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Spring Pinwheel Cookies Recipe

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4.8 from 85 reviews

Spring Pinwheel Cookies are delightful, colorful treats featuring a delicate swirl of vanilla and almond flavored dough with a vibrant pink accent. These crisp yet tender cookies are decorated with cheerful rainbow sprinkles, perfect for festive occasions or everyday snacking. Combining easy preparation with a charming presentation, they bring a burst of sweetness and color to your cookie platter.

Ingredients

For the Dough:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 4 cups all-purpose flour
  • ½ tsp salt
  • Pink gel food coloring (small amount as needed)

For Decorating:

  • Nonpareil rainbow sprinkles

Instructions

  1. Cream Butter & Sugar: Beat the softened butter and granulated sugar together on medium-high speed for 2–3 minutes until the mixture becomes pale and fluffy. Be sure to scrape down the sides of the bowl halfway through to ensure even mixing.
  2. Add Eggs & Extracts: Incorporate the eggs one at a time into the creamed mixture, mixing well after each addition. Then add the vanilla and almond extracts and mix until fully combined.
  3. Incorporate Dry Ingredients: Gradually blend the all-purpose flour and salt into the wet ingredients on low speed until the dough just comes together. Avoid overmixing to keep the dough tender.
  4. Divide & Color: Split the dough evenly into two portions. Leave one half plain and add a small amount of pink gel food coloring to the other half, kneading gently until the color is uniform.
  5. Roll Layers: Roll each portion of dough into a ¼-inch thick rectangle between sheets of parchment paper. Place the pink dough layer on top of the plain dough layer carefully.
  6. Form the Log: Using the parchment-paper edges to guide you, roll the layered dough tightly from the long side to form a neat log shape.
  7. Add Sprinkles: Spread rainbow nonpareil sprinkles on a flat surface or tray, then gently roll the log over them, pressing lightly to adhere the sprinkles to the log’s exterior.
  8. Chill: Wrap the dough log tightly in plastic wrap and refrigerate for at least 2 hours or preferably overnight to firm up.
  9. Slice & Bake: Preheat the oven to 350°F (175°C). Using a sharp knife, slice the chilled dough log into ¼-inch thick rounds. Place the slices about 1 inch apart on parchment-lined baking sheets. Bake for 9–11 minutes or until the edges begin to turn golden.
  10. Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Notes

  • Do not overmix the dough to ensure the cookies stay tender and flaky.
  • Using parchment paper while rolling helps prevent sticking and creates smooth layers.
  • Chilling the dough log well ensures clean slices and properly shaped cookies.
  • Adjust the amount of pink gel food coloring to achieve your desired shade.
  • Store baked cookies in an airtight container at room temperature for up to one week.

Find it online: https://oliviabakes.com/spring-pinwheel-cookies-recipe/