My mom used to make pinwheels every Christmas, and I still love them. They are so colorful, and perfect for sharing in gift boxes.—Jill Heatwole, Pittsville, Maryland
Total TimePrep: 30 min. + chilling Bake: 10 min./batch
- 1-1/4 cups butter, softened
- 1 cup packed brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla, orange, almond, lemon or coconut extract
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pink, orange and yellow gel food coloring
- Wooden skewers or pop sticks
- In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking powder and baking soda; gradually beat into creamed mixture.
- Divide dough into three portions. Tint each portion as desired with food coloring; wrap in plastic. Refrigerate 30 minutes or until easy to handle.
- Between pieces of waxed paper, roll out each portion into a 12x6-in. rectangle. Remove pieces of waxed paper. Stack colored rectangles on top of each other to form one thick rectangle. Wrap in plastic; refrigerate 30 minutes or until firm.
- Preheat oven to 375°. Unwrap and slice stacked rectangles crosswise, into 6x1/2-in. strips. Taper the ends of each strip; wrap strips around themselves to form coils. Place 1 in. apart on ungreased baking sheets. Decorate with sprinkles along cookie edges. Bake 8-10 minutes or until set.
- Remove to wire racks to cool. While cookies are still soft, insert a wooden skewer or pop stick into each cookie.
Nutrition Facts1 cookie: 218 calories, 10g fat (6g saturated fat), 41mg cholesterol, 217mg sodium, 29g carbohydrate (13g sugars, 1g fiber), 3g protein.
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Originally published as Pinwheels and Checkerboards in Ultimate Cookie Swap 2016 Bookazine