January 19, 2013 by another1bitesthecrust
Nothing says Christmas like sugar cookies and the colors red, white and green. So…with my superior deduction skills, I reasoned that red, white and green colored sugar cookies would just be the epitome of the holiday season.
That epiphany, combined with this pin, inspired me to make pinwheel sugar cookies to distribute to my family.
The coolest thing about these cookies, is that they’re actually remarkably simple. They are time consuming in their prep, but I don’t think they take longer than any other sugar cookie that you use a cookie cutter for – all sugar cookie dough has to chill and harden, they’re just not as quick as regular chocolate chip cookies.
Here’s what you’ll need to make the cookie dough:
2 cups flour, plus possibly a bit extra to dust the rolling pin and counter when you roll out the dough
1/2 tsp baking powder
1/4 tsp salt
2/3 cup unsifted powdered sugar
1/4 cup granulated sugar
2 1/2 sticks unsalted butter (cold and cut into small chunks)
1 tsp vanilla
1/2 tsp of food coloring of your choice. I recommend Wilton’s leaf green
1 1/2 cup holiday sprinkles
In a stand mixer with the paddle attachment, combine the the flour, baking powder, salt and both kinds of sugars. With the mixer on a slow speed, add in the butter. It won’t look like it mixes in for a while, then it will suddenly all come together into a nice ball of dough.
Take out half the dough, leaving the other half still in the mixer, and add the food coloring. Make sure it mixes thoroughly so you don’t have streaks of color in the dough. The tough part here is that the more you mix the coloring in, the warmer (and therefore softer) the dough will become as the butter starts to warm up. I refrigerated it right in the mixing bowl for about 20-30 mins to let it firm back up.
In the meantime, roll out the uncolored dough into a flat rectangle, about 1/4 inch thick. Dust the counter (or pastry mat if you’re using one) and the rolling pin with extra flour to make sure it doesn’t stick. When the green dough is firm enough, do the same, and refrigerate both for at least 2 hours, wrapped with saran wrap.
Now for the fun stuff…unwrap both halves of the dough and with a pastry brush, brush a little bit of water over one side of the uncolored dough. Then place the colored rectangle over top the uncolored rectangle. The water will help them stick together a bit. Gently press down or run the rolling pin over it very lightly, just to seal the two layers. I was having so much fun rolling the dough that I forgot to take photos!! Sorry!
If you notice that one of the rectangles is drastically bigger or offset from the other, you can run a knife around all the edges to clean them up. I highly recommend this, because how else are you going to taste the dough?!
Starting along the long edge of the rectangle, gently start to roll the dough into a log. It may not be even yet, that’s ok. Just try to keep it as tight and even as possible. Continue rolling the dough into a log (pretend you’re making a “snake”, just go gently).
Once you’re done, get a cookie sheet and dump the sprinkles into it, spreading them out across the whole sheet, and begin to roll the log into the sprinkles. This part was harder than I expected, the sprinkles didn’t cover the dough evenly. Maybe try the same trick as before and brush a teeeeny bit of water on the dough to help them stick. I ended up grabbing a handful and pressing it into the dough where there were fewer sprinkles. It doesn’t have to be perfect, though!
Resist the temptation to take a big bite out of the cookie roll and wrap it in saran warp. Refrigerate it again for 3-4 hours. (See why it takes so long?). When you’re finally ready to reward all your hard work with some freshly baked cookies, preheat the oven to 350 and take the dough out the fridge. Using a large, sharp knife, slice the log into “coins”, about 1/4 inch thick. You may now beam with pride as you reveal the gorgeous pinwheel swirl you so meticulously created with your very own two hands.
Line a cookie sheet with parchment paper and bake for 15-17 minutes. Let them rest for a few minutes on the cookie sheet then transfer to a wire rack to cool. Oh who are we kidding? Gobble them off that cookie sheet asap while they’re still warm…
These are a great, colorful and deeelicious “spin” (get it??) on traditional holiday sugar cookies. I can’t wait to make them again or try variations of them! Red and white rolled in heart shaped sprinkles for Valentine’s day; flavoring the green part with mint extract or even making three layers!