Prepare to fall in love with the most Instagram-worthy Valentine's Day dessert that will not only win hearts but also make your kitchen smell like pure romance! These stunning Pinwheel Cookies are more than just a treat - they're a culinary work of art that combines beautiful swirls of color, delightful sprinkles, and a melt-in-your-mouth texture that screams love at first bite. Whether you're planning a special surprise for your sweetheart or want to impress your friends with your baking skills, these cookies are guaranteed to be the star of any Valentine's Day celebration.
Prep Time: 25 mins
Cook Time: 10 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup red and pink sprinkles
Instructions
- Cream softened butter and sugar in a large mixing bowl using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the egg and vanilla extract to the butter mixture, beating until fully incorporated and smooth.
- Gradually mix in the all-purpose flour, stirring until a soft dough forms. Be careful not to overmix.
- Divide the dough into two equal portions. Leave one portion plain and add red food coloring to the second portion to create a vibrant pink or red color.
- Place each colored dough portion between two sheets of parchment paper and roll out into rectangular shapes, approximately 1/4 inch thick.
- Carefully layer the two colored dough rectangles on top of each other, gently pressing to ensure they adhere.
- Carefully roll the layered dough into a tight log, creating a swirl pattern of colors.
- Wrap the dough log in plastic wrap and refrigerate for at least 2 hours to firm up the dough.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Remove the dough log from the refrigerator and roll it in red and pink sprinkles, coating the exterior completely.
- Slice the log into 1/4-inch thick rounds using a sharp knife.
- Place cookie rounds on prepared baking sheets, leaving about 1 inch of space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted - this is crucial for achieving the perfect cookie texture.
- Chill the dough thoroughly before rolling and slicing to maintain the crisp swirl pattern.
- Use a sharp, clean knife when slicing to get neat, even cookie rounds.
- Don't overcrowd the baking sheet - give your cookies room to spread and bake evenly.
- For extra vibrant colors, use gel food coloring instead of liquid, which can alter the dough's consistency.
- If the dough becomes too soft while working, pop it back in the refrigerator for 10-15 minutes.
- Let cookies cool completely before storing to prevent moisture buildup.
Nutrition Facts
Calories: 108kcal
Carbohydrates: 18g
Protein: 1g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 24mg
