Cinnamon Pinwheel Cookies Recipe
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Cinnamon Pinwheel Cookies Recipe

A pinwheel cookie is a cookie with a little more flair and style than just a regular cookie. And since it's the holidays, these colorful pinwheel cookies were made especially for the season, but feel free to change the colors to suit your liking. Or, if you're feeling a little crazy, go ahead and make them half chocolate and half vanilla. But for our recipe, these cinnamon cookies have a mild cinnamon flavor, crunchy outside, and semi-soft middle. The ends are rolled in sanding sugar before baking, which gives it some sparkle and added sweetness.

Before You Get Started Making Cinnamon Pinwheel Cookies


Measure/Weigh all of the ingredients
Line cookie sheets with parchment paper or silicone mats
Gather supplies: Rolling pin, plastic wrap, parchment paper, ruler, food colors and sanding sugar

Cinnamon Pinwheel Cookies Ingredients And Amounts (Yields ~26 cookies)


3 cups (420g) all-purpose flour
1 tsp (3g) cinnamon
1/2 tsp (3g) salt
1 cup/2 sticks (227g) unsalted butter- softened but still have a slight chill
1 cup (200g) granulated sugar
1 (50g) egg - cold
2 tsp (8g) vanilla extract

Cinnamon Pinwheel Cookies Step-By-Step Directions


1) In a mixing bowl, sift flour, cinnamon, and salt, and set aside.

2) In the bowl of a stand mixer fitted with a paddle attachment (or mixing bowl if using a handheld mixer) combine butter and sugar and mix for 3 minutes on medium speed until light and fluffy.

3) Turn mixer to low and add in the cold egg. Mix for 30 seconds or until completely incorporated.

4) Add in vanilla and mix for 15 more seconds.

5) Slowly add in dry ingredients from Step 1 until all combined.

6) Divide the dough in half and color one half red and the other half green. (We prefer Americolor gel colors but use what you have on hand)

7) Once the dough is colored, place the red cookie dough on a piece of parchment paper. Shape the dough into a rectangle, pressing it down with your hands evenly.

8) At this point, we used our rolling pin and 1/4 inch wooden skewers to roll out the dough into a 7x8'ish inch rectangle.
Pinwheel Cookies
9) Repeat the same with the green cookie dough.

10) Once your dough is all rolled out, place your red dough right on top of your green dough. They are most likely not exactly the same size, but don't worry.

11) Now, carefully start rolling up dough. Try to get the dough as tight as possible, using your parchment paper for help.

12) After you're all rolled up, wrap your cookie log in some plastic wrap and place in the freezer for about 30-60 minutes or until hardened. (We added some sanding sugar to the cookie log before it was placed in the freezer, but we suggest waiting until it hardens. We ended up adding more later).

13) Once the cookie log is hardened, preheat the oven to 325 degree (F).

14) Unwrap the dough and cut 1/4 inch slices of the cookie with a sharp knife.
Pinwheel Cookies
15) Roll the edges in some sanding sugar and place on a parchment/silicone lined baking sheet.
Pinwheel Cookies
16) Bake for 12-15 minutes or until the edges are a light golden brown.
Pinwheel Cookies

Cinnamon Pinwheel Cookies Sweet Notes


Place the cookies that aren't being baked back in the freezer so they don't spread
If you would like a true round cookie, take the cookie log out of the freezer after 10 minutes and give it a roll. Repeat as needed
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