These red and white pinwheel cookies were a pretty addition to my Christmas cookie trays. The recipe is slightly modified from the Food Network’s Cinnamon Pinwheels. This was the first time I made these, and mine were admittedly not as perfect as the Food Network’s — but they were still attractive and delicious, and disappeared quickly. Next year they’ll be more pinwheel-y. 🙂
|CINNAMON PINWHEELS|| |
- 1-1/2 sticks butter, softened
- ⅔ cup sugar
- 1 egg
- ½ teaspoon vanilla
- 2 cups flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cocoa powder
- ¾ teaspoon red food coloring
- 1 teaspoon cinnamon
- 1 tablespoon coarse or sparkling sugar, plus extra for rolling dough in
- Place butter and sugar in a large bowl and beat, using an electric mixer, until light and fluffy.
- Beat in egg and vanilla. On low speed, beat in flour, baking powder, and salt, until just combined.
- Remove half of the dough and wrap in plastic wrap. Add the cocoa powder and food coloring to the remaining dough, and beat until thoroughly combined. Wrap red dough in plastic wrap.
- Refrigerate both pieces of dough until firm, about 1 hour.
- Dust the dough lightly with flour and roll out each piece on parchment paper into a 10x11" rectangle. Flip the red dough on top of the plain dough, remove the top piece of parchment, and trim the edges. Sprinkle the cinnamon and coarse sugar on top. Starting from a short end, tightly roll up the dough, using the parchment to help. Roll the log in coarse sugar. Wrap the log in plastic wrap and refrigerate until firm, at least 3 hours.
- Preheat oven to 350 degrees. Slice the log crosswise into ¼"-thick slices. Place on baking sheet 1-1/2" apart. Bake until slightly puffed and lightly golden on the bottom, approximately 12 to 15 minutes. Let cool briefly, then transfer to wire racks to cool completely.