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Cake Batter Pinwheel Cookies

Got something to celebrate? These playful cake-batter flavored cookies with sprinkles are like a birthday cake rolled into a cookie. Just slice, bake, and let the party begin!

Cake Batter Pinwheel Cookies

These pinwheel cookies have a delightful old fashioned look that is totally cute but very tasty, too!
Prep Time20 mins
Cook Time10 mins
Chill1 hr 20 mins
Total Time1 hr 50 mins
Course: Dessert
Cuisine: American
Keyword: cake mix, cake mix cookies, cake mix desserts, Cookies, cookies and cups, easy cookie recipe
Servings: 20

Ingredients

WHISK

  • 2 ¾ cups All-purpose flour
  • ½ tsp. Baking powder
  • ½ tsp. Table salt

CREAM

  • 2 Sticks unsalted butter (16 Tbsp.), softened 
  • 1 ⅓ cups Sugar 
  • 1 Egg  
  • 1 Egg Yolk
  • 4 tsp. Butter vanilla emulsion *see note below 
  • Food color (choose food color pastes or gels rather than the liquid varieties) 
  • Sprinkles

Instructions

  • Whisk together flour, baking powder, and salt.
  • Cream butter and sugar in a bowl with a mixer on medium speed until light and fluffy, about 5 minutes. Add egg to creamed mixture; beat to combine. Add egg yolk; beat to combine. Beat in butter vanilla emulsion.
  • Add flour mixture to creamed mixture; beat just to combine.
  • Divide dough into two equal parts. Return one half to mixer, add desired amount of food color, and mix to distribute. Wrap each dough in plastic wrap and chill until firm enough to roll, about 30 minutes.
  • Roll each dough between sheets of parchment paper into 8×10-inch rectangles.
  • Invert plain dough layer onto colored layer; press lightly. Tightly roll up layers from long edge, jelly roll-style.
  • Roll dough log in sprinkles, pressing to adhere; wrap in plastic and chill at least 2 hours.
  • Preheat oven to 350°. Line baking sheets with parchment.
  • Slice log into 1/2-inch-thick slices; transfer to prepared baking sheets. Bake cookies until edges are set, 12–14 minutes; cool on baking sheets 2 minutes, then transfer to a rack to cool.

Notes

Kitchen Note: Butter Vanilla Emulsion
This water-based mixture imparts rich butter-vanilla flavor (think cake batter) like an extract does, but doesn’t cook away as alcohol-based extracts do. Look for 4 oz. bottles. You can substitute the emulsion measure-for-measure for vanilla extract.

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Written by Lisa Yarde

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