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Candy Corn Pinwheel Cookies

Servings 24 Cookies


What You'll Need:

  • 1 cup 2 sticks butter, softened
  • 1 egg
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 2 ½ cups all purpose flour
  • Yellow and Orange food coloring


How To:

  • Begin by creaming the butter in a large bowl or stand mixer.
  • Add the sugar and mix until well incorporated.
  • Next add egg, baking powder and vanilla. Mix until all of the ingredients have been combined.
  • Begin adding flour about a ½ cup at a time mixing in between ½ cups. Dough should begin to be pliable but not sticky. If it is sticky gradually add a tablespoon of flour at a time.
  • Divide the dough into 3 equal parts. Leaving one part uncolored, add yellow and orange to the other 2 sections of dough(one orange and one yellow).
  • Place the dough in the refrigerator for about 15 minutes.
  • When the dough is firm, roll each section to be about ½ inch thick.
  • Once rolled out stack the dough on a piece of plastic wrap with orange on the bottom, yellow in the middle and the uncolored on top. Cut the edges so the dough so it is a rectangle.
  • Roll up the dough into a log and place in the freezer for about 10 minutes or the refrigerator for about 40 minutes.
  • 10. Preheat the oven to 350º F. When the dough is firm enough, remove the plastic wrap and begin cutting the long into about ½ inch pieces*.
  • 11. Place the cookies on a parchment lined cookie sheet. Bake 8-10 minutes then let cool on a cooling rack before enjoying.


*In similar recipes it is suggested to use thread or a very thin sharp knife. I however have a cheese board with a wire cutter that works perfectly. Use whichever you desire.