As the weather cools off, I start thinking about things like leaves and crisp weather but Weston thinks about one very important thing — Halloween! He is a huge fan of Halloween (as long as it doesn’t get too scary or spooky) so as soon as he figures out that it’s coming soon, he’s ready. Soon is a relative term when you’re a kid so he’s already been talking about it for a week or so. It inspired us to have a little fun and make Halloween Pinwheel Cookies!
Halloween Pinwheel Cookies
While candy is definitely the focus when it comes to Halloween, when it comes to cute and festive goodies, I’m all about cookies and cupcakes. With the green and purple, these cookies are such a fun treat to make for the kids!
EDITED to add: This year I’ve adjusted the recipe slightly because I’ve been having better success slicing them to about 1/3″ thick.
HALLOWEEN SWIRL COOKIE INGREDIENTS
- 4 cups flour, plus extra for during rolling pin and counter
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups butter, softened
- 1 1/2 cups granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- Green and Purple gel food coloring
Wilton Icing Colors, 12-Count Gel-Based Food Color
HALLOWEEN PINWHEEL COOKIES RECIPE
- In a mixing bowl, use an electric mixer to beat the butter and sugar together until smooth and fluffy. Add the eggs and vanilla and mix until combined.
- In a separate mixing bowl, mix together the dry ingredients (flour, baking powder, and salt.
- Add half of the dry ingredients to the wet mixture. Mix until combined. Then add the remaining half and mix to combine.
- Divide the dough in half and place each half in a separate bowl. Add green gel food coloring to one batch of dough and knead with your hands until you get the desired color. Repeat with the other half of the dough using the purple gel food coloring.
- Roll each batch of dough into a bowl and wrap tightly in plastic wrap. Refrigerate for at least 1 hour.
- Dust counter or cutting board and rolling pin lightly with flour,
- Unwrap the purple dough and sprinkle with flour. Roll out into a rectangle and set aside. Repeat with the green cookie dough.
- Use a spatula to lift the green dough and place it on top of the purple dough. (If dough is feeling too sticky, you can place it on parchment paper and refrigerate for a few minutes.)
- Use your rolling pin to roll the two doughs together a bit. Then use a knife to trim the edges into straight lines, leaving you with a rectangle shape.
- Carefully roll the dough into a log and wrap it with plastic wrap. Be sure to cover both ends of the cookie dough log with plastic wrap. Refrigerate for 1 hour or until the dough is firm again. (You can also place it in the freezer to make this step go more quickly.)
- Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.
- Remove the dough from the refrigerator and remove the plastic wrap. Slice off the ends then slice the cookie dough log into 1/3 inch slices. (The ends don’t make pretty cookies but still taste good!)
- Place 2 inches apart on the cookie sheet. Back for 13-15 minutes or until the cookies are set. (If you overcook them they will start to brown up so check on them after about 10 minutes.)
- Allow to cool for 5 minutes before placing on a wire cooling rack to cool completely.
PRINTABLE PINWHEEL COOKIES RECIPE
Halloween Pinwheel Cookies
Ingredients
- 4 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups butter (softened)
- 1 1/2 cups granulated sugar
- 2 eggs
- 2 tsp vanilla
- Green and Purple gel food coloring
Instructions
- In a mixing bowl, use an electric mixer to beat the butter and sugar together until smooth and fluffy. Add the eggs and vanilla and mix until combined.
- In a separate mixing bowl, mix together the dry ingredients (flour, baking powder, and salt.
- Add half of the dry ingredients to the wet mixture. Mix until combined. Then add the remaining half and mix to combine.
- Divide the dough in half and place each half in a separate bowl. Add green gel food coloring to one batch of dough and knead with your hands until you get the desired color. Repeat with the other half of the dough using the purple gel food coloring.
- Roll each batch of dough into a bowl and wrap tightly in plastic wrap. Refrigerate for at least 1 hour.
- Dust counter or cutting board and rolling pin lightly with flour.
- Unwrap the purple dough and sprinkle with flour. Roll out into a rectangle and set aside. Repeat with the green cookie dough.
- Use a spatula to lift the green dough and place it on top of the purple dough. (If dough is feeling too sticky, you can place it on parchment paper and refrigerate for a few minutes.)
- Use your rolling pin to roll the two doughs together a bit. Then use a knife to trim the edges into straight lines, leaving you with a rectangle shape.
- Carefully roll the dough into a log and wrap it with plastic wrap. Be sure to cover both ends of the cookie dough log with plastic wrap. Refrigerate for 1 hour or until the dough is firm again. (You can also place it in the freezer to make this step go more quickly.)
- Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.
- Remove the dough from the refrigerator and remove the plastic wrap. Slice off the ends then slice the cookie dough log into 1/3 inch slices. (The ends don’t make pretty cookies but still taste good!)
- Place 2 inches apart on the cookie sheet. Back for 13-15 minutes or until the cookies are set. (If you overcook them they will start to brown up so check on them after about 10 minutes.)
- Allow to cool for 5 minutes before placing on a wire cooling rack to cool completely. Then enjoy!
alittlesass says
Did you mean 2 inch slices or 1/2 inch slices? 2 inches seems really big…
Mariah says
YesI do! Thank you! 1/2 inch and place 2 inches apart! Sometimes that mom brain just takes over!! I will update now!
Kaitie Hotard says
Love these cookies, they look so fun and festive! Planning on making them tonight for a bake sale at my daughter’s school. How many cookies does this make, if they’re about a 1/2 inch thick? I’m wondering if I should double the recipe…
Thank you!
Mariah says
This makes about 24-36 cookies depending on the slice thickness. If you like thicker cookies I’d say this would do about 2 dozen for you.
Amy says
How long should I leave them in for if my oven only goes to 220 degrees x
Steelk says
I just mixed these up and I’m wondering about the amount of flour. The dough is just crumbling in my hands and was almost impossible to put together.
Mariah says
I have had this happen once or twice as well. I’ve found that my weather (the humidity) sometimes has an impact on my cookies. I will add to add it in increments until you get the desired consistency. It seems to be the approach that works best.
Savanna says
Can these be made ahead and frozen? If so, will they taste just as good?
Lily says
I’m trying to make this with three layers, how much should i put for each color?
Lily says
color as in the dough in groups