Learn how to make amazing and visually stunning Halloween Pinwheel Cookies with this easy-to-follow recipe.

Ingredients

• 5 cups All-Purpose Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Salt
• 1 ½ cups Unsalted Butter, softened
• 2 cups Granulated White Sugar
• 4 Large Eggs
• 1 teaspoon Vanilla Extract
• Black Gel Food Coloring
• Burgundy Gel Food Coloring

Instructions

1. Prepare the Wet Ingredients: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and smooth to the touch, without any grainy sugar crystals. This step incorporates air, leading to a tender cookie.
2. Add Eggs: Incorporate all four eggs into the creamed butter and sugar mixture. Continue to mix on medium speed until fully combined and smooth.
3. Introduce Vanilla: Stir in the vanilla extract, mixing until its fragrant essence is evenly distributed throughout the batter.
4. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Sifting helps to eliminate lumps and ensures these dry ingredients are evenly dispersed.
5. Mix Wet and Dry: Gradually add the sifted dry mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in tough cookies.
6. Divide the Dough: Carefully divide the completed cookie dough into two equal halves. Place each portion into separate mixing bowls.
7. Color the First Dough: In the first bowl, add the black gel food coloring. Mix thoroughly until the dough is uniformly colored a deep, consistent black. Gel food coloring provides intense color without altering dough consistency.
8. Color the Second Dough: In the second bowl, add the burgundy gel food coloring. Mix well until this portion of the dough achieves a rich, even burgundy hue.
9. Chill the Dough: Remove each ball of colored dough from its bowl and wrap it tightly in plastic wrap. Refrigerate both portions for at least one hour. Chilling is crucial as it firms up the butter in the dough, making it much easier to roll out and preventing the colors from bleeding.
10. Prepare for Rolling: Lightly flour two clean cutting boards and your rolling pin. This prevents the dough from sticking during the rolling process.
11. Roll the Primary Color: Take your chosen “primary” color (which will form the outer layer of the pinwheel) from the refrigerator. Lightly toss it with flour and, using your floured rolling pin, roll it out evenly on one of the floured cutting boards to about ¼ inch thick. Aim for a rectangular shape.
12. Roll the Secondary Color: Repeat the rolling process with your “secondary” colored dough. Roll it out on the second floured cutting board to the same thickness (¼ inch).
13. Layer the Dough: Carefully lift the secondary colored dough using a metal spatula and gently lay it directly on top of the primary colored dough. Gently press them together.
14. Seal the Layers: Use your rolling pin to lightly roll over the combined layers. This helps to bond the two doughs together and removes any air pockets. Trim away any uneven edges to create a neat rectangle.
15. Create the Pinwheel Log: Starting from one long edge, carefully and tightly roll the combined chilled dough into a log. A tight roll is key to achieving a distinct pinwheel swirl.
16. Wrap and Freeze: Wrap the completed dough log tightly in plastic wrap, twisting the ends to seal it securely. Place the wrapped log in the freezer for about an hour. Freezing makes the dough firm enough for clean slicing, ensuring your pinwheel shape holds beautifully.
17. Preheat Oven: While the dough is chilling, preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
18. Slice the Cookies: Remove the chilled dough log from the freezer and unwrap it. Using a sharp knife, carefully slice the dough into pieces approximately 2 inches thick, maintaining the circular shape.
19. Bake: Arrange the sliced cookie pieces on your parchment-lined baking sheet, leaving some space between each cookie. Bake in the preheated oven for 13 minutes. Cookies should be lightly golden at the edges.
20. Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking and ensures they set properly.

Kitchen Tools

• Hand Mixer or Stand Mixer
• Large Mixing Bowls (at least 2)
• Rolling Pin
• Sharp Knife
• Baking Sheets
• Parchment Paper
• Plastic Wrap
• Wire Cooling Rack
• Heat-Resistant Pot Holders/Oven Mitts

Tips for Perfect Pinwheel Cookies

• Room Temperature Butter: Ensure your butter is truly at room temperature. It should be soft enough to indent with your finger but not melted. This is essential for proper creaming and a smooth dough.
• Gel Food Coloring is Best: Liquid food coloring can add too much moisture to your dough, affecting its texture. Gel food coloring provides vibrant color with minimal liquid.
• Don’t Skip Chilling: The chilling steps are non-negotiable for pinwheel cookies. They prevent the dough from spreading excessively and allow for clean, defined swirls.
• Even Thickness: When rolling out the doughs, aim for an even thickness (about 1/4 inch). This ensures consistent baking and a uniform pinwheel pattern.
• Roll Tightly: When rolling the two layers into a log, roll as tightly as possible to minimize gaps and create a beautiful, compact spiral.
• Sharp Knife for Slicing: A very sharp knife will give you clean cuts and prevent the dough from squishing, preserving the pinwheel shape.
• Watch Your Oven: Ovens can vary. Keep an eye on your cookies during the last few minutes of baking to prevent overbaking. They should be just lightly golden.

Creative Variations

• Holiday Themes: Swap black and burgundy for red and green for Christmas, pink and red for Valentine’s Day, or pastels for Easter.
• Flavor Boost: Add a touch of almond extract, peppermint extract, or orange zest to the dough for an extra layer of flavor.
• Sprinkle Fun: Before rolling the combined dough into a log, sprinkle a thin layer of festive sprinkles between the two colored doughs for an added pop of color and texture.
• Marble Effect: For a less defined but equally appealing look, gently swirl the two colored doughs together just before rolling into a log.

Storage Instructions

Once completely cooled, store your Halloween Pinwheel Cookies in an airtight container at room temperature for up to 5-7 days. For longer storage, you can freeze the baked cookies for up to 2-3 months. Thaw at room temperature before serving.

Alternatively, the unbaked dough log can be frozen for up to 3 months. When ready to bake, simply slice the frozen log and bake as directed, adding a minute or two to the baking time if needed.

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