Description
Candy Corn Sugar Cookie Pinwheels are festive, colorful treats perfect for autumn and Halloween celebrations. Made by layering and rolling vintage sugar cookie dough tinted in orange and yellow, these pinwheels are baked to golden perfection with a soft, buttery texture and delightful sweet flavor.
Ingredients
Scale
Sugar Cookie Dough
- 1 batch Vintage Betty Crocker Rolled Sugar Cookies dough (see recipe)
- Orange gel food coloring, 4-6 drops or as needed
- Yellow gel food coloring, 4-6 drops or as needed
Instructions
- Prepare and color dough: Divide 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 yellow gel food coloring to the other; mix each thoroughly until color is uniform. Leave the third portion uncolored to serve as the white layer. Cover each bowl with plastic wrap and chill the dough in the refrigerator.
- Preheat oven and roll dough layers: Heat oven to 400°F (204°C). Remove chilled dough from refrigerator. On a lightly floured surface, roll out the orange dough first. Layer the rolled yellow dough on top of the orange, then add the uncolored white dough layer on top, stacking carefully.
- Form and slice pinwheels: Starting from one edge, roll the stacked layers tightly into a log-shaped cylinder. Using a sharp knife, slice the log into ½-inch thick pinwheel pieces.
- Bake the pinwheels: Place the pinwheel slices on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake in preheated oven for 10 minutes or until the edges are lightly golden.
- Cool and serve: 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.
Notes
- Adjust gel food coloring amounts gradually to achieve desired intensity without altering dough consistency.
- Chilling the dough before rolling helps maintain the shape during baking.
- Use parchment paper to prevent sticking and for easy cleanup.
- Slicing the rolled log into even ½-inch pieces ensures uniform baking.
- Allow cookies to cool fully for best texture and flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 13g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
