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.
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 great 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 goody.
HOW TO MAKE BASIC ICEBOX COOKIES WITHOUT EGGS?
- Stir together 3 cups all-purpose flour, and 1 teaspoon baking powder in a bowl.
- Beat together 1 cup unsalted butter, 1 1/4 cup granulated sugar, 2 3/4 oz (80 gr) cream cheese, and 1/2 teaspoon salt in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add 1 teaspoon pure vanilla extract and beat until incorporated.
- Reduce speed of the electric mixer to low and add flour mixture in 3 batches, mixing until dough just comes together in clumps. If desired, add any mix-in that you like, such as chopped nuts, dried fruit, chocolate, etc…
- Place dough on a lightly floured surface. Gather and press dough together with your hands. Form dough into an 8-inch-long round; wrap tightly in plastic and freeze until firm, 30 minutes (or up to 1 month).
- 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 for 13 – 14 minutes, or until slightly puffy and the edges look set. Let them cool in the baking sheets for 5 minutes and then transfer cookies to a wire rack to cool completely. Let the baking sheets to 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 like to enjoy when 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.
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.
LOOKING FOR MORE EGGLESS COOKIE RECIPES?
- Eggless Dark Chocolate Cookies
- Eggless Sugar Cookies
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Crinkle Cookies
- Eggless Gingerbread Cookies
- Venezuelan Polvorosas Cookies
- 3-Ingredient Eggless Peanut Butter Halloween Cookies
- Easy Palmiers Recipe (Elephant Ear Cookies or Palmeritas) (Video)
- Easy Eggless Vanilla Cookies
- Eggless Dulce de Leche Shortbread Sandwich Cookies
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.
- 1 cup (2 sticks/8 oz/228 gr) unsalted butter, softened
- 1 ¼ cup (284 gr) granulated sugar
- 2 2/3 oz (80 gr) cream cheese, softened
- ½ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 3 cups (404 gr) all-purpose flour
- 1 teaspoon baking powder
- Red and green gel food coloring
- Coarse sugar for rolling (optional)
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Stir together flour, and baking powder in a bowl.
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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.
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Reduce speed of the electric mixer to low and add flour mixture in 3 batches, mixing until dough just comes together in clumps.
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Place dough on a lightly floured surface. Gather and press dough together with your hands. Then divide into 3 equal pieces (326 gr each piece).
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Shape one piece of the dough into a disk and wrap it securely in plastic wrap. This will be the white layer.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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Bake for 13 – 14 minutes, or until slightly puffy and the edges look set. Let them cool in the baking sheets for 5 minutes and then transfer cookies to a wire rack to cool completely. Let the baking sheets to cool and then bake the remaining cookies.
Basic Icebox Cookie dough: Follow the recipe up to step 5. Form dough into an 8-inch-long log; wrap tightly in plastic and freeze until firm, 30 minutes (or up to 1 month). Then slice and bake as instructed.
Mix-ins:to the basic icebox dough you can add any mix-ins of your liking, such as chopped nuts, dried fruit, chocolate, citrus zest, etc… Read above for more ideas.
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.
LOOKING FOR MORE EGGLESS COOKIE RECIPES?
- Eggless Dark Chocolate Cookies
- Eggless Sugar Cookies
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Crinkle Cookies
- Eggless Gingerbread Cookies
- Venezuelan Polvorosas Cookies
- 3-Ingredient Eggless Peanut Butter Halloween Cookies
- Easy Palmiers Recipe (Elephant Ear Cookies or Palmeritas) (Video)
- Easy Eggless Vanilla Cookies
- Eggless Dulce de Leche Shortbread Sandwich Cookies
★ Did you make this recipe? Don't forget to give it a star rating below!
Please note that nutritional information is a rough estimate and it can vary depending on the products used.
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- Stand Mixer
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- Measuring Cups and Spoons Set
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- Rolling Pin
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- Baking Sheet
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