Description
Poinsettia Pinwheel Cookies are festive holiday treats made with a soft, buttery cream cheese dough, folded into beautiful pinwheel shapes that resemble poinsettia flowers. Decorated with red, white, and green sanding sugar and topped with yellow candies, these cookies are as stunning as they are delicious—perfect for Christmas cookie swaps or seasonal gifts.
Ingredients
Scale
- 1 (8-ounce) package cream cheese, at room temperature
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3 tablespoons granulated sugar
- 2 3/4 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon fine salt
- Red coarse sanding sugar, for decorating
- White coarse sanding sugar, for decorating
- Green coarse sanding sugar, for decorating
- 18–20 yellow candy-coated chocolates (such as M&Ms)
Instructions
- Beat the cream cheese, butter, and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes.
- Reduce mixer speed to low and add flour and salt until combined. Divide the dough into two portions, wrap in plastic wrap, flatten into disks, and refrigerate for at least 1 hour or overnight.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Roll one disk of dough on a lightly floured surface until 1/8 inch thick. Cut into 3-inch squares using a sharp knife or cutter.
- Transfer squares to prepared baking sheets, spaced 2 inches apart. Chill scraps for reuse.
- Cut a 1½-inch slit into each corner of the squares to form 8 points. Fold over every other point to the center and press gently.
- Chill pinwheels while preparing leaves. Cut leaf shapes from dough scraps, brush with water, and sprinkle with green sanding sugar.
- Brush pinwheels lightly with water. Sprinkle half with red sanding sugar and half with white sanding sugar. Attach two leaves beneath each pinwheel.
- Bake for 20–25 minutes, rotating halfway through, until puffed and golden at the edges.
- Press a yellow candy into the center of each cookie while warm. Cool for 5 minutes on the pan, then transfer to a rack to cool completely.
- Repeat with the remaining dough and scraps to make more cookies.
Notes
- If dough becomes too hard after chilling, let it rest at room temperature for 10 minutes before rolling.
- Handle dough gently to maintain tenderness and prevent cracking.
- For extra flavor, add 1 teaspoon vanilla extract or a touch of citrus zest.
- Store cookies in an airtight container for up to 5 days or freeze for up to 1 month.
- Prep Time: 55 minutes
- Cook Time: 25 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 9g
- Sodium: 70mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Poinsettia Pinwheel Cookies, holiday cookies, Christmas cookies, cream cheese cookies, festive desserts, buttery pinwheel cookies