Vanilla Icebox Pinwheel Cookies
Swirled Vanilla Icebox Cookies are a simple sugar cookie that can be stored in the refrigerator, then sliced and baked as needed and are easily colored to match the holidays or your mood.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 36 cookies
Combine the butter and sugar in a large bowl and beat until creamed.
Add vanilla and egg, mix to combine, scraping the bowl if necessary.
Add baking powder and cream of tartar, mix well.
Add flour and mix just until combined.
Separate dough into the number of colors you want for swirls. I would not recommend more than 3.
Color each portion of dough to the desired color. Make the colors darker than you want as the colors will lighten during baking.
Roll each color into an equal size rectangle. Mine are usually about 9-inches wide and 12 to 14 inches long.
Place the layers on top of each other and lightly roll to press the pieces together.
Starting with one of the longest sides, begin rolling dough into a log and patting the ends together so that you don’t lose any cookies.
If the dough starts to fall apart, place the layers into the refrigerator for 10 to 15 minutes.
Once the dough is rolled into a log, wrap it firmly in plastic wrap and place into the refrigerator for at least hours and up to overnight. The dough log can also be frozen at this point for later use.
Once the dough has been chilled, preheat an oven to 350⁰F.
Remove dough from the refrigerator and slice into 1/4 to 1/2-inch slices.
Lay cookie slices onto a cookie sheet, leaving at least 1 inch in between cookies.
Place cookies into the preheated oven and cook for 8 to 10 minutes or until the bottoms are just turning golden brown.
Remove cookies from the oven and allow to cool for 1 minute before removing to a cooling rack to continue cooling.
Serving: 1Cookie | Calories: 100kcal | Carbohydrates: 12.3g | Protein: 1.1g | Fat: 5.3g | Saturated Fat: 3.3g | Cholesterol: 18mg | Sodium: 38mg | Fiber: 0.2g | Sugar: 5.6g