Rainbow Swirl Cookies, also known as pinwheel cookies, are fun to make and even more fun to eat. Take your sugar cookies to a whole new level with these rainbow spiral cookies.
I know these may seem a little intimidating, but the method used makes these rainbow swirl cookies surprisingly simple to make.
When you are looking for a cookie that is a bit different, you have to try these rainbow sugar cookies. These cookies are a beautiful with a crunchy chewy texture. One bite and you are going to have a new favorite cookie.
Some days you just need to make your own rainbows. Doing both e-Learning and work from home has had me super stressed out these last few weeks. These rainbow cookies brought a smile to my face!
Make a day of it! Check out these colorful activities to go with your rainbow cookies:
2-Ingredient Edible Playdough Recipe
Free Indoor Scavenger Hunt Printable
Food Fun with Edible Paint for Kids
Rainbow Swirl Cookies
When you want a cookie that not only looks good but tastes amazing, this is the cookie you want. With a fun rainbow look, these cookies can be used to celebrate spring or just because you want something that looks a bit festive.
How to Store Rainbow Swirl Cookies
Once the cookies have cooled you will want to move them to an airtight container. Make sure the cookies are cooled completely before storing. I recommend placing a piece of parchment paper between layers. This keeps the cookies from sticking to each other when they are stacked.
How Long Do Cookies Last
Most cookies that are stored properly will last up to 2 weeks. If the cookies will not be eaten before they go bad, you can move them to a freezer bag and keep them in the freezer. The cookies that are frozen will last up to 3 months in the freezer. I like to store them in smaller amounts so that I can take a few cookies out at a time.
Ingredients in Rainbow Swirl Cookies
- 3 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup sugar
- 2 sticks or 1 cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- Powdered sugar or flour, for rolling
- Gel food coloring
How to Make Rainbow Swirl Cookies
Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper.
Whisk together dry ingredients: flour, baking powder, and salt. Set aside.
In a mixing bowl, blend the butter and sugar until creamy and light. Add egg and vanilla extract. Mix well. Slowly add dry ingredients and mix until combined. Dough may be a little crumbly.
Turn out the dough onto a surface sprinkled with powdered sugar or flour. Divide into 6 equal parts.
Add food coloring to each portion of dough and return to the mixer until completely blended. Repeat with each color.
Flatten each color of cookie dough into a rectangle shape and layer onto one another, creating a stack of cookie dough. Press together with a rolling pin and flatten to about ¼ to ½ inch thickness.
Starting on the largest side, roll the cookie dough into a tube (like a jelly roll) pressing any cracks to keep the roll tight.
Slice into ¼ to ½ inch slices. Place on a parchment-lined baking sheet.
Bake cookies for 7 to 9 minutes. Do not brown the cookies. Allow cookies to cool for at least 20 minutes on the baking sheet before carefully removing to a cooling rack.
Store in an airtight container between layers of parchment paper to keep the cookies from sticking to each other.
Rainbow Swirl Cookies
Ingredients
- 3 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 2 sticks cup butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- Powdered sugar or flour for rolling
- Gel food coloring
Instructions
- Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper.
- Whisk together dry ingredients: flour, baking powder, and salt. Set aside.
- In a mixing bowl, blend the butter and sugar until creamy and light. Add egg and vanilla extract. Mix well. Slowly add dry ingredients and mix until combined. Dough may be a little crumbly.
- Turn out the dough onto a surface sprinkled with powdered sugar or flour. Divide into 6 equal parts.
- Add food coloring to each portion of dough and return to the mixer until completely blended. Repeat with each color.
- Flatten each color of cookie dough into a rectangle shape and layer onto one another, creating a stack of cookie dough. Press together with a rolling pin and flatten to about ¼ to ½ inch thickness.
- Starting on the largest side, roll the cookie dough into a tube (like a jelly roll) pressing any cracks to keep the roll tight.
- Slice into ¼ to ½ inch slices. Place on a parchment-lined baking sheet.
- Bake cookies for 7 to 9 minutes. Do not brown the cookies. Allow cookies to cool for at least 20 minutes on the baking sheet before carefully removing to a cooling rack.
- Store in an airtight container between layers of parchment paper to keep the cookies from sticking to each other.
Nutrition
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