Today, I’m linking up with my good friend Mel over at The Larson Lingo for her annual Cookie Exchange! These festive little cookies would be the perfect addition to any cookie swap!
Another fun recipe from my Kraft Foods magazine. They made their cookies with dough from scratch but I cheated and bought refrigerated sugar cookie dough. Sometimes, I get tired of the same old sugar cookie, so making them into pinwheels really jazzed things up a bit. These are obviously for Christmas but you could use the exact same concept and apply it to any other holiday (Halloween, Valentines Day, St. Paddy’s Day, July 4th…). My kids had a blast making these (and eating them too!).
I split my dough in half and made two different colors out of one package of dough. You roll the dough out with about a fourth a cup of flour, then brush on some melted butter and add your sprinkles.
Fun little pinwheels for your holiday season!
1 tube refrigerated sugar cookie dough
1/2 cup all-purpose flour
2 tablespoons melted butter
Preheat oven to 350 degrees.
Split your cookie dough in half and work with one half at a time.
Using a rolling pin, roll out half of the dough with 1/4 cup of flour. Once the dough is rectangular, spread one tablespoon of melted butter across the top. Liberally apply sprinkles. Starting at one short end, roll dough up tightly. Refrigerate one hour. Repeat with remaining half of dough.
After an hour, remove dough from fridge, slice into 1/4″ pieces and bake on a lightly greased cookie sheet about 10 minutes. Remove to wire rack to finish cooling.
A fun twist on a holiday classic. Enjoy!