Snickerdoodle Pinwheels 2
Get ready to elevate your cookie game with "Snickerdoodle Pinwheels 2," a delightful twist on the classic snickerdoodle! These soft and chewy pinwheel cookies feature a swirl of fragrant cinnamon-sugar nestled within buttery, slightly tangy dough—thanks to the cream of tartar. With their eye-catching spiral design and perfectly balanced flavors, they’re as beautiful as they are delicious. This recipe involves rolling and chilling the dough for precision, ensuring every bite is both tender and crisp around the edges. Perfect for holiday cookie platters, gifting, or satisfying sweet cravings year-round, these cookies will become an instant favorite. Serve with a cold glass of milk or a cozy cup of coffee for the ultimate treat.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 0.5 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3.5 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 tablespoons ground cinnamon
- 0.25 cup extra granulated sugar (for cinnamon-sugar filling)
- 1 tablespoon extra ground cinnamon (for cinnamon-sugar filling)
Instructions
In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar using a hand mixer or stand mixer until light and fluffy (2-3 minutes).
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract until combined.
In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Divide the dough in half. Flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up.
While the dough chills, prepare the cinnamon-sugar filling by mixing 0.25 cup granulated sugar and 1 tablespoon ground cinnamon in a small bowl.
After chilling, roll one disc of dough on a lightly floured surface into a rectangle approximately 9x12 inches.
Sprinkle half the cinnamon-sugar mixture evenly over the dough. Starting from the longer edge, tightly roll the dough into a log. Repeat with the second disc of dough and the remaining cinnamon-sugar mixture.
Wrap each log in plastic wrap and refrigerate for at least 1 hour, or until firm enough to slice.
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
Remove the dough logs from the refrigerator and slice them into 1/4-inch thick rounds using a sharp knife.
Place the slices 2 inches apart on the prepared baking sheets.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are golden but the centers are soft and slightly underbaked.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 101 mg | 4% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 19.2 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 100 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
