Halloween Pinwheel Sugar Cookies Recipe

Introduction

These Halloween Pinwheel Sugar Cookies are a festive treat that brings colorful fun to your holiday baking. With vibrant orange, purple, and black swirls, they’re perfect for spooky celebrations or sweet gift-giving. Crisp, buttery, and lightly sweet, they’re as delightful to look at as they are to eat.

Ingredients

• 2 1/2 cups (315g) all-purpose flour, sifted
• 3/4 teaspoon baking powder
• 1/4 teaspoon fine salt
• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract (or almond extract for a twist)
• Gel food coloring in orange, purple, and black
• Optional: colored sanding sugar or Halloween sprinkles

Instructions

1. Step 1: In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
2. Step 2: In a large bowl or stand mixer, beat the softened butter and sugar on medium speed for 2–3 minutes until light and fluffy.
3. Step 3: Beat in the egg and vanilla extract until fully combined, scraping down the sides of the bowl as needed.
4. Step 4: Gradually add the dry ingredients in about three parts, stirring until a soft dough forms. Do not overmix.
5. Step 5: Divide the dough evenly into three bowls. Add orange gel food coloring to one, purple to another, and black to the last. Knead each gently until the color is evenly distributed.
6. Step 6: Place each colored dough on separate sheets of parchment paper. Roll each into a 1/4-inch thick rectangle, approximately 9 by 6 inches.
7. Step 7: Carefully stack the purple dough on top of the black, then the orange dough on top of the purple. Trim the edges to create an even rectangle.
8. Step 8: Starting from the long side, use the parchment paper to roll the stacked dough into a tight log, rolling slowly and evenly.
9. Step 9: Wrap the dough log tightly in plastic wrap and chill in the refrigerator for at least 2 hours or overnight.
10. Step 10: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
11. Step 11: Unwrap the chilled log and slice it into 1/4-inch thick rounds using a sharp knife or dental floss. Optionally, sprinkle the edges with colored sanding sugar or Halloween sprinkles.
12. Step 12: Place the cookies about 2 inches apart on the prepared baking sheets and bake for 9–11 minutes, until the edges are just set and slightly golden.
13. Step 13: Transfer the cookies to a wire rack and let them cool completely before serving.

Tips & Variations

• For a more intense color, add gel food coloring gradually until you achieve your desired shade without altering the dough texture.
• Try almond extract instead of vanilla for a subtle nutty flavor twist.
• Use dental floss to slice the dough log smoothly without squishing the layers.
• Decorate the cookie edges with colored sanding sugar or festive sprinkles before baking for extra sparkle.

Storage

Store the cooled cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, refrigerate for up to two weeks or freeze for up to three months. Reheat briefly in a low oven or microwave if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, rolling the dough into the log and chilling it overnight makes slicing easier and enhances the flavor.

What if I don’t have gel food coloring?

You can use liquid food coloring, but gel is preferred because it provides vibrant color without adding extra moisture to the dough.

Halloween Pinwheel Sugar Cookies Recipe

Print Recipe

★★★★★

4.5 from 138 reviews

These Halloween Pinwheel Sugar Cookies are festive, colorful, and perfect for spooky celebrations. Made with three vibrant dough colors—orange, purple, and black—they’re rolled into a striking pinwheel pattern for a delightful treat that’s as fun to make as it is to eat.

• Author: Sophie
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 40 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 2 1/2 cups (315g) all-purpose flour, sifted
• 3/4 teaspoon baking powder
• 1/4 teaspoon fine salt

Wet Ingredients

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract (or almond extract for a twist)

Coloring and Decoration

• Gel food coloring in orange, purple, and black
• Optional: colored sanding sugar or Halloween sprinkles

Instructions

1. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set this dry mix aside.
2. Cream Butter and Sugar: In a large bowl or stand mixer, beat the softened butter and granulated sugar on medium speed for 2-3 minutes until the mixture is light and fluffy, ensuring the base of the cookies will be tender.
3. Add Egg and Extract: Beat in the large egg and vanilla extract until fully combined, scraping down the sides of the bowl as needed to incorporate everything evenly.
4. Combine Wet and Dry: Gradually add the dry ingredients in about three parts, stirring just until a soft dough forms without overmixing, which keeps the cookies tender.
5. Divide and Color Dough: Divide the dough evenly into three separate bowls. Add orange gel food coloring to one bowl, purple to another, and black to the last. Knead each portion gently until the color is fully incorporated and uniform.
6. Shape Dough Rectangles: Roll each colored dough out on parchment paper into a rectangle about 1/4 inch thick and roughly 9 by 6 inches in size for even layering.
7. Stack and Trim: Carefully stack the purple dough on top of the black layer, then place the orange dough on top of the purple. Trim the edges to form a neat, even rectangle to ensure your pinwheel shapes slice cleanly.
8. Roll Into Log: Using the parchment paper, roll the stacked dough layers tightly and evenly into a log starting from the long side. This rolling creates the signature pinwheel swirls.
9. Chill Dough Log: Wrap the dough log tightly in plastic wrap and refrigerate for at least 2 hours, or overnight. This chilling step firms the dough for easier slicing and better shape retention during baking.
10. Preheat Oven and Prepare Sheets: When ready, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for non-stick baking.
11. Slice Cookies: Unwrap the chilled dough log and slice into 1/4 inch thick rounds using a sharp knife or dental floss for smooth edges. Optionally, sprinkle the edges of each slice with colored sugar or Halloween-themed sprinkles for extra festive flair.
12. Bake Cookies: Place the cookie rounds spaced about 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 9-11 minutes, or until the cookies are just set and their edges start to turn a slight golden color.
13. Cool: Transfer the baked cookies to a wire rack and allow them to cool completely before serving, which helps them firm up and maximizes their crispness and flavor.

Notes

• Use gel food coloring rather than liquid to avoid changing the dough’s consistency.
• Chilling the dough overnight enhances flavor and firmness, making slicing easier.
• If desired, substitute almond extract for a different flavor twist in the dough.
• For sharp cookie edges, slice the dough when very cold using a warm, sharp knife.
• Store baked cookies in an airtight container at room temperature for up to 5 days.

Keywords: Halloween cookies, sugar cookies, pinwheel cookies, colored cookies, festive cookies, holiday baking