INTRODUCTION
Old Fashioned Pinwheel Cookies for Spring bring a bright and fun touch to your table. These cookies look like little swirls of color. They are easy to make with simple store-bought dough. You can make them with one dough color and one plain dough. You can also roll them in pastel sprinkles for a spring feel. If you want a cold drink to pair with these cookies, learn how to make cold foam for iced coffee to top your glass with a creamy finish by reading this guide on how to make cold foam for iced coffee Starbucks copycat: cold foam for iced coffee.
These cookies are soft at the center and slightly crisp at the edge. They hold their swirl shape well. They look lovely on a plate for spring brunch, school treats, or a small party. You can make the dough in short time and keep the log in the fridge until you are ready to bake.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is simple and fast. It uses ready-made sugar cookie dough. You do not need to measure dry ingredients or cream butter. You can color the dough with a little gel food coloring. The cookies bake evenly because the log chills first. They cut cleanly and keep their round pinwheel look.
The sprinkles add color and a small crunch. Kids enjoy helping to roll the dough and pick colors. The dough can be shaped ahead of time and frozen. You can make plain or pastel colors. The recipe makes a lot of cookies for a small effort.
HOW TO MAKE Old Fashioned Pinwheel Cookies for Spring
This recipe uses two thin rectangles of dough. One rectangle stays plain. The other gets a soft pink color. You layer them and roll them into a log. Chill the log so the dough stays firm. Then slice and bake.
Work on a cool surface. Use parchment paper to keep the dough from sticking. Chill time matters. Do not skip the chill steps. The dough is easier to slice when cold. If the dough softens while you slice, return it to the fridge for a short time.
EQUIPMENT NEEDED
- Stand mixer or large bowl for kneading by hand
- Parchment paper (2 sheets)
- Rolling pin
- Rimmed cookie sheet for sprinkles
- Plastic wrap
- Baking sheet
- Parchment for baking sheet
- Sharp knife or bench scraper for slicing
- Cooling rack
Ingredients You’ll Need :
- 1 batch TSRI sugar cookie dough or refrigerated cookie dough
- Pink food coloring (gel is best)
- Nonpareil sprinkles (pastel colors)
STEP-BY-STEP INSTRUCTIONS :
- Separate the sugar cookie dough into 2 halves.
- In a stand mixer, add half of the cookie dough and mix in pink food coloring until desired color is reached. Alternatively, knead in the coloring by hand.
- Roll the pink cookie dough into a rectangle (about 1/4-inch thick) on parchment paper and set aside.
- Roll the plain cookie dough into another rectangle (about 1/4-inch thick) on a separate sheet of parchment paper.
- Stack the two rectangles, with parchment on the outside, and gently roll them to combine.
- Starting at one end, roll the dough into a log, removing parchment as necessary.
- Shape the log if desired, wrap it in plastic wrap, and refrigerate for 1 hour.
- Prepare sprinkles on a rimmed cookie sheet. Unwrap the dough and roll it through the sprinkles, then rewrap and refrigerate for 1 more hour (or overnight).
- Preheat oven to 350°F.
- Slice the dough into cookies and place on a parchment-lined baking sheet, spacing them 1 inch apart.
- Bake until cookies feel set and cool on the baking sheet for 5 minutes before transferring to a cooling rack.
HOW TO SERVE Old Fashioned Pinwheel Cookies for Spring
Serve these cookies at room temperature. Arrange them on a pretty plate or a simple tray. They pair well with milk, tea, or coffee. For a warm coffee that matches the cookie’s soft sweetness, try a rich home espresso. You can find a simple Nescafe gold option and make a small cup to serve with the cookies by checking this recipe for a delicious Nescafe Gold espresso: delicious Nescafe Gold espresso.
If you display the cookies for a table, keep them in a single layer. Add fresh flowers or pastel napkins to enhance the spring look. You can also place them in small paper cookie bags for gifts.
STORAGE & FREEZING : Old Fashioned Pinwheel Cookies for Spring
Store the baked cookies in an airtight container at room temperature. They stay fresh for 3 to 5 days. For longer storage, freeze the baked cookies. Place a layer of parchment between layers of cookies to stop them from sticking. Freeze them in a heavy freezer bag or airtight container for up to 2 months.
You can also freeze the unbaked log. Wrap it well in plastic wrap and then in foil. Freeze the log for up to 1 month. Slice from frozen and bake a few minutes longer, watching the oven. For a light spring drink to enjoy with frozen or baked cookies, you may want to learn about using seeds and water as a gentle drink option by reading about chia seeds water for weight loss benefits: chia seeds water for weight loss benefits.
SERVING SUGGESTIONS
- Serve with cold milk for children and a warm drink for adults.
- Add a small scoop of vanilla ice cream for a simple dessert plate.
- Place a few cookies on top of a cake plate for a spring tea.
- Pair with light fruit like strawberries or kiwi for a bright plate.
These cookies also make a nice gift. Place a few cookies in a small box and tie with pastel ribbon. They fit well in picnic baskets for a spring picnic.
VARIATIONS
- Use lemon zest in the dough for a mild citrus note. Keep the dough moist but not sticky.
- Swap the pink color for another pastel color like light blue, mint, or lavender. Use gel coloring for a soft tint.
- Roll the log in colored sugar for a different look. The sugar gives a small sparkle.
- Use colored nonpareils with a darker shade for a bold pinwheel.
- Make mini logs for bite-size cookies. Slice thinner and bake for less time.
- Add a hint of almond extract to the plain dough for a subtle nutty taste.
FAQs
FAQs
Q: Can I use homemade sugar cookie dough?
A: Yes. Homemade dough works well if it is firm and not too soft. Chill it well before rolling.
Q: What if my dough cracks while rolling?
A: Warm the dough a bit with your hands and press in the cracks. You can also chill and then roll again gently.
Q: Can I use regular liquid food coloring?
A: You can, but gel coloring works best. Gel adds color without making the dough too soft.
Q: How thick should I slice the cookies?
A: Aim for 1/4 inch to 1/3 inch. Thin slices bake faster and may crisp up more.
Q: Do I need to chill the log twice?
A: The first chill firms the dough for easier handling. The second chill helps the sprinkles stick and keeps the log firm for slicing.
Q: Can I make the log ahead and freeze?
A: Yes. Freeze the wrapped log for up to 1 month. Thaw in the fridge before slicing.
Q: What if the cookies spread when baking?
A: Make sure the log is very cold when you slice. If the oven is too hot, reduce heat by 10 degrees.
Q: Can I add chocolate chips?
A: Small chips may ruin the swirl. It’s best to avoid large mix-ins for pinwheel shape.
MAKE-AHEAD TIPS FOR Old Fashioned Pinwheel Cookies for Spring
- Make the dough log up to 2 days ahead and keep it wrapped in the fridge.
- For more time, freeze the log for up to 1 month. Thaw in the fridge before slicing.
- Chill the rolled slices on a tray for 10 minutes before baking if the dough warms while you work.
- Bake only what you need and store the rest as frozen slices. Bake frozen slices a few minutes longer.
- Make multiple colors and freeze each log separately for a quick pop of color at any time.
Old Fashioned Pinwheel Cookies
Ingredients
Method
- Separate the sugar cookie dough into 2 halves.
- In a stand mixer, add half of the cookie dough and mix in pink food coloring until the desired color is reached. Alternatively, knead in the coloring by hand.
- Roll the pink cookie dough into a rectangle (about 1/4-inch thick) on parchment paper and set aside.
- Roll the plain cookie dough into another rectangle (about 1/4-inch thick) on a separate sheet of parchment paper.
- Stack the two rectangles, with parchment on the outside, and gently roll them to combine.
- Starting at one end, roll the dough into a log, removing parchment as necessary.
- Shape the log if desired, wrap it in plastic wrap, and refrigerate for 1 hour.
- Prepare sprinkles on a rimmed cookie sheet. Unwrap the dough and roll it through the sprinkles, then rewrap and refrigerate for 1 more hour (or overnight).
- Preheat oven to 350°F.
- Slice the dough into cookies and place on a parchment-lined baking sheet, spacing them 1 inch apart.
- Bake until cookies feel set, about 10 minutes. Cool on the baking sheet for 5 minutes before transferring to a cooling rack.