Introduction

These Halloween Pinwheel Cookies are a festive treat featuring vibrant green and purple swirls. They are fun to make and perfect for spooky celebrations or anytime you want a colorful, buttery cookie.

Ingredients

4 cups flour
1 tsp baking powder
1/2 tsp salt
1 1/2 cups butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 tsp vanilla extract
Gel food coloring, green and purple

Instructions

Step 1: In a large bowl, use an electric mixer to cream the butter and sugar together until smooth and fluffy. Add the eggs and vanilla, mixing until combined.
Step 2: In a separate medium bowl, whisk together the flour, baking powder, and salt.
Step 3: Add half of the dry ingredients to the wet mixture and mix until just combined. Then add the remaining dry ingredients and mix again until fully incorporated.
Step 4: Divide the dough in half and place each half into separate bowls. Add green gel food coloring to one half and knead with your hands until the color is even. Repeat with purple food coloring for the other half.
Step 5: Form each colored dough into a ball, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
Step 6: Lightly dust your work surface and rolling pin with flour. Unwrap the purple dough, dust with flour, and roll it out into a rectangle. Repeat with the green dough.
Step 7: Use a rubber spatula to lift the green dough and carefully place it on top of the purple dough. If sticky, place the layered dough on parchment and chill for a few minutes.
Step 8: Gently roll the two dough layers together with a rolling pin to fuse them slightly. Trim the edges with a knife to create a neat rectangle.
Step 9: Carefully roll the dough rectangle into a log shape. Wrap the log tightly in plastic wrap, covering the ends well, and refrigerate for 1 hour or until firm. You may freeze it briefly to speed this step.
Step 10: Preheat your oven to 325℉ (163℃). Line a baking sheet with parchment paper.
Step 11: Remove the dough log from the fridge and unwrap. Slice off the ends, then slice the log into 1/4 to 1/2 inch thick rounds. Arrange them 2 inches apart on the baking sheet.
Step 12: Bake for 13-15 minutes, checking after 10 minutes to prevent browning. The cookies are done when set but not browned.
Step 13: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use gel food coloring for more vibrant colors without altering dough consistency.
If the dough becomes sticky while rolling, chilling it briefly makes shaping easier.
Try different color combinations to match other holidays or themes.
Wrap the sliced cookies tightly on the baking sheet to keep the pinwheel design intact.

Storage

Store the cooled cookies in an airtight container at room temperature for up to one week. You can freeze the baked cookies for up to three months; thaw at room temperature before serving. Unbaked, wrapped cookie dough logs can be refrigerated up to 3 days or frozen up to a month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular food coloring instead of gel?

Gel food coloring is best because it provides vibrant color without making the dough sticky. If you use liquid food coloring, add it sparingly to avoid affecting dough texture.

How do I keep the pinwheel shape intact while baking?

Chilling the dough log until firm before slicing helps maintain the shape. Also, slice the cookies evenly and bake them spaced apart to prevent spreading and distortion.