Name: Candy Corn Pinwheel Cookies
Prep time: 30 min
Cook time: PT-488398H53M47S
Total time: 2 h 30 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; Yellow food coloring; Orange food coloring

Why You’ll Love This Recipe

These cookies are as fun to make as they are to eat. The eye-catching pinwheel design makes them a standout on any holiday spread, especially during fall. Despite their decorative look, they’re made with simple ingredients and don’t require any cookie cutters or candy molds. Kids love the bright colors, and adults appreciate the soft, buttery texture with just the right amount of sweetness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
salt
unsalted butter, softened
granulated sugar
egg
vanilla extract
yellow food coloring
orange food coloring

Directions

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
Beat in the egg and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Divide the dough evenly into three portions.
Leave one portion plain (white). Color the second portion with orange food coloring and the third with yellow. Mix until each color is evenly distributed.
Roll each colored dough portion between sheets of parchment paper into equal-sized rectangles (about ¼ inch thick).
Stack the dough layers on top of each other: yellow on the bottom, orange in the middle, and white on top.
Carefully roll the stacked dough into a tight log, starting from the long side.
Wrap the log in plastic wrap and refrigerate for at least 1–2 hours or until firm.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Slice the chilled dough log into ¼-inch thick rounds and place them on the baking sheet.
Bake for 8–10 minutes, or until the edges are just set.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes approximately 24–30 cookies, depending on slice thickness.
Prep time: 30 minutes
Chill time: 1–2 hours
Bake time: 8–10 minutes
Total time: about 2 hours 30 minutes (including chilling)

Variations

Flavored dough: Add a touch of almond extract or citrus zest for a unique twist.
Sprinkle edges: Before chilling, roll the dough log in Halloween-themed sprinkles for extra color and texture.
Different holidays: Change the colors to match other seasons—red, white, and green for Christmas or pastel shades for Easter.
Chocolate swirl: Swap one dough layer with cocoa powder for a chocolate version.
Mini cookies: Make smaller pinwheels for bite-sized treats—reduce the bake time by a minute or two.

Storage/Reheating

Store the cooled cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze the dough log or baked cookies for up to 3 months.
To refresh frozen cookies, let them come to room temperature or warm them in a low oven (300°F) for a few minutes to revive their softness.

FAQs

Can I use gel food coloring instead of liquid?

Yes, gel food coloring works well and provides more vibrant color with less moisture added to the dough.

Do I have to chill the dough?

Yes, chilling the dough is essential for clean slicing and to help the cookies maintain their shape during baking.

Can I freeze the cookie dough?

Absolutely. Wrap the dough log tightly in plastic wrap and freeze for up to 3 months. Slice and bake straight from the freezer, adding an extra minute to the baking time if needed.

Can I make the dough in advance?

Yes, the dough can be made and refrigerated up to 2 days in advance. Just keep it well-wrapped to prevent drying out.

How do I get perfect pinwheels?

Make sure all dough layers are rolled to equal thickness and stack them evenly. Roll the dough tightly and chill thoroughly before slicing.

Can I add candy corn to the dough?

It’s not recommended, as candy corn can melt and create sticky spots during baking. Stick with candy corn-inspired colors instead.

How thick should I slice the cookies?

About ¼ inch thick works best—thin enough to bake evenly but thick enough to maintain shape and softness.

What if the dough cracks while rolling?

Let the dough sit at room temperature for a few minutes to soften slightly, then gently press any cracks back together.

Do these cookies spread while baking?

They spread slightly, but not much if the dough is well chilled. Leave about 1 inch between cookies on the baking sheet.

Can I double the recipe?

Yes, you can double the ingredients to make a larger batch. Divide the dough log into two parts if it becomes too long to handle easily.

Conclusion

Candy Corn Pinwheel Cookies are a festive, fun, and easy way to bring Halloween spirit into your kitchen. With their colorful swirls and buttery flavor, they’re as delightful to look at as they are to eat. Whether you’re baking with kids, prepping for a party, or just indulging your seasonal sweet tooth, these cookies are sure to be a hit.