These pinwheel cookies are not only appealing, but also surprisingly easy to create. Both the red-dyed dough and the main cookie are made using sugar cookie dough, which is rolled together to create the trademark swirl that is guaranteed to enhance your Christmas cookie game.
These beautiful Pinwheel Cookies are just in time for the holidays! These cookies are sweet and buttery, and they put together quickly and simply. To make these slice and bake cookies even easier, mix the dough ahead of time and store it in the freezer for when friends gather for the holidays!
Also try Stained-Glass Sugar Cookies, Linzer Cookies, Red Velvet Cheesecake Cookie, Chocolate Hazelnut Thumbprint Cookies, Keto Oatmeal Raisin Cookies, Ultimate Chocolate Chip Cookies
Makes 24 cookies
Ingredients:
1 recipe of Sugar Cookies recipe (I used almond extract for this recipe instead of vanilla)
Red gel food coloring
Christmas candy sprinkles or sanding sugar
Let's bake some cookies!
Prepare and mix cookie dough from the sugar cookie recipe (steps 1 to 6).
Divide dough in half, keeping one half in mixing bowl. Add red food coloring and mix until desired color is reached. Shape each dough into a square that is roughly ½” thick. Wrap in plastic wrap and refrigerate until firm, about 30 minutes.
Place red dough between two sheets of parchment paper and roll into a rectangle that’s about 1/4" thick. Repeat with white dough. Take top sheet of parchment paper off of each dough. Place red dough on top of white dough, dough sides facing each other. Gently press on top of dough to help seal together.
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Place sprinkles on a medium plate. Using a sharp knife, slice cookies 1/2” thick and roll edges in sprinkles or sanding sugar. Place on baking sheets 2” apart.
Bake until edges are set and just starting to turn golden, 10 minutes.
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