Vibrant Halloween Pinwheel Cookies (Printable Version)
Colorful sugar disks featuring purple and green swirls, tender and buttery, ideal for festive occasions.
# Ingredients:
→ Dry Ingredients
01 -
240 grams all-purpose unbleached flour
02 -
5 grams baking powder
03 -
2 grams fine sea salt
→ Wet Ingredients
04 -
170 grams unsalted butter, room temperature
05 -
200 grams granulated sugar
06 -
2 large eggs
07 -
5 milliliters pure vanilla extract
→ Coloring
08 -
gel food coloring, purple and green, quantity as needed for vibrant shades
# Steps:
01 -
In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for 3 to 4 minutes until light and fluffy.
02 -
Add eggs one at a time, blending well after each addition. Pour in vanilla extract and mix until fragrant and uniform.
03 -
Whisk flour, baking powder, and salt in a separate bowl. Gradually add this dry mixture to the wet mixture in two batches, mixing at low speed until no streaks remain.
04 -
Separate dough evenly into two portions. Add purple gel food coloring to one and green to the other, kneading each until color is evenly incorporated.
05 -
Shape each colored dough into a ball, wrap tightly in plastic wrap, and refrigerate for at least 60 minutes to firm.
06 -
Dust countertop lightly with flour. Roll each dough ball into a 0.6 cm thick rectangle of similar size.
07 -
Place green dough rectangle atop purple one. Press lightly to adhere, then trim edges with a sharp, floured knife for clean lines.
08 -
Roll layered dough tightly into a log shape, tucking edges in as you go. Wrap in plastic and refrigerate for at least 60 minutes.
09 -
Preheat oven to 163°C. Line baking sheets with parchment paper. Slice dough log into 0.6 cm thick rounds and space 5 cm apart on sheets. Bake for 13 to 15 minutes, monitoring closely to avoid browning.
10 -
Allow cookies to rest on baking sheet for 5 minutes, then transfer to a wire rack to cool fully before serving or decorating.
# Notes:
01 -
Use a sharp knife dipped in flour for cleaner cookie edges. Do not overbake; remove cookies as soon as edges set for tender texture. Dough can be frozen for up to 2 months wrapped tightly in plastic.