Christmas Pinwheel Sugar Cookies #desserts #sweets

Christmas Pinwheel Sugar Cookies are fun bubbly and staggeringly simple to make. This basic formula will make them appreciate these delectable treats in a matter of seconds. It is so natural you can utilize your preferred formula or mine. Indeed, even locally acquired batter will work when there's no other option.

Everybody adores my Christmas Sugar Cookies so much that I chose to make these pinwheel treats with that equivalent mixture. The mixture is quick, tasty and sooo delightful. It makes these treats so basic.

My cut out treats are the main sweet that we blessing. In this way, I make these treats with a similar treat batter. Shrewd, huh? These Christmas Pinwheel Sugar Cookies are so fun and happy. Everybody is going to cherish them.

Also Try Our Recipe : Raspberry Lemon Cupcakes

INGREDIENTS

• your favorite sugar cookie dough
• red food coloring (gel is best)
• Christmas nonpareil sprinkles (they are the little balls)

INSTRUCTIONS

1. Separate dough into 2 halves. Add red food coloring to one half. Add 1/2 of your cookie dough to a stand mixer and add red food coloring until your mixture reaches your desired color. You can also knead food coloring into dough until completely combined if you do not have a stand mixer. 
2. Place red cookie dough on parchment paper. Roll red cookie dough to about 1/4 inch thick rectangle. Set aside. 
3. Place plain cookie dough on parchment paper (or wax paper). Roll plain cookie dough out to about 1/4 inch thick rectangle. Stack cookie dough sheets on top of one another with the parchment on the outside. 
4. Remove the top parchment and roll over the dough gently with a rolling pin (to help the 2 doughs become one). Begin on one end and roll the cookie dough into a log (removing the remaining paper as you go). If dough is too soft to work with, refrigerate for 30 minutes and then try again.
5. Once dough is formed into a log, wrap tightly with plastic wrap and refrigerate for 1 hour.
6. Meanwhile: pour sprinkles into a cookie sheet. Unwrap dough and roll into sprinkles. Rewrap and refrigerate 3 hours to overnight.
7. Preheat oven to 350ºF. 
8. Slice cookies and place on cookie sheet about 1 inch apart. Bake according to your sugar cookie directions or until the cookies feel set. 
9. Allow to cool for 5 minutes on the cookie sheet and then transfer to a cooling rack to cool completely.
10. Enjoy!

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