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Old Fashioned Pinwheel Cookies

A delightful spring treat, these pinwheel cookies combine traditional sugar dough with a vibrant pink swirl, perfect for gatherings and parties.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 100
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 batch TSRI sugar cookie dough or refrigerated cookie dough
  • as needed pink food coloring (gel recommended)
Toppings
  • as needed nonpareil sprinkles, pastel colors

Method
 

Preparation
  1. Separate the batch of cookie dough into 2 halves.
  2. Add 1/2 of the cookie dough to a stand mixer and mix in the pink food coloring until the desired color is reached.
  3. Roll the pink cookie dough on a sheet of parchment paper 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 the dough with a rolling pin.
  7. Start rolling from one long end into a log, removing the parchment as you go.
  8. Shape the log if desired and wrap it tightly with plastic wrap. Refrigerate for 1 hour.
  9. Pour sprinkles onto a rimmed cookie sheet, unwrap the dough, and roll the log in the sprinkles.
  10. Rewrap the swirl cookie dough and refrigerate for up to 1 hour or overnight.
Baking
  1. Preheat the oven to 350°F.
  2. Slice the cookies and place them on a parchment-lined cookie sheet, spaced about 1 inch apart.
  3. Bake according to sugar cookie directions or until set.
  4. Cool on the cookie sheet for 5 minutes before transferring to a cooling rack.

Notes

These cookies can be served with milk, coffee, or tea. They maintain their shape and color well at room temperature. For best results, chill the log overnight before slicing.