Best Pinwheel Sugar Cookies Recipes

CINNAMON SUGAR PINWHEEL COOKIES

Steps:

• Allow cream cheese and 1/2 cup butter to soften, then blend together.
• Stir in egg yolk and flour, mix well.
• Cover bowl and chill 30 minutes.
• Heat oven to 350 degrees.
• Divide dough in half and roll very thin.
• Brush with 2 Tbsp melted butter.
• Combine cinnamon, sugar and nuts, sprinkle half this mixture over dough.
• Roll up like a jelly roll.
• Cut roll in 1/2 inch slices and place cut side down on ungreased baking sheet.
• Repeat other half.
• Bake 15 minutes or till golden brown.
• Cool on wire rack, then sprinkle with powdered sugar.

BROWN SUGAR-PECAN PINWHEEL COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat 1/4 cup butter and egg with electric mixer on medium speed until blended. Add cookie mix; beat on low speed until dough is evenly moist and crumbly.
• On cookie sheet covered with 17-inch piece waxed paper, place dough; press to flatten slightly. Top dough with second piece waxed paper. Roll out dough into 12x11-inch rectangle. Refrigerate 10 minutes; remove top sheet waxed paper. Spread dough with 3 tablespoons butter. Sprinkle with brown sugar; top with pecans.
• Starting with long side, carefully roll up tightly; refrigerate 30 minutes. Cut log into 1/2-inch slices. Onto ungreased cookie sheets, place slices 2 inches apart, reshaping if necessary.
• Bake 8 to 10 minutes or until light brown on bottom. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely. In medium bowl, stir together 3 tablespoons butter, the powdered sugar and vanilla. Stir in milk, 1 tablespoon at a time, until smooth and consistency of thick syrup. Drizzle over cookies; let stand until set. To store, place waxed paper between cookie layers. Store in airtight container.

PINWHEEL SUGAR COOKIES

Steps:

• Beat first 4 ingredients in large bowl with mixer until blended. Add flour and baking soda; mix well. Refrigerate 30 min.
• Heat oven to 375ºF. Roll half the dough into 12x9-inch rectangle on lightly floured surface. Brush dough with half the butter; sprinkle with 2 Tbsp. colored sugar. Starting from one short side, roll up dough tightly to form log. Repeat with remaining dough. Roll logs in remaining colored sugar until evenly coated; wrap individually in plastic wrap. Refrigerate 1 hour.
• Cut dough into 1/4-inch thick slices. Place, 2 inches apart, on baking sheets sprayed with cooking spray. Bake 9 to 11 min. or until lightly browned.

PINWHEEL SUGAR COOKIES

Steps:

• LINE cutting board with 2 pieces of plastic wrap. Place each sheet of dough on its own piece of plastic wrap. Allow to stand at room temperature for 15 minutes.
• SPRINKLE each sheet evenly with 3 tablespoons of sugar. Using a rolling pin, lightly press sugar into dough. Beginning with long side, carefully roll up the dough, using plastic wrap to roll and form. You may need to squeeze roll gently and reshape roll. Wrap each roll well in plastic wrap and freeze for at least 1 hour.
• PREHEAT oven to 350° F. Let each frozen roll stand at room temperature for 10 minutes.
• CUT each chilled roll into 1/4-inch slices with a sharp knife, carefully wiping the knife occasionally with a towel. Turn roll frequently to prevent flat sides. You will get about 26 slices per roll. Place slices 2 inches apart onto ungreased baking sheets. Some reshaping maybe needed.
• BAKE for 8 to 10 minutes. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Store in airtight container.