Dairy-Free Holiday Pinwheel Cookies for First Trimester Cravings

There’s something about these Dairy-Free Holiday Pinwheel Cookies that always brings me back to childhood — standing on a stool in the kitchen, watching that red-and-white swirl appear as the dough rolled up tight.

During my first trimester, when my sweet cravings were strong but my energy was gone, this recipe became my go-to.

They felt like a little piece of home, simple and beautiful all at once — just like my Dairy-Free Strawberry Thumbprint Cookies and Dairy-Free Lemon Curd Thumbprint Cookies, only with a playful holiday twist.

Why This Pregnancy Holiday Pinwheel Cookies Recipe for First Trimester Moms Works

• Simple & low-effort: The dough is easy to prep on low-energy days.
• Dairy-free: It's gentler on digestion and reduces nausea triggers.
• Comforting: It's a classic holiday cookie you can actually enjoy. 
• Colorful: Its fun swirl sparks joy without extra effort.
• Perfect make-ahead cookie: Prep the dough in advance or freeze leftover cookies.

Benefits of These Pregnancy-Friendly Holiday Pinwheel Cookies For You & The Baby

There’s no complicated decorating here — just soft dough, warm vanilla, and a red almond swirl that feels like instant joy.

The best part? They look like you spent hours, even when you barely had the strength to get out of bed in the morning.

Baking them during my first trimester reminded me that even slow, easy moments in the kitchen can bring back pieces of yourself you thought you’d lost to exhaustion and nausea.

Prep Time: 20 minutes / Cook Time: 9-12 minutes / Total Time: 29-32 minutes + 2 hours chill time / Yields: 18-22 cookies

Ingredients

• 1 1/3 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup (1 stick) dairy-free butter, softened
• 1/2 cup granulated sugar or light brown sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons oat milk
• 1 teaspoon almond extract
• 1-2 teaspoons gel red food coloring (natural preferred)

Preparation Instructions for Pregnancy-Friendly Christmas Pinwheel Cookies

1. In a medium bowl, whisk together the flour and salt.
2. In a large bowl, cream together the dairy-free butter and sugar until light and fluffy. Beat in the vanilla extract and oat milk until combined.
3. Gradually mix in the dry ingredients until a smooth dough forms.
4. Divide the dough exactly in half. One of the halves is your white (vanilla) portion. Set it aside.
5. Place the other half of the dough back into the large bowl. Add the almond extract and red food coloring. Mix until the color is uniform and vibrant red. This is your red dough. 
6. Place the white dough between two sheets of parchment paper and roll it into a rectangle, roughly 8x10 inches and 1/4-inch thick.
7. Repeat with the red dough, rolling it to the same dimensions (8x10 inches).
   
8. Carefully lay the red dough on top of the white dough, aligning the edges.
9. Starting from the 8-inch side, tightly roll the layered dough into a log. Use the parchment paper to help guide the roll and keep it tight.
10. Wrap the log tightly in plastic wrap and chill for at least 2 hours (or up to 2 days) until very firm. This is crucial to prevent spreading. 
11. Preheat the oven to 350°F (175°C). Slice the cold log into 1/4-inch thick rounds. Place the slices 2 inches apart on a parchment-lined baking sheet.
12. Bake for 9–12 minutes, or until the edges are lightly golden and the cookies are set.
13. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!

Tips & Variations For the Best Pregnancy-Safe Holiday Pinwheel Cookies

• Allergic to almonds?: Skip the almond extract in the recipe for a nut-free variation. 
• Swap the color: Use green food coloring instead of red, or color one half of the dough green and the other red for extra festive pinwheels!
• Use gloves: If you don't want to get any food coloring stains on your hands, wear disposable gloves while mixing the food coloring into the dough. I've stained more than one t-shirt (AND OUR COUCH :( !!) because I still had food coloring on my fingers even after washing my hands.
• Roll in sprinkles: Mix 1/2 tablespoon corn syrup with 1 tablespoon water. Brush the mixture all over the log, then press it into your favorite holiday sprinkles until completely covered. Wrap in plastic wrap as usual and continue with the recipe. The sprinkles give the cookies a pop of color!

What to Serve With These Christmas Pinwheel Cookies

Here are my favorite ways to enjoy them:

• With a cold glass of oat milk, coconut milk, or almond milk.
• With a warm cup of tea.
• When I'm craving something spiced and cozy, with my Starbucks Copycat Turmeric Golden Milk Latte or Decaf Pumpkin Spice Latte.
• If I'm craving matcha, with my Iced Dalgona Matcha Latte or Anti-Inflammatory Pistachio Matcha Latte. 
• Spread with my Chocolate Hazelnut Spread or Homemade Peanut Butter as a "healthy" frosting. 

How to Store These Pregnancy Holiday Pinwheel Cookies

• Counter: Store in an airtight container, away from direct heat and sunlight, for up to 4 days.
• Fridge: Place in an airtight container or bag for up to 7 days. Set at room temperature for 5 minutes before digging in. The cookies will be slightly softer because they'll absorb moisture from the fridge. 
• Freezer: Spread out baked cookies on a baking sheet. Freeze for 1 hour or until firm. Transfer to a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 15 minutes. 

FAQs about these Holiday Pinwheel Cookies for Pregnancy 

1. Are pinwheel cookies safe to eat during pregnancy?

Yes! These dairy-free holiday pinwheel cookies are made without eggs or heavy dairy, so they’re easy to digest and pregnancy-safe. They’re a great option for satisfying sweet cravings without discomfort.

2. Can I make these Christmas pinwheel cookies ahead of time?

Absolutely. The dough can be prepped and chilled for up to 2 days before baking. You can also freeze the dough log for up to 3 months — just slice and bake straight from frozen.

3. How do you keep pinwheel cookies from spreading?

The key is chilling the dough thoroughly before slicing. The butter should be cold and firm, which helps the cookies keep their perfect swirl shape.

4. Can I make these cookies without food coloring?

Yes! You can skip the coloring entirely or use natural beet or freeze-dried strawberry powder for a soft pink hue. Matcha powder also makes a beautiful green swirl for a naturally festive look.

5. How do I get clean pinwheel swirls?

Roll the dough tightly and use parchment paper to guide the roll. If the dough gets too soft while rolling, chill it for 10 minutes before finishing the log.

6. What flavor combinations work for pinwheel cookies?

Vanilla and almond are classic, but you can swap almond extract for peppermint or orange extract for a fun twist. You can even tint half the dough green and add 1/4 teaspoon peppermint extract for a candy-cane vibe.

A Note From My Chaotic Kitchen

Sometimes joy in early pregnancy isn’t about doing more — it’s about doing what feels light and comforting. These cookies reminded me that rest can still be beautiful. That sweetness doesn’t have to be loud to be healing. 

For more pregnancy-friendly holiday cookie recipes, check out my Dairy-Free Hot Chocolate Crinkle Cookies and Dairy-Free Pumpkin Spice Snickerdoodles.