top of page

Pinwheel Cookies

Festive pinwheel cookies


  • Cake flour 510g

  • Bread flour 255g

  • Granulated sugar 255g

  • Unsalted butter (room temperature) 510g

  • Whole eggs (room temperature) 71g

  • Vanilla extract 5g

  • Almond extract 10g

  • Red food color gel

  • Green food color gel

  • Sprinkles


  1. Cream butter and sugar together until fluffy.

  2. Add eggs and mix in well.

  3. Add vanilla and almond extract and beat until absorbed, scrape the bowl.

  4. In a separate bowl, mix cake flour with bread flour.

  5. Add flour mixture to butter and mix on low speed until moist, scrape the bowl.

  6. Change to high speed and beat for 10 seconds.

  7. Separate the dough into 3 equal portions.

  8. Add red food color gel to 1 portion and green food color gel to another.

  9. Wrap with plastic and refrigerate for 1-2 hours or until firm.

  10. Roll each dough into 1/4" thick then layer on top of one another and tightly roll into a log. Cut the edges to make it even.

  11. Wrap and refrigerate for another 1-2 hours until firm enough to cut.

  12. Preheat oven to 350F.

  13. Roll in sprinkles and cut into 1/4" slices and bake at 350F for 13-15mins.

  14. Time to TASTE!!!

1 view0 comments

Recent Posts

See All


bottom of page