Why I Love These Eggless Icebox Pinwheel Cookies Recipe
These Eggless Icebox Christmas Pinwheel Cookies will forever be on my Christmas baking list! My family LOVES them, and they’re super fun and easy to make. The only downside is that you have to refrigerate the dough. But on the other hand, that allows you to make these festive cookies in advance, which is excellent, in my opinion. Another thing I love about this recipe is that it makes tons of cookies that are perfect for holiday baking. These crisp and buttery Eggless Icebox Christmas Pinwheel Cookies are simple, festive, and delicious Christmas goodies. Let’s get baking!
Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.Sugar: Regular white granulated sugar o caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cookie.Cream cheese: Use the full-fat version that comes in blocks. Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately; a kitchen scale is the best way to measure your ingredients, in my opinion. Baking powder: Make sure it’s not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. Food Coloring: Red and green gel food coloring. . I recommend using gel or paste food colors since they are highly concentrated, and you’ll end up using less.Coarse sugar for rolling (optional).
Vanilla: follow the recipe up to step 5. Form dough into an 8-inch-long round; wrap tightly in plastic and freeze until firm, 30 minutes (or up to 1 month). Then bake as instructed. Chocolate: use 1/3 cup cocoa powder in place of 1/3 cup flour; add 6 ounces of finely chopped bittersweet chocolate to the base dough, along with the flour in step 3. Vanilla/Chocolate: Follow the recipe up to step 3. Divide the dough into two equal portions. Place half of the dough back into the mixing bowl. Add the 3 tablespoons (22.5 g) cocoa powder, 2 tablespoons (30 ml) milk, and 1/2 teaspoon espresso powder (optional). Beat on low speed until dough is combined. Then continue following the instructions. Pistachio: add 3/4 cup of chopped pistachio to the base dough, along with the flour in step 3. You can also substitute pistachios for any other nut of your liking. Cranberry: add 1 cup of dried cranberries to the base dough, along with the flour in step 3. You can also substitute dried cranberries for any other dried fruit of your liking.
Store: Cookies stay fresh in an airtight container at room temperature for up to 1 week. Freeze: To freeze, just tightly wrap the logs in plastic wrap, then put them into freezer bags. Freeze for up to 3 months, then let it thaw in the refrigerator before slicing.
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Recipe Card 📖
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. This recipe was originally published in December 2018. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in December 2022 to make it as helpful as possible!
