Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Red, orange, yellow, green, blue, and purple food coloring
Special equipment needed:
- Stand mixer or hand mixer
- Rolling pin
- Parchment paper
- Plastic wrap
Step-by-step instructions:
1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
3. Add the egg and vanilla extract to the butter mixture and beat until well combined.
4. Gradually add the flour mixture to the butter mixture and mix until just combined.
5. Divide the dough into six equal parts. Add a few drops of food coloring to each part and mix until the desired color is achieved.
6. Roll each colored dough into a 1/4-inch thick rectangle on a sheet of parchment paper.
7. Place the rolled dough rectangles on top of each other, starting with red and ending with purple, with a layer of plastic wrap between each layer.
8. Roll the stacked dough into a tight log and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.
9. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
10. Slice the chilled dough log into 1/4-inch thick rounds and place on the prepared baking sheet.
11. Bake for 10-12 minutes, or until the edges are lightly golden.
12. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 30 minutes
Chilling time: 1 hour
Cooking time: 10-12 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Calories per serving: 160
Total fat: 9g
Saturated fat: 6g
Cholesterol: 35mg
Sodium: 40mg
Total carbohydrates: 19g
Dietary fiber: 0g
Total sugars: 10g
Protein: 1g
Substitutions for ingredients:
- Gluten-free flour can be used in place of all-purpose flour for a gluten-free version.
- Salted butter can be used in place of unsalted butter, but omit the added salt in the recipe.
- Plant-based butter can be used in place of butter for a vegan version.
- Natural food coloring can be used in place of artificial food coloring.
Variations:
- Add sprinkles to the dough before rolling for a fun twist.
- Use different colors for different holidays or occasions.
- Add a teaspoon of almond extract for a different flavor.
Tips and tricks:
- Make sure the dough is evenly rolled to prevent uneven cookies.
- Chill the dough log for at least 1 hour to prevent the cookies from spreading too much.
- Use a sharp knife to slice the dough log for clean cuts.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
Warm the cookies in the microwave for a few seconds or in a 350°F (180°C) oven for 5 minutes.
Presentation ideas:
Arrange the cookies on a colorful platter or in a clear jar to show off the rainbow colors.
Garnishes:
Add a sprinkle of powdered sugar or a drizzle of melted white chocolate on top of the cookies.
Pairings:
Serve the cookies with a glass of milk or a cup of hot cocoa.
Suggested side dishes:
These cookies are perfect on their own, but can also be served with fresh fruit or a scoop of ice cream.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the cookies spread too much, chill the dough for longer before slicing.
Food safety advice:
Make sure to wash your hands and all equipment before and after handling food. Store the cookies properly to prevent spoilage.
Food history:
Pinwheel cookies have been around since the early 1900s and were originally made with chocolate and vanilla dough. The rainbow version is a fun twist on the classic cookie.
Flavor profiles:
These cookies are sweet and buttery with a hint of vanilla.
Serving suggestions:
Serve these cookies as a fun and colorful dessert at a party or as a special treat for kids.
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