why make this recipe
Pinwheel Sugar Cookies look fun and bright. They taste buttery and sweet. You can make them for holidays, parties, or a simple treat. The dough is easy to roll and slice. You can change the colors to match any event. For a soft sugar cookie base, you can read a short guide on buttercream sugar cookies to learn mixing tips.
introduction
This recipe makes pretty pinwheel cookies with three colors. You roll thin sheets of dough, stack them, and roll into a log. Then you slice and bake. Kids like to help make the colors and roll the dough. The steps are simple and clear, and the cookies bake fast.
how to make Pinwheel Sugar Cookies
Start with the dry mix and the creamed butter and sugar. Tint two parts of the dough, roll each part flat, stack them, and roll tightly into a log. Chill the log so it holds shape. Slice the log into thin rounds and bake until the edges turn light gold. Let the cookies cool before you move them.
Ingredients :
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 1/2 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Food coloring (red, green, or colors of choice)
Directions :
- Preheat oven to 375°F (190°C).
- In a bowl, mix flour, baking soda, and baking powder; set aside.
- In a large bowl, cream together the butter and sugar until smooth.
- Beat in the egg, vanilla extract, and almond extract. Gradually blend in the dry ingredients.
- Divide the dough into three portions. Tint one portion red and another green using food coloring. Leave the third portion plain.
- Roll out each portion of dough between sheets of parchment paper into a rectangle about 1/4 inch thick.
- Layer the rolled doughs on top of each other and roll them up tightly.
- Wrap the roll in plastic wrap and refrigerate for at least 1 hour.
- Slice the roll into 1/4 inch thick rounds and place on a baking sheet.
- Bake for 8 to 10 minutes or until golden.
- Allow to cool on wire racks.
how to serve Pinwheel Sugar Cookies
Serve these cookies on a plate at room temperature. They pair well with milk, tea, or coffee. Arrange them by color or mix them on a tray. They look nice in a cookie box or on a holiday platter.
how to store Pinwheel Sugar Cookies
Let cookies cool completely. Put them in an airtight container. Store at room temperature for 3 to 5 days. For longer storage, freeze in a sealed bag for up to 2 months. Thaw at room temperature before serving.
tips to make Pinwheel Sugar Cookies
- Chill the dough well so the slices keep shape.
- Roll each sheet to the same size and thickness for even pinwheels.
- Use parchment to roll and stack without sticking.
- Slice with a sharp knife or a very thin blade for even rounds.
- For a softer texture, try tips from a chewy sugar cookies tips page to adjust baking time and sugar amount.
variation (if any)
- Use any colors you like for different themes.
- Add a thin layer of jam between two sheets for a fruity twist.
- Sprinkle coarse sugar on top before baking for extra crunch.
FAQs
Q: Can I skip the almond extract?
A: Yes. The cookie will still taste good with just vanilla.
Q: How thick should I slice the pinwheel roll?
A: Slice about 1/4 inch thick for each cookie.
Q: Can I make the dough ahead?
A: Yes. Make the roll, wrap it, and freeze for up to 1 month. Thaw in the fridge before slicing.
Q: Will the colors bleed during baking?
A: If you use gel food color and chill the dough well, the colors should stay bright.
Q: Can I use sprinkles?
A: Yes. Press sprinkles lightly on the cut rounds before baking.
Conclusion
Pinwheel Sugar Cookies bring color and fun to any table. For more pinwheel ideas and step photos, see the detailed tutorial on SugarHero’s Christmas pinwheel cookies page. If you want another clear recipe for a holiday pinwheel, check the version on Baked By Rachel’s pinwheel cookie recipe.
Pinwheel Sugar Cookies
Ingredients
Method
- Preheat oven to 375°F (190°C).
- In a bowl, mix flour, baking soda, and baking powder; set aside.
- In a large bowl, cream together the butter and sugar until smooth.
- Beat in the egg, vanilla extract, and almond extract. Gradually blend in the dry ingredients.
- Divide the dough into three portions. Tint one portion red and another green using food coloring. Leave the third portion plain.
- Roll out each portion of dough between sheets of parchment paper into a rectangle about 1/4 inch thick.
- Layer the rolled doughs on top of each other and roll them up tightly.
- Wrap the roll in plastic wrap and refrigerate for at least 1 hour.
- Slice the roll into 1/4 inch thick rounds and place on a baking sheet.
- Bake for 8 to 10 minutes or until golden.
- Allow to cool on wire racks.