Description
Soft and buttery Pinwheel Icebox Cookies feature festive red, white, and blue swirls perfect for summer celebrations and patriotic dessert tables.
Ingredients
Scale
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/3 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- Red food coloring
- Blue food coloring
Instructions
- Whisk together the flour, baking powder, and salt in a medium bowl.
- Beat the butter until smooth, then add the sugar and mix until fluffy.
- Add the eggs one at a time, then mix in the vanilla extract.
- Gradually add the dry ingredients and mix until a dough forms.
- Divide the dough into three equal portions.
- Leave one portion plain, tint one portion red, and tint one portion blue.
- Shape each dough into squares, wrap tightly, and refrigerate for 30 minutes.
- Roll each dough portion between wax paper into 1/8-inch thick rectangles.
- Stack the red dough, white dough, and blue dough together.
- Gently roll over the layers to seal them together.
- Roll the dough tightly into logs starting from the short side.
- Wrap the logs and refrigerate for at least 5 hours until firm.
- Preheat the oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
- Slice the chilled dough into 1/4-inch rounds.
- Place the cookies 2 inches apart on baking sheets.
- Bake for 9 to 11 minutes until lightly golden.
- Cool completely on wire racks before serving.
Notes
- Keep the dough cold for clean swirls.
- Use gel food coloring for brighter colors.
- Freeze dough logs for easy make-ahead baking.
- Prep Time: 1 hour 40 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 86
- Sugar: 5
- Sodium: 27
- Fat: 4
- Saturated Fat: 2
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 0
- Protein: 1
- Cholesterol: 16