Patriotic Pinwheel Cookies Recipe Is an Easy Red, White & Blue Dessert by Ann Marie G. Halstead

The Fourth of July is almost here! When I was a kid, July 4th typically included swimming in my Aunt Edna’s pool, family, food, “sparklers” and fireworks. What I remember most is having fun with my siblings and cousins and the huge spread of food on my aunt’s covered porch.

These days, it’s my kids who enjoy the pool on July 4th. We tend to stay close to home and don’t typically see fireworks. The boys prefer to spend the day at our neighborhood’s pool and I can’t say I blame them; there’s a belly-flop contest, ice cream eating contest and more. I love the family “parade” and the community feel of the day.

I also love a theme, so I appreciate the red, white and blue recipes that tend to be popular for the 4th of July, such as American flag pretzels; flag cakes; patriotic cupcakes; red, white and blue strawberries; July 4th berry trifle and these patriotic pinwheel cookies. These red, white and blue cookies easy to make – no need to make your own dough! – and will look festive for dessert at any Fourth of July event.

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Cuisine: American
Prep Time: 20 minutes
Cool Time: 2 hours and 40 minutes
Cook Time: 10 minutes
Total Time: 3 hours and 10 minutes
Servings: 24

Ingredients

• 1/2 cup all-purpose flour, plus more for dusting
• 16.5 ounces (1 package) refrigerated sugar cookie dough
• 15 drops blue gel food coloring
• 15 drops red gel food coloring
• 1/4 cup red, white and blue sprinkles

Recipe Notes

• Parchment paper is a huge help in this recipe for manipulating the dough and making sure it does not stick.

• Don't skip the step of chilling the dough. This helps you better form and cut the dough into pinwheels.

• Don't have red, white and blue sprinkles? These cookies are just as festive without them!

Here’s how to make it:

1. On a lightly floured surface, knead the flour into the sugar cookie dough until smooth, about 5 minutes. Divide the dough into three equal parts.
2. Knead the red food coloring into one piece of dough, knead the blue food coloring into another and leave the third piece as is. Flatten and wrap each piece in plastic wrap, then refrigerate for about 20 minutes.
3. Remove the three dough pieces from the refrigerator. Roll each piece between two pieces of parchment paper, creating a shape roughly 11x7x1/8 inches. Wrap each in plastic wrap and refrigerate again for about 20 minutes.
4. Stack the dough pieces in red, white and blue order. Use the parchment paper to help you transfer them. Roll the dough stack into a tight spiral, using the parchment to help, forming an 11-inch long log.
5. Pour the red, white and blue sprinkles onto a baking sheet. Roll the log in the sprinkles until it is completely covered. Wrap the log in plastic wrap and freeze about 2 hours, or until solid.
6. Remove log from refrigerator. Using a sharp knife, cut 1/4 inch off each end, revealing the decorative red, white and blue pattern. Cut the log into 1/4-inch thick slices. Place on two parchment paper-covered baking sheets, about 1 1/2 inches apart. 
7. Bake in a preheated 350-degree F oven for about 5 minutes and then rotate the baking sheets. Bake another 5 to 7 minutes until the cookies are crisp and just beginning to brown on the bottom. Let cookies cool on the baking sheets for 10 minutes then transfer them to a cooling rack and allow them to cool completely.
   

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