A bird's eye view of the gluten free red and green Christmas pinwheel cookies arranged on a decorative star-shaped plate, on a pale greyish blue background. White sprayed pinecones and small candy canes add to the Christmas atmosphere.

Gluten Free Christmas Pinwheel Cookies

Fun, quirky and adorable, these gluten free Christmas pinwheel cookies are bound to become a holiday favourite. And what’s even better, these tasty (and ridiculously pretty) Christmas cookies are also super easy to make! NOTE: The prep time doesn't include refrigeration/freezing time.

Course Dessert
Cuisine Gluten Free
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 24 cookies


  • 2 sticks (226 g) unsalted butter, softened
  • 3/4 cup (150 g) caster sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 3 cups + 2 tbsp (380 g) plain gluten free flour blend (I've used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)
  • 1/2 tsp xanthan gum
  • pinch of salt
  • red and green food colouring (Note 1)


  1. In a bowl, cream together the butter, sugar and vanilla extract.

  2. Add the eggs, one at a time, mixing well after each addition.

  3. Sift together the gluten free flour, xanthan gum and salt, and add the dry ingredients to the butter mixture. Mix well until you get a smooth cookie dough with no flour clumps.

  4. Divide the cookie dough into half. Colour one half of the cookie dough with the red food colouring, and the other with green food colouring.

    (I recommend using a gel food colouring. If you use a liquid food colouring, you will probably need more and might need to add a bit more flour.)

  5. Wrap the coloured cookie dough into cling film and refrigerate for at least 1 hour.

  6. Roll out the two pieces of cookie dough into two rectangles, each roughly the size of an A4 paper (8 1/2 x 12 inch or 21 x 30 cm). They should be of equal size, shape and thickness (about 4 - 5 mm).

  7. Place one rectangle on top of the other and quickly roll over the combined rectangle with the rolling pin. This will ensure that the two cookie dough rectangles are firmly stuck together.

  8. Roll up the combined rectangle along the short side, so that you end up with a "cookie dough sausage" about 12 inches/30 cm long.

    (NOTE: The way you roll up the rectangle will decide which colour will be on the "outside" of the cut cookies – that colour will appear more dominant in the final cookies.)

  9. Wrap the "cookie dough sausage" in cling film and freeze it for about 1/2 hour.

    (Freezing the cookie dough makes it easier to cut it into even pieces.)

  10. Pre-heat the oven to 355 ºF (180 ºC) and line a baking sheet with baking/greaseproof paper.

  11. Cut the frozen "cookie dough sausage" into cookies, each cookie being about 1 cm (1/3 inch) thick. Place the cookies on the lined baking sheet, leaving about 1 inch/2.5 cm between the cookies.

  12. Bake in the pre-heated oven at 355 ºF (180 ºC) for about 15 minutes.

  13. Allow to cool and enjoy!

  14. The gluten free Christmas pinwheel cookies keep well in a closed container in a cool dry place for about 1 week.

Recipe Notes

Note 1: The amount of red and green food colouring used depends on the type of food colouring used. A food colour gel will require a smaller amount, a liquid food colouring a larger amount. Add the colouring bit by bit, until you reach the Christmassy red and green colours.

NOTE: I recommend using gloves when handling the cookie dough. Food colouring can be a pain to wash off.