🎶Pinwheels keep on turning.. rollin rollin rollin in that dough🎶.. you know that song..everybody🎤
Updated: Feb 20, 2020
Holiday Pink Pinwheel Cookies .. care to join me😜
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1/2 cup unsalted butter softened to room temperature
1 cup granulated sugar
2 teaspoons vanilla extract
1/4 tsp. salt
2 1/2 cups all-purpose flour
1/2 tsp. baking powder
Red gel food coloring Holiday colored nonpareils
Using hand or stand mixer cream together butter and sugar until light and fluffy. Mix in the eggs and vanilla.
Add salt and baking powder. Scrape the bowl as needed.
Mix in flour adding one cup at a time.
Continue mixing until fully combined.
Divide dough into two equal portions. Return one half of the dough to the bowl and add approx. 5 drops of red gel food color to the bowl until pink in color. Mix until dough is evenly colored.
Place untinted dough between two large sheets of wax or plastic wrap. Roll out dough to a rectangle. Transfer dough to the refrigerator to chill.
Repeat process with the red dough. Refrigerate both layers of dough for 30 minutes.
Place the red dough down first, removing the top layer of wrap. Remove one sheet of wax or plastic wrap from the untinted dough. Carefully flip the untinted dough down onto the red layer. Remove the remaining top layer of wax or plastic wrap. Trim the dough to an even rectangle. Beginning at one of the short ends, carefully roll dough into a tight log. Pull up gently on the remaining layer of wax or plastic wrap to help roll the dough. Wrap dough log and refrigerate for at least 2 hours more.
Add holiday nonpareils to a large shallow dish or tray. Unwrap dough log and cut into 1/4 inch slices and begin rolling in the sprinkles. Place onto baking pan lined with parchment paper.
Bake cookies for 10 minutes. Allow cookies to sit on the pan for 1 minute before transferring to a wire rack to cool completely.