Pinwheel Sugar Cookies
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| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
dozen
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Ingredients
- 3 cups all purpose flour
- 1 tsp baking powder
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- pinch of salt
- 5-7 drops red gel food coloring
Ingredients
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Instructions
- In a medium bowl, stir together the flour and baking powder and set aside.
- In the bowl of an electric mixer, using the paddle attachment, cream together the butter and sugar until light and fluffy. This should take 2-3 minutes.
- Add the egg and vanilla and beat another minute or so.
- Add the flour mixture slowly.
- Blend until all of the flour is incorporated. The mixture will look crumbly at first but just keep blending until the dough begins to pull away from the sides of the bowl.
- Remove about half of the dough from the bowl and knead by hand just a bit to form a smooth ball. Roll out dough onto a large piece of parchment paper.
- Mix food coloring into the other half of the cookie dough until desired shade of red. Roll red dough onto a separate large piece of parchment. Place red dough and parchment on top of regular dough so parchment is on the outside and dough is on the inside.
- 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 dough is too soft to work with, refrigerate for 30 minutes and then try again. Once dough is formed into a log, wrap tightly with plastic wrap and refrigerate for 1 hour.
- Pour sprinkles into a cookie sheet. Unwrap dough and roll into sprinkles. Rewrap and refrigerate 3 hours to overnight.
- Slice cookies and place on cookie sheet about 1 inch apart. Preheat oven to 350°F and bake cookies in preheated oven for 9-11 minutes, depending on the size and thickness of your cookies.
- Carefully move cookies to a wire cooling rack and allow to cool.
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