Comida Kraft
Recipe Box

Pinwheel Sugar Cookies

Pinwheel Sugar Cookies is rated 2.375 out of 5 by 8.
Prep Time
20
min.
Total Time
1
hr.
2
min.
Servings

36 servings, 2 cookies each

These festive red and green pinwheel sugar cookies are a treat to eat—and lovely to look at, too. Santa will be very pleased.

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What You Need

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Make It

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  • Beat first 4 ingredients in large bowl with mixer until blended. Add flour and baking soda; mix well. Refrigerate 30 min.
  • Heat oven to 375ºF. Roll half the dough into 12x9-inch rectangle on lightly floured surface. Brush dough with half the butter; sprinkle with 2 Tbsp. colored sugar. Starting from one short side, roll up dough tightly to form log. Repeat with remaining dough. Roll logs in remaining colored sugar until evenly coated; wrap individually in plastic wrap. Refrigerate 1 hour.
  • Cut dough into 1/4-inch thick slices. Place, 2 inches apart, on baking sheets sprayed with cooking spray. Bake 9 to 11 min. or until lightly browned.

For a Festive Look

Prepare using 1/4 cup each red and green colored sugar.

Family Fun

Making cookies is a fun activity for the whole family. Enjoy a walk after baking the cookies.

Special Extra

Place cookie dough on parchment-covered baking sheets to prevent cookies from sticking to pans and to help keep baking sheets clean between batches.

Servings

  • 36 servings, 2 cookies each

Nutritional Information

Serving Size 36 servings, 2 cookies each
AMOUNT PER SERVING
Calories 150
Total fat 8g
Saturated fat 5g
Cholesterol 25mg
Sodium 95mg
Carbohydrate 17g
Dietary fiber 0g
Sugars 10g
Protein 1g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from Pretty and easy I found the recipe to be easy with longer chilling times. I generally make dough in the evening so it had overnight to set up and then sliced easily the next day. I made them blue for a Doctor Who party. The finished cookies were softer/chewier than expected but I think that's because they are egg-less, which made them fun to eat raw. It's not a bad texture, just different than what I expected and still very delicious!
Date published: 2016-07-04
Rated 2 out of 5 by from It is important to refrigerate the dough after you make it and before trying to roll it. It is important to refrigerate the dough after you make it and before trying to roll it. Doing this, I did not have to add more flour and the dough rolled nicely. I cut the dough in half and placed each in plastic wrap (molding it into rectangles in the plastic)and refrigerated it for at least an hour. It is also important to roll the dough on wax paper and then put it in the refrigerator again before trying to cut the cookie slices before baking. I tried one half with the melted butter and the sugar and one without the melted butter. The one without the added butter held together better, so I would skip the additional butter. Egg white might work better to help the pinwheels stay together after you roll them. The recipe is OK, but I like my traditional pinwheel recipe better.
Date published: 2012-11-26
Rated 4 out of 5 by from After a couple of tries with everything sticking, like others I refrigerated the dough, then used... After a couple of tries with everything sticking, like others I refrigerated the dough, then used parchment paper on both sides to roll so it didn't stick. I rolled the pinwheel logs and put the dough in the refrigerator again to make the cutting of the pinwheels easier. I have several grandchildren that enjoy these so I will be making them again.
Date published: 2014-12-22
Rated 4 out of 5 by from I didn't have the same trouble as the others, while it was 'tackier' than other sugar cookie doughs,... I didn't have the same trouble as the others, while it was 'tackier' than other sugar cookie doughs, it wasn't unmanageable. I also refrigerated them after I rolled them up and put them back after I cut just enough for one cookie sheet. I like these because they taste rich and not over-sweet. Got great reviews from friends and family on these.
Date published: 2012-12-31
Rated 1 out of 5 by from I tried to make this last night as a test drive for taking it to a cookie swsp. I tried to make this last night as a test drive for taking it to a cookie swsp. glad I did, as the other 2 ladies said it was extremely sticky and I followed the directions as it said. I got one done but didin't even bother with the second half. I put down flour and made the rest of the dough into cut outs instead.
Date published: 2012-12-10
Rated 2 out of 5 by from I gave the recipe two stars becuase of the flavor but that is it. I gave the recipe two stars becuase of the flavor but that is it. The dough was to sticky it was hard to roll and when they baked it was like the butter and cheese oozed out of the cookie and almost burned. I will not make this again. They were not pretty like the picture.
Date published: 2012-12-17
Rated 1 out of 5 by from I couldn't even roll the dough to make the cookie rolls. I couldn't even roll the dough to make the cookie rolls. I followed the recipe but the dough was very sticky. I tried to use flour to help, but the dough fell apart. Very disappointed cause I really wanted to make these.
Date published: 2012-11-21
Rated 1 out of 5 by from Horrible recipe. Horrible recipe. Totally disappointed. Dough is WAY too sticky to even think about rolling. I ended up just plopping spoonfuls onto a cookie sheet and flattening to bake. Didn't taste good at all. Fail, Kraft.
Date published: 2012-12-10
  • 2016-09-30T10:55CST
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