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Spring Pink and Rainbow Pinwheel Cookies Recipe

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4.9 from 19 reviews

Delightful Spring Pinwheel Cookies featuring a tender vanilla and almond-flavored dough with a swirl of pink color, decorated with rainbow nonpareil sprinkles. Perfect for festive occasions or a fun treat.

Ingredients

For the Dough:

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

For Decorating:

  • Nonpareil rainbow sprinkles, as needed

Instructions

  1. Cream Butter & Sugar: Beat the softened butter and granulated sugar on medium-high speed for 2 to 3 minutes until the mixture becomes pale and fluffy. Scrape the sides of the bowl halfway through to ensure even mixing.
  2. Add Eggs & Extracts: Add the eggs one at a time, mixing well after each addition. Then add the vanilla and almond extracts, mixing until fully incorporated.
  3. Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt to the wet ingredients on low speed. Mix just until the dough comes together, avoiding overmixing to keep cookies tender.
  4. Divide & Color: Divide the dough evenly into two portions. Leave one half plain. Add a small amount of pink gel food coloring to the other half and knead gently until the color is uniform.
  5. Roll Layers: Roll each half of the dough into a 1/4-inch thick rectangle between sheets of parchment paper. Place the pink dough layer on top of the plain dough layer.
  6. Form the Log: Using the parchment paper to help, roll the layered dough rectangles tightly from the long edge to create a neat log shape.
  7. Add Sprinkles: Spread rainbow nonpareil sprinkles on a flat sheet. Roll the log gently over the sprinkles, pressing lightly so they adhere to the surface.
  8. Chill: Wrap the 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 degrees Fahrenheit (175 degrees Celsius). Use a sharp knife to slice the chilled log into 1/4-inch thick rounds. Arrange the slices 1 inch apart on parchment-lined baking sheets. Bake for 11 minutes or until the edges just begin to turn golden.
  10. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use room temperature eggs and butter for easier mixing and better dough consistency.
  • Chilling the dough log is crucial to maintain the pinwheel shape and to prevent spreading during baking.
  • If pink gel food coloring isn't available, you can substitute with liquid or powder food coloring, adjusting quantity accordingly.
  • Store baked cookies in an airtight container at room temperature for up to one week.
  • For a different look, try using other gel colors to create multicolored pinwheels.

Find it online: https://mealsbykate.com/spring-pink-and-rainbow-pinwheel-cookies-recipe/