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Spring Pink and Rainbow Pinwheel Cookies Recipe

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4.7 from 88 reviews

Spring Pinwheel Cookies are delightful, buttery treats featuring swirls of vanilla and almond flavored dough tinted with pink gel food coloring. These festive cookies are decorated with colorful rainbow nonpareil sprinkles, making them perfect for spring celebrations or any cheerful occasion. The cookies have a tender, crisp texture and a charming appearance that is sure to impress.

Ingredients

For the Dough:

  • 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, as needed

For Decorating:

  • Nonpareil rainbow sprinkles

Instructions

  1. Cream Butter & Sugar: Beat the softened butter and granulated sugar on medium-high speed using a mixer for 2 to 3 minutes until the mixture is pale and fluffy. Scrape down the sides of the bowl midway to ensure even mixing.
  2. Add Eggs & Extracts: Mix in the eggs one at a time until fully incorporated. Then add the vanilla and almond extracts, mixing until combined.
  3. Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt on low mixer speed, mixing just until the dough comes together. Avoid overmixing to maintain a tender texture.
  4. Divide & Color: Split the dough into two equal halves. Leave one half plain. Add a small amount of pink gel food coloring to the other half and knead gently until the color is evenly distributed.
  5. Roll Layers: Roll each half into a ¼-inch thick rectangle, using parchment paper on both sides to prevent sticking. Lay the pink dough rectangle on top of the plain white dough rectangle.
  6. Form the Log: Starting from the long edge, carefully roll the layered dough into a tight log using the parchment paper as a guide to keep it neat and even.
  7. Add Sprinkles: Spread rainbow nonpareil sprinkles on a flat surface. Gently roll the dough log over the sprinkles, pressing lightly so they adhere to the outer surface.
  8. Chill: Wrap the dough log tightly in plastic wrap. Refrigerate for at least 2 hours or overnight to firm up the dough and make slicing easier.
  9. Slice & Bake: Preheat the oven to 350°F (175°C). Using a sharp knife, slice the chilled dough log into ¼-inch thick rounds. Place the rounds about 1 inch apart on parchment-lined baking sheets. Bake for 9 to 11 minutes until the edges just begin to turn golden brown.
  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

  • Make sure the butter is fully softened for easier creaming with sugar.
  • Use room temperature eggs to help the dough come together smoothly.
  • Do not overmix the dough to keep the cookies tender and flaky.
  • Chilling the dough log is essential for clean slices and maintaining the pinwheel shape during baking.
  • Use a sharp knife to get neat ¼-inch slices without squishing the dough.
  • These cookies can be stored in an airtight container at room temperature for up to one week.

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