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.

Nutriscore Rating: 37/100

Prep Time:45 mins

Cook Time:10 mins

Total Time:55 mins

Servings: 24

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)

Directions

Step 1

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).

Step 2

Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract until combined.

Step 3

In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.

Step 4

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Step 5

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.

Step 6

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.

Step 7

After chilling, roll one disc of dough on a lightly floured surface into a rectangle approximately 9x12 inches.

Step 8

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.

Step 9

Wrap each log in plastic wrap and refrigerate for at least 1 hour, or until firm enough to slice.

Step 10

Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.

Step 11

Remove the dough logs from the refrigerator and slice them into 1/4-inch thick rounds using a sharp knife.

Step 12

Place the slices 2 inches apart on the prepared baking sheets.

Step 13

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.

Step 14

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Step 15

Store the cookies in an airtight container at room temperature for up to 5 days.

Nutrition Facts

Serving size	(1261.2g)

Amount per serving	% Daily Value*
Calories	5224.4

Total Fat 206.4g	0%
Saturated Fat 125.2g	0%
Polyunsaturated Fat g
Cholesterol 888.7mg	0%
Sodium 2655.2mg	0%
Total Carbohydrate 803.6g	0%
Dietary Fiber 23.9g	0%
Total Sugars 458.7g
Protein 58.4g	0%

Vitamin D 80IU	0%
Calcium 482.1mg	0%
Iron 24.5mg	0%
Potassium 1879.5mg	0%

*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.

Source of Calories

Fat: 35.0%

Protein: 4.4%

Carbs: 60.6%