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Pinwheel Cookies Recipe

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4.2 from 44 reviews

These festive pinwheel cookies swirl red, green, and buttery vanilla dough into cheerful, crisp-edged treats finished with sparkling red sanding sugar. Chill the dough for clean, defined spirals, then bake until just set—perfect for holiday cookie trays and gifting.

Ingredients

Cookie Dough

  • ⅔ cup unsalted butter, softened
  • ⅔ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1¾ cups all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • Red gel food coloring, as needed
  • Green gel food coloring, as needed

For Garnish

  • Red sanding sugar, as needed

Instructions

  1. Cream the butter and sugar.

    Add the softened butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat at medium speed for 3 to 4 minutes, until creamy. Add the egg and vanilla and beat until combined, scraping down the bowl as needed.

  2. Mix the dry ingredients and make the dough.

    Whisk together the flour, salt, and baking soda in a medium bowl. With the mixer on low, gradually add the flour mixture and mix just until combined. Divide the dough evenly into three portions.

  3. Color and chill the dough.

    Return one portion to the mixer, add red gel food coloring, and mix until evenly colored. Transfer it out, wipe the bowl clean, and repeat with another portion and the green food coloring. Leave the remaining portion plain. Shape each portion into a ball, wrap separately in plastic, and refrigerate for 1 hour.

  4. Roll the dough portions.

    Roll each chilled ball between sheets of parchment paper into a 7-inch square. Keep each portion between its parchment sheets and refrigerate for 15 minutes.

  5. Layer and roll into a log.

    Stack the dough squares on a sheet of parchment, with the red layer on the bottom, green in the middle, and plain on top. Cover with another sheet of parchment and roll into a 12-by-8-inch rectangle. Remove the top parchment, then tightly roll the dough from one long side into a log. Wrap the log in parchment and freeze for 1 hour.

  6. Prepare the oven and baking sheets.

    Heat the oven to 350°F. Line two baking sheets with parchment paper.

  7. Slice and garnish.

    Using a serrated knife, cut the dough log into slices about ⅓ inch thick. Roll the edge of each slice in red sanding sugar, then arrange the cookies about 1 inch apart on the prepared baking sheets.

  8. Bake and cool.

    Bake for 8 to 10 minutes, until the cookies are set. Cool them on the baking sheets for 1 minute, then transfer to a wire rack to cool completely. Store in an airtight container.

Notes

  • Keep the dough between parchment sheets while rolling to make it easier to handle and prevent sticking.
  • Chilling and freezing the dough log helps the layers hold their shape and makes cleaner slices.
  • Use gel food coloring for vivid colors without adding excess moisture to the dough.
  • For neat spirals, use a sharp serrated knife and rotate the log as you slice.
  • Store completely cooled cookies in an airtight container at room temperature.

Find it online: https://recipethrive.com/pinwheel-cookies-recipe/