Delicious & Easy Pink Pinwheel Sugar Cookies: The Ultimate Slice-and-Bake Delight

Pink Pinwheel Sugar Cookies are an absolute dream come true for anyone who loves buttery, soft, and visually stunning treats. With their delicate vanilla essence and festive sprinkle-studded edges, these slice-and-bake cookies offer a delightful pop of color and charm to any gathering. They are especially perfect for occasions like Valentine’s Day, baby showers, or simply when you want to add a touch of whimsy to your dessert table. The best part? You can prepare the dough up to a week in advance, making them an incredibly convenient and impressive dessert option that will undoubtedly earn you rave reviews!

There are some recipes that consistently elicit gasps of delight and numerous “oohs” and “aahs” whenever they make an appearance at a party, a bake sale, or a family gathering. These stunning pink pinwheel sugar cookies effortlessly fall into that category. With their mesmerizing pink and white swirl pattern and beautifully adorned edges, thanks to a generous coating of sprinkles, they exude an air of festivity and irresistible charm. They aren’t just a treat for the taste buds; they’re a feast for the eyes, making them the ultimate showstopper on any dessert spread.

The journey to these picture-perfect cookies begins with a straightforward, classic butter cookie dough. This versatile dough is then carefully divided, tinted with a lovely pink hue, and expertly rolled into a compact log. Employing the same ingenious method used for other slice-and-bake butter cookies, the chilled dough log is then sliced into uniform discs and baked to golden perfection. As they bake, the heat transforms the dough, revealing a truly gorgeous and intricate swirl pattern that defines these pinwheels.

Make sure to keep this fantastic recipe securely tucked away in your culinary repertoire for those moments when you absolutely need to make a lasting impression. Whether it’s for a holiday, a special event, or simply to brighten someone’s day, these cookies deliver. After all, who wouldn’t relish the joy of being the person whose homemade treats capture all the admiration and attention at the dessert table? These pinwheel cookies are not just a dessert; they are an experience, promising both visual appeal and a melt-in-your-mouth flavor that leaves everyone wanting more.

Crafting these delectable pinwheel sugar cookies requires a handful of common pantry staples. The quality of your ingredients significantly impacts the final taste and texture, so always opt for fresh and high-quality items.

• All-Purpose Flour: This forms the foundational structure of our delicious pinwheel cookies. Using all-purpose flour provides the perfect balance of chewiness and tenderness. Proper measurement is paramount for cookie success; always use the “spoon and level” method: spoon the flour into your measuring cup until it overflows, then sweep off the excess with the straight edge of a knife. This prevents over-packing, which can lead to dense, dry cookies.
• Baking Powder: As a crucial leavening agent, baking powder is responsible for giving these cookies their desirable light and airy texture. It helps the dough rise slightly during baking, contributing to a softer bite without altering the pinwheel shape.
• Salt: A pinch of salt is vital in any baking recipe. I typically use kosher salt in my baking due to its cleaner taste, but standard table salt works perfectly well too. Salt doesn’t just add flavor; it balances the sweetness and enhances the overall depth of taste in the cookies.
• Unsalted Butter: For precise control over the salt content in your cookies, unsalted butter is always the preferred choice. It’s crucial that the butter is slightly softened before you begin. This makes it much easier to cream with sugar, resulting in a smooth, uniform dough. However, a critical tip: don’t let it get too soft or melted. If the butter is too warm, the dough will become overly sticky and won’t be able to hold its intricate pinwheel shape during rolling and chilling.
• Granulated Sugar: This fine, white sugar sweetens the dough, making the cookies irresistibly delicious. Beyond its sweetening properties, granulated sugar also plays a role in tenderizing the dough, contributing to the cookies’ delicate crumb.
• Large Eggs: Eggs serve multiple essential functions in this recipe. They provide much-needed moisture, enriching the dough and preventing it from being dry. Furthermore, eggs act as a powerful binder, ensuring all the dry and wet ingredients come together cohesively, giving the cookies their structure and chewiness.
• Vanilla Extract: In a simple dough like this, the flavor of vanilla truly shines. Opt for a high-quality vanilla extract to impart a warm, aromatic note that complements the butter and sugar beautifully. This is an excellent opportunity to showcase homemade vanilla extract if you have it, as its superior flavor will elevate the cookies.
• Red Food Coloring: To achieve that vibrant, eye-catching pink swirl, red food coloring is essential. As with many of my colorful cookie creations, such as Cake Mix Grinch Cookies, I consistently recommend using gel food coloring. Gel colors are highly concentrated, meaning you only need a tiny amount to achieve rich, vivid results without adding excessive moisture to your dough.
• Sprinkles: Sprinkles are not just for decoration; they add a delightful textural crunch and an extra layer of festivity to the cookies. Choose your favorite colors and shapes to customize your pinwheels for any holiday or theme. For these pink pinwheels, consider using pink, red, and white sprinkles to enhance the overall aesthetic.

For a comprehensive list of exact quantities and detailed nutritional information, please refer to the complete recipe card below.

Creating these beautiful swirl sugar cookies might seem intimidating at first glance, but by following these clear and simple instructions, you’ll achieve results that look as professional as they taste. Precision and patience, especially with chilling times, are key to their success!

1. Sift Dry Ingredients Thoroughly. In a medium-sized bowl, combine the all-purpose flour, baking powder, and salt. It is crucial to sift these dry ingredients together, as this process serves multiple purposes: it breaks up any lumps that may be present, aerates the flour, making the cookies lighter, and ensures that the leavening agent and salt are evenly distributed throughout the mixture. This step prevents pockets of unmixed ingredients and contributes to a uniform texture in your baked cookies.
2. Cream Wet Ingredients for Optimal Texture. Transfer the softened butter into the bowl of a stand mixer fitted with the paddle attachment. Begin by beating the butter on medium speed until it is noticeably smooth and creamy, which typically takes about 2 minutes. This initial creaming incorporates air, setting the stage for a light cookie. Next, add the granulated sugar and continue beating for another 3 minutes until the mixture becomes light, fluffy, and pale in color. This creaming of butter and sugar creates tiny air pockets that expand during baking, contributing to the cookies’ tenderness. Incorporate the eggs one at a time, beating well after each addition to fully integrate them. Finally, mix in the vanilla extract. When it’s time to add the dry ingredients, remember the golden rule: avoid overmixing. Overworking the flour can develop too much gluten, resulting in tough, chewy cookies rather than the desired soft texture. Mix just until the flour streaks disappear.
3. Divide and Tint the Dough. Carefully remove exactly half of the freshly mixed cookie dough from the stand mixer bowl and set it aside. This portion will remain untinted, forming the “white” component of your pinwheels. Return the remaining half of the dough to the stand mixer bowl. With the mixer on its lowest speed, gradually add the red food coloring, drop by drop. Continue mixing, adding more coloring as needed, until you achieve your desired shade of pink. Keep in mind that the color will intensify slightly during the baking process, so aim for a shade that is perhaps a touch lighter than your ideal final color.

4. Initial Dough Refrigeration. Take both the plain (white) and tinted (pink) portions of dough. On separate sheets of plastic wrap, gently pat each portion of dough into a neat 8-inch square. Ensure they are as uniform as possible, as this will aid in rolling later. Wrap each square tightly in its plastic wrap, ensuring no air can get in, and refrigerate them for a minimum of 30 minutes. This initial chill helps firm up the dough, making it much easier to handle and roll without sticking.

5. Roll, Stack, and Form the Logs. Once chilled, remove the dough squares from the refrigerator. Cut each 8-inch square into two smaller, equal rectangles. For optimal results and to prevent sticking, work with one color at a time, placing the dough between two sheets of wax paper. Using a rolling pin, roll each piece of dough into a rectangle approximately 1/8-inch thick. Once both colors are rolled out, carefully peel off the top layer of wax paper from each. Then, with great care, invert one color (e.g., the pink dough) onto the other (the white dough), aligning the edges perfectly to form two stacked layers. Lightly roll over the stacked dough with your rolling pin to gently adhere the layers together without pressing too hard. Starting from one of the shorter ends, tightly roll the combined dough into a compact log. Repeat this rolling and stacking process with the remaining dough portions. Wrap the formed logs securely in wax paper, then an additional layer of plastic wrap, and refrigerate for at least 1 hour. This firming stage is critical for maintaining the pinwheel shape.

6. Coat in Sprinkles and Freeze for Firmness. After the initial chilling, remove the dough logs. To ensure perfectly round cookies, gently roll each log back and forth on your countertop a few times, evening out any flat spots that may have formed during chilling. Unwrap the logs and pour your chosen sprinkles into a large, shallow dish or on a piece of parchment paper. Roll each dough log firmly through the sprinkles until it is completely and evenly coated on all sides. The slight stickiness of the chilled dough will help the sprinkles adhere. Re-wrap the sprinkle-coated dough logs tightly in wax paper and then plastic wrap. This step is crucial: freeze for an additional 4 hours. This extensive freezing time is what guarantees the cookies will hold their distinct pinwheel shape during slicing and baking, preventing them from spreading excessively.

7. Slice, Arrange, and Bake to Perfection. Once the dough logs are thoroughly frozen, preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. This prevents sticking and promotes even baking. Remove the frozen dough logs from the freezer. Using a very sharp chef’s knife or a serrated knife, carefully slice each log into rounds that are about ¼ inch thick. The sharpness of the knife is key to getting clean, uncompressed slices. Place the sliced rounds onto the prepared baking sheets, ensuring they are spaced approximately 2 inches apart, as they will spread slightly during baking. Bake for 9 to 11 minutes, or until the edges are just beginning to turn a pale golden brown. The cookies should still be soft in the center when removed from the oven.

Kelly’s Note: Precision in baking is essential, especially with sugar cookies. It’s crucial not to overbake these pinwheel cookies. The cookies are perfectly done when they are just beginning to develop a light golden color on their undersides and the edges are set. They might still seem slightly soft in the center, but they will continue to firm up as they cool. Allow them to rest and set on the warm baking sheet for a few minutes (about 5-7 minutes) before carefully transferring them to a wire rack to cool completely. This prevents breakage and ensures they retain their delicate texture.

If you’ve enjoyed making these vibrant Pink Pinwheel Sugar Cookies, you’re in for a treat! Our collection of cookie recipes offers a wide array of flavors and textures, perfect for any baker looking to expand their repertoire. From classic comforting flavors to inventive new twists, there’s a cookie here for every craving and occasion. Dive into these delightful recipes and discover your next favorite homemade treat:

• Chocolate Thumbprint Cookies: A classic cookie with a decadent chocolate center.
• Cinnamon Roll Cookies: All the warm, spiced flavor of a cinnamon roll in a convenient cookie form.
• Soft M&M Cookies: Chewy, colorful, and packed with everyone’s favorite candy-coated chocolates.
• The Ultimate Candy Skillet Cookie: A giant, shareable cookie loaded with candy, perfect for a crowd.
• Homemade Fortune Cookies: A fun and unique baking project that adds a personalized touch to any meal.
• Frosted Soft Sugar Cookie Bars: Easy-to-make sugar cookies in bar form, topped with a luscious frosting.

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Dessert

Pink Pinwheel Sugar Cookies

These visually delightful Pink Pinwheel Sugar Cookies are incredibly buttery and tender, crafted from simple, everyday pantry ingredients. Their charming pink and white swirl, coupled with a sprinkle-coated edge, makes them a showstopper for any celebration. The best part? The versatile dough can be prepared entirely up to a week in advance, then conveniently sliced and baked whenever a sweet craving strikes or an occasion calls for a homemade treat.

Author: Kelly Senyei

4 from 8 votes

Prep Time 1 hour hr 40 minutes mins

Cook Time 11 minutes mins

Total Time 1 hour hr 51 minutes mins

Servings 48 cookies

Print Recipe

Ingredients 

• ▢ 3 cups all-purpose flour
• ▢ 1/2 teaspoon baking powder
• ▢ 1/2 teaspoon salt (preferably kosher)
• ▢ 1 cup unsalted butter, softened
• ▢ 1 ⅓ cups granulated sugar
• ▢ 2 large eggs
• ▢ 2 teaspoons vanilla extract
• ▢ Red gel food coloring
• ▢ Festive sprinkles (pink, red, white)

Instructions 

• In a medium bowl, carefully sift together the all-purpose flour, baking powder, and salt. Sifting ensures that these dry ingredients are thoroughly combined and free of any lumps, which is crucial for a smooth and even cookie texture.
• In the bowl of a stand mixer fitted with the paddle attachment, begin by beating the softened unsalted butter on medium speed until it is light, smooth, and creamy, which should take approximately 2 minutes. Next, add the granulated sugar and continue to beat the mixture for about 3 minutes until it becomes notably light and fluffy. This creaming process incorporates air, essential for tender cookies. Add the eggs one at a time, beating thoroughly after each addition to ensure full incorporation. Finally, stir in the vanilla extract until just combined.
• Turn off the mixer. Gradually add the sifted flour mixture to the wet ingredients and beat on low speed just until combined. Be careful not to overmix, as this can lead to tough cookies. Once the dough comes together, remove it from the bowl and separate it into two equal pieces. Shape one piece of the dough into an approximate 8-inch square, wrap it securely in plastic wrap, and place it in the refrigerator. This will be the pure white portion of your pinwheel cookies.
• Return the remaining piece of dough to the stand mixer bowl. With the mixer set to “low” speed, add the red gel food coloring, drop by drop, mixing gently until the dough reaches your desired shade of pink. Remember that the color will deepen slightly during baking. Once the desired pink is achieved, remove the dough, shape it into an 8-inch square, wrap it securely in plastic wrap, and place it in the refrigerator alongside the white dough.
• Allow both dough portions to refrigerate for a minimum of 30 minutes. This initial chilling period is crucial for firming up the dough, making it easier to handle and roll without excessive stickiness.
• Remove the chilled dough from the refrigerator. Carefully cut each 8-inch square of dough in half to create two smaller, elongated rectangles. For best results, wrap half of each color of dough (one white rectangle, one pink rectangle) securely in plastic wrap and return it to the fridge for later use, or if you are working in batches. Take one white dough rectangle and place it between two pieces of wax paper. Roll it evenly with a rolling pin to form a rectangle approximately 1/8-inch thick. Repeat this process with one pink dough rectangle, rolling it between two separate pieces of wax paper to the same thickness.
• Carefully peel off the top layer of wax paper from the white dough rectangle. Then, peel the wax paper off one side of the pink dough rectangle. Using the remaining wax paper on the other side of the pink dough as a guide, gently invert and transfer the pink dough directly on top of the white dough, aligning the edges perfectly. Once stacked, very lightly roll over the two combined layers with a rolling pin. This light pressure will help adhere the two colors together without pressing them too thinly or distorting their shape.
• Starting from one of the shorter ends of the stacked dough rectangle, carefully and tightly roll the dough into a log. The tighter you roll, the more defined your pinwheel swirl will be. Repeat this entire rolling and stacking process with the remaining dough portions stored in the refrigerator. Once all logs are formed, wrap them individually in wax paper, followed by an additional layer of plastic wrap, and refrigerate for a minimum of 1 hour. This extended chill is vital for the logs to firm up and hold their shape.
• After the refrigeration period, remove the dough logs. To ensure perfectly round cookies, gently roll each log back and forth on your counter several times; this helps eliminate any flat spots that might have developed during chilling. Unwrap the dough logs. In a large, shallow dish or on a piece of parchment paper, scatter your chosen festive sprinkles. Roll the dough logs thoroughly in the sprinkles until they are completely and evenly coated on all sides. The slightly tacky surface of the cold dough will help the sprinkles adhere. Re-wrap the sprinkle-coated dough logs securely in fresh wax paper and then plastic wrap, and return them to the refrigerator or freezer for 4 more hours. This final, extensive chilling or freezing stage is paramount for the cookies to maintain their intricate pinwheel pattern and prevent spreading during baking.
• When you are ready to bake these delightful cookies, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper; this prevents sticking and promotes even browning. Remove the well-chilled or frozen dough logs from the refrigerator or freezer. Using a very sharp chef’s knife or a serrated knife, carefully slice each log into rounds that are uniformly about 1/4-inch thick. It’s crucial to slice without pressing down, using a gentle sawing motion to preserve the round shape and swirl. Arrange the sliced rounds on the prepared baking sheets, ensuring they are spaced approximately 2 inches apart to allow for slight expansion during baking.
• Bake the cookies for 9 to 11 minutes. The cookies are perfectly done when their edges are just starting to turn a pale golden brown, and the undersides show a light golden hue. They may still appear slightly soft in the center, which is ideal. Promptly transfer them from the hot oven to a wire rack to cool completely. Allowing them to cool fully on the rack helps them firm up and achieve their desired crisp-tender texture.

Kelly’s Notes

• The extended chilling times in this recipe are absolutely crucial. They are necessary for the dough to firm up properly, ensuring that the cookies hold their perfect spiral shape and don’t spread excessively during baking. Do not shorten these steps.
• For clean, distinct pinwheel patterns, use a very sharp chef’s knife or a serrated knife when slicing the dough logs. Employ a gentle, sawing motion rather than pressing down, which can compress and distort the delicate swirl.
• Avoid overbaking! These cookies are best when soft and tender. They are done when their undersides are just lightly golden brown and the edges are set. They will continue to cook slightly and firm up as they cool on the baking sheet.
• ★ Did you make this recipe? Don’t forget to give it a star rating below! Your feedback helps other bakers!

Nutrition

Calories: 86kcal, Carbohydrates: 11g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 16mg, Sodium: 27mg, Potassium: 16mg, Sugar: 5g, Vitamin A: 130IU, Calcium: 5mg, Iron: 0.4mg

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