Valentine's Day Pinwheel Sugar Cookies 3

Valentine’s Day Pinwheel Sugar Cookies

These pinwheel cookies are a stunning and scrumptious way to celebrate the season of love. (Though, this recipe could easily be adapted to celebrate any occasion; and it’s so good that you should.) A straight forward sugar cookie, the most striking aspect of this treat comes from separating the dough in half and dying one of the halves bright pink. From there it’s just a matter of rolling out both shades of dough, setting one on top of the other, and rolling them together into a tight log. Cut the dough into individual cookies, bake, and garnish the edges with colorful seasonal sprinkles. Sounds simple, right?

While, like most minimalist masterpieces, it turned out to be harder than it looked- I had to cut my individual cookies and then re-wrap the two toned strips, like it was Hubba Bubba bubble gum tape. Every. Single. Cookie. It was equal parts a pain in the butt and totally worth the effort. And that was on my second go around! Trust me, you do NOT want to see what my first batch looked like. The problem I had with “Take 1” stemmed from my log roll not being tight enough; so, when I put it in the oven, the pinwheel aesthetic turned mushy and indistinct- so not appetizing. So by taking great care to get a super tight wrap with my second batch, it made all the difference in the world.

AuthorCarley KnutsenDifficultyIntermediate

Ingredients
 3 cups Flour
 ½ tsp Baking Powder
 ½ tsp Salt
 1 cup Unsalted Butter
 1 ⅓ cups Sugar
 2 Eggs
 2 tsp Vanilla
 Red Food Coloring
 Sprinkles (mine are Valentine's Day themed)

Mix Ingredients
1

Combine the flour, baking powder, and salt in a bowl and set aside. Beat the butter for 2 minutes, until light and fluffy. Add the sugar to the butter and beat until light and fluffy, about another 3 minutes. Add the eggs individually, beating in between each addition. Then add the vanilla and dry ingredients, mixing until well combined.

Prep Dough
2

Divide the batter in half. Take one of the halves and shape it into an 8 x 8 inch square and store in plastic wrap. (I did this by draping a sheet of plastic wrap over an 8 inch pan. I dropped my batter into the plastic wrap, then pressed the batter flat until it conformed to the 8 x 8 shape.) Place the batter in the fridge. Add red food coloring to the second half of the batter, mixing until you achieve your desired shade of pink. Then repeat shaping the batter into an 8 x 8 square and wrapping it in plastic wrap. Refrigerate the dough for 30 minutes.

Form Pinwheel
3

Take out of the fridge and cut the dough in half, creating two rectangles out of each dough. Re-wrap one rectangle of each dough and return to the fridge. Set the white dough onto a well floured sheet of parchment paper. Roll the dough into a rectangle 1/8 inch thick. Repeat with the pink dough. (Try and roll them the same length and width.) Pick up the parchment paper underneath the pink dough and move directly over the top of the white dough. Carefully set them one on top of the other, lining up the edge as closely as possible. Gently roll the two layers together into a tight log. (I rolled long side to long side, while the O.G. recipe says from short end to short end. Either way works.) Wrap the logs in parchment paper and then in plastic wrap. Place the log in the fridge and repeat the process (rolling out, layering, and rolling into a log) with the remaining dough. Refrigerate for 1 hour.

Bake
4

Preheat the oven to 350 degrees. Remove the dough logs from the fridge and roll them on the counter a few times to keep them from having a flat side. Remove the packaging and cut the logs into 1/4 inch thick cookies. (I actually unwrapped each cookie and re-wrapped the colors ribbons for a tighter spiral. You don't have to do this but I wanted my cookies to be picture perfect.) Space the cookies 2 inches apart on the cookie sheet and bake for 9-11 minutes, or until just golden. Cool completely on a wire rack. (I used a bead of frosting around the edge of the cooled cookies to adhere my sprinkles. Technically you should be able to roll the cookie log in sprinkles before cutting the dough into individual medallions but I had zero success when I tried that the first time. Just FYI.)

Ingredients

Ingredients
 3 cups Flour
 ½ tsp Baking Powder
 ½ tsp Salt
 1 cup Unsalted Butter
 1 ⅓ cups Sugar
 2 Eggs
 2 tsp Vanilla
 Red Food Coloring
 Sprinkles (mine are Valentine's Day themed)

Directions

Mix Ingredients
1

Combine the flour, baking powder, and salt in a bowl and set aside. Beat the butter for 2 minutes, until light and fluffy. Add the sugar to the butter and beat until light and fluffy, about another 3 minutes. Add the eggs individually, beating in between each addition. Then add the vanilla and dry ingredients, mixing until well combined.

Prep Dough
2

Divide the batter in half. Take one of the halves and shape it into an 8 x 8 inch square and store in plastic wrap. (I did this by draping a sheet of plastic wrap over an 8 inch pan. I dropped my batter into the plastic wrap, then pressed the batter flat until it conformed to the 8 x 8 shape.) Place the batter in the fridge. Add red food coloring to the second half of the batter, mixing until you achieve your desired shade of pink. Then repeat shaping the batter into an 8 x 8 square and wrapping it in plastic wrap. Refrigerate the dough for 30 minutes.

Form Pinwheel
3

Take out of the fridge and cut the dough in half, creating two rectangles out of each dough. Re-wrap one rectangle of each dough and return to the fridge. Set the white dough onto a well floured sheet of parchment paper. Roll the dough into a rectangle 1/8 inch thick. Repeat with the pink dough. (Try and roll them the same length and width.) Pick up the parchment paper underneath the pink dough and move directly over the top of the white dough. Carefully set them one on top of the other, lining up the edge as closely as possible. Gently roll the two layers together into a tight log. (I rolled long side to long side, while the O.G. recipe says from short end to short end. Either way works.) Wrap the logs in parchment paper and then in plastic wrap. Place the log in the fridge and repeat the process (rolling out, layering, and rolling into a log) with the remaining dough. Refrigerate for 1 hour.

Bake
4

Preheat the oven to 350 degrees. Remove the dough logs from the fridge and roll them on the counter a few times to keep them from having a flat side. Remove the packaging and cut the logs into 1/4 inch thick cookies. (I actually unwrapped each cookie and re-wrapped the colors ribbons for a tighter spiral. You don't have to do this but I wanted my cookies to be picture perfect.) Space the cookies 2 inches apart on the cookie sheet and bake for 9-11 minutes, or until just golden. Cool completely on a wire rack. (I used a bead of frosting around the edge of the cooled cookies to adhere my sprinkles. Technically you should be able to roll the cookie log in sprinkles before cutting the dough into individual medallions but I had zero success when I tried that the first time. Just FYI.)

Valentine’s Day Pinwheel Sugar Cookies

Thanks to Just A Taste for the recipe!

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