Name: Pink Pinwheel Sugar Cookies
Prep time: 15 min
Cook time: 12 min
Ingredients: 2 Cups All-Purpose Flour; 1 tsp Baking Powder; 1/4 tsp Salt; 12 Tbsp Unsalted Butter ( Room Temp) (About 1 1/2 sticks); 3/4 Cup Granulated Sugar; 1 Large Egg Yolk; 1 1/2 tsp Vanilla Extract; 1/2 tsp Red, Blue, or Green Food Coloring; 1/2 tsp Almond Extract; 1/4 Cup Coarse Decorating Sugar

Pink pinwheel sugar cookies recipe is one of those recipes that is easy but produces cookies that look complicated. Luckily, these cookies are as fun and easy to make as they are to enjoy when they are done.

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Use a little swirl of pink to help you celebrate baby showers, gender reveals, and so much more with these pink pinwheel sugar cookies. Hosting a party or an event usually means creating a theme and sticking to it in as many ways as possible.

Pink pinwheel sugar cookies go perfectly as baby shower snacks or a gender reveal party dessert. But the most important thing is that this recipe is easy! You can make these cookies to help celebrate any occasion. The dough will end up like the dough you get from the store, in those plastic wrappings.

The only difference is you get to say you made these sugar cookies for parties from scratch. That in itself is worth celebrating.

Pink Pinwheel Sugar Cookies Ingredients

Cookies have long been a classic snack around the world. The only problem with something being a classic is that it can be a bit boring. But cookies are so easy to make that you can customize them in so many ways. You should first start with the ingredients.

These pink pinwheel sugar cookies use a lot of the same ingredients as other sugar cookie recipes. You will need flour, baking powder, salt, unsalted butter, sugar, eggs, and vanilla extract. That is basically a sugar cookie right there. But we want to have a little more fun with our cookies.

Especially if you plan to use them as a bridal shower cookie or gender reveal party snacks.

Customizing Cookie Recipes

These pink pinwheel cookies can be customized in many ways. For example, the cookies don’t have to be pink, you can make them blue, green, yellow, whatever you’d like.

You can change the color by picking a different colored food dye. But the color isn’t the only thing you can change.

Almond Cookies Recipe

Sugar cookies are interesting cookies. It is like vanilla ice cream at the creamery. You can enjoy vanilla ice cream and it can taste amazing, hit the spot. But you can add toppings or other flavors to the ice cream, and it completely changes the ice cream.

These homemade sugar cookies are like that vanilla ice cream. You can add almond extract and it completely changes the flavor of the cookie. You can also dip the cookies in decorating sugar which may not change the flavor much. But that doesn’t mean it wouldn’t be fun to add some decor to your cookie.

Cookie Party Favors

This pink pinwheel sugar cookies recipe can also be turned into a fun cookie popsicle. These popsicles won’t be cold so you can wrap them up in plastic and use them as cookie party favors.

All you need to do is make the dough, cut the cookies, and gently slide an ice-pop stick into the cookie before you bake them. The result is a cookie on a stick which is perfect as edible party favors.

Pink Pinwheel Sugar Cookies Directions

In a medium bowl, whisk together the flour, baking powder, salt, and set aside.

In a large bowl, using an electric mixer, beat the butter and granulated sugar on medium speed until fluffy and pale, about 5 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add the egg yolk and vanilla and beat until combined. Then, add half of the flour mixture and mix on low speed just until blended.

Add the rest of the flour mixture and mix just until blended. Scrape down the bowl.

Dump the dough onto a clean work surface and divide it in half. Add one half back to the bowl and sprinkle the food coloring and almond extract, if using, over the dough in the bowl, then gently knead until well combined and evenly colored. If the color is not as dark as you’d like, add more food coloring, and gently knead it in.

Cut 4 sheets of wax paper, each one about 18 inches long. Set each dough half on the center of a wax paper sheet and use your hands to shape the dough into a rectangle. Cover each piece of dough with a second wax paper sheet and, one at a time, using a rolling pin, roll out the dough halves into 16-by-10-inch rectangles.

Remove the wax paper from one side of each dough rectangle and place the colored rectangle over the plain one. Starting from a long side and using the wax paper on the bottom piece of the dough to help, tightly roll the dough into a log.

If you like, scatter the coarse sugar on a rimmed cookie sheet and roll the log in sugar to coat the outside. Wrap the log tightly in plastic wrap and refrigerate until firm, at least 1 hour or overnight.

Preheat the oven to 350 F. Line 2 cookie sheets with parchment paper. Unwrap the dough log and set it on a cutting board. Then cut the log crosswise into ¼-inch-thick slices. Place the slices on the prepared cookie sheets, spacing them about 2 inches apart.

When both cookie sheets are full, bake only 1 cookie sheet at a time until the cookies are firm to the touch, about 12 minutes. Remove the cookie sheet from the oven and set it on a wire rack. Let cool for 5 minutes, then use a metal spatula to move the cookies directly to the rack.

While the cookies are cooling, put the second cookie sheet in the oven and bake in the same way.

After you have removed the cookies from the first cookie sheet, line the empty cookie sheet with new parchment paper and bake the rest of the cookies in the same way. Let the cookies cool completely, serve, and enjoy!

Pink Pinwheel Sugar Cookies

Use a little swirl of pink in these easy pink pinwheel sugar cookies recipe to help you celebrate baby showers and gender reveals. These cookies are an easy dessert recipe that will curb that sweet tooth!

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Prep Time 15

Cook Time 12

Course Dessert, Snack

Servings 48 Cookies

Ingredients

2 Cups All-Purpose Flour
1 tsp Baking Powder
1/4 tsp Salt
12 Tbsp Unsalted Butter ( Room Temp) About 1 1/2 sticks
3/4 Cup Granulated Sugar
1 Large Egg Yolk
1 1/2 tsp Vanilla Extract
1/2 tsp Red, Blue, or Green Food Coloring

Optional Ingredients

1/2 tsp Almond Extract
1/4 Cup Coarse Decorating Sugar

Instructions

In a medium bowl, whisk together the flour, baking powder, salt, and set aside.
In a large bowl, using an electric mixer, beat the butter and granulated sugar on medium speed until fluffy and pale, about 5 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add the egg yolk and vanilla and beat until combined. Then, add half of the flour mixture and mix on low speed just until blended.
Add the rest of the flour mixture and mix just until blended. Scrape down the bowl.
Dump the dough onto a clean work surface and divide it in half. Add one half back to the bowl and sprinkle the food coloring and almond extract, if using, over the dough in the bowl, then gently knead until well combined and evenly colored. If the color is not as dark as you’d like, add more food coloring, and gently knead it in.
Cut 4 sheets of wax paper, each one about 18 inches long. Set each dough half on the center of a wax paper sheet and use your hands to shape the dough into a rectangle. Cover each piece of dough with a second wax paper sheet and, one at a time, using a rolling pin, roll out the dough halves into 16-by-10-inch rectangles.
Remove the wax paper from one side of each dough rectangle and place the colored rectangle over the plain one. Starting from a long side and using the wax paper on the bottom piece of the dough to help, tightly roll the dough into a log.
If you like, scatter the coarse sugar on a rimmed cookie sheet and roll the log in sugar to coat the outside. Wrap the log tightly in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
Preheat the oven to 350 F. Line 2 cookie sheets with parchment paper. Unwrap the dough log and set it on a cutting board. Then cut the log crosswise into ¼-inch-thick slices. Place the slices on the prepared cookie sheets, spacing them about 2 inches apart.
When both cookie sheets are full, bake only 1 cookie sheet at a time until the cookies are firm to the touch, about 12 minutes. Remove the cookie sheet from the oven and set it on a wire rack. Let cool for 5 minutes, then use a metal spatula to move the cookies directly to the rack.
While the cookies are cooling, put the second cookie sheet in the oven and bake in the same way.
After you have removed the cookies from the first cookie sheet, line the empty cookie sheet with new parchment paper and bake the rest of the cookies in the same way. Let the cookies cool completely, serve, and enjoy!