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Red, White, and Blue Pinwheel Cookies

Freshly baked Red, White, and Blue Pinwheel Cookies on a festive dessert platter
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These Red, White, and Blue Pinwheel Cookies are soft, buttery slice-and-bake vanilla cookies with bright patriotic swirls and a festive sprinkle edge.

Ingredients

Scale
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/3 cup unsalted butter, softened
  • 1 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Red and blue food coloring or food gel
  • Sprinkles, optional
  • Wax paper, for shaping and rolling the dough

Instructions

  1. Whisk the flour, baking powder, and salt together in a bowl, then place the mixture aside.
  2. Add the softened butter to the bowl of a stand mixer and beat on medium-high speed until creamy and smooth.
  3. Pour in the granulated sugar and mix on high speed until the butter mixture looks pale and fluffy, about 2 minutes.
  4. Beat in the eggs one at a time, mixing after each addition, then add the vanilla extract and continue mixing for 1 more minute.
  5. Add the dry mixture in three additions, blending after each one until a soft cookie dough forms.
  6. Separate the dough into three equal portions.
  7. Place one portion back in the mixer and blend in red food coloring or gel until the dough becomes a bright red shade. Transfer it to a separate spot and clean the bowl.
  8. Add the second portion of dough to the mixer and blend in blue food coloring or gel until the color is vivid and even. Keep the third portion plain.
  9. Roll each portion of dough into an 11-inch by 11-inch square, working with one color at a time on wax paper.
  10. Chill the dough squares for 30 minutes so they firm up and are easier to stack neatly.
  11. Take the dough from the refrigerator and layer the three squares in any order, pressing gently so the layers hold together.
  12. Use the wax paper underneath to help roll the stacked dough into a tight log, pressing lightly as you roll to reduce air pockets. Wrap the log securely in wax paper.
  13. Refrigerate the wrapped dough for 2 hours or for up to 5 days before baking.
  14. Preheat the oven to 375 degrees F.
  15. If using sprinkles, unwrap the dough and roll the outside of the log in sprinkles until coated.
  16. Slice the dough with a sharp knife into 1/8-inch rounds and arrange them on an ungreased baking sheet, leaving about 2 inches between cookies.
  17. Bake for 8 to 10 minutes, until the centers look set and the cookies are still tender.
  18. Move the cookies to a cooling rack and let them cool completely.
  19. Store cooled cookies in an airtight container for up to 3 days.

Notes

  • The wrapped dough log can be covered with foil and frozen for up to 3 months.
  • Thaw frozen dough in the refrigerator for 2 to 3 hours before slicing and baking.
  • For softer cookies, keep a close eye on the bake time and remove them as soon as the centers are set.
  • Sprinkles are optional, but they add a fun festive border and a little crunch.

Nutrition

Keywords: cookies, Fourth of July, holiday desserts, holiday recipe, kid-friendly recipe, party and entertaining, potluck recipe

Find it online: https://thekitchenfinesse.com/2026/05/11/red-white-and-blue-pinwheel-cookies/