Experimenting with different food dye colors on the pinwheels for different occasions has been fun, but I also just love to make these plain, roll ’em into a log, slice, and bake – so much easier than trying to navigate a rolling pin in my small kitchen and using the rim of a drinking glass as a makeshift cookie cutter. I bake them until no longer shiny on top as the recipe states, and it’s the perfect level of done-ness. I also really appreciate the physical indicator being included in the directions rather than just the bake time, which can vary. In the future, I hope to do some flavor experimentation, like adding cinnamon or cardamom to the top of a single un-dyed rolled-out slab before baking. I also highly recommend substituting the sprinkles on the rim for a sugar, especially the unrefined type with big crystals, because it adds such an excellent almost-caramelized texture to the edges.

If you love a soft, chewy cookie, you will not regret making these!