Pinwheel Cookies

These pinwheel cookies are not only mesmerizing, but surprisingly simple to make. I use sugar cookie dough for both the red-dyed dough and the main cookie and roll them together to create the signature swirl that is sure to take your holiday cookie game up a notch. Worried about nailing the swirl? Don't be! While it may take a bit of practice, follow my simple steps and you'll have a stellar swirl in no time. Read on for how to perfect this festive treat:

What People Are Saying:
"These turned out amazing and tasted delicious! They look so fun and festive. Only difference is we did red and green but other than that we followed the directions and got perfect cookies!" - ambersquared

"Loved this recipe!... Definitely going to be a new staple in our household!" - ksv6264

How To Make Pinwheel Cookies

INGREDIENTS

• All-Purpose Flour: AP flour is the backbone of this recipe, with a protein content that is perfectly calibrated to give cookies structure without making them tough.
• Baking Powder: Helps the cookies spread evenly and achieve the crisp-tender texture we're after.
• Kosher Salt: Because even sweets needs a little savory.
• Butter: Make no mistake: You want unsalted butter for this recipe. It ensures you get the balance of salt just right. Butter temperature is also key since we’ll be creaming the butter and sugar together. Make sure you start with softened butter; the butter should just be soft enough to leave an indentation when you press it with your finger.
• Granulated Sugar: Creamed with the butter, granulated (white) sugar helps the cookies spread and turn crisp at the edges, while simultaneously creating air pockets in the dough that result in a lighter texture. Flavor-wise, it offers a neutral sweetness that highlights the flavor of the almond extract.
• Egg: Is there anything an egg can't do? Here it leavens, it binds, it enriches, it moistens and just generally helps to turn a bunch of ingredients into a cookie! Not bad, huh?
• Almond Extract: I love almond extract for these cookies—the aroma it imparts is just so redolent of the holiday season.
• Red Food Coloring: I wanted cookies that could pass for Christmas ornaments, so I went with red food coloring, of course, but by all means feel free to play around with the color palette!
• Sprinkles: Look for red and green nonpareils. They look the part and adhere well.

STEP-BY-STEP INSTRUCTIONS

Start by whisking the dry ingredients—flour, baking powder, and salt—in a medium bowl until well blended. Now grab a large bowl and a handheld mixer or pull out your stand mixer and fit it with the paddle attachment. Before you start mixing make sure your butter is room temperature. Now, beat the butter and sugar on medium-high speed until pale and creamy, which should take 1 to 2 minutes. Beat in the egg, followed by the almond extract. Reduce the mixer speed to medium-low, add the dry ingredients, and beat just until combined—don't overmix or you'll toughen the cookies!

Transfer half of the cookie dough to a medium bowl. Beat red food coloring into the remaining half of the dough until evenly incorporated. Gather each half into a ball and pat into 1/2"-thick squares on a clean work surface and wrap in plastic. Chill the dough for about 30 minutes, until firm.

Pull the red dough from the fridge (keep the plain dough chilled), unwrap it, and then sandwich it between two sheets of parchment. Using a rolling pin, roll out the dough to 1/4"-thick rectangle. Repeat with the plain dough.

Carefully peel away the top sheet from each dough rectangle, then invert the plain dough directly on top of the red and gently press to adhere. Again, carefully peel away the top sheet of parchment and trim the dough to create clean edges.

Starting with a long side and using the parchment as a guide, roll the dough into a tight log. Turn the log seam side down and rock back and forth a few times to seal. Wrap the log in plastic and refrigerate for at least 1 hour and up to overnight. (If you've got the time, I recommend an overnight chill—the cookies will develop better flavor and the dough will be easier cut into pinwheels.)

Our moment of truth has arrived! Preheat your oven to 350° and line 2 baking sheets with parchment. Set a plate full of sprinkles nearby. Using a your sharpest knife, slice the log 1/2" thick to create pinwheels.

Roll the edges of each pinwheel in sprinkles to coat, then transfer to the prepared baking sheets, spacing about 2" apart.

Bake the cookies until beginning to turn golden around the edges, about 10 minutes.

Full list of ingredients and directions can be found in the recipe below.

Variations

I used red food coloring to create these cookies, but if you’re making them out of the holiday season, use a chocolate and vanilla cookie dough and leave off the sprinkles. Not feeling the almond extract? Switch it up with your favorite extract!

Recipe Tips

• How to get the perfect swirl: To nail the signature swirl, keep a few things in mind: Refrigerate the dough until you're ready to use it, and move slowly. While working with the red dough, keep the plain dough in the fridge so it doesn't get too warm before it's combined with the red dough. When you're about to roll up, gently press on both doughs to help seal them together. Then use the parchment paper to help you slowly and tightly roll the log up. The tighter the log, the tighter the swirl. Feel free to use your fingers to patch up any bare spots as you go.
• How to prevent pinwheel cookies from spreading: Always keep the dough cold; warm dough spreads and makes for messy pinwheels. Any dough that isn't in use should be kept in the fridge. And once you've formed the dough log, be sure to chill it for at least 1 hour and, preferably, overnight.

Storage

If you have any leftovers, store these cookies in an airtight container at room temperature for around 4 days. If you want to make the dough ahead of time, you can make it up to 2 days ahead; store in the fridge until ready to slice and bake.