These pinwheel sugar cookies take several steps, but they’re easier than they look. I made them with my toddlers recently and they’re always a fun project—especially when the kids choose the colours. The best part is how easy it is to switch colours to match holidays or special occasions.
Start with a classic sugar cookie dough. I prefer using a stand mixer, but the dough can be mixed by hand just as well. Once the dough comes together, divide it evenly into three portions. You can weigh them for precision, but eyeballing works fine too.
Place one portion back into the mixing bowl and add food colouring to create your first colour. Begin with about 1/2 teaspoon and add more until you reach the shade you want.
After the colour is fully incorporated, remove the dough and wrap it in plastic wrap, shaping it into a flattened rectangle. Chill it in the refrigerator. Thoroughly clean the bowl and tools, then colour the remaining two dough portions the same way.
Once the dough has chilled, roll each piece between two sheets of parchment paper into a rectangle about 1/8 inch thick. Try to keep all three rectangles a similar size so they layer evenly. Return the sheets to the fridge to firm up again.
When the dough is chilled a second time, assemble the pinwheel. Remove the top parchment from one rectangle and layer the other two on top, aligning the edges as closely as possible. Use a sharp knife to trim the horizontal edges so the layers line up cleanly.
Carefully roll the layered dough into a tight log, starting from one horizontal edge. Rolling tightly helps the layers adhere and creates a clear pinwheel pattern. Wrap the log in plastic wrap and chill it again until firm. Once chilled, unwrap and slice the log into 1/4-inch-thick cookies. Arrange the slices on a lined baking sheet and bake until the edges are lightly golden.
Whether you bake these on your own or make them with kids, pinwheel cookies are a delightful treat and a great way to celebrate any season with colour.
If you make these, tag me on Instagram @jessiebakestreats and leave a review below—I’d love to hear how they turned out!
Pinwheel Cookies
Jessie M
Ingredients
- 3/4 C unsalted butter room temperature
- 3/4 C white sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 C all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp Food colouring for each colour
Instructions
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In a large bowl or stand mixer with the paddle attachment, beat butter and sugar until light and fluffy.
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Add the egg and vanilla extract and mix until combined.
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Whisk together flour, baking powder, and salt in a separate bowl.
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Add half the dry ingredients to the wet ingredients, mix, then add the rest and mix until combined.
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Remove the dough and divide it into three equal portions.
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Place one portion in the mixing bowl and add food colouring. Start with 1/2 tsp and add more if needed. Mix, then remove the coloured dough and repeat for the remaining portions.
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Wrap each coloured dough piece in plastic wrap, flatten into rectangles, and chill for at least an hour or until firm.
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Place each dough piece between two sheets of parchment paper and roll to about 1/8 inch thick. Aim for consistent sizes across all three rectangles.
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Return the rolled rectangles to the fridge and chill for 30 minutes.
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Remove the top parchment from the first rectangle, then remove parchment from the other two and stack them on top, aligning edges as closely as possible.
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Trim the horizontal edges with a sharp knife to make them even, then roll the layered dough into a tight log.
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Wrap the log in plastic wrap and chill for another hour until firm.
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Preheat the oven to 350°F (175°C).
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Unwrap the chilled dough log and slice into 1/4-inch-thick rounds, discarding the ends if they don’t show a clear pinwheel.
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Place the slices on a parchment-lined baking sheet and bake for about 9 minutes, or until the edges are lightly golden. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
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Enjoy your pinwheel cookies!