Valentine’s Day is the perfect time to bake something fun, festive, and full of love, and these Valentine’s Day Pinwheel Cookies fit the bill perfectly. These buttery sugar cookies feature vibrant pink and white swirls, creating a whimsical design that’s as delightful to look at as it is to eat. They’re perfect for gifting, sharing, or simply treating yourself to something sweet.
With just a few simple ingredients, these cookies come together easily and are a great way to add a touch of creativity to your baking. Whether for a classroom party, romantic dinner, or cozy night in, these cookies are sure to make your Valentine’s Day extra special.
Kitchen Equipment Needed
- Electric mixer
- Mixing bowls
- Rolling pin
- Parchment paper
- Baking sheets
Ingredients Overview
- Sugar cookie dough: A buttery, classic base that holds its shape well during baking.
- Food coloring: Red or pink gel food coloring adds a festive Valentine’s Day touch.
- Sprinkles: Optional, but they add extra flair and fun to the cookies.
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Pink or red gel food coloring
- 1/4 cup Valentine’s Day-themed sprinkles (optional)
Directions
- Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. - Cream the butter and sugar
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes. - Add the wet ingredients
Mix in the egg and vanilla extract until well combined. - Combine the wet and dry ingredients
Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. - Divide and color the dough
Divide the dough into two equal portions. Leave one portion plain. Add a few drops of pink or red gel food coloring to the other portion and mix until the color is evenly distributed. - Roll out the dough
Roll each portion of dough between two sheets of parchment paper into a 1/4-inch thick rectangle. Try to make the rectangles the same size. - Layer and roll
Peel off the top layer of parchment paper from both doughs. Place the colored dough on top of the plain dough, aligning the edges as closely as possible. Gently press them together with a rolling pin. Starting from one long edge, tightly roll the dough into a log. - Chill the dough
Wrap the dough log in plastic wrap and refrigerate for at least 1 hour, or until firm. - Slice and bake
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Slice the chilled dough log into 1/4-inch thick rounds. Place the cookies on the prepared baking sheets, about 2 inches apart. - Add sprinkles (optional)
If using sprinkles, gently press them onto the tops or edges of the cookies before baking. - Bake
Bake for 10–12 minutes, or until the edges are just set. The cookies should not brown. - Cool and serve
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Prep Time
20 minutes (+ 1 hour chilling time)
Cook Time
10–12 minutes
Total Time
1 hour 30 minutes
Nutrition (per cookie, ~24 cookies)
- Calories: ~100
- Fat: ~6g
- Carbohydrates: ~12g
- Protein: ~1g
Expert Tips
- Chill the dough: This step is crucial for achieving sharp swirls and preventing the cookies from spreading too much while baking.
- Use gel food coloring: Gel food coloring works best as it provides vibrant color without adding extra liquid to the dough.
- Customize the colors: Try different shades for other holidays or occasions.
FAQs
Can I freeze the dough?
Yes! Wrap the dough log tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before slicing and baking.
What’s the best way to store these cookies?
Store the cookies in an airtight container at room temperature for up to 5 days.
Can I make these cookies without sprinkles?
Absolutely! The swirls are stunning on their own, but sprinkles add an extra festive touch.
Storing & Freezing
- Storing: Keep cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze the baked cookies in a resealable bag or airtight container for up to 2 months.
Substitutions & Variations
- Flavored extract: Swap the vanilla extract with almond or peppermint extract for a unique flavor twist.
- Darker swirls: Use red and white dough for a bolder contrast.
- Add cocoa: Mix 1–2 tablespoons of cocoa powder into half the dough for a chocolate and vanilla pinwheel.
Valentine's Day Pinwheel Cookies
Valentine’s Day is the perfect time to bake something fun, festive, and full of love, and these Valentine's Day Pinwheel Cookies fit the bill perfectly. These buttery sugar cookies feature vibrant pink and white swirls, creating a whimsical design that’s as delightful to look at as it is to eat. They’re perfect for gifting, sharing, or simply treating yourself to something sweet.
Equipment
- - Electric mixer
- Mixing bowls
- - Rolling pin
- Parchment paper
- - Baking sheets
Ingredients
- - 2 1/2 cups all-purpose flour
- - 1/2 teaspoon baking powder
- - 1/4 teaspoon salt
- - 1 cup unsalted butter softened
- - 1 cup granulated sugar
- - 1 large egg
- - 1 teaspoon vanilla extract
- - Pink or red gel food coloring
- - 1/4 cup Valentine's Day-themed sprinkles optional
Instructions
- **Mix the dry ingredients**
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- **Cream the butter and sugar**
- In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
- **Add the wet ingredients**
- Mix in the egg and vanilla extract until well combined.
- **Combine the wet and dry ingredients**
- Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together.
- **Divide and color the dough**
- Divide the dough into two equal portions. Leave one portion plain. Add a few drops of pink or red gel food coloring to the other portion and mix until the color is evenly distributed.
- **Roll out the dough**
- Roll each portion of dough between two sheets of parchment paper into a 1/4-inch thick rectangle. Try to make the rectangles the same size.
- **Layer and roll**
- Peel off the top layer of parchment paper from both doughs. Place the colored dough on top of the plain dough, aligning the edges as closely as possible. Gently press them together with a rolling pin. Starting from one long edge, tightly roll the dough into a log.
- **Chill the dough**
- Wrap the dough log in plastic wrap and refrigerate for at least 1 hour, or until firm.
- **Slice and bake**
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Slice the chilled dough log into 1/4-inch thick rounds. Place the cookies on the prepared baking sheets, about 2 inches apart.
- **Add sprinkles (optional)**
- If using sprinkles, gently press them onto the tops or edges of the cookies before baking.
- **Bake**
- Bake for 10–12 minutes, or until the edges are just set. The cookies should not brown.
- **Cool and serve**
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
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