Holiday Pinwheel Cookies
- Nov 28, 2025
- 2 min read
Photo & Recipe Credit @sherisilver https://sherisilver.com/
Ingredients
2 sticks unsalted butter, at room temperature
1 cup granulated sugar
1 large egg, at room temperature
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
Directions
Beat the butter and sugar till light and fluffy. Add the egg, vanilla & beat again. Add the flour, baking powder, salt and beat till the ingredients are completely incorporated. Divide the dough into 4 equal portions and remove 3 from the bowl – set those aside. To the dough remaining add the red food color, a small amount at a time, and beat after each addition till the desired shade is achieved. Roll the dough between 2 sheets of parchment paper to 1/8” thickness. Place on a baking sheet and set aside. Clean out the bowl and beaters. Repeat with other colors. Refrigerate till firm but still pliable, about an hour.
Pell off the top sheet of parchment paper from all the doughs and place one of the plain doughs in front of you. Flip one of the colored doughs over the plain dough and go over the stack once or twice with your rolling pin, to help the layers adhere. Remove the top piece of parchment paper. Beginning with the long side, tightly roll up the dough. Pour the sprinkles onto a baking sheet and roll the log in the sprinkles till completely covered. Wrap in the parchment and freeze till firm.
Pre-heat the oven to 325 degrees and line several baking sheets with parchment paper. Unwrap the doughs and place on a cutting board. Slice into 1/4” thick cookies and place about an inch apart on your baking sheets. Bake for 8 minutes or till the tops are no longer shiny. Transfer to a wire rack to cool completely.
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