These Valentine’s Day Pinwheel Cookies are so mesmerizing and such a cute idea to make and give to a loved one. The beautiful swirl of vibrant pink colors is so eye-popping and even more delicious.
The Perfect Valentine’s Day Pinwheels
These Pinwheel cookies are so simple to make and just so good! If I had the chance, I could eat 10 of them in one sitting! These cookies are a great idea if you want something that is creative and looks pretty just in time for Valentine’s day.
Key Ingredients You Need
- All-Purpose Flour: All-purpose flour is best to use. However, if you are using self-rising flour, you would eliminate the baking powder.
- Baking Powder: Baking soda will help the cookies rise in the oven. This will make your cookies light and fluffy.
- Granulated Sugar: In addition to adding a sweeter flavor to a cookie recipe. Granulated sugar caramelizes and absorbs moisture which overall improves the texture and flavor of the cookie.
- Butter: It is best to use unsalted butter for this recipe. Using unsalted butter will give you control of the flavoring in the recipe. This will allow the rawest and natural flavor to come out in the recipe.
- Eggs: When making cookies, you always want to use room-temperature eggs. It gives the best texture to cookies and helps to prevent cracking.
- Vanilla Extract: Vanilla is used not only to add an aroma to the recipe but also to enhance the flavor as well for a sweeter and more delicious recipe.
- Red and Pink Food Coloring: Be sure to use food coloring gel and not the liquid form to make it blend easier into the ingredients. Use a drop to a couple of drops to make the desired color of the recipe.
How To Make Pinwheel Cookies
Step 1. In a large bowl, add in the butter and sugar and combine for 5 minutes using an electric mixer. Put in the eggs and vanilla and combine. Place the dry ingredients into another bowl and combine the butter and dry ingredients.
Step 2. Separate the dough in half and place one-half into another bowl and put in a couple of red drops of food coloring and combine using your hands. Add the pink for coloring into the other dough and combine using your hands.
Step 3. Cut 4 parchment paper sheets into 13 in x 11 in and place one side of the paper onto the counter. Put the red dough into the middle of the parchment paper and place another sheet on top. Use a rolling pin to shape into an 11 in x 9-inch sheet about 1/4 inches thick. Place onto a cookie sheet and then continue the process with the pink dough. Place onto the cookie sheet and set it into the fridge for 10 minutes.
Step 4. Take off the top layer of parchment paper and lightly sprinkle with water and place the other layer on top. Use your hands to gently press the layers together and cut off all four uneven edges and take off the top parchment paper. Use the bottom sheet of parchment paper to roll it up and pull the dough together tightly. If the dough rips just pinch the dough together.
Step 5. Pour out the sprinkles onto a tray and roll the pinwheel into the sprinkles and use your hands to press down gently. Chill in the fridge for 15 minutes.
Step 6. Set the oven to 325 degrees and use parchment paper to line a cookie sheet and cut the pinwheel into 1/4-inch pieces. Place the slices onto the prepared sheets and bake for 10-15 minutes at 325 degrees. Allow the cookies to cool before placing them on a wiring rack to cool thoroughly.
How To Store Valentine’s Day Pinwheel Cookies?
Place the cookies into a Ziploc bag or an airtight container. You can store these in the fridge or at room temperature. To make the cookies last even longer, you can store them in the freezer.
More Pinwheel Recipes:
- Christmas Pinwheel Cookies
- Tie-Dye Pinwheel Cake
- Snail Pesto Pinwheels – Appetizer for Kids
- Pineapple Ham Pinwheels
Valentine’s Day Pinwheel
Ingredients
Cookies:
- 3 C flour
- 1 1/2 baking powder
- 1/2 Kosher salt
- 1 C white sugar
- 2 sticks butter – unsalted
- 2 eggs – large
- 1 tsp pure vanilla extract
- Red and pink food coloring
Garnish:
- Valentine’s Day sprinkles
Instructions
Cookies:
- Add butter and sugar to a large bowl.
- With an electric mixer cream the two together for five minutes.
- Add the eggs and vanilla extract to the bowl.
- Beat to combine.
- In a second bowl, whisk the dry ingredients together.
- Add the butter mixture in with the dry ingredients. Mix well.
- Divide the cookie dough in half.
- Put one-half of the dough in a separate bowl.
- Add several drops of red food coloring to one bowl.
- Use your hands to blend the color throughout the dough.
- Add several drops of pink food coloring to the second bowl.
- With your hands work to blend the pink food coloring throughout this bowl of cookie dough.
- Cut four sheets of parchment paper about 13 in x 11 in.
- Lay one side of parchment paper on the counter.
- Put the red colored ball of cookie dough on the center of the parchment paper.
- Cover with another piece of parchment paper.
- Use a rolling pin to roll the dough out to 11 in x 9 in about 1⁄4 inches thick.
- Transfer the parchment paper-covered cookie dough onto a cookie sheet.
- Repeat this process for the pink cookie dough.
- Transfer each cookie sheet of cookie dough to the refrigerator for at least 10 minutes.
- Remove the top layer of parchment paper from the cookie dough.
- Lightly sprinkle each top layer with water.
- Place one layer on top of the other layer.
- Gently press the two layers together.
- Cut the layers into straight edges on all four sides.
- Remove the top sheet of parchment paper.
- With the bottom layer of parchment paper begin to roll it up.
- Use the parchment paper to pull the dough tight.
- If the dough tears just squeeze the dough together.
- Pour the sprinkles onto a platter.
- Roll the cookie log onto the sprinkles.
- Use your hands to press the sprinkles into the log.
- Move the log into the refrigerator, leaving it to chill there for at least 15 minutes.
- Preheat the oven to 325 degrees.
- Line cookie sheets with parchment paper.
- Slice the log into 1⁄4 inch slices.
- Place the slices on the parchment paper-lined cookie sheets.
- Bake at 325 degrees for 10-15 minutes.
- Allow cooling slightly on the cookie sheets.
- Transfer the cookies to a cooling rack to cool completely.
Last Step:
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