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Holiday Pinwheel Cookies
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
280 minutes
Festive Pinwheel Cookies with swirls of colorful dough. Freeze for easy slice-and-bake convenience. Perfect for holiday cookie trays!
Ingredients:
  • 1 1/4 cup (250 g) white granulated sugar
  • 1 cup (225 g or 2 sticks) unsalted butter, at room temperature
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large eggs
  • 3 cups (420 g) all-purpose flour
  • 1/2 teaspoon liquid red food coloring
  • 1/2 teaspoon raspberry extract
Instructions:
  • In a stand mixer bowl fitted with a paddle attachment, combine sugar, butter, vanilla, baking powder, and salt. Beat on medium speed for about 2 minutes until the batter is creamy, light in color, and sticks to the sides of the bowl.
  • Incorporate the egg: Scrape the sides of the bowl and mix until fully combined.
  • Incorporate the flour: Mix the flour into the dough on low speed until fully combined.
  • Separate and color the dough: Transfer the dough onto a clean surface and split it in half. Put one half aside. Return the other half to the bowl, then stir in the red food coloring and raspberry extract until well blended. Split both halves in half once more to yield 4 portions of dough - 2 plain and 2 raspberry. Mold each portion into a square or rectangle shape, then wrap tightly with plastic wrap.
  • Chill the dough in the refrigerator for at least 30 minutes, or up to a day, to firm up.
  • Rolling out the dough: Unwrap one piece of dough and place it between two sheets of wax paper or parchment paper. Roll the dough into a 6 x 12 rectangle, flipping it over occasionally. If needed, let the dough soften slightly to make rolling easier. Transfer the rolled-out dough to a baking sheet and repeat the process with the remaining 3 pieces of dough, stacking them on top of each other on the baking sheet.
  • Chill the dough: Roll out all four pieces of dough and place the cookie sheet in the freezer for 15 minutes until the dough is firm, but not frozen.
  • Assemble the dough layers: Take out one vanilla dough sheet and one raspberry dough sheet from the freezer. Uncover both sheets. Gently place the raspberry dough over the vanilla dough to create a sandwich with vanilla at the bottom and raspberry on top. Discard the raspberry dough paper. Align the edges of the dough sheets and roll them into a 12-inch log, removing the bottom parchment layer as you roll.
  • Continue layering and rolling: Layer the remaining dough as instructed, but this time place the raspberry filling on the bottom so that it will show on the outside when rolled.
  • Wrap each dough log tightly in parchment paper or plastic wrap and refrigerate for 2 hours or overnight, or freeze for up to a month.
  • Preheat the oven to 350ºF and prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
  • To slice the cookies, take the chilled dough out of the fridge. Roll the log on the counter with your hands to make the edges smooth again. Slice the dough into 1/4- to 1/2-inch thick slices and place them on a baking sheet with 1-inch space between each slice.
  • Bake for 10 to 12 minutes, or until the cookies develop a slight golden edge. Cool the baked cookies on a wire rack. Repeat with remaining dough. Store in an airtight container for up to 3 days.

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