Christmas Swirl Pinwheel Cookies with Sprinkles
Better Baking Bible
Better Baking Bible
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Ingredients

  • 2 cups cake flour - 1/2 tsp baking powder - 1/4 tsp salt - 2/3 cup powdered sugar - 1/4 cup granulated sugar - 1 1/4 cup unsalted butter, cubed - 1 tsp vanilla extract - 1/2 tsp food coloring - 1/2 tsp flavored extract (optional) -
  • 2 ounces sprinkles
  • 4 sheets of wax paper about 11 x 9-inches. 2. In a bowl of a stand mixer stir together flour, baking powder, salt, powdered sugar, and granulated sugar. Add butter and mix at medium speed. Add vanilla, and mix until dough forms a large ball. 3. Divide dough in half, and remove one half to a sheet of wax paper. Add food coloring and beat until completely mixed in. Beat until coloring is thoroughly mixed in. Transfer colored dough to a second sheet of wax paper. 4. Cover each portion of dough with a sheet of wax paper, and roll out to 1/4-inch thickness (about 11 x 9). Slide dough rectangles, still between wax paper, onto cookie sheets. Chill in the fridge for at least 2 hours 5. Remove dough from fridge and remove the top wax sheet from each dough portion. Lightly brush uncolored dough with water. Place the uncovered side of the colored dough face down on top of the uncolored dough, so no wax paper is between the two. 6. Lightly press together the edges of the dough portions so they seal together. Trim any overlapping dough to form straight, even edges. 7. Once dough becomes soft enough to bend, start rolling up the long side of dough, forming a swirl. Pinch dough back together if it tears. 8. Place sprinkles on a large flat plate. Roll log of dough through sprinkles, pressing lightly and making sure to cover the complete outside. Wrap in plastic wrap and chill 3-4 hours 9. Preheat oven to 350F. Line two baking sheets with parchment paper. 10. Cut dough with a sharp knife into 1/8 - 1/4-inch slices. Place on prepared baking sheets 1-2 inches apart. Bake for 15-17 minutes, or until edges start to turn golden brown. Remove from oven and let cookies remain on the baking sheet for about 5 minutes, then transfer to a wire cooling rack

Instructions

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