Patriotic Pinwheel Cookies
A festive and delicious treat featuring red, white, and blue swirls, perfect for celebrating Independence Day!
Ingredients
- 3 cups flour
- 1 ⅓ cup sugar
- ½ teaspoon baking powder
- 2 eggs room temperature
- 1 teaspoon vanilla
- ½ cup butter room temperature
- 1 teaspoon red food coloring gel
- 1 teaspoon blue food coloring gel
- pinch salt
For White Icing
- 1 cup powdered sugar
- 2-5 tablespoons milk or heavy cream or half & half
Instructions
- 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.
- Slowly add the dry ingredients to the butter mixture, about ½ cup at a time, until fully incorporated into the dough. The dough should be soft, but not sticky.
- Remove the dough from the bowl and separate it into 3 equal-sized balls. Clean the stand mixer bowl and mixing attachment thoroughly before adding the individual balls and colors to blend. Clean between each color to avoid mixing them.
- Wrap each color of dough in plastic wrap and chill in the refrigerator for 30 minutes.
- Once the dough has firmed up, take each ball and split it in half. Roll out each half between two pieces of plastic wrap until it reaches a thickness of about 1/8 inch. Repeat the process with the remaining dough balls. This will be enough to create two rolls of dough.
- Layer each flattened dough ball on top of each other, and then gently roll them up. Tuck in the ends and wrap the rolled dough in plastic wrap. Place it in the freezer for 30 minutes to an hour, making sure to rotate it every few minutes during the first 15 minutes to prevent flattening of the sides.
- Preheat the oven to 350°F (175°C). Once the dough is frozen, unwrap it and use a sharp knife to cut it into 1/4 inch slices.
- Arrange the sliced cookies on a lined baking sheet and place them into the preheated oven. Bake for 12-15 minutes, or until the tops are puffed and beginning to brown.
- Remove the cookies from the oven and let them rest on the baking sheet for another 5 minutes before transferring them to a wire rack to cool completely.
- Meanwhile, prepare the white sugar cookie icing. Slowly add the cream to the powdered sugar and use a hand mixer to blend the two ingredients together. Whip on high speed until the icing reaches the desired consistency. It should be about the thickness of toothpaste and should not drip off a spoon.
- Once the cookies have cooled completely, use the icing to cover any rolling mistakes or to decorate them as desired. Serve and enjoy the FREEDOM!
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