Pinwheel Cookies
These adorable pinwheel cookies are perfect for the holidays. The sugar cookie base gets a red swirl and festive sprinkles to make the cutest holiday cookie.
Ingredients
- 2.25 cup(270 g.) all-purpose flour
- 1 tspBaking Powder
- 0.5 tspKosher Salt
- 1 cup(2 sticks) unsalted butter, softened
- 1 cup(200 g.) granulated sugar
- 1 largeEggs
- 0.75 tspAlmond Extract
- Red food coloring
- Sprinkles, for decorating
Instructions
- 1
In a medium bowl, whisk flour, baking powder, and salt. In a large bowl, using a handheld mixer on medium-high speed, beat butter and sugar until light and fluffy, 2 to 3 minutes. Add egg and beat until incorporated, then beat in almond extract. Add dry ingredients and beat on medium-low speed until just combined.
- 2
Divide dough in half, keeping one half in bowl. Add red food coloring to dough in bowl and mix, adding more food coloring as needed, until desired color is reached.
- 3
On a work surface, shape each portion into a square about 1/2" thick. Wrap in plastic wrap and refrigerate until firm, about 30 minutes.
- 4
Place red dough between 2 sheets of parchment and roll to a rectangle about 1/4" thick. Repeat with white dough. Take top sheet of parchment off each dough. Invert white dough on top of red dough. Gently press on top of dough to help seal together.
- 5
Remove top parchment and trim sides. With a long side facing you, use bottom sheet of parchment to tightly roll dough into a log. Roll log on work surface a few times to help seal. Wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to overnight.
- 6
Arrange racks in upper and lower thirds of oven; preheat to 350°. Line 2 large baking sheets with parchment. Place sprinkles on a medium plate. Using a sharp knife, slice dough into 1/2"-thick rounds. Roll edges in sprinkles. Arrange on baking sheets, spacing 2" apart.
- 7
Bake cookies, rotating sheets top to bottom halfway through, until edges are set and just starting to turn golden, about 10 minutes. Let cool slightly.