Patriotic pinwheel cookies are the perfect red, white and blue dessert for your holiday celebrations. These pinwheel cookies feature layered sugar cookie dough that is rolled with parchment paper, chilled and sliced before baking. If you want beautiful 4th of July cookies that are easy to transport and serve, try this soft pinwheel cookie recipe!
Add the eggs one at a time, beating between each addition. Add the vanilla and beat again.
Add the flour and mix just until combined.
Remove the dough and separate it into three equal sections.
Shape one piece of the dough into approximately a 4x2 rectangle (does not have to be exact), wrap it securely in wax paper and place it in the fridge. (This will be the white portion of the cookies.)
Peel the top layer of wax paper off of the red dough and then peel the wax paper off one side of the white dough and use the other side to transfer the white dough on top of the red dough. Peel off the wax paper from one side of the blue dough and use the other side to transfer it atop the white dough. Very lightly roll the three layers together. Trim all sides to remove excess dough.
Starting at the shorter end of the rectangle, roll the dough as tightly as possible into a log. Wrap the log in wax paper. Stand the roll up in a glass to prevent the cookies from getting a flat side. Place in the fridge to for 4 hours or freezer for 30 minutes.
When ready to bake, preheat the oven to 350ºF and line two baking sheets with parchment paper.
Remove the dough from the fridge and slice each log into 1/4-inch rounds. Place the rounds about 2 inches apart on the baking sheets, as the cookies will expand when baked. You may need to do more than 2 batches.
Bake the cookies for 9 to 11 minutes until pale golden. Let sit on tray for 3-4 minutes before transferring to a cooling rack.
Makes 18-24 cookies, depending up thickness of cookies slices.