Pinwheel Sugar Swirl Treats

These pinwheel cookies delight with their festive swirl and surprisingly simple preparation. Using sugar cookie dough in both plain and red-dyed versions, the signature swirl is created by rolling the two layers together. This technique takes a bit of practice, but following clear steps will have you proudly presenting these charming cookies in no time.

Ingredients

• All-Purpose Flour: provides the right amount of structure without toughening the cookies. Choose a flour with moderate protein content for best results.
• Baking Powder: helps the cookies rise just enough and spread evenly for that tender texture. Avoid using baking soda as it will change the cookie's texture.
• Kosher Salt: balances the sweetness and enhances flavor complexity. Use a good-quality coarse salt for the best effect.
• Unsalted Butter: softened to room temperature, it provides richness and moisture. Using unsalted butter lets you control the salt level precisely.
• Granulated Sugar: creates air pockets during creaming which gives a light texture and crisp edges while offering a clean, sweet flavor.
• Large Egg: binds and enriches the dough, adding moisture and helping with leavening to give the perfect consistency.
• Almond Extract: infuses a warm, nutty aroma that makes these cookies evocative of holiday baking.
• Red Food Coloring: gives the dough its eye-catching swirl color; gel food coloring is best for vibrant color without affecting dough texture.
• Sprinkles: red and green nonpareils add festive charm and a bit of crunch. Look for good quality ones that will adhere well to the dough.

Step-by-Step Instructions

Sift and Combine Dry Ingredients:

Whisk the flour, baking powder, and kosher salt together in a medium bowl until thoroughly mixed. This ensures even distribution of leavening and salt in the dough.

Cream Butter and Sugar:

In a large bowl, beat the softened butter and granulated sugar on medium-high speed using a mixer until the mixture turns pale and fluffy, typically 1 to 2 minutes. This step incorporates air crucial for a tender crumb.

Add Egg and Almond Extract:

Beat in the egg completely before adding the almond extract. Mix until just combined. This enriches the dough with moisture and flavor.

Incorporate Dry Ingredients:

Reduce mixer speed to medium-low and add the flour mixture. Beat just until the dry ingredients disappear to avoid developing gluten, which would make the cookies tough.

Divide and Color Dough:

Split the dough into two equal parts. In one half, gradually beat in red food coloring until evenly and vibrantly colored. Formation of a smooth, cohesive dough is key.

Shape and Chill:

Form each half into flat 1/2 inch thick squares, wrap in plastic wrap, and refrigerate until firm, about 30 minutes. Keeping the dough cold prevents spreading in the oven.

Roll Out Dough Layers:

Place each dough portion between two sheets of parchment paper and roll out into 1/4 inch thick rectangles. Remove the top parchment from each.

Assemble Swirl:

Invert the plain dough onto the red dough gently, pressing lightly to form one uniform layer. Remove the remaining parchment and trim edges for neatness.

Roll into a Log:

With the long side facing you, use the parchment to roll the dough tightly into a log. Seal the seam by rocking the log gently on the surface. Wrap the log in plastic and refrigerate for at least an hour or overnight to firm up and enhance flavor.

Preheat and Prepare to Bake:

Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper and place sprinkles on a plate nearby.

Slice and Decorate:

Using a sharp knife, cut 1/2 inch thick slices from the chilled log. Roll each slice's edges in sprinkles to coat and arrange cookies on prepared sheets spaced two inches apart.

Bake and Cool:

Bake the cookies, rotating the sheets halfway through baking to ensure even cooking, for about 10 minutes until edges just start to turn golden. Allow cookies to cool slightly before serving.

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Storage Tips

Store leftover cookies in an airtight container at room temperature for up to four days to maintain their crispness. The dough can be prepared and refrigerated up to two days before slicing and baking, which makes it great for planning ahead. For longer storage, cookie logs can be wrapped tightly and frozen for up to three months; thaw before slicing and baking.

Ingredient Substitutions

If almond extract is not your favorite, vanilla or orange extract offer delightful alternatives that pair well with the sugar cookie base. For a less intense color, use natural food colorings such as beet powder or freeze-dried berry powders instead of artificial dyes. Butter can be swapped for a high-quality margarine in a pinch but butter offers superior flavor and texture.

Serving Suggestions

These pinwheel cookies shine on a holiday cookie platter paired with a hot cup of mulled cider or a rich cup of coffee. For a fun twist, serve with a small scoop of vanilla ice cream for a festive dessert. You can also package them in a clear box tied with ribbon as charming homemade gifts.

Cultural Context

Pinwheel cookies have been a festive staple across many cultures, often appearing in Christmas cookie assortments. Their eye-catching swirl pattern is not only decorative but a clever way to combine flavors and colors in one delightful bite. These cookies embody the spirit of joyful gatherings and tradition passed through generations.

Pro Tips

• Keep the dough cold throughout the process to avoid spreading and preserve the swirl’s sharpness.
• Roll the log as tightly as possible using the parchment to get neat, defined pinwheels.
• Use a very sharp knife warmed slightly under hot water before slicing to create clean edges without squishing the dough.

Commonly Asked Questions

→ How do I get the swirl pattern to stay defined?

Keep the dough well chilled throughout shaping. Roll the layered dough tightly and refrigerate the log to help the layers adhere firmly, preserving the swirl during baking.

→ What makes these cookies tender and light?

Creaming softened butter with sugar incorporates air, giving the dough lightness, while baking powder gently leavens without toughness, creating tender cookies.

→ Can I use extracts other than almond?

Absolutely. Feel free to replace almond extract with vanilla, lemon, or any preferred flavor to complement the dough and colors.

→ Why is it important to chill the dough before rolling?

Chilling firms the dough, making it easier to roll without sticking and helps maintain the crisp edges and swirl pattern when baked.

→ How should I store leftover cookies?

Store them in an airtight container at room temperature for up to four days to keep them fresh and crisp on the edges.

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