Pinwheel sugar cookies are so beautiful and can be made with a variety of colors. I’ve seen red and green for Christmas, yellow and pink for spring, and black and orange for Halloween. I chose this pretty teal color for these pinwheel sugar cookies.
This year I got to participate in the Great Food Blogger Cookie Swap. What a thrill it’s been to bake and package beautiful cookies, while anticipating the arrival of cookies from another food blogger. Today is the big reveal where we each showcase the cookies we made. I chose these pinwheel sugar cookies.
Pinwheel Sugar Cookies
Here they are all boxed up. I picked out these cute little boxes before I even decided I was going to make pinwheel sugar cookies. I got the tins at the dollar store. Yep, these cute metal boxes were a buck a piece. Deal!
I snapped up three of the boxes and brought them home as I contemplated what would go inside.
I decided to do a pinwheel sugar cookie in blue to coordinate with the boxes. I didn’t want to get too Christmas-y, not knowing what holidays my fellow bloggers celebrated. As it turns out, the cookies fit PERFECTLY in the box. The Great Food Blogger Cookie Swap suggests sending one dozen cookies to each of three bloggers. Well, three cookies fit perfectly in a row in these boxes, and I was able to stack them to fill 12 in one box. It was magic!
So, here’s how I made these teal pinwheel sugar cookies.
Put one layer on the other and trim the big pieces to a nice rectangle. (I know this photo isn’t great, I must have had too much sugar at this point.) Gently roll it with your rolling pin to secure the dough to each other. You don’t want to push too hard, just enough to get the layers to stick together. You can tab on a little water to act as a glue, but be careful to not use too much.
Now it’s time to roll this baby up. This is harder than it looks because the layers may not be totally secure, and you tend to get a lumpy log in parts. Don’t worry, just roll it up, tucking as you go. Once you have a nice log like the one in the photo. you can use your hands to squish it a bit to even it out. I also held my hand flat and butted it up against the ends to make it even.
Once it’s rolled in the sprinkles, you wrap it in plastic wrap and refrigerate for at least an hour. Maybe two. You want the log to be solid so that you can cut uniform circles. This log has been chilling and looks beau-ti-ful. I cut cookies with a sharp knife (I used a serrated knife) about 1/4 thick. Once on the cookie sheet, I rounded them out a bit (they can tend to get squished with the cutting) with my hands.
- Your favorite sugar cookie recipe
- Food coloring
- Colored spinkles
- Cut your cookie dough in half.
- Add a few drops of food coloring in the other half and mix.
- Roll out each half of the dough, about ¼ inch thick.
- Place a little water on the colored dough, just a few drops to act as a glue
- Place the plain dough on top of the colored dough
- Gently roll two doughs together and trim to a rectangle
- Begin rolling the dough until you have a large roll
- Pat and mold to form a solid roll
- Roll into sprinkles
- Wrap in plastic wrap and refrigerate for 1-2 hours
- Slice cookies in ¼ thickness
- Place on baking sheet and bake at 350 degrees for 8-10 minutes