Festive Vegan Christmas Pinwheel Cookies
Festive Vegan Christmas Pinwheel Cookies- turn basic sugar cookie dough into these fun pinwheels. Perfect for the holidays!
These cookies may look complicated, but they’re actually simple to make. I included my favorite recipe for Vegan Sugar Cookies, but you can use any sugar cookie recipe.
A video tutorial is included further down the post.
Happy (holiday) baking!
Festive Vegan Christmas Pinwheel Cookies
These cookies may look complicated, but they’re actually simple to make. I included my favorite recipe for Vegan Sugar Cookies, but you can use any sugar cookie recipe.
Using either a stand or handheld mixer, beat the vegan butter and shortening until it’s until creamy and smooth (around 1 minute). Pour in the sugar and mix on high for 2-3 minutes. Add the cornstarch, almond milk, vanilla extract, almond extract, baking powder, and salt.
Add the flour cup by cup, mixing on low speed. Once all the flour is incorporated, remove half of the dough from the bowl. Add red food coloring to the bowl and mix until combined. Form each color of dough into a ball and wrap in plastic. Chill for at least an hour.
Remove from the refrigerator and roll each color of dough out separately on a lightly floured surface. The key with sugar cookie dough is to make sure it’s thoroughly chilled. Warm dough will not roll out properly.
Layer the dough on top of each other and trim into a rectangle. Roll it up, lengthwise using parchment paper. Set the roll in a baking sheet (this helps catch the sprinkles) and pour the sprinkles on. Roll the dough into the sprinkles. Keep rolling until every side is covered.
Wrap the roll up in parchment paper and let it chill for 30-60 minutes. Cut into 1 inches slices and arrange on a baking sheet.
Bake the cookies at 350 degrees for 11-12 minutes. The cookies may seem a little undone, but they will firm up as they cool.
Festive Vegan Pinwheel Cookies
Ingredients
- 3/4 cup softened vegan butter
- 2 tablespoons shortening
- 3/4 cup sugar
- 2 tablespoons unsweetened almond milk
- 1 tablespoon cornstarch
- 1/2 tsp pure vanilla extract
- 1/4 tsp almond extract
- 2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- Red and green nonpareils
Instructions
- Using either a stand or handheld mixer, beat the vegan butter and shortening until it's until creamy and smooth (around 1 minute). Pour in the sugar and mix on high for 2-3 minutes. Add the cornstarch, almond milk, vanilla extract, almond extract, baking powder, and salt.
- Add the flour cup by cup, mixing on low speed. Once all the flour is incorporated, remove half of the dough from the bowl. Add red food coloring to the bowl and mix until combined. Form each color of dough into a ball and wrap in plastic. Chill for at least an hour.
- Remove from the refrigerator and roll each color of dough out separately on a lightly floured surface. The key with sugar cookie dough is to make sure it's thoroughly chilled. Warm dough will not roll out properly.
- Layer the dough on top of each other and trim into a rectangle. Roll it up, lengthwise using parchment paper. Set the roll in a baking sheet (this helps catch the sprinkles) and pour the sprinkles on. Roll the dough into the sprinkles. Keep rolling until every side is covered.
- Wrap the roll up in parchment paper and let it chill for 30-60 minutes. Cut into 1 inches slices and arrange on a baking sheet. Cook for 12 minutes. Cookies may seem slightly undone, but they firm up as they cool.
Looking for more Vegan Dessert Recipes?
The Best Vegan and Gluten-Free Brownies
