Description
These Spring Pinwheel Cookies are pure edible joy! Picture buttery, tender cookies swirled into soft pink and classic white spirals, rolled in rainbow nonpareils. They’re perfect for Easter, garden parties, or simply brightening a weekday. Stunning to look at, surprisingly easy to make, and utterly delightful to eat!
Ingredients
- 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
- Nonpareil rainbow sprinkles
Instructions
- Cream Butter & Sugar: Beat butter and sugar on medium-high speed for 2–3 minutes until pale and fluffy. Scrape the sides midway for even mixing.
- Add Eggs & Extracts: Mix in eggs one at a time, then add vanilla and almond extract until incorporated.
- Incorporate Dry Ingredients: Gradually mix in flour and salt on low speed until the dough just comes together. Avoid overmixing.
- Divide & Color: Split dough in half. Leave one half plain. Add a small amount of pink gel to the other half and knead until uniform.
- Roll Layers: Roll each half into a ¼-inch thick rectangle between sheets of parchment paper. Place the pink dough on top of the white dough.
- Form the Log: Roll tightly from the long edge using the parchment to guide, creating a neat log.
- Add Sprinkles: Spread rainbow nonpareils on a sheet and roll the log gently through them, pressing lightly to adhere.
- Chill: Wrap tightly in plastic wrap and chill for at least 2 hours or overnight.
- Slice & Bake: Preheat oven to 350°F (175°C). Slice the log into ¼-inch rounds with a sharp knife. Place 1 inch apart on parchment-lined sheets.
- Bake 9–11 minutes until edges just begin to turn golden.
- Cool: Let cookies cool on the sheet 5 minutes, then transfer to a wire rack.
Notes
- Chill dough thoroughly to prevent spreading and maintain swirl shape
- Use a sharp knife to slice evenly
- Slightly warm dough if too hard, but don’t let it soften too much
- Gel food coloring works best for vibrant, non-sticky dough
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
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