Candy Corn Pinwheel Cookies

Candy Corn Pinwheel Cookies

Swirled with the colors of candy corn, these delicious Candy Corn Pinwheel Cookies are perfect for Halloween. Whip up a batch of these with the kids for a special treat.

5 from 1 vote
Candy Corn Pinwheel Cookies
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Candy Corn Pinwheel Cookies

Prep Time35 mins
Cook Time12 mins
Chill time8 hrs
Total Time8 hrs 47 mins
Course: Dessert
Cuisine: American
Servings: 32
Calories: 88kcal

Ingredients

  • 2 cups (240 g) gluten-free all-purpose flour
  • ¼ cup (30 g) sorghum flour
  • ¾ teaspoon (5.25 g) xanthan gum
  • 1 teaspoon (4 g) baking powder
  • ½ teaspoon (3 g) kosher or fine sea salt
  • ¾ cup (170 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • 1 large egg , room temperature
  • 1 teaspoon (5 mL) pure vanilla extract
  • 1 teaspoon (5 mL) pure almond extract
  • 8 drops yellow food coloring (I used AmeriColor Electric Yellow)
  • 6 drops orange food coloring (I used AmeriColor Electric Orange)

Instructions

  • In a medium bowl, whisk together the gluten-free flour, sorghum flour, xanthan gum, baking powder, and salt. Set aside.
  • Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat until creamy. Add the egg, vanilla extract, and almond extract and mix until combined. The mixture will be light and slightly fluffy.
  • Add the flour mixture to the butter/egg mixture and mix on low speed to combine, then mix on medium speed to fully incorporate, scraping the bowl as needed.
  • Once the dough is mixed, divide the dough into 3 equal pieces. (The best way to divide the dough evenly is by weighing it on a scale and dividing the total weight by three.) Wrap one piece in plastic and set aside while you color the other 2 pieces.
  • Add one section of the dough back into the mixer and add the yellow food coloring. Mix to combine the food coloring. You may need to use a spatula to fully incorporate it, as you don’t want any uncolored streaks left. Form the dough into a ball and wrap it in plastic wrap. Repeat with the second piece of dough and the orange food coloring.
  • Place a large piece of plastic wrap on your workspace and unwrap the uncolored piece of dough, placing it in the center. Gently form into a flat rectangle with your hands. Cover with a second piece of plastic wrap and use a rolling pin to roll into a thin rectangle, measuring 12” long and 8” wide. Remove the top piece of plastic wrap and set the rolled-out dough aside. Repeat this process with the yellow colored dough and the orange colored dough.
  • Once the orange dough is rolled out, carefully lift the yellow dough and invert it onto the orange dough. Use the plastic wrap under the yellow dough to help you move and guide the dough so they’re lined up as closely as possible. The plastic wrap that was on the bottom of the yellow dough should now be on top. Before removing the plastic wrap, use your hand to press and smooth out any air bubbles or bumps. Remove the top piece of plastic wrap and repeat this process with the uncolored dough.
  • Once the last piece of dough is placed and smoothed out, use the rolling pin to gently smooth out the dough and fuse the layers together. Remove the top layer of plastic wrap and use the bottom piece to help roll the dough into a tight log.
  • Wrap the dough tightly in plastic wrap and refrigerate for 8 hours or up to 2 days.
  • Preheat the oven to 350°F and line one or two baking sheets with silicone baking mats or parchment paper.
  • Unwrap the dough and slice it into ¼-inch thick slices. Use your thumb and index finger to reshape the cookie to make it round if it flattened out.
  • Place the cookies on the prepared baking sheets, about 2 inches apart. If there’s unused dough, keep it refrigerated until ready to slice and bake.
  • Bake for 8-12 minutes or until cookies are done – do not brown. Cool on the baking sheets for 5 minutes before cooling completely on a wire rack. Repeat baking process with the remaining cookie dough.
  • Once cool, store baked cookies in an air-tight container at room temperature up to 3 days.

Notes

Note: Keep the dough as cold as possible before baking to prevent the cookies from spreading too much.

Nutrition

Nutrition Facts
Candy Corn Pinwheel Cookies
Amount Per Serving
Calories 88 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g15%
Cholesterol 17mg6%
Sodium 54mg2%
Potassium 6mg0%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 5g6%
Protein 1g2%
Vitamin A 140IU3%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Cookies Halloween Shay Lachendro
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  1. Dowisk
    August 20, 2020

    “””WOW”””
    Delicious Candy Corn Pinwheel Cookies are perfect for us.

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