Pinwheel Cookies
Delightful cookies with vibrant colors and unique shapes, perfect for any festive occasion.
Ingredients
Cookie Dough Ingredients
- 2 1/4 cups all-purpose flour for a smooth and tender base
- 1 tsp baking powder to help the cookies rise perfectly
- 1/2 tsp kosher salt enhancing the sweetness with a subtle balance
- 1 cup unsalted butter, softened providing a creamy richness
- 1 cup granulated sugar for that melt-in-your-mouth sweetness
- 1 large egg contributing moisture and cohesion
- 3/4 tsp almond extract filling the kitchen with a warm, inviting aroma
- red food coloring for a vibrant pop of color
- sprinkles for a fun and festive finish
Instructions
Preparation
- In a medium bowl, whisk together the flour, baking powder, and salt until thoroughly combined.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the egg and almond extract to the butter mixture, beating until fully combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the dough in half. Color one half with red food coloring, mixing until you achieve a bright, even hue.
- Shape each half of the dough into squares about 1/2 inch thick. Wrap them tightly in plastic wrap and refrigerate for 30 minutes.
Rolling and Chilling
- Roll out both the red and white dough between parchment sheets into rectangles about 1/4 inch thick.
- Invert the white dough over the red and press gently to seal. Then, roll the dough into a log using the parchment paper as a guide.
- Wrap the log tightly in plastic wrap and refrigerate until firm, about 1 hour or overnight for the best results.
Baking
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Once chilled, slice the log into 1/2 inch rounds. Roll the edges in sprinkles before placing them on the baking sheets.
- Bake for about 10 minutes, rotating the sheets halfway through until the edges are just golden.
- Let the cookies cool slightly on the sheets before transferring them to a wire rack to finish cooling.
Notes
Make sure your butter is softened but not melted. Chill the dough adequately to prevent spreading. Store baked cookies in an airtight container for up to one week.