If you’re looking for a festive treat that’s as adorable as it is delicious, you’re going to adore this Poinsettia Cookie Pinwheels Recipe. These charming cookies are my go-to for holiday parties because they’re buttery, creamy, and that pop of colorful M&M in the center just makes everyone smile. Trust me, once you try this recipe, it’ll become a favorite in your holiday baking lineup!
Why You’ll Love This Recipe
- Festive and Fun: The pinwheel design naturally looks like holiday poinsettias, perfect for seasonal joy.
- Soft and Buttery Texture: The combination of cream cheese and butter makes these cookies tender and melt-in-your-mouth.
- Simple Ingredients: You likely have everything needed in your pantry already—no hard-to-find items here.
- Great for Sharing: Makes about 30 cookies, just right for gifting or a crowd at a holiday get-together.
Ingredients You’ll Need
This Poinsettia Cookie Pinwheels Recipe really shines because of its simple yet rich ingredient list. Each component plays a role in creating that unforgettable texture and festive look, so let’s chat about what you’ll need before you dive in.
- Unsalted Butter: Softened butter is key here; it melds perfectly with the cream cheese for that tender bite.
- Cream Cheese: This adds moisture and tang, keeping the cookies soft without being greasy.
- Egg: You’ll separate this—yolk adds richness in the dough and the white works as a glue for decorating.
- All-Purpose Flour: Provides the structure; no need to switch flours here for best results.
- Baking Powder: Just a touch to give the cookies a gentle lift without puffing them up too much.
- Colored Sugar: Opt for festive colors like red or green to really emphasize the poinsettia look.
- M&Ms: These are the shining stars at the center—grab a festive red set, but no eating until your cookies are all done!
Variations
While I love the classic Poinsettia Cookie Pinwheels Recipe just as it is, sometimes I like to mix things up based on occasion or what I have on hand. Don’t be afraid to customize these delightful sweets!
- Chocolate Chip Centers: When I ran out of M&Ms one year, mini chocolate chips saved the day and still looked adorable.
- Gluten-Free Version: Swapping in a gluten-free flour blend works well—just make sure it’s a 1:1 replacement and your dough’s texture feels similar.
- Holiday Sprinkles: For extra sparkle, sprinkle some edible glitter or holiday-themed sprinkles along with the colored sugar.
- Colored Dough: I once added a touch of red food coloring to part of the dough for an even more festive pinwheel effect—super fun for kids!
How to Make Poinsettia Cookie Pinwheels Recipe
Step 1: Cream and Chill Your Dough
Start by beating together the softened cream cheese, butter, and the egg yolk until you get a smooth, creamy mixture. This is where the magic starts—if your ingredients aren’t softened enough, you’ll have lumps that make rolling tricky. Once smooth, add the flour and baking powder and mix until the dough comes together. Form it into a disc, wrap it in plastic, and chill for at least an hour. This step is crucial for shaping later, so don’t skip or rush it!
Step 2: Roll, Cut, and Prepare Squares
Take half the chilled dough and roll it out on a lightly floured surface into a neat 15 by 9 inch rectangle. If you aren’t sure about the size, don’t worry too much; just keep it even. Trim the edges with a sharp knife or pizza cutter and chop the rectangle into 3-inch squares. Place these on parchment paper-lined baking sheets, spaced about half an inch apart. Keep the rest of the dough refrigerated until you’re ready to roll it out next.
Step 3: Create Pinwheels and Add Sugar
Whisk the reserved egg white lightly, then brush it all over each square. This will help the sugar stick and secure the folds later. Use a sharp knife to cut diagonally from each corner of the square toward the center, but stop about half an inch from the middle so the pinwheel stays intact. Sprinkle a teaspoon of colored sugar over the entire square—this makes the cookies sparkle and taste sweet on every bite.
Step 4: Fold, Center with M&M, and Bake
Fold every other corner toward the center, overlapping them gently to form a pinwheel shape. Use your fingers to press the folds lightly so they hold together. Then, press an M&M candy right in the center to cover the folded tips—it’s like the cherry (or candy!) on top. Pop these beauties into a 350°F oven and bake for 9 to 12 minutes, until they’re a very light golden color and set. Don’t overbake or the cookies will lose that tender crumb I love so much.
Step 5: Repeat and Cool
Roll out the other half of the dough just like before and complete the process to get about 30 pretty cookies. Once baked, let them cool completely on wire racks before serving or storing—patience here pays off in perfect texture and flavor.
Pro Tips for Making Poinsettia Cookie Pinwheels Recipe
- Chill Time is Key: I learned that chilling the dough for at least an hour helps the dough hold its shape perfectly during baking.
- Use a Sharp Knife or Pizza Cutter: This makes clean diagonal cuts, which are essential to that signature pinwheel look.
- Don’t Overbake: Pull the cookies when they’re just barely golden so they stay tender and not crunchy.
- Press M&Ms Securely: This prevents the candies from sliding off while baking and makes serving them mess-free.
How to Serve Poinsettia Cookie Pinwheels Recipe
Garnishes
I love topping these cookies with a light dusting of powdered sugar when serving—it adds a soft snowy effect that feels so festive. Sometimes I also throw on a few extra M&Ms around the platter for extra color and fun.
Side Dishes
These cookies pair wonderfully with a hot cup of cocoa or a cozy mug of spiced tea. For holiday gatherings, I like to serve them alongside a cheese board or fresh fruit to balance sweetness.
Creative Ways to Present
One of my favorite presentations is arranging the pinwheels on a wooden board in a circular pattern to mimic a wreath. Add some fresh holly or pine sprigs around the edge, and you’ve got an instant festive centerpiece that guests always compliment.
Make Ahead and Storage
Storing Leftovers
I store these cookies in an airtight container with layers of wax paper between them to keep them from sticking. They stay crisp yet tender for about 4 days, which means they’re perfect for making ahead of holiday parties.
Freezing
Freezing works great too! I freeze the raw dough discs wrapped tightly in plastic wrap for up to 2 days, then thaw before rolling out. If you want to freeze baked cookies, wrap them well and thaw at room temperature—they’re almost as good as fresh.
Reheating
To refresh the cookies, I gently warm them in a 300°F oven for about 3-5 minutes. This warms the butter and cream cheese slightly, bringing back that freshly baked softness without crisping them too much.
FAQs
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Can I use regular sugar instead of colored sugar for Poinsettia Cookie Pinwheels Recipe?
Yes, you can substitute regular granulated sugar, but the colored sugar adds that sparkling, festive flair that makes these cookies pop visually. If you want the look without specialty sugar, you can also sprinkle fine sanding sugar with red or green food coloring added.
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Why is it important to chill the dough before rolling it out?
Chilling firms up the fats in the dough, making it easier to roll and cut without sticking or tearing. It also helps the cookies maintain their shape while baking, which is essential for those perfect pinwheel edges.
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Can I make these cookies ahead of time?
Absolutely! The dough can be prepared and refrigerated up to 2 days in advance, or even frozen for a short time. Baked cookies store well for several days, making this recipe ideal for holiday meal planning.
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What if I don’t have M&Ms—can I use other candies?
You sure can! Small chocolate chips, jelly beans, or even mini gumdrops work beautifully in the center. Just make sure the candy you use holds its shape during baking.
Final Thoughts
This Poinsettia Cookie Pinwheels Recipe holds a special place in my heart because it combines simplicity with so much festive joy. I still remember the first time I made these with my kids—we all loved how the dough magically folded into a perfect pinwheel, topped with colorful candy. They’re fun to make, delightful to eat, and guaranteed to brighten any holiday spread. I can’t recommend giving this recipe a try enough—it’s like adding a little edible holiday magic to your kitchen. Happy baking!
Print
Poinsettia Cookie Pinwheels Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Poinsettia Cookies are festive, buttery cream cheese cookies shaped into charming pinwheels topped with colorful M&M candies. These delightful treats are perfect for holiday celebrations, combining a rich, smooth dough with a crunchy sugary topping and a fun, colorful centerpiece.
Ingredients
Cookie Dough
- 12 TB unsalted butter (1 ½ sticks, softened)
- 8 ounces cream cheese (softened)
- 1 large egg (separated)
- 2 cups all-purpose flour
- 1 TB baking powder
Topping
- 1 cup colored sugar
- About 30 M&M candies (No snacking until cookies are finished!)
Instructions
- Prepare the dough: In a mixing bowl, combine the softened cream cheese, softened butter, and the egg yolk. Mix these ingredients until the mixture is smooth and creamy.
- Add dry ingredients: To the wet mixture, add the all-purpose flour and baking powder. Blend thoroughly until the dough is well combined and forms a cohesive mass. Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least one hour or up to two days.
- Roll out the dough: Remove half of the chilled dough and place it on a lightly floured surface. Roll it out into a 15 by 9-inch rectangle. Return the remaining dough to the refrigerator to keep it chilled until ready to use.
- Cut the dough squares: Using a sharp knife or a pizza cutter, trim any uneven edges from the rectangle for clean sides. Cut the dough into 3-inch squares and place them on parchment paper-lined sheet pans, ensuring they are spaced at least ½ inch apart.
- Preheat the oven: Set the oven temperature to 350°F (175°C) to prepare for baking.
- Brush with egg white: Lightly whisk the reserved egg white, then brush one cookie square all over with this egg white coating. This step helps the sugar and shape hold better.
- Cut dough diagonally: Using a sharp knife, cut each square diagonally from each corner but stop about ½ inch from the center, creating four triangular folds.
- Add sugar and fold: Sprinkle approximately one teaspoon of colored sugar evenly over the entire square. Then, fold in every other pointed corner toward the center to form a pinwheel shape, overlapping the corners and gently pressing them down to seal the fold.
- Add the M&M center: Press an M&M candy firmly into the center of each pinwheel. This secures the folded edges and adds a festive color accent.
- Bake: Place the sheet pans in the oven and bake for 9 to 12 minutes, or until the cookies are dry to the touch and have developed a very light golden color.
- Repeat with remaining dough: Take the reserved dough from the refrigerator and repeat the rolling, cutting, folding, and baking steps to yield about 30 cookies in total.
- Storage: Once completely cooled, store the cookies in an airtight container with wax paper layered between them. They will maintain their crisp texture and flavor for up to four days.
Notes
- Chilling the dough is essential for easy handling and to achieve the perfect texture.
- Use a sharp knife or pizza cutter for clean, precise cuts.
- Be careful not to cut all the way to the center; leaving about ½ inch uncut helps maintain the cookie’s pinwheel shape.
- Colored sugar enhances both the look and a slight crunch on top—feel free to choose your holiday colors.
- These cookies are best enjoyed within four days for optimal freshness and crispness.
Nutrition
- Serving Size: 1 cookie
- Calories: 125 kcal
- Sugar: 7 g
- Sodium: 28 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 26 mg
