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Patriotic Pinwheel Cookies

The Starving Chef Blog
Patriotic Pinwheel Cookies

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'MURICA. That's about all you need to say about these patriotic cookies. As we Americans get ready to celebrate our country's Independence Day, the streets are being turned red, white, and blue and just about everyone has an extra pep in their step. And how could you not be excited to be living in the greatest country on Earth?

So I'm celebrating my freedom the best way I know how - baking! Wanting to create something red, white, and blue themed, sugar cookies seemed to be the best candidate when it came to coloring. Now if only the real candidates would start handing these out during the election season...guaranteed presidency assured.

Perfect sugar cookies rely heavily on the butter being sufficiently whipped before adding the sugar and flour.

Mix in the sugar and eggs, one at a time, before slowly adding the flour in half cup amounts.

Once the dough is ready, split it into 3 even balls. Be sure to keep the ones you aren't going to be coloring right away in an air tight container or wrapped in plastic until ready to dye.

I also use gel food coloring, which gives a much richer color than it's dropper counterparts. I used about 1 teaspoon of red and blue gel coloring for the respective balls.

Just blend it in well and make sure to wash the mixing bowl between colors. America's colors are red, white, and blue, not purple and white!

When the colors are ready, wrap each in plastic wrap and refrigerate for 30 minutes.

When the dough has firmed up a bit, split each dough ball into two smaller pieces for easier rolling and layering.

Round out each ball before flattening with a rolling pin. I found it was easier to keep the dough between two pieces of plastic wrap when it came to rolling it out so it didn't stick to the rolling pin!

Then just layer the dough into whatever order you see fit! Personally, I prefer keeping the colored dough on the outside.

Then just gently roll each layer up together to form a cylindrical roll. Tuck in the ends to make an even roll, then wrap in plastic wrap.

Next just pop the rolls into the freezer! I made sure to rotate mine every few minutes for the first hour to make sure there weren't any overly flat edges. You can fit yours into a paper towel tube to help keep it round if you don't think you can remember to rotate it.

Mine still ended up with a slightly flatter side - but I wasn't too worried about it since I knew the cookies would bake into (mostly) circular shape.

Once frozen through, cut the dough into 1/4 inch slices with a sharp knife.

Then arrange the cookies onto a lined baking sheet and pop into the oven at 350°F for 12-15 minutes, or until lightly browned on top.

When finished cooking, let the cookies cool for a few more minutes on the pan before carefully transferring to a wire wrack to cool completely.

The cookies with the white on the outside didn't roll very well for me, unfortunately, but they taste the same, so I suppose that's all that matters. Plus any 'ugly' ones can be iced!

I just whipped up a batch of white icing to cover up any mistakes, which is arguably the most delicious way to fix a mess up.

RECIPINCEPTION
(A recipe within another recipe)

White Sugar Cookie Icing:

  • 1 cup powdered sugar
  • 2-5 tablespoons heavy whipping cream or half and half (I used a Caramel Vanilla flavored one)

Here's How:

  1. Slowly begin adding the cream to the powdered sugar and use a hand mixer to blend the two ingredients together. Whip on high speed.
  2. If the icing is too thick, add more cream. If it's too runny, add more powdered sugar, until the icing reaches the desired consistency. It should be about the thickness of toothpaste and should not drip off a spoon.
  3. Use a piping bag to decorate the completely cooled cookies, and enjoy!


Categories:

Tags: 4th of July , Cookies , Dessert , Icing

The Starving Chef Blog

Patriotic Pinwheel Cookies

Prep Time: 1 hour

Cook Time: 15 minutes

Makes about 24 cookies

Ingredients:

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  • 3 cups flour, sifted
  • 1 1/3 cup white sugar
  • 1/2 teaspoon baking powder
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (2 sticks) butter, room temperature
  • 1 teaspoon red food coloring gel
  • 1 teaspoon blue food coloring gel
  • pinch salt

Here's How:

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  1. Begin by creaming the butter until light and fluffy in a stand mixer with the paddle attachment. Beat in the eggs one at a time, followed by the sugar and vanilla. In a separate bowl, mix together the flour, salt, and baking powder.
  2. Slowly add the flour, baking soda, and salt, 1/2 cup at a time, until incorporated into the dough. The dough should be soft, but not sticky.
  3. Remove the dough from the bowl and separate into 3 equal sized balls. Clean the stand bowl and mixing attachment throughly before adding the individual balls and colors to blend. Clean between each color to not mix any.
  4. Wrap each color in plastic wrap and chill in the refrigerator for 30 minutes. Once the dough has firmed up a bit, split each ball in half and roll out between two pieces of plastic wrap until about 1/8 inch thick. Repeat with remaining dough balls - this will be enough to create TWO rolls of dough.
  5. Layer each flattened dough ball one on top of the other and then gently roll up. Tuck in the ends and roll up in plastic wrap. Place into the freezer for 30 minutes to an hour, taking care to rotate every few minutes for the first 15 minutes so no sides are flattened.
  6. Preheat the oven to 350°F. Once the dough is frozen through, unwrap the dough and use a sharp knife to cut the dough into 1/4 inch slices. Arrange on a lined baking sheet and place into the oven for 12-15 minutes, or until the tops are puffed and beginning to brown.
  7. Remove the cookies from the oven and let rest on the baking sheet for another 5 minutes before transferring to a wire wrack to cool completely.
  8. Use icing to cover any rolling mistakes, serve and enjoy FREEDOM!

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