Pinwheel cookies are a classic for a reason — their swirled visual appeal, customizable flavors, and ease of make-ahead dough make them a holiday cookie tin favorite. In this version, we pair pistachio with almond for a vibrant green swirl that’s elegant enough for special occasions yet simple enough for everyday baking.
Whether you’re adding to your holiday cookie rotation or looking for a cookie that stands out, these Pistachio Pinwheel Cookies deliver on both flavor and presentation. In this post, you’ll find tips, step-by-step instructions, variations, and serving ideas to make these cookies a star in your dessert lineup.
Why You’ll Love These Cookies
- Make-ahead dough: The dough is formed into a log and chilled, so you can slice and bake fresh cookies whenever you’re ready.
- Festive color: The green pistachio swirl adds visual appeal — perfect for holiday cookie tins or special gatherings.
- Nutty flavor pairing: With both pistachio and almond, you get a nuanced, rich nut flavor without overwhelming sweetness.
- Customizable: Want a pop of color or a seasonal twist? You can easily adapt this recipe with food coloring or seasonal add-ins.
Ingredients (Yields ~32 cookies)
For the dough:
- 85 g raw unsalted pistachios, shelled
- 170 g (¾ cup) unsalted butter, room temperature
- 105 g (¾ cup + 2 Tbsp) powdered sugar
- 2 large egg yolks
- ½ tsp almond extract
- 120 g (1 cup) all-purpose flour
- ½ tsp kosher salt
- 150 g (1⅓ cups) finely ground almond flour
- A few drops of green food coloring
For the rolling coating:
- 60 g (½ cup) raw unsalted pistachios, shelled and coarsely chopped
- 50 g (¼ cup) granulated sugar
Instructions: Step by Step
1. Prep & Pulse Pistachios for Dough
In a food processor, pulse the 85 g pistachios until finely ground (but not a paste). Set aside.
2. Make the Almond Dough
- Cream the butter and powdered sugar together until light and fluffy. Scrape down the sides of the bowl as needed.
- Add the egg yolks and almond extract, mixing until fully combined.
- Add the flour and salt; stir just until a dough forms.
- Transfer about ⅓ of the dough into a separate bowl (this will become the pistachio dough).
- In the remaining ⅔ of the dough, mix in the almond flour until well incorporated.
- Roll this almond dough out on parchment into a rectangle roughly 12 × 8 inches. Chill briefly while you prepare the pistachio portion.
3. Make the Pistachio Dough
Combine the reserved dough with the ground pistachios. Add green food coloring and mix until evenly tinted.
4. Assemble the Pinwheels
- Remove the chilled almond dough from the fridge and peel off the top layer of parchment.
- Spread the pistachio dough evenly over the almond layer, leaving about a ½ inch border on the long sides.
- Carefully roll into a tight log using the parchment to help. Wrap the log in parchment paper and chill for at least 1 hour, or until very firm.
5. Prepare Rolling Coating & Slice
- Mix the chopped pistachios and granulated sugar together in a shallow dish.
- Remove the dough log from the fridge and unwrap it. Roll it in the pistachio-sugar mixture, pressing gently to help it stick.
- Trim the ends of the log, then slice into about 32 even rounds using a sharp knife or bench scraper.
6. Bake
- Preheat your oven to 325°F (165°C).
- Line baking sheets with parchment paper.
- Arrange the cookie slices on the sheets, spacing them evenly.
- Bake for 15–20 minutes, until the edges are just beginning to turn golden.
- Let cool completely on a wire rack before serving.
Tips & FAQs
- Keep the dough cold: If the log softens while slicing, pop it back in the fridge for 10–15 minutes to firm up again.
- Shape correction: Gently reshape the log into a circle if it becomes flat on one side during chilling.
- Storage: The cookie dough can be refrigerated for up to 3 days or frozen for up to 2 months. Baked cookies last about 5 days in an airtight container or 3 months in the freezer.
- Use raw pistachios: Roasted ones can turn the dough brown and alter the flavor.
Variations & Serving Suggestions
- Orange zest twist: Add a tablespoon of orange zest to the almond dough for a citrusy dimension.
- Holiday swirl: Add red coloring to half the dough for a red and green Christmas-themed pinwheel.
- Sprinkle coating: Roll the log in festive sprinkles instead of pistachios for birthdays or themed events.
- Nut-free version: Try sunflower seed flour and omit pistachios for an allergy-friendly option.
Serve these cookies with coffee, tea, or as part of a holiday dessert platter. They’re also perfect for gifting during festive seasons.
Nutrition (Estimated per cookie)
- Calories: ~80–100 kcal
- Fat: Moderate, from butter and nuts
- Carbohydrates: Mainly from sugar and flour
- Protein: Small amount, primarily from nuts and egg yolks