Spring baking is simple and bright. These pinwheel cookies bring color and joy to a plate.
INTRODUCTION
Old Fashioned Pinwheel Cookies for Spring bring a clean look and gentle taste. They pair plain sugar dough with a soft pink layer. You roll the dough, slice it, and bake round cookies with a spiral look. They feel old and homey. They also look fresh for spring gatherings and small parties. If you like simple cookie projects, you might also enjoy a guide to bakery-style chocolate chip cookies that shows how to make neat, even cookies.
WHY YOU WILL LOVE THIS RECIPE
You will love these cookies for many small reasons. They are easy to make. The steps are clear. You only need basic cookie dough and a few items. The pink swirl makes them perfect for spring. Kids will like the color and the rolling work. The cookies stay light and tender. You can shape them to make neat rounds. They also look nice on a tray. The sprinkles add a soft crunch and a lot of charm.
HOW TO MAKE Old Fashioned Pinwheel Cookies for Spring
This recipe uses two thin sheets of sugar cookie dough. One sheet gets a touch of pink food color. The sheets stack and roll into a log. You chill the log, roll it in sprinkles, and slice it into rounds. The steps let you make many cookies at once. The dough is forgiving, and you can work it slowly. For a few tips on simple rolling and baking skills that fit this method, see a short guide to best homemade chocolate chip cookies which also covers even baking and dough handling.
EQUIPMENT NEEDED
- Stand mixer or a bowl and a hand mixer
- Rolling pin
- Parchment paper or silicone mats
- Rimmed cookie sheet for sprinkles
- Baking sheets lined with parchment
- Plastic wrap or wax paper
- 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 batch of sugar cookie dough into 2 halves., 2. Add 1/2 of your cookie dough to a stand mixer and add pink food coloring until your mixture reaches your desired color., 3. Place the pink cookie dough on parchment paper, roll into a rectangle about 1/4-inch thick, and set aside., 4. Roll the plain cookie dough into a rectangle about 1/4-inch thick on another sheet of parchment paper., 5. Stack the two dough sheets on top of each other with parchment on the outside., 6. Remove the top sheet of parchment and gently roll with a rolling pin., 7. Begin rolling from one long end into a log, removing the parchment as you go., 8. Shape the log if desired and wrap tightly with plastic wrap. Refrigerate for 1 hour., 9. Pour sprinkles onto a rimmed cookie sheet, unwrap the dough, and roll it through the sprinkles., 10. Rewrap the swirl cookie dough and refrigerate for up to 1 hour or overnight., 11. Preheat oven to 350F., 12. Slice cookies and place them on a parchment lined cookie sheet, spaced about 1 inch apart., 13. Bake according to sugar cookie directions or until set., 14. Cool on the cookie sheet for 5 minutes before transferring to a cooling rack.
HOW TO SERVE Old Fashioned Pinwheel Cookies for Spring
Serve these cookies on a simple white plate to show the color. They go well with milk, coffee, or tea. You can make a small tower on a cake stand for a spring brunch. They work well in a packed lunch or a picnic box. For a dessert table, place them near a colorful cake or trifle to add variety. Try a small, bright trifle like a Black Forest trifle for Christmas as a bold companion on a dessert table, or pick a lighter sponge cake for a softer look.
STORAGE & FREEZING : Old Fashioned Pinwheel Cookies for Spring
Room temperature: Place baked cookies in an airtight container for up to 4 days. Use a paper towel at the bottom to keep them dry. They keep shape and color well at room temp.
Refrigerator: Store in a sealed container for up to 1 week. The fridge can dry cookies, so use a tight lid.
Freezing dough: Wrap the log in plastic wrap and then in foil. Freeze for up to 3 months. Slice and bake from frozen. You may add a minute or two to the bake time.
Freezing baked cookies: Freeze baked cookies on a tray, then move to a bag. They will last up to 3 months. Thaw at room temp before serving.
SERVING SUGGESTIONS
- Tea time: serve with a small pot of black or green tea.
- Coffee break: offer with a mild roast or latte.
- Party tray: place on a platter with pastel macarons and fruit slices.
- Snack pack: add 3 cookies to a small box for a spring gift.
- Pair with fruit: simple berries like strawberries or raspberries match the color and add fresh acid.
VARIATIONS
- Color swap: use light blue or lavender instead of pink for a new look.
- Flavored dough: add a drop of almond or lemon extract to one dough half. Keep the other plain.
- Chocolate swirl: mix a tablespoon of cocoa into one half of the dough to make a chocolate swirl.
- Extra crunch: use sanding sugar or colored nonpareils on the outside instead of pastel sprinkles.
- Mini pinwheels: roll thinner sheets and slice smaller rounds for bite-size cookies.
FAQs
Q: Can I use store bought sugar cookie dough?
A: Yes. The method works well with pre-made, refrigerated dough. Use one tube or can for each half if needed. Let dough warm slightly if it is too firm.
Q: What if my log cracks when I slice it?
A: If the log cracks, chill it for a bit longer. A chilled log holds its shape. Use a sharp knife and a gentle saw motion.
Q: How thick should I roll the dough?
A: Aim for about 1/4 inch thick before you roll the log. Thin sheets make neat spirals. Too thick will make large, heavy cookies.
Q: Can I freeze the cookie slices before baking?
A: Yes. Freeze slices on a tray until firm, then move them to a bag. Bake from frozen. Add 1–2 minutes to baking time.
Q: Will liquid food coloring make the dough soft?
A: Yes. Gel color is best because it adds less liquid and keeps dough firm. If you use liquid color, chill the dough longer.
Q: How long do they bake?
A: Bake until the edges set and the middle looks just firm. Time varies by size. Watch the first pan to set a time.
MAKE-AHEAD TIPS FOR Old Fashioned Pinwheel Cookies for Spring
Plan ahead and chill the log overnight for best slices. You can mix dough a day ahead and keep it wrapped in the fridge. For a busy day, freeze the wrapped log. On bake day, slice and bake from chilled or frozen. If you want even slices, chill the log until firm, then use a ruler to mark slices. Chill again if the slices bend. Bake one tray first to check the time and keep an eye on color.
Old Fashioned Pinwheel Cookies
Ingredients
Method
- Separate the batch of cookie dough into 2 halves.
- Add 1/2 of the cookie dough to a stand mixer and mix in the pink food coloring until the desired color is reached.
- Roll the pink cookie dough on a sheet of parchment paper into a rectangle about 1/4-inch thick and set aside.
- Roll the plain cookie dough into a rectangle about 1/4-inch thick on another sheet of parchment paper.
- Stack the two dough sheets on top of each other with parchment on the outside.
- Remove the top sheet of parchment and gently roll the dough with a rolling pin.
- Start rolling from one long end into a log, removing the parchment as you go.
- Shape the log if desired and wrap it tightly with plastic wrap. Refrigerate for 1 hour.
- Pour sprinkles onto a rimmed cookie sheet, unwrap the dough, and roll the log in the sprinkles.
- Rewrap the swirl cookie dough and refrigerate for up to 1 hour or overnight.
- Preheat the oven to 350°F.
- Slice the cookies and place them on a parchment-lined cookie sheet, spaced about 1 inch apart.
- Bake according to sugar cookie directions or until set.
- Cool on the cookie sheet for 5 minutes before transferring to a cooling rack.