If you’re on the hunt for something fun, festive, and just a little bit nostalgic, this Candy Corn Sugar Cookie Pinwheels Recipe might just become your new favorite. I absolutely love how these cookies pop with that classic candy corn color – orange, yellow, and white swirled together in perfect pinwheels. They’re great for Halloween, fall gatherings, or anytime you want a cheerful treat that tastes as good as it looks. Trust me, once you try these, you’ll be making them again and again!
Why You’ll Love This Recipe
- Vibrant and Festive: The candy corn colors really brighten up any cookie platter and instantly say “fall.”
- Simple to Assemble: Even though it looks fancy, the process is straightforward, especially if you prep the dough ahead.
- Classic Sugar Cookie Flavor: You get that buttery, sweet taste everyone loves — but with a fun twist in presentation.
- Great for All Ages: Kids love helping with rolling and cutting, making this a fun kitchen project for the family.
Ingredients You’ll Need
To pull off this Candy Corn Sugar Cookie Pinwheels Recipe, you’ll want basic sugar cookie dough ingredients plus a couple of key accents: gel food coloring to really get those vibrant candy corn hues without messing with the dough texture.
- Rolled Sugar Cookie Dough: I use a vintage Betty Crocker rolled sugar cookie recipe here — it rolls smoothly and holds shape well.
- Orange Gel Food Coloring: Gel colors are best because they won’t thin out your dough like liquids can.
- Yellow Gel Food Coloring: Same tip as orange – gel keeps your colors bright and dough consistency on point.
Variations
I love that this Candy Corn Sugar Cookie Pinwheels Recipe is like a blank canvas for you to add your own flair — from swapping colors to mixing in flavors. Feel free to get creative!
- Flavor Variation: Add a teaspoon of vanilla or almond extract to your cookie dough for a deeper flavor profile – I tried almond once and it was a great twist!
- Color Swap: If candy corn colors aren’t your jam, try pastel shades for spring or bold reds and greens for holiday pinwheels.
- Diet-Friendly: For a gluten-free version, use your favorite gluten-free sugar cookie dough; just keep in mind texture might vary slightly.
- Size Options: Make mini pinwheels for bite-size treats — perfect for parties where finger foods rule.
How to Make Candy Corn Sugar Cookie Pinwheels Recipe
Step 1: Divide and Color the Dough
After you’ve made your vintage rolled sugar cookie dough, divide it into three equal parts. Two of those will be your colored layers — orange and yellow — and one stays plain white. I learned that gel food coloring blends best if you start with 4-6 drops and then gradually add more until you get that perfect candy corn shade. Cover each bowl with plastic wrap and chill them for at least 30 minutes; this makes rolling much easier and helps keep the shapes crisp while baking.
Step 2: Roll, Stack, and Shape
This part feels almost like art! Roll out your orange dough first into a rectangle, then carefully layer the yellow dough on top, and finally the white dough on top of that. Each layer should be about the same thickness—around 1/8 inch to 1/4 inch works well. Once stacked, gently press the layers together but don’t smoosh them flat; you want to see the distinct stripes. Then roll the entire stack into a log, like you’re making a cinnamon roll, exactly how I discovered working methodically makes the best pinwheels.
Step 3: Slice and Bake
Now slice the log into ½ inch thick rounds and arrange the pinwheels on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake at 400°F for about 10 minutes until the edges are just starting to turn golden. Here’s a trick I learned: don’t overbake! Candy corn colors can dull if the cookies get too browned, so keep an eye on them close to the 10-minute mark. Let them cool on the baking sheet for a few minutes before moving them to a wire rack.
Pro Tips for Making Candy Corn Sugar Cookie Pinwheels Recipe
- Keep Dough Cold: Chilling the dough layers makes rolling easier and helps the cookies keep their shape during baking.
- Use Gel Food Coloring: It won’t add extra liquid, so your dough stays just right – this is something I learned the hard way!
- Even Thickness Matters: Rolling your layers to the same thickness ensures even baking and vibrant pinwheel stripes.
- Slice with a Sharp Knife: A clean cut prevents squished edges and keeps pinwheels looking perfect.
How to Serve Candy Corn Sugar Cookie Pinwheels Recipe
Garnishes
I usually keep these pinwheels simple – their colors are showstoppers on their own! But if you want to jazz them up, a light dusting of powdered sugar or a quick shimmer of edible glitter can add a fun festive touch. Sprinkles work too, but I like to keep these classic and clean since the pinwheel colors do all the talking.
Side Dishes
Pair these cookies with a cozy cup of spiced cider or hot chocolate for the ultimate fall treat. They also shine alongside a simple cheese board or a fruit platter if you’re serving them at a party. My family often enjoys them with vanilla almond milk — something about that combo just makes these cookies even more enjoyable.
Creative Ways to Present
For Halloween, I love arranging the Candy Corn Sugar Cookie Pinwheels Recipe on a black or orange platter with a scattering of mini pumpkins and autumn leaves. For parties, stacking them in a clear glass jar with a ribbon looks adorable and doubles as a gift idea. You can even thread a few onto skewers for a playful “cookie pop” display — guaranteed to get everyone talking!
Make Ahead and Storage
Storing Leftovers
I keep leftover pinwheels in an airtight container at room temperature, and they usually stay fresh and soft for up to 4 days. One trick I use to prevent them from drying out is to add a slice of bread in the container — it keeps moisture balanced and the cookies perfect for snacking.
Freezing
If you want to make these ahead, freezing is a great option. Freeze the dough log wrapped tightly in plastic wrap, then slice and bake straight from frozen — just add a couple extra minutes to baking time. I’ve had great success with this method, especially when prepping for a busy holiday season.
Reheating
Reheat leftover pinwheels in a 300°F oven for about 5 minutes to refresh that just-baked warmth and soft texture. I avoid microwaving since it can make them chewy or tough. Warm cookies always taste better, trust me on this little kitchen secret!
FAQs
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Can I use liquid food coloring instead of gel?
You can, but I don’t recommend it because liquid colors may change the dough’s consistency, making it too soft or sticky. Gel food coloring gives you vibrant colors without adding extra moisture.
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How far in advance can I make these pinwheels?
You can make the dough and shape the logs a day ahead, then wrap and refrigerate them until you’re ready to bake. This actually helps flavors meld and makes slicing easier.
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What if my dough cracks while rolling?
That’s usually a sign the dough is too cold or dry. Let it sit at room temp for a few minutes to soften slightly or add a tiny bit of water if you feel it’s crumbly. Also, rolling between sheets of parchment can help prevent sticking and tearing.
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Can this recipe be doubled?
Absolutely! Just double all ingredients and divide the dough accordingly for your color layers. You might want to chill the dough longer since a bigger batch can be warmer initially.
Final Thoughts
This Candy Corn Sugar Cookie Pinwheels Recipe holds a special place in my kitchen because it combines simple, classic flavors with colorful fun that’s perfect for any festive occasion. I truly enjoy the little moments of rolling the layers and seeing the cookie magic unfold. Give it a try — you might just find yourself smiling right in the middle of baking, just like I do every single time.
Print
Candy Corn Sugar Cookie Pinwheels Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Candy Corn Sugar Cookie Pinwheels are vibrant, festive treats perfect for Halloween or fall celebrations. These delightful cookies feature three colorful layers of classic rolled sugar cookie dough—orange, yellow, and white—stacked and rolled into spiral pinwheels that are both visually stunning and delicious. With a crisp exterior and buttery sweetness, they bring a playful touch to any dessert table.
Ingredients
Cookie Dough
- 1 batch Vintage Betty Crocker Rolled Sugar Cookies (see specific recipe)
- Orange gel food coloring (4-6 drops, adjust as needed)
- Yellow gel food coloring (4-6 drops, adjust as needed)
Instructions
- Divide and Color Dough: Divide the sugar cookie dough into three equal portions. Place two portions into separate small bowls. Add 4-6 drops of orange gel food coloring to one bowl and mix well until the color is evenly distributed. Repeat with the yellow gel food coloring in the second bowl. Leave the third portion uncolored for the white layer. Cover each portion with plastic wrap and chill in the refrigerator.
- Preheat and Roll Layers: Preheat your oven to 400°F (204°C). Remove the chilled dough portions from the refrigerator. Roll out the orange dough first on a flat surface into a thin layer, then roll out the yellow dough to the same size. Stack the yellow layer on top of the orange, then roll out the white (uncolored) dough and place it on top, creating a tri-layer stack.
- Form Pinwheels: Starting from one edge, carefully roll the stacked dough layers up into a log-shaped cylinder. Using a sharp knife, slice the log crosswise into ½-inch thick pinwheel cookies.
- Arrange and Bake: Place the pinwheel slices on a parchment paper-lined baking sheet, spacing them about 2 inches apart to allow room for spreading. Bake in the preheated oven at 400°F for 10 minutes or until the edges of the cookies turn lightly golden.
- Cool: Remove the baking sheet from the oven and let the cookies cool on the sheet for 2-3 minutes. Then transfer the cookies to a wire rack to cool completely before serving or storing.
Notes
- Adjust the amount of gel food coloring to reach your desired vibrancy; gel colors yield better saturation without altering dough consistency.
- Chilling the dough before rolling helps keep the layers distinct and prevents color blending.
- Ensure dough layers are rolled to uniform thickness to maintain consistent pinwheel shapes.
- For best results, use parchment paper to prevent sticking and help with easy cleanup.
- Store cookies in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 12g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
