It’s the most wonderful time of year! This year’s edition of 12 Days of Cookies is downright delicious and we’re kicking things off with a super festive, bright and beautiful Pinwheel Sugar Cookie from the owner of “Something Sweet by Maddie Lu” in Coon Rapids.
Each of our cookie recipes is paired with a delicious flavor of Bridgeman’s Ice Cream this year. Maddie Lu Carlos says her Pinwheel Sugar Cookies go perfectly with a scoop of Bridgeman’s Peppermint Crisp.
Bridgeman’s Ice Cream has been stirring up sweet memories for over 80 years when the original Bridgeman’s Ice Cream Shoppe opened its doors back in 1936. They have 14 different flavors including their newest holiday flavor, Peppermint Krisp.
Click here to find a location to buy Bridgeman’s Ice Cream near you.
3 cups AP flour
1/2 tsp baking powder
1/2 tsp salt
1 cup butter room temp
1 1/3 cup granulated sugar
2 eggs room temp
2 tsp vanilla
Red gel food coloring
Green gel food coloring
Bowl of water
Sift together the AP flour, baking powder and salt and set aside
Cream together the butter and sugar until light and fluffy.
Add eggs in one at a time. Add vanilla. Add the dries and mix until combined split dough in half and die each ball a color.
Flour your table and roll out first ball of dough making sure it doesn’t stick to the table.
Set aside then roll out second ball of dough. Using your fingers, spread water onto the first rolled out batch of dough and carefully place the second batch on top.
Using a knife, trim the edges so they match. Water down the top of the dough again and begin rolling it into a log. Be sure to be gentle as the dough is fragile.
Using the water again, cover the log and roll it into the sprinkles.
Put the log into the cooler for one hour.
Cut into 1/4 inch thick disks
Bake at 275 degrees for about 14 minutes or until they don’t look doughy anymore