I still remember the first time I rolled two strips of dough together and watched the pink spiral peek out — these swirl cookies are tiny, cheerful, and impossibly easy to make. They’re perfect for a holiday platter, a kid’s birthday, or an afternoon with coffee when you want a simple treat with a fun visual twist.
Why you’ll love this dish
This recipe turns classic sugar-cookie basics into something special with one small step: tinting half the dough and rolling it into a log. The result is a tender, buttery cookie with a sweet swirl and an instantly festive look.
- Quick and forgiving: Basic pantry staples, straightforward technique, and a short bake time.
- Kid-approved: Little hands can help tint, press the dough, or add sprinkles.
- Flexible: Swap colors or mix-ins for any occasion — Valentine’s, baby showers, or holiday platters.
“These were the fastest cookies I’ve ever made that still looked like a bakery treat. Kids asked for seconds before cooling!” — a satisfied home baker
Step-by-step overview
Before you tie on an apron, here’s what to expect: cream butter and sugar, add egg and vanilla, fold in dry ingredients, split and color half the dough, roll each portion into a thin rectangle, stack, roll into a log, chill briefly if you like clean slices, and bake until just golden. Finish with sprinkles while the cookies are warm so decorations stick.
What you’ll need
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened (room temperature)
- 1 cup sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Pink food coloring (gel recommended for vibrant color)
- Sprinkles for decoration
Notes and substitutions:
- Butter: You can use salted butter; reduce added salt to 1/8 teaspoon.
- Flour: For a slightly more tender cookie, substitute 1/4 cup of the flour with cornstarch.
- Egg: For egg-free, use a commercial egg replacer (results vary) or 3 tablespoons applesauce, but texture will be slightly different.
- Coloring: Gel or paste food coloring gives the best color without thinning the dough.
Directions to follow
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes.
- Add the egg and vanilla. Mix until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture. Mix until a soft dough forms. Do not overmix.
- Divide the dough into two equal portions. Add a few drops of pink food coloring to one portion and knead until uniformly colored. Gel color gives bright results.
- On parchment paper, roll each portion into a thin rectangle (about 1/8–1/4 inch thick). Use another sheet of parchment and a rolling pin to keep things tidy.
- Carefully place one rectangle on top of the other and press gently to adhere. Starting from a short end, roll the layered dough tightly into a log. Seal the seam by pinching the edge.
- For cleaner slices, wrap the log in plastic and chill for 20–30 minutes. (You can bake immediately if you prefer looser swirls.)
- Slice the log into rounds about 1/4–1/2 inch thick and place them on the prepared baking sheet, spaced about 1 inch apart.
- Bake for 10–12 minutes, until the edges are just starting to turn light golden.
- Remove from the oven and immediately add sprinkles while the cookies are still warm so they stick. Transfer to a wire rack to cool completely.
Best ways to enjoy it
- Serve on a festive platter with assorted cookies for parties.
- Pair with a glass of cold milk, espresso, or a mild black tea to balance the sweetness.
- Stack a few in a clear jar as a gift — the swirls make a beautiful presentation.
- For tea parties, arrange on doilies and add a few fresh berries for color contrast.
How to store & freeze
- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 3 days. Keep layers separated with parchment to prevent sticking.
- Refrigeration: Not necessary for short-term storage and will firm the cookies.
- Freezing: Freeze baked cookies in a single layer on a tray until firm (about 1 hour), then transfer to a freezer bag or airtight container for up to 3 months. Thaw at room temperature before serving.
- Dough freezing: Freeze the log before slicing (wrap tightly). Thaw in the fridge for 30–45 minutes, then slice and bake as directed.
Food safety note: Let cookies cool completely before sealing in containers to avoid condensation and sogginess.
Pro chef tips
- Use room-temperature ingredients: Butter and egg at room temperature cream together more easily and trap air for a lighter texture.
- Gel color over liquid: Gel/paste coloring prevents softening the dough. Start with a small amount — you can always add more.
- Roll thin for crisp edges, or slightly thicker for a softer center. Keep thickness consistent for even baking.
- Sharp knife vs. dough scraper: Use a heavy knife or a bench scraper for clean slices; wipe between cuts if the dough becomes tacky.
- Don’t overbake: Remove when edges are barely golden; cookies continue to set as they cool.
Creative twists
- Chocolate swirl: Add 2 tablespoons unsweetened cocoa powder to half the dough for a chocolate-pink duo.
- Citrus: Add 1 teaspoon lemon or orange zest to the dough for a bright, zesty note.
- Two-tone fudge: Press a thin layer of jam or Nutella between the layers before rolling for a filled swirl.
- Gluten-free: Substitute a 1:1 gluten-free flour blend and reduce mixing; texture will be slightly crumblier.
- Seasonal colors: Swap pink for green and red for Christmas, or pastel shades for Easter.
Common questions
Q: Do I need to chill the dough log before slicing?
A: Chilling helps get cleaner slices and neater swirls, but it’s optional. If you’re short on time, you can slice and bake immediately; expect slightly more distortion.
Q: How long do these cookies stay fresh?
A: Stored in an airtight container at room temperature, they’re best within 2–3 days. For longer storage, freeze baked cookies up to 3 months.
Q: Can I make smaller or larger cookies?
A: Yes. Thinner slices will bake faster (8–10 minutes); thicker rounds need the full 12 minutes or a touch longer. Adjust bake time and watch the edges.
Q: Can I skip sprinkles?
A: Absolutely. Sprinkles are optional decoration. If you skip them, you can brush a tiny amount of warmed apricot jam on top to add sheen and help other toppings adhere.
Q: What causes cookies to spread too much?
A: Over-soft butter, too much liquid, or rolling the dough too warm can cause spreading. Chill the log slightly and make sure the butter was properly creamed (not melted).
Conclusion
If you love the look of a pinwheel and the simplicity of a classic sugar cookie, try variations or consult other pinwheel cookie tutorials for inspiration. For a closely related tutorial with visual step-by-step photos, see this pinwheel cookie tutorial at The Salty Marshmallow. For more tips on rolling and slicing pinwheels, check out Sally’s Baking pinwheel cookie guide.
Pink Swirl Cookies
Ingredients
Cookie Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened (room temperature)
- 1 cup sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 bottle Pink food coloring (gel recommended for vibrant color)
- to taste Sprinkles for decoration
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes.
- Add the egg and vanilla. Mix until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture. Mix until a soft dough forms. Do not overmix.
- Divide the dough into two equal portions. Add a few drops of pink food coloring to one portion and knead until uniformly colored.
- On parchment paper, roll each portion into a thin rectangle (about 1/8–1/4 inch thick).
- Carefully place one rectangle on top of the other and press gently to adhere. Starting from a short end, roll the layered dough tightly into a log. Seal the seam by pinching the edge.
- For cleaner slices, wrap the log in plastic and chill for 20–30 minutes. (You can bake immediately if you prefer looser swirls.)
- Slice the log into rounds about 1/4–1/2 inch thick and place them on the prepared baking sheet, spaced about 1 inch apart.
- Bake for 10–12 minutes, until the edges are just starting to turn light golden.
- Remove from the oven and immediately add sprinkles while the cookies are still warm so they stick. Transfer to a wire rack to cool completely.
