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
Scale
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
