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5 from 6 votes

Gluten Free Christmas Pinwheel Cookies

By: Bella Bucchiotti
Gluten free Christmas pinwheel cookies are a holiday favourite. These Italian Christmas swirl cookies look like something from a bakery, but it easy to make this Christmas cookie roll. Add these red and green Christmas cookies to your gluten free holiday baking list!
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill: 45 minutes
Total Time: 1 hour 25 minutes
Servings: 24 cookies


  • 3 1/4 Cup gluten free flour , gluten free 1:1 or use all purpose flour if want a non gluten free (regular) version
  • 1 1/3 Cup granulated sugar
  • 1 Cup unsalted butter
  • 2 eggs
  • 2 Teaspoon vanilla extract
  • 2 Teaspoon baking powder
  • 1/2 Teaspoon almond extract
  • 1/2 Teaspoon salt
  • red food coloring
  • green food coloring


  • In a large bowl or the bowl of a stand mixer, cream together the butter and sugar until light and airy, approx 4 minutes
  • Once light and airy add in the eggs, salt, almond extract, and vanilla extract. Mix until combined.
  • Add in the flour and baking powder. Mix until combined.
  • Divide the dough into 3 equal amounts.
  • Cut a 15” piece of plastic wrap or parchment paper and lay it down on your work surface. Very lightly sprinkle with flour.
  • Take one piece of the dough and lay it on the parchment paper. Gently roll the dough out into a rectangle about 9”x12”, use a little flour if needed to prevent the rolling pin from sticking. Dust off any excess flour from the rolled dough, then set the rolled dough aside.
  • Take another piece of dough and set aside for a moment while you work with the last piece of dough in the bowl.
  • Add green food colouring to the dough that is in the mixing bowl, and mix until fully incorporated
  • Repeat steps 5 to 6 with the green coloured dough.
  • Rinse and dry off the bowl and the mixer so that no green food color is left behind
  • Place your last piece of dough back into the mixer and add in the red food coloring. Mix until fully incorporated.
  • Repeat steps 5 to 6 with the red dough.
  • Now that all of the dough has been rolled out, bring the white piece of dough and set it in front of you. Carefully flip the red piece of dough on top of the white dough (plastic wrap/parchment side up), then peel off the plastic wrap/parchment. Dust off any excess flour from the red layer, then repeat the process with the green dough, flipping it on top of the red dough, peeling off the plastic wrap/parchment and dusting any excess flour off.
  • Use a rolling pin to gently roll the stack of dough a bit, the purpose of this is to ensure all of the layers stick together.
  • Using a long knife or a pizza cutter, trim the two 12” sides of your stack of dough, so that all 3 layers are even
  • Starting on one of the 12” sides, tightly roll the dough, just like you would cinnamon rolls, into a log. You can use the plastic wrap/parchment on the bottom to help roll it up evenly and tightly. It is important to roll them tightly so that all of the layers stick together.
  • Wrap your cookie log in plastic wrap and set it in the fridge for at least 45 minutes (or overnight) to chill.
  • When you are ready to bake, preheat the oven to 350 degrees F. Prepare a couple cookie sheets by lining them with parchment paper
  • Remove the cookie dough log from the refrigerator and unwrap it. If you want to add sprinkles to the outside, this is where you would roll in sprinkles to cover the outer portion completely.
  • Use a very sharp knife to slice the log into ¼” slices. Place the slices onto your prepared baking sheets
  • Bake in a preheated oven for approx 10 minutes, until the edges have set.


Calories: 172kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 90mg | Potassium: 8mg | Fiber: 2g | Sugar: 12g | Vitamin A: 256IU | Calcium: 35mg | Iron: 1mg
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