Description
Celebrate Halloween with these delightful Halloween Pinwheel Sugar Cookies featuring vibrant orange, purple, and black spirals that are as fun to make as they are to eat. Made with a simple buttery sugar cookie dough tinted with gel food coloring, these cookies are perfect for a spooky party or festive treat that wows with color and flavor.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour (substitute with gluten-free blend for gluten-free option)
- 1 tbsp Baking Powder
- 1/2 tsp Salt
Wet Ingredients
- 1 cup Unsalted Butter (swap with plant-based butter for vegan option)
- 1 cup Granulated Sugar
- 1/2 cup Powdered Sugar
- 1 large Egg (use flaxseed egg for vegan: 1 tbsp ground flaxseed + 2.5 tbsp water)
Coloring
- 3 tbsp Gel Food Coloring (vibrant orange, rich purple, deep black recommended)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt to combine evenly.
- Cream Butter and Sugars: In a separate bowl, cream the unsalted butter with granulated and powdered sugar until the mixture is light and fluffy. Add the egg and mix until fully incorporated.
- Combine Flour Mixture: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined to form the cookie dough.
- Divide and Color Dough: Separate the dough equally into three portions. Tint each portion with gel food coloring (orange, purple, black) until the colors are vibrant and evenly mixed.
- Roll and Layer Dough: On a lightly floured surface, roll each colored dough portion into thin rectangles about 1/4 inch thick. Stack the colored layers carefully on top of each other, pressing gently so they stick together.
- Chill Dough Log: Wrap the layered dough log tightly in plastic wrap and refrigerate for at least 2 hours to firm up. For faster chilling, place in the freezer for about 30 minutes until firm.
- Preheat Oven and Slice: Preheat your oven to 350°F (175°C). Remove the dough from refrigeration and slice into 1/4-inch thick rounds using a sharp knife.
- Bake Cookies: Arrange the sliced rounds on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until the edges are lightly golden.
- Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, preserving their shape and texture.
Notes
- Use gel food coloring instead of liquid for more vibrant colors without altering dough consistency.
- To make the recipe vegan, substitute butter with plant-based butter and replace the egg with a flaxseed egg.
- The dough can be prepared ahead and chilled overnight for convenience.
- Ensure cookies are sliced evenly for uniform baking.
- Store cooled cookies in an airtight container to maintain freshness for up to a week.
