Irresistible Poinsettia Pinwheel Cookies Recipe with Cream Cheese Dough

Posted on October 29, 2025

Poinsettia Pinwheel Cookies - featured image

Last holiday season, I found myself staring at a pile of cookie tins, wondering how to make my treats stand out. Chocolate chip? Done. Sugar cookies? Classic, but predictable. Then I stumbled onto the idea of creating these Poinsettia Pinwheel Cookies. With their vibrant red and white swirls, they looked like they belonged in a holiday catalog. And the cream cheese dough? Oh, it’s buttery, tangy, and melts in your mouth. Trust me, these cookies are as delicious as they are stunning.

I’ve made these cookies every year since, tweaking the recipe until it’s just right. They’re festive, fun, and surprisingly easy once you get into the groove of rolling and slicing. Plus, they’re the kind of cookies that make people gasp when they see them. Ready to become the cookie MVP of the holiday season?

Why You’ll Love This Recipe

Okay, real talk—these cookies are a showstopper. Not only do they look like they took hours to make (spoiler: they didn’t), but they have the perfect balance of flavor and texture. Here’s why I keep coming back to them:

Visually stunning: The red and white pinwheel design makes these cookies pop on any holiday spread. They’re basically edible art.
That cream cheese dough: It adds a subtle tanginess and keeps the cookies perfectly soft and buttery. Honestly, I could eat the dough by itself (and sometimes do).
Make-ahead friendly: You can prep the dough days ahead, freeze it, and slice-and-bake whenever you’re ready. Perfect for busy holiday schedules.
Customizable: Want green swirls instead of red? Or add a hint of peppermint extract? You can totally make them yours.

These cookies are the kind that make people stop mid-bite and ask, “Wait, how did you make these?” And that’s the kind of holiday magic I’m here for.

What Ingredients You’ll Need

The ingredient list for these Poinsettia Pinwheel Cookies is super straightforward. You probably have most of these in your pantry already. Here’s what you’ll need:

All-purpose flour (3 cups / 360g) – The base for that perfect soft texture. I use King Arthur for consistent results.
Cream cheese (8 oz / 225g, softened) – The secret weapon. Full-fat is key here for the best texture and flavor.
Unsalted butter (1 cup / 225g, softened) – Make sure it’s room temperature so it creams smoothly.
Granulated sugar (1 cup / 200g) – Sweetness without overpowering the tangy cream cheese.
Vanilla extract (1 tsp) – A classic touch that rounds out the flavors.
Red gel food coloring – Gel is best for vibrant color without altering the dough texture.
Salt (½ tsp) – Enhances all the flavors. Don’t skip it!

Quick tip: Use gel food coloring instead of liquid for the boldest red color. Liquid food coloring can make the dough too sticky, and trust me, you don’t want that headache.

Equipment Needed

You don’t need a fancy kitchen setup to make these cookies, but a few tools will make your life easier:

Mixing bowls: One for wet ingredients, one for dry. Keeps everything tidy.
Hand mixer or stand mixer: Creaming butter and cream cheese is much easier with a mixer.
Rolling pin: Essential for rolling out the dough evenly.
Parchment paper: Keeps the dough from sticking and makes rolling so much easier.
Sharp knife: For slicing the pinwheels cleanly.
Plastic wrap: For wrapping and chilling the dough.

Optional but helpful: A kitchen scale for precise measurements. I didn’t start using one until a few years ago, but it’s been a game-changer for baking consistency.

How to Make Poinsettia Pinwheel Cookies: Step-by-Step

Alright, let’s get to the fun part—making these gorgeous cookies! Here’s my foolproof method:

Make the dough (10 minutes): In a large bowl, cream the softened butter, cream cheese, and sugar together until light and fluffy—about 2 minutes with a hand mixer. Add the vanilla extract and mix until combined.
Add dry ingredients (3 minutes): In another bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Don’t overmix!
Divide and color the dough (5 minutes): Split the dough into two equal portions. Leave one portion plain, and mix red gel food coloring into the other portion until you achieve a vibrant red. Wrap each portion separately in plastic wrap and refrigerate for at least 1 hour.
Roll and layer (15 minutes): Roll out each dough portion between two sheets of parchment paper into rectangles about ¼ inch thick. Remove the top layer of parchment paper, and carefully stack the red dough on top of the plain dough.
Roll into a log (5 minutes): Starting at one end, tightly roll the stacked dough into a log. Wrap the log in plastic wrap and chill for at least 2 hours, or overnight for best results.
Slice and bake (12–15 minutes): Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Slice the chilled dough log into ¼-inch thick pinwheels and place them on the prepared baking sheets. Bake for 12–15 minutes, or until the edges are just turning golden. Cool completely on a wire rack.

Pro tip: If your dough feels too sticky while rolling, pop it back in the fridge for 15–20 minutes to firm up.

My Best Tips & Techniques

Over the years, I’ve picked up a few tricks that make these cookies practically foolproof. Here’s what you need to know:

Keep the dough cold: Chilling the dough is not optional. It helps keep the pinwheel shape intact and makes slicing so much easier.
Use parchment paper: Rolling out dough between parchment paper saves you from sticking disasters. Don’t skip this step!
Don’t rush the rolling: Take your time when rolling the dough into a log. A tight roll creates those perfect swirls.
Use a serrated knife: A sharp serrated knife makes clean cuts and keeps the swirls looking sharp.

And here’s my favorite trick: if the pinwheels look a little wonky after slicing, just reshape them gently with your fingers before baking. They’ll come out looking perfect!

Ways to Mix It Up

Once you’ve mastered the basic Poinsettia Pinwheel Cookie, there are so many ways to make them your own:

Green Swirls: Swap the red food coloring for green to create a holly-inspired look.
Mint Chocolate: Add ½ teaspoon peppermint extract to the plain dough and sprinkle mini chocolate chips between the layers before rolling.
Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend. I’ve tried this with King Arthur’s GF mix, and it works beautifully.
Nutty Twist: Sprinkle crushed pistachios or almonds between the layers before rolling for added crunch.
Spiced Version: Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg to the plain dough for a warm holiday flavor.

Don’t be afraid to experiment! These cookies are super forgiving, and half the fun is seeing what flavor combos you can dream up.

Serving Ideas & Storage

These cookies are perfect for holiday parties, gift boxes, or just snacking with a cup of hot cocoa. Here’s how I like to serve and store them:

How to serve: Arrange them on a festive plate with sprigs of fresh rosemary or holly for that extra holiday touch.
Pairing ideas: Serve with eggnog, hot chocolate, or a glass of milk. For a fancy dessert, crumble them over vanilla ice cream.

Storage Tips:

Room temperature: Store in an airtight container for up to 5 days. They stay soft and flavorful.
Freezer: These freeze wonderfully! Place the sliced cookies on a baking sheet, freeze for 1 hour, then transfer to a freezer bag. Bake directly from frozen—just add 1–2 minutes to the baking time.

Nutritional Info & Health Benefits

These cookies are more indulgent than healthy, but hey—it’s the holidays! Here’s the scoop:

Nutrient	Amount (per cookie)
Calories	120
Fat	6g
Carbohydrates	15g
Protein	2g

While these aren’t low-calorie, they’re definitely worth it for a treat. And let’s be honest, holiday cookies are supposed to be a little indulgent.

Final Thoughts

So there you have it—my Poinsettia Pinwheel Cookies with cream cheese dough! They’ve become a holiday tradition in my house, and I hope they’ll find a spot in yours too.

Don’t be intimidated by the swirls—once you get the hang of it, you’ll be cranking these out like a pro. Make them for your next holiday gathering or gift box, and watch as everyone’s eyes light up.

If you try this recipe, let me know how it went! Drop a comment below or tag me on Instagram @YourHandle—I love seeing your spins on my recipes. Here’s to a season full of baking, sharing, and all the sweet things in life. Happy holidays!

FAQs

Q: Can I use liquid food coloring instead of gel?

A: You can, but I don’t recommend it. Liquid food coloring can throw off the consistency of the dough and make it harder to roll. Gel food coloring gives you vibrant color without the mess.

Q: What if I don’t have cream cheese?

A: You can substitute mascarpone cheese or try full-fat Greek yogurt, though the texture will be slightly different. Cream cheese is definitely the best choice for flavor and texture.

Q: Can I freeze the dough instead of the cookies?

A: Absolutely! Roll the dough into a log, wrap it tightly in plastic wrap, and freeze it for up to 2 months. When you’re ready to bake, let it thaw just enough to slice easily.

Q: My cookies spread too much—what happened?

A: This usually means your dough wasn’t chilled enough. Make sure the log is very firm before slicing, and keep the slices cold until they go into the oven.

Q: Can I make these cookies gluten-free?

A: Yes! Use a 1:1 gluten-free baking mix instead of all-purpose flour. I’ve had great success with Bob’s Red Mill. The texture might be slightly softer, but they’re still delicious.

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