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Patriotic Pinwheel Cookies

These patriotic pinwheel cookies are a fun twist on classic sugar cookies. Made with red, white, and blue dough rolled into colorful swirls, they're perfect for Fourth of July parties, Memorial Day celebrations, summer picnics, and other patriotic gatherings.

Course Dessert
Cuisine American
Keyword Cookies
Prep Time 30 minutes
Cook Time 8 minutes
Chilling Time 2 hours 30 minutes
Total Time 3 hours 8 minutes
Servings 30
Calories 161 kcal

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt

Wet Ingredients

  • 1⅓ cups unsalted butter room temperature (about 2½ sticks / 300 g)
  • 1½ cups granulated sugar 300 g
  • 2 large eggs
  • 1 tsp vanilla extract

Coloring & Finishing

  • Red gel food coloring
  • Blue gel food coloring
  • Optional: coarse sugar or sprinkles for rolling

Instructions

Make the Base Dough

  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter on medium speed until smooth. Gradually add the sugar and continue mixing until light and fluffy, about 2 minutes.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. With the mixer on low speed, add the dry ingredients in three additions, mixing just until combined.

Divide and Color the Dough

  1. Divide the dough evenly into three bowls. Leave one portion plain for the white layer. Tint one portion red and the other blue using gel food coloring, kneading gently until the color is evenly distributed.

Chill the Dough

  1. Shape each portion into a flat rectangle. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes, until firm but still pliable.

Layer and Roll

  1. On a lightly floured surface, roll each dough portion into a rectangle of similar size. Stack the red layer on top of the white layer, then place the blue layer on top. Press gently so the layers adhere without blending the colors.

  2. Starting from one of the long edges, roll the dough tightly into a log. Wrap and refrigerate for at least 2 hours or overnight to keep the pinwheels sharp.

Slice and Bake

  1. Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. Slice the chilled dough log into ¼-inch thick rounds. If desired, roll the edges in coarse sugar or sprinkles. Arrange cookies on the baking sheet with space between them.
  3. Bake for 8–10 minutes, until the edges are just set and the centers remain soft.

Cool and Serve

  1. Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 4 days.