Halloween Pinwheel Sugar Cookies Recipe

Introduction

Celebrate Halloween with these festive Pinwheel Sugar Cookies, bursting with vibrant colors and classic sweetness. Perfect for parties or a fun baking project with the family, these cookies combine soft, buttery dough with spooky seasonal hues.

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 this mixture aside.
2. Step 2: In a large bowl or stand mixer, beat the softened butter and sugar on medium speed for 2 to 3 minutes, until the mixture is light and fluffy.
3. Step 3: Add the egg and vanilla extract to the butter mixture, beating until fully combined. Scrape down the sides of the bowl as needed.
4. Step 4: Gradually add the dry ingredients to the wet ingredients in about three parts, stirring gently until a soft dough forms. Avoid overmixing.
5. Step 5: Divide the dough evenly into three separate bowls. Add orange gel food coloring to one, purple to another, and black to the last. Knead each portion gently until the color is evenly distributed.
6. Step 6: Place each colored dough ball onto a separate sheet of parchment paper. Roll each one into a rectangle about 1/4 inch thick, roughly measuring 9 by 6 inches.
7. Step 7: Stack the dough rectangles carefully: place the purple dough on top of the black dough, then the orange dough on top of the purple. Trim the edges so the stacked layers form an even rectangle.
8. Step 8: Using the parchment paper, roll the stacked dough tightly from the long side into a log. Take your time to roll 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 up to overnight for best results.
10. Step 10: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
11. Step 11: Unwrap the chilled dough log and slice it into 1/4 inch thick rounds using a sharp knife or dental floss. If desired, sprinkle the edges with colored sanding sugar or Halloween sprinkles for extra flair.
12. Step 12: Place the cookie slices 2 inches apart on the prepared baking sheets. Bake for 9 to 11 minutes, until the cookies are just set and the edges are slightly golden.
13. Step 13: Transfer the cookies to a wire rack and let cool completely before serving to allow the flavors to set.

Tips & Variations

• Use almond extract instead of vanilla to give the cookies a unique, nutty flavor twist.
• For a firmer dough that’s easier to slice, chill the dough log overnight before cutting.
• Add a pinch of cinnamon or pumpkin spice to the dry ingredients for a seasonal flavor boost.
• Try using different color combinations to match other holidays or themes.
• If gel colors aren’t available, natural food dyes made from beet juice, spinach, or turmeric can be used as alternatives.

Storage

Store these Halloween Pinwheel Sugar Cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies in a sealed container for up to three months. To reheat, let thaw at room temperature; warming in a low oven for a few minutes helps refresh their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough log can be wrapped and refrigerated for up to 24 hours or frozen for longer storage before slicing and baking.

What if I don’t have gel food coloring?

You can use liquid food coloring, but gel colors provide more vibrant shades without altering the dough’s consistency. Natural colorings like beet juice or turmeric can also work well.

Halloween Pinwheel Sugar Cookies Recipe

Print Recipe

★★★★★

5 from 118 reviews

Celebrate Halloween with these festive Pinwheel Sugar Cookies featuring layered orange, purple, and black doughs for a fun, colorful treat. Soft, buttery, and slightly sweet, these cookies are perfect for parties or holiday gatherings, decorated optionally with colored sanding sugar or sprinkles for extra flair.

• Author: zara
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 40 minutes
• Yield: Approximately 36 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 & 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 the sifted all-purpose flour, baking powder, and fine salt until well combined. Set this mixture aside for later.
2. Cream Butter and Sugar: In a large bowl or stand mixer, beat the softened unsalted butter and granulated sugar on medium speed for 2-3 minutes until the mixture is light, fluffy, and creamy.
3. Add Egg and Extract: Beat in the large room-temperature egg and vanilla extract (or almond extract) until fully incorporated, scraping down the bowl as needed to ensure even mixing.
4. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet ingredients in thirds, stirring gently just until a soft dough forms. Avoid overmixing to keep cookies tender.
5. Divide and Color Dough: Separate the dough evenly into three bowls. Add orange gel food coloring to one bowl, purple to the second, and black to the third. Knead each dough gently until the colors are uniformly blended.
6. Roll Dough into Rectangles: Place each colored dough ball between sheets of parchment paper and roll out into a rectangle about 1/4 inch thick, roughly measuring 9 by 6 inches.
7. Layer Dough Sheets: Carefully stack the purple dough rectangle on top of the black one, then place the orange dough on top of the purple, aligning edges. Trim edges if necessary to create a neat, even stack.
8. Roll into Log: Starting from the long side, tightly roll the layered dough stack into a log using the parchment paper to guide the roll. Roll slowly and evenly to prevent cracking.
9. Chill Dough: Wrap the dough log tightly in plastic wrap and refrigerate for at least 2 hours or up to overnight to firm up for easier slicing.
10. Prepare for Baking: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup and to prevent sticking.
11. Slice Cookies: Remove the chilled dough log from the refrigerator and unwrap it. Using a sharp knife or dental floss, cut the log into 1/4-inch thick rounds. Optionally, sprinkle the edges with colored sanding sugar or Halloween sprinkles for decorative flair.
12. Bake Cookies: Arrange the cookie rounds 2 inches apart on the prepared baking sheets and bake in the preheated oven for 9-11 minutes. Bake until the cookies are just set and the edges start to turn a light golden color.
13. Cool and Serve: Transfer the baked cookies to a wire rack and allow them to cool completely before serving or storing.

Notes

• For best results, ensure butter and egg are at room temperature before mixing for smooth dough.
• If dough cracks while rolling, chilling it longer can help it hold shape better.
• Use gel food coloring for vibrant colors that won’t thin the dough.
• Storing dough wrapped in plastic wrap tightly is important to prevent drying out during chilling.
• Cookies can be stored in an airtight container at room temperature for up to 5 days.
• For variation, substitute vanilla extract with almond extract for a different flavor profile.
• Use parchment paper to prevent sticking when rolling and stacking dough layers.
• You can freeze sliced unbaked cookies for up to 1 month; bake directly from frozen, adding a couple extra minutes to baking time.

Keywords: Halloween cookies, sugar cookies, pinwheel cookies, colorful cookies, festive desserts, fall baking, holiday treats