I can’t believe that I am halfway through this cookie journey! 26 weeks of cookies down, 26 more to go! If you’ve been reading since the beginning, thank you, and if you are new, thank you as well. I hope you enjoy what you see.
I wanted to post these pinwheel cookies a week early so you have a chance to add them to your 4th of July menu. I always seem to be behind the eight ball when it comes to my holiday posts. I was determined to get this one out there before the big day, so here you go!
I looked at a lot of recipes, before landing on this one from Tastes of LizzieT. It just seemed very doable, which it totally was. To check out the original recipe and post click here. These cookies are an easy sugar cookie. They are a bit time consuming, but its not active time. It is more the chilling time for the dough and trust me you do not want to rush the chilling time. It will make your life so much easier when putting these together and slicing them. I promise these will bring the wow factor at any 4th of July celebration. Have a safe and healthy 4th everyone!!
Red, White and Blue Pinwheel Cookies (original recipe from Tastes of LizzieT)
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter softened
- 2/3 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Red food coloring
- Blue food coloring *gel food coloring will produce more vibrant colors, but if you don’t have it regular will work just fine*
What to do…
- In a medium bowl, whisk together the flour, baking powder and salt and set aside.
- In the bowl of a stand mixer or a large mixing bowl, cream butter and sugar together until mixture is light and fluffy.
- Add the egg and beat until combined then do the same with the vanilla.
- Add the dry ingredients to the butter mixture and mix until just combined.
- Separate the dough into three equal parts, shaping one piece into a 4 inch by 2 inch rectangle. Just eyeball the dimensions. Wrap tightly in wax paper and stick in the fridge.
- Place the remaining two portions of dough into two separate bowls. Add red food coloring to one and blue to the other. Mix the dough and food coloring until you get the desired colors.
- Repeat step 5 with the red and blue dough and stick in the fridge with the other dough portion.
- Refrigerate all the dough for 30 minutes.
- After the dough has been chilled, place each dough rectangle between 2 pieces of wax paper separately. Roll out each piece, one at a time to around 1/8 of an inch thick. *After you roll out the first piece, I would carefully place it back in the fridge while working with the other pieces. Do the same for the second piece while working with the third.
- Peel the top layer of wax paper from the red piece of dough. Then peel the bottom layer off the non-colored piece and place on top of the red dough. Repeat with the blue dough so you will have a stack of red, white and blue dough.
- Very gently roll the three layers together, not applying too much pressure.
- Using a sharp knife, cut off any edge pieces to form a rectangle.
- Starting at the shorter end of the rectangle roll the dough as tightly as possible into a log. Wrap in wax paper.
- Refrigerate for 4 hours or freeze for at least 30 minutes. (My dough needed a bit longer than 30 minutes in the freezer.)
- When you are almost ready to bake, preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Once adequately chilled, remove dough from the fridge or freezer and slice into 1/4 inch cookies and place 2 inches apart on the prepared baking sheet. You should get around 18 cookies.
- Bake cookies for 9 minutes or so, watching closely so they do not brown.
- Cool on the cookie sheets for a few minutes, then transfer to a wire rack to cool completely.