Pinwheel Cookies are a colorful fun cookie for any occasion and a great addition to your cookie collection!
These cookies are a must have every Christmas, always requested by my son in the weeks leading up to the holidays. They are a bit of work but well worth it. They are stunning alone and really add a touch of Christmas to cookie trays. This is an adaptation of the recipe I first seen in the pages of Taste of Home many years ago.
A Few Tips To Make The Job Easier
To make the job easier a little prep goes a long way. I use a scale to make sure I split the dough equally. It is totally not necessary, I just happen to have a scale and brought it out.
Use your mixer to work in the gel colour. If your dough seems a bit dry do not worry. The gel colours will add a touch of moisture to the dough. You will need a good amount of the gel to achieve the nice deep colours. And wash the bowl and beater between colours.
Parchment paper is a must in this recipe. To make the measuring easier I draw rectangles on sheets of parchment.
Roll the dough on the backside of the sheets. Keep a ruler handy. I will pull the edges of the dough in to help form the rectangle using the ruler.
Rolling The Cookie Dough
When you are starting to roll the log be sure to keep the start of the roll nice and tight. Use the parchment to pull it nice and tight. This gives you a really beautiful swirl.
Chill the logs well and use a serrate knife to slice the cookies. Using a regular blade can cause the cookies to get a bit squished. Not chilling the dough long enough can be a factor as well.
- 1¼ cups of butter - softened
- 4 cups of flour
- 1 cup of packed brown sugar
- ½ white sugar
- 2 eggs
- 1 teaspoon of baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon of vanilla
- red and green gel food colouring
- In a mixing bowl cream together the butter and sugars until light and fluffy.
- Beat in the eggs and vanilla.
- In another bowl combine the flour, baking soda, baking powder and salt.
- Gradually beat the flour into the creamed butter and sugar mixture.
- Split the dough into 2 even portions.
- Place one portion back into the mixing bowl and add colour.
- Mix until well combined.
- Wash the bowl and beater before mixing the second colour.
- Split each dough portion into 2 balls.
- You will need 4 pieces parchment paper.
- Draw 9x6 inch rectangles on parchment to use as templates.
- Roll each ball on the parchment, using a flat edge to pull the edges in as you roll out the rectangle.
- Layer one rectangle of dough on to the opposite colour.
- Using the parchment paper roll each layer into a log.
- Chill for 60 minutes.
- Slice into cookies and bake at 375 degrees for 9 - 11 minutes.
You could really get creative with the colour and flavour choices to fit any season or occasion. To really make them pop you could roll the logs into sprinkles before putting them in the fridge to chill.