Wednesday, April 1, 2020

Easter Pinwheel Cookies

Easter Pinwheel Cookies are soft and chewy sugar cookies with a festive Easter spin. They're incredibly easy to make. This simple recipe will have you enjoying these tasty treats in no time. It is so easy you can use your favorite recipe or mine. Even store-bought dough will work in a pinch.

Easter Pinwheel Cookies
Our Christmas Pinwheel Cookies have been a favorite for years. After sharing them on Facebook in February we realized we needed another holiday version. We are so excited to create these super fun Easter Pinwheel Cookies to enjoy during spring time.

Easter Pinwheel Cookies

What are pinwheel cookies?

Pinwheel cookies are made by rolling 2 colors of dough together. To get two colors of dough, separate dough and add food coloring to one half. Then roll each dough ball out into a rectangle and lay one on top of the other.

Then roll the dough up. Decorate it with nonpareil sprinkles, if desired. Slice and bake.

Easter Pinwheel Cookies

Ingredients

You won’t need any expensive ingredients to make this recipe, but the boost in flavor is delicious! Here’s what you’ll need:
  • Best ever sugar cookie dough - Try our easy recipe or use your favorite. Store-bought dough will even work in this recipe.
  • Pastel Nonpareils - round sugar sprinkles that add the perfect touch to these cookies. We used pastels that we found at Michael's however you can use any color.
  • Pink gel coloring - gel coloring is so much easier to work with. Liquids can change the consistency of the recipe you are working on. But, if you don't have gel you can substitute regular liquid food coloring in this recipe.

Easter Pinwheel Cookies

Equipment
  • Baking sheet
  • Rolling pin - I bought this one with the removable rings for my daughter to learn how to roll out dough. However, I loved it so much I use it myself. 

Easter Pinwheel Cookies

Storing and freezing instructions

Store baked cookies in an airtight container on the countertop (at room temperature) for 3 days.

Freezing instructions: Place baked cookies in a zip-top freezer bag, press out the air as you seal it. Easter Pinwheel Cookies will keep well in the freezer for about 6 months.

Easter Pinwheel Cookies

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Easter Pinwheel Cookies 

See how easy Easter Pinwheel Cookies are to make. Watch the video!


Yield: 24
Author:

Easter Pinwheel Cookies

Easter Pinwheel Cookies

Easter Pinwheel Cookies are soft and chewy sugar cookies with a festive Easter spin. They're incredibly easy to make. This simple recipe will have you enjoying these tasty treats in no time. It is so easy you can use your favorite recipe or mine. Even store-bought dough will work in a pinch.
prep time: 5 Mcook time: 10 Mtotal time: 2H 15M

ingredients:

instructions:

How to make Easter Pinwheel Cookies

  1. Separate dough into 2 halves. Add pink food coloring to one half. Add 1/2 of your cookie dough to a stand mixer and add pink food coloring until your mixture reaches your desired color. You can also knead food coloring into dough until completely combined if you do not have a stand mixer. I recommend wearing gloves for this.
  2. Place the pink cookie dough on parchment paper. Roll the pink cookie dough to about 1/4 inch thick rectangle. Set aside.
  3. Place plain cookie dough on parchment paper (or wax paper). Roll the plain cookie dough out to about 1/4 inch thick rectangle. Stack cookie dough sheets on top of one another with the parchment on the outside.
  4. Remove the top parchment and roll over the dough gently with a rolling pin (to help the 2 doughs become one). Begin on one end and roll the cookie dough into a log (removing the remaining paper as you go). If the dough is too soft to work with, refrigerate for 30 minutes and then try again.
  5. Once the dough is formed into a log, use your hands to shape the log thinner at the top and rounded at the bottom, so when it is sliced it will look like an egg shape. Wrap tightly with plastic wrap and refrigerate for 1 hour.
  6. Meanwhile: pour sprinkles into a cookie sheet. Unwrap dough and roll into sprinkles. Rewrap and refrigerate 1 hour to overnight.
  7. Preheat oven to 350ºF. 
  8. Slice cookies and place on cookie sheet covered with parchment paper or with a silpat mat about 1 inch apart. Bake according to your sugar cookie directions or until the cookies feel set. 
  9. Allow to cool for 5 minutes on the cookie sheet and then transfer to a cooling rack to cool completely.
DONNA'S NOTES
  1. I highly recommend using our Best Ever Sugar Cookie Dough recipe here: https://www.theslowroasteditalian.com/2012/12/christmas-sugar-cookies.html
  2. Gel food coloring is best, but if you can not find it regular food coloring will work.



Easter Pinwheel Cookies

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