Delicious red, white and blue pinwheel cookies coated in patriotic sprinkles – Patriotic Pinwheel Cookies are the perfect dessert for the 4th of July, Memorial Day or just to celebrate all things red, white, and blue.
You all know how much I love patriotic things & how much I love this time of year. So whenever I can I like to make goodies that show that patriotism. Plus red, white and blue food just makes me smile!
The family loves pinwheel cookies and we make them often for just about any occasion. But these patriotic ones are hands down my favorite version. Just look at that red, white, and blue swirl!
Want to skip all the tips and tricks for this recipe – just scroll to the bottom to find the FULL PRINTABLE RECIPE!
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With the 4th of July just around the corner, I wanted to share a quick and easy treat that you can whip up in no time. It’s so easy, even the kids can get involved in the fun!
Pinwheel cookies are soft on the inside with just a little bit of crisp on the inside. But its those colors that keep me coming back for one after another after another. I can’t stop.
I know you are going to LOVE these – check them out!
patriotic cookies
Here are some commonly asked questions
Can these cookies be made ahead of time?
You bet. This cookie dough can be made ahead of time and kept in the refrigerator for up to 4 days prior to baking. You may need to let it sit out at room temperature for about 10 minutes before slicing and baking.
Should I use salted or unsalted butter?
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.
I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.
These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.
red white and blue cookies
Why do the ingredients need to be at room temperature?
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect cookie texture.
Can I use a vanilla substitute instead of vanilla extract?
Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
fourth of july sugar cookies
What is the best way to store pinwheel cookies?
Once the cookies have cooled to room temperature, place them in an airtight container or zip-top bag. They should stay soft for several days. I don’t recommend refrigerating them.
This recipe calls for a stand mixer. Can I also make this recipe by hand?
Yes. This recipe can easily be made by hand. However, keep in mind that this method will influence the overall time commitment.
4th of July sugar cookies
ingredients for patriotic pinwheel cookies
- all-purpose flour
- baking powder
- salt
- butter – at room temperature
- granulated sugar
- eggs
- vanilla extract
- red gel food coloring- I used super red
- blue gel food coloring- I used navy blue
- patriotic sprinkles
Can this recipe be cut in half?
I understand wanting to cut this recipe in half. But it would be quite difficult to separate that small amount of dough into 3 parts and then roll it into the log. You would be better off to make the recipe as written and then freeze half of the dough for a later time.
4th of july cookies
how to make patriotic pinwheel cookies
- Combine flour, salt & baking powder in a bowl, mix and set aside.
- In another large mixer bowl, cream together the softened butter & sugar.
- Once smooth, add the eggs & vanilla and beat well.
- Add the flour mixture to the butter mixture a little at a time. Mix until the dough is smooth and flour is fully incorporated.
- Separate your dough into three equal parts.
- Flatten one ball of dough into a disk or rectangle, wrap it in plastic wrap, and set it in the fridge.
- This will be your plain, white dough.
- Color one of the remaining portions of dough red, and one blue. Use the mixer to beat the color into the dough until you have reached the desired shade of each color. Be sure to rinse out the bowl and the beater inbetween the colors so that you don’t cross the colors and end up with purple.
- Flatten both of those into rectangles or disks, wrap in plastic, and allow all three portions of dough to firm up in the refrigerator for about an hour or two.
- Roll out each ball of dough to about ⅛ – ¼” thick, and stack them one on top of the other (I did red on the bottom, followed by white, and then blue).
- Trim the edges with a pizza cutter so you have nice, straight edges.
- If desired – Pour some sprinkles into your hand & brush the outside of the dough with a bit more water and then press the sprinkles into the outside of the dough log.
- Roll the dough into a log, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
- Preheat the oven to 350 degrees.
- Cut the log of dough into ¼ – ½” thick cookies and place on a parchment-lined baking sheet – approx 2 inches apart. The thinner the blade used to slice them, the better. A thick blade will tend to squish the dough.
- Bake at 350 for 10-12 minutes, or until no longer shiny on top.
pinwheel cookies recipe
How to soften the butter to room temperature?
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
Second – I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
pinwheel sugar cookies
Do I really need to chill the dough?
Yes, Yes, Yes! Chilling the dough is important for a couple of reasons. First – while the dough is chilling the ingredients are coming together. It gives a better overall flavor to the cookie.
The second and probably even more important than the first – is that chilling helps the dough hold together during the baking process.
Without chilling, the dough would not only be too sticky to really roll it into balls. But it would also spread way too much while baking – leaving flat and not very appealing cookies in the end. Please don’t skip the chilling process.
Can I use a gluten-free flour?
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
What are the best sprinkles for this dough?
This is important – just because the package says “sprinkles” doesn’t necessarily mean that it is in-fact sprinkles.
I see a lot of people using colored sanding sugar that is labled as sprinkles.
This will not work as well because when that sugar gets wet – like when mixed into a moist dough or when placed in the refrigerator, it will sweat & the color will bleed out.
Can this recipe be doubled?
You can, and we do it often. I actually find it easier to work with a larger portion of dough – but I do have to use my larger mixer to accommodate the increase in volume.
Don’t miss these other patriotic recipes too…
Products I love when making these pinwheel cookies…
This cookie recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made pinwheel cookies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.
- all-purpose flour
- baking powder
- table salt
- granulated sugar
- vanilla extract
- super red food color
- navy blue food color
- patriotic sprinkles or jimmies
- baking sheet
- parchment paper
- mixer
If you love this Easy Patriotic Cookie recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
Simple Patriotic Ice Cream Sandwich
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Patriotic Pinwheel Cookies
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup butter at room temperature
- 1½ cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp red gel food coloring I used super red
- 1 tsp blue gel food coloring I used navy blue
- patriotic sprinkles if desired
Instructions
- Combine flour, salt & baking powder in a bowl, mix and set aside.
- In another large mixer bowl, cream together the softened butter & sugar.
- Once smooth, add the eggs & vanilla and beat well.
- Add the flour mixture to the butter mixture a little at a time. Mix until the dough is smooth and flour is fully incorporated.
- Separate your dough into three equal parts.
- Flatten one ball of dough into a disk or rectangle, wrap it in plastic wrap, and set it in the fridge.
- This will be your plain, white dough.
- Color one of the remaining portions of dough red, and one blue. Use the mixer to beat the color into the dough until you have reached the desired shade of each color. Be sure to rinse out the bowl and the beater inbetween the colors so that you don't cross the colors and end up with purple.
- Flatten both of those into rectangles or disks, wrap in plastic, and allow all three portions of dough to firm up in the refrigerator for about an hour or two.
- Roll out each ball of dough to about ⅛ – ¼" thick, and stack them one on top of the other (I did red on the bottom, followed by white, and then blue).
- Trim the edges with a pizza cutter so you have nice, straight edges.
- If desired – Pour some sprinkles into your hand & brush the outside of the dough with a bit more water and then press the sprinkles into the outside of the dough log.
- Roll the dough into a log, wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
- Preheat the oven to 350 degrees.
- Cut the log of dough into ¼ – ½" thick cookies and place on a parchment lined baking sheet – approx 2 inches apart. The thinner the blade used to slice them, the better. A thick blade will tend to squish the dough.
- Bake at 350 for 10-12 minutes, or until no longer shiny on top.
Tamar says
How fun are those!! You’re so creative in the kitchen.