer. Return one of the pieces of dough to a mixing bowl, and with the mixer on “low,” add in the red food coloring until it reaches your desired color. Remove from bowl, shape into a disk, and wrap it securely in plastic wrap. Repeat to make the green layer. Refrigerate all 3 disks for 1 hour.
- Roll Out The Dough
Remove the dough from the fridge. On a lightly floured surface, roll out each disk into a 4 x 6 inches rectangle. Starting with the white dough as the base, stack the rectangles on top of one another. Run the rolling pin over the stack a few times to ensure everything is even. Then keep rolling to create a rectangle of 13 x 10 inches.
- Form Into Logs
Starting from the long side, roll up the dough and stack it tightly to create a log. Cut the log into 3 pieces. Roll each log in coarse sugar, coating it evenly, if desired. Wrap logs with plastic wrap. Refrigerate for at least 2 hours up to a month.
- Slice Cookies
When ready to bake, using a sharp knife, cut the log into ¼-inch thick slices. Arrange slices on lined baking sheets, spacing them evenly. Keep the remaining logs in the refrigerator until the first batch bakes.
- Bake
Bake for 13 – 14 minutes, or until slightly puffy and the edges look set. Let them cool on the baking sheets for 5 minutes, and then transfer the cookies to a wire rack to cool completely. Let the baking sheets cool, and then bake the remaining cookies.
Variations You Can Apply to This Recipe
This recipe is so simple and so easy to change up!! Here are some other ways we enjoy making icebox cookies by using the same base recipe and modifying it just a bit.
Vanilla: follow the recipe up to step 5. Form dough into an 8-inch-long round; wrap tightly in plastic and freeze until firm, 30 minutes (or up to 1 month). Then bake as instructed.
Chocolate: use 1/3 cup cocoa powder in place of 1/3 cup flour; add 6 ounces of finely chopped bittersweet chocolate to the base dough, along with the flour in step 3.
Vanilla/Chocolate: Follow the recipe up to step 3. Divide the dough into two equal portions. Place half of the dough back into the mixing bowl. Add the 3 tablespoons (22.5 g) cocoa powder, 2 tablespoons (30 ml) milk, and 1/2 teaspoon espresso powder (optional). Beat on low speed until dough is combined. Then continue following the instructions.
Pistachio: add 3/4 cup of chopped pistachio to the base dough, along with the flour in step 3. You can also substitute pistachios for any other nut of your liking.
Cranberry: add 1 cup of dried cranberries to the base dough, along with the flour in step 3. You can also substitute dried cranberries for any other dried fruit of your liking.
Storing & Freezing Instructions
Make-Ahead: You can refrigerate the cookie dough for up to 1 month before slicing.
Store: Cookies stay fresh in an airtight container at room temperature for up to 1 week.
Freeze: To freeze, just tightly wrap the logs in plastic wrap, then put them into freezer bags. Freeze for up to 3 months, then let it thaw in the refrigerator before slicing.
Frequently Asked Questions
This recipe makes about 48 cookies.
Absolutely! Follow the recipe until step 3. Divide the dough into two equal portions. Place half of the dough back into the mixing bowl. Add the 3 tablespoons (22.5 g) cocoa powder, 2 tablespoons (30 ml) milk, and 1/2 teaspoon espresso powder (optional). Beat on low speed until dough is combined. Then continue following the instructions.
Yes, in that case, you don’t need to divide, stack, and roll out the cookie dough. Just form it into logs and refrigerate.
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Recipe Card 📖
Equipment
Ingredients
- 3 cups (420 g) all-purpose flour
- 1 teaspoon baking powder
- 1 cup (2 sticks/8 oz/228 g) unsalted butter, softened
- 1 ¼ cup (250 g) granulated sugar
- 3 oz (80 g) cream cheese, softened
- ½ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- Red and green gel food coloring
- Coarse sugar for rolling (optional)
Instructions
- Stir together flour, and baking powder in a bowl.
- Beat together butter, granulated sugar, cream cheese, and salt in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add vanilla extract and beat until incorporated.
- Reduce the speed of the electric mixer to low and add flour mixture in 3 batches, mixing until dough just comes together in clumps.
- Place dough on a lightly floured surface. Gather and press dough together with your hands. Then divide into 3 equal pieces (approx. 326 g each piece).
- Shape one piece of the dough into a disk and wrap it securely in plastic wrap. This will be the white layer.
- Return one of the pieces of dough to a mixing bowl, and with the mixer on "low," add in the red food coloring until it reaches your desired color. Remove from bowl, shape into a disk, and wrap it securely in plastic wrap.
- Add the final piece of dough to a mixing bowl, and with the mixer on "low," add in the green food coloring until it reaches your desired color. Remove from bowl, shape into a disk, and wrap it securely in plastic wrap.
- Refrigerate all 3 disks for 1 hour. Remove the dough from the fridge. On a lightly floured surface roll out each disk into a 4 x 6 inches rectangle.
- Starting with the white dough as the base, stack the rectangles on top of one another. Run the rolling pin over the stack a few times to make sure everything is even. Then keep rolling to create a rectangle of 13 x 10 inches.
- Starting from the long side, roll up the dough stack tightly to create a log. Cut the log into 3 pieces. Roll each log in coarse sugar, coating it evenly, if desired. Wrap logs with plastic wrap. Refrigerate for at least 2 hours up to a month.
- Position two oven racks, evenly spaced, in the middle of the oven. Preheat the oven to 350º F (180º C) and line two baking sheets with parchment paper.
- Using a sharp knife, cut the log into ¼ inch thick slices. Arrange slices on the prepared baking sheets, spacing them evenly. Keep the remaining logs in the refrigerator until the first batch bakes.
- Bake for 13 – 14 minutes, or until slightly puffy and the edges look set. Let them cool on the baking sheets for 5 minutes, and then transfer the cookies to a wire rack to cool completely. Let the baking sheets cool down, then bake the remaining cookies.
- Vanilla: follow the recipe up to step 5. Form dough into an 8-inch-long round; wrap tightly in plastic and freeze until firm, 30 minutes (or up to 1 month). Then bake as instructed.
- Chocolate: use 1/3 cup cocoa powder in place of 1/3 cup flour; add 6 ounces of finely chopped bittersweet chocolate to the base dough, along with the flour in step 3.
- Vanilla/Chocolate: Follow the recipe up to step 3. Divide the dough into two equal portions. Place half of the dough back into the mixing bowl. Add the 3 tablespoons (22.5 g) cocoa powder, 2 tablespoons (30 ml) milk, and 1/2 teaspoon espresso powder (optional). Beat on low speed until dough is combined. Then continue following the instructions.
- Pistachio: add 3/4 cup of chopped pistachio to the base dough, along with the flour in step 3. You can also substitute pistachios for any other nut of your liking.
- Cranberry: add 1 cup of dried cranberries to the base dough, along with the flour in step 3. You can also substitute dried cranberries for any other dried fruit of your liking.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
This recipe was originally published in December 2018. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in December 2022 to make it as helpful as possible!
