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Classic Slice-and-Bake Pinwheel Cookies

Several red velvet pinwheel cookies showing a distinct red and white swirl pattern, served on a white plate.
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A recipe for buttery slice-and-bake cookies featuring a distinct red and white swirl pattern, perfect for holidays.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon red food coloring (gel preferred)

Instructions

  1. Beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  2. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  3. Divide the dough evenly into two separate bowls. Add the red food coloring to one bowl and mix until the color is uniform. Leave the other half plain (white).
  4. On plastic wrap, roll each dough portion into a rectangle approximately 1/2 inch thick.
  5. Place the red dough rectangle on top of the white dough rectangle. Carefully roll the two layers together tightly into a log, about 2 inches in diameter. Wrap the log tightly in plastic wrap.
  6. Chill the dough log in the refrigerator for at least 3 hours, or until firm.
  7. Preheat your oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  8. Slice the chilled log into 1/4-inch thick rounds. Place the rounds about 2 inches apart on the prepared baking sheets.
  9. Bake for 8 to 10 minutes, or until the edges are lightly set. Do not overbake.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a sharper contrast, you can use green food coloring instead of red for a Christmas theme.
  • Make sure the dough is very cold before slicing; this keeps the swirl shape intact during baking.
  • These cookies freeze well as logs for up to 3 months. Slice and bake directly from frozen, adding 2-3 minutes to the baking time.

Nutrition

Find it online: https://cookifyme.com/pinwheel-cookies-recipe-slice-and-bake/