Switch up your classic sugar cookie recipe with these Pinwheel Cookies this Christmas. These soft, chewy cookies are the pop of color your Christmas dessert tray needs!
Prep Time15 minutesminutes
Cook Time8 minutesminutes
Additional Time2 hourshours
Total Time2 hourshours23 minutesminutes
Ingredients
1 ¾cupof all-purpose flour
½teaspoonbaking powder
¼teaspoonsalt
10tablespoonsunsalted butter, softened
¾cupgranulated sugar
1large egg, room temperature
1 ½teaspoonof vanilla extract
1-2teaspoonsred food coloring, depending on how pigmented you like your dough
Instructions
In a medium sized bowl, whisk together flour, baking powder and salt. Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla extract, until well combined.
Add flour mixture to butter mixture and beat until just combined. Separate the dough into two bowls.
Add the red food coloring into one of the doughs, stirring until color is evenly spread throughout the dough.
Lay out a large sheet of cling wrap and add the red dough to the center. Press it out into a disk. Cover and seal and do the same with the plain dough. Chill in a fridge for 2 hours or up to 48 hours.
Lay out two sheets of parchment paper then remove the two disks of dough from the fridge. Unwrap the plain dough and roll it out on one piece of the parchment paper into approximately a 12x12 inch square and about ½ inch thick. Then do the same with the red dough on the other sheet of parchment paper.
Line up the red dough on top of the plain dough and press it lightly into the plain dough. Remove the parchment paper from the red dough and tightly roll the dough up.
Lay out another sheet of cling wrap or reuse one of the other sheets and transfer the rolled dough onto it. Seal it and chill again for two hours.
Ten minutes before removing the dough from the fridge, preheat oven to 350°F. Line two baking sheets with parchment paper.
Remove the dough from the fridge and unwrap it. Then slice the dough into ½ inch thick slices.
Place cookies on the prepared pans, leaving a little room for spreading and bake for 8-10 minutes, or until the sides on the bottom just start to turn a light golden brown.
Remove the pan from the oven and let the cookies cool for 5 minutes before removing them and letting them cool completely on a cooling rack.
Notes
Storage options: These cookies can be stored for up to one week in an airtight container.