Valentine Pinwheel Cookies Recipe
Festive Pinwheel Cookies in pink and red decorated with holiday Valentine's themed sprinkles are a traditional treat to celebrate Cupid with your loved ones.
Servings 48 cookies
Calories 82kcal
Equipment
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Ingredients
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon Kosher salt
- 1 cup granulated white sugar
- 1 cup unsalted butter, room temperature 16 Tablespoons
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- red gel food coloring
- pink gel food coloring
- Valentine's Day sprinkles
Instructions
- In a medium-sized mixing bowl, whisk together the dry ingredients, all-purpose flour, baking soda, and salt. Set aside.
- In a large mixing bowl, use a hand mixer with beaters attached and cream together unsalted butter and white sugar until well blended, about five minutes. The mixture will be well incorporated and have a light yellow color.
- To the butter mixture, add the eggs and vanilla extract and use the hand mixer to beat until well combined, about 2 minutes.
- Use the hand mixer to slowly mix the dry ingredients into the wet ingredients. Be careful to not overmix the dough.
- Divide the cookie dough into two equal portions.
- Place one of the dough sections into a separate medium-sized mixing bowl. Add several drops of red food coloring to that dough. Use your hands to blend the color throughout the dough. Set aside.
- Add several drops of pink food coloring to the dough in the other mixing bowl. With your hands, work to blend the pink food coloring throughout this bowl of cookie dough.
- Cut four sheets of parchment paper about 13 in x 11 in.
- Lay one side of parchment paper on the counter. Put the red colored ball of cookie dough on the center of the parchment paper. Cover with another piece of parchment paper. Use a rolling pin to roll the parchment-covered dough to 11" x 9" and about ¼ inches thick.
- Transfer the parchment-covered rolled-out dough to a cookie sheet. Place in the refrigerator to chill for at least 30 minutes.
- Repeat this process for the pink cookie dough.
- Transfer the second cookie sheet of cookie dough to the refrigerator for at least 30 minutes.
- Once the dough is chilled, remove the top layer of parchment paper from each cookie dough.
- Lightly sprinkle each top layer with water.
- Place one layer on top of the other layer. Gently press the two layers together.
- Cut the edges of the dough into straight edges on all four sides.
- With the bottom layer of parchment paper begin to roll up the dough. Use the parchment paper to pull the dough tight. If the dough tears just squeeze the dough together.
- Pour the sprinkles onto a platter. Roll the cookie log onto the sprinkles. Use your hands to press the sprinkles into the log. Note 2
- Cover the log with plastic wrap. Place into the refrigerator to chill at least 2 hours to overnight. Note 1.
- Preheat the oven to 325°F/163°C. Line cookie sheets or baking pans with parchment paper. Set aside.
- Slice the log into ¼ inch slices. (6.35mm)
- Place the slices on the prepared baking sheets about 1 to 1 ½ inches apart.
- Bake in the preheated oven for 10-12 minutes. The cookies will slightly brown on the edges when baked through.
- Allow the cookies to cool slightly on the cookie sheets. Transfer them to a cooling rack to cool completely.
- Serve and enjoy.
Notes
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Note 1: At this point, the dough can sit in the refrigerator overnight if needed. The dough can also be frozen at this point to be used at a later date.
Note 2: At this point, if the dough is too soft, place the log in the refrigerator for about 15 minutes to firm up before adding the sprinkles.
I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes
Nutrition
Serving: 1cookie | Calories: 82kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 28mg | Potassium: 25mg | Fiber: 1g | Sugar: 4g | Vitamin A: 129IU | Calcium: 9mg | Iron: 1mg