Shortbread Pinwheels

One of my favorite cookies that I’ve been playing around with has to be these pink pinwheels. I made a basic butter shortbread cookie, colored half of the dough and rolled them up in a log. The end result is a delicious cookie that is fun to look at and eat!

This cookie is a rolled cookie so you can make the dough ahead of time and bake off only the amount you need.

As you can imagine, these cookies take some time and effort to make so plan accordingly. The process involves three steps of chilling the dough to make sure they retain their round shape: 1) after the dough is made 2) after the dough is rolled out 3) after the dough is rolled up.

shortbread pinwheels
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5 from 5 votes

Shortbread Pinwheels

Prep Time45 mins
Cook Time7 mins
Total Time52 mins
Course: Dessert
Cuisine: American
Keyword: cookie recipes, cookies, unique cookie recipes
Servings: 12
Calories: 515kcal



  • Preheat oven to 400 degrees.
  • In a mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 2 minutes. Mix in the vanilla. Add the flour and salt and mix on low speed until the dough comes together. Remove half of the dough from mixer, transfer it to a floured surface and shape into a flat disc. Wrap in plastic and chill for 30 minutes. Add 2 to 3 drops of gel food color (I used red, but feel free to use your favorite color) to the remaining dough in the mixePrriannt dremciipxeon low just until combined. Transfer the dough to a floured surface and shape into a flat disc. Wrap in plastic and chill for 30 minutes.
  • Remove doughs from refrigerator. Roll each one out to a 1/4-inch thick rectangle about 12”x14” on a piece of parchment paper. Place the two rectangular pieces of doughs in the refrigerator to chill for 10 minutes.
  • Remove the rolled doughs from the refrigerator and flip over the colored dough on to the non colored dough. Remove parchment carefully from the top. Now slowly and tightly roll up the dough starting at one of the long edges. Place rolled log of cookie dough back into the refrigerator for 1 hour.
  • Spread the sprinkles/non pareils on a flat tray. Remove cookie log from the refrigerator. Using a damp paper towel, slightly moisten the log. Then roll the log in the sprinkles to coat. Transfer dough to a cutting board and using a sharp chef’s knife, slice it into 1/4-inch pieces. Transfer the cookies to a parchment-lined sheet tray.
  • Bake for 5 to 7 minutes, just until the cookie is set. Allow to cool to room temperature before serving.


Calories: 515kcal | Carbohydrates: 69g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 60mg | Sodium: 52mg | Potassium: 45mg | Sugar: 41g | Vitamin A: 710IU | Calcium: 12mg | Iron: 1.7mg