Pinwheel Sugar Cookies
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 87.0
- Total Fat: 3.4 g
- Cholesterol: 16.5 mg
- Sodium: 89.2 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 0.2 g
- Protein: 1.2 g
View full nutritional breakdown of Pinwheel Sugar Cookies calories by ingredient
Number of Servings: 32
Ingredients
-
2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 large egg, lightly beaten
2 tablespoons brandy, or milk (I prefer milk, surprisingly enough)
1/2 teaspoon pure vanilla extract
Directions
1. Whisk together flour, salt, and baking powder in a medium bowl; set aside.
2. Cream butter and sugar in mixer; mix until light and fluffy.
3. With mixer running, add egg, brandy/milk, and vanilla; mix until well combined.
4. Mix in flour mixture and mix until just combined.
5. Transfer half of the dough to a work surface. In the bowl of your mixer add 1/8 teaspoon of food coloring. Mix until just evenly distributed, try not to over mix.
6. Place your white dough between two pieces of wax or parchment paper and roll into a rectangle as best you can.
7. Repeat with colored dough. Place on a baking sheet and put it in the refrigerator to chill for 30 minutes.
8. Remove the dough from the refrigerator and peel the paper off of one side of the colored dough. Lightly flour your work surface and flip the dough over onto it, then peel of the paper from the other side.
9. Lightly brush the top of the colored dough with water.
10. Peep the paper off of one side of your white dough. Place it dough side down on top of the colored dough, trying to align the two rectangles. Then peel off the other paper.
11. Use a sharp knife to trim the edges so they are straight and even. Save the scraps!
12. Start to gently roll the dough, and continue until all rolled. Make sure it is tight and has no gaps, or the cookies will fall apart.
13. In a pan, spread out some sprinkles or decorations, and roll the cookie dough roll in them to cover most of the outside.
14. Wrap in plastic wrap and place in the refrigerator for one hour to firm up.
15. Preheat oven to 350°F. Remove dough from the fridge and trim the ends of the dough flat.
16. Slice to 1/4" thick slices and place on cookie sheet.
Bake for about 10 minutes, or until lightly golden, but not brown.
Serving Size: Makes approximately 32 sugar cookies
Number of Servings: 32
Recipe submitted by SparkPeople user DOUGSUBLETTE.
2. Cream butter and sugar in mixer; mix until light and fluffy.
3. With mixer running, add egg, brandy/milk, and vanilla; mix until well combined.
4. Mix in flour mixture and mix until just combined.
5. Transfer half of the dough to a work surface. In the bowl of your mixer add 1/8 teaspoon of food coloring. Mix until just evenly distributed, try not to over mix.
6. Place your white dough between two pieces of wax or parchment paper and roll into a rectangle as best you can.
7. Repeat with colored dough. Place on a baking sheet and put it in the refrigerator to chill for 30 minutes.
8. Remove the dough from the refrigerator and peel the paper off of one side of the colored dough. Lightly flour your work surface and flip the dough over onto it, then peel of the paper from the other side.
9. Lightly brush the top of the colored dough with water.
10. Peep the paper off of one side of your white dough. Place it dough side down on top of the colored dough, trying to align the two rectangles. Then peel off the other paper.
11. Use a sharp knife to trim the edges so they are straight and even. Save the scraps!
12. Start to gently roll the dough, and continue until all rolled. Make sure it is tight and has no gaps, or the cookies will fall apart.
13. In a pan, spread out some sprinkles or decorations, and roll the cookie dough roll in them to cover most of the outside.
14. Wrap in plastic wrap and place in the refrigerator for one hour to firm up.
15. Preheat oven to 350°F. Remove dough from the fridge and trim the ends of the dough flat.
16. Slice to 1/4" thick slices and place on cookie sheet.
Bake for about 10 minutes, or until lightly golden, but not brown.
Serving Size: Makes approximately 32 sugar cookies
Number of Servings: 32
Recipe submitted by SparkPeople user DOUGSUBLETTE.