Cotton Candy Pinwheel Cookies

In a mixing bowl with an electric mixer, or a stand mixer fitted with the paddle attachment, cream together the butter and sugar. Add the egg, vanilla, and milk. Scrape down the sides of the bowl and mix until well combined. Add the flour, baking powder, and salt and mix until combined.

Separate the dough into 2 equal portions. Leave one portion of dough in the bowl and add the cotton candy flavor package. Mix until incorporated. (The dough will turn the blue color.) Scrape the dough out of the bowl onto a piece of parchment paper and set it aside.

Add the other portion of dough back into the mixing bowl. Add a drop of pink gel paste food coloring and mix until incorporated. Scrape the dough out of the bowl onto a piece of parchment paper and set it aside.

Using floured hands, pat each dough ball into a small square. Gently roll each of the portions of colored dough into squares that are approximately 9″ x 9″. A small amount of flour can be used to ensure the rolling pin does not stick.

Use a small pastry brush moistened with water and lightly brush the top of the blue square. Carefully flip the pink dough square onto the top of the blue square, trying to get the squares to line up as best as you can. Remove the parchment from the top. Use the rolling pin to roll the layered dough into a larger square that measures about 12″ x 12″. Use a small pastry brush moistened with water and lightly brush the top of the pink dough.

Beginning on one side, tightly roll the dough until it reaches the opposite side, removing the parchment as you roll. Lightly pinch the seam if necessary.

Use a small pastry brush moistened with water and lightly brush the the cookie dough log on all sides. Roll the dough log in nonpareils, sprinkles, or colored sugar. Wrap the dough log in plastic wrap and freeze for 30 minutes to 1 hour.

Preheat the oven to 350 F.

Remove the dough log from the freezer, remove the parchment, and cut off 1/4″ slices. Place the slices on parchment lined baking sheets leaving at least an inch between them. Bake for 10 minutes. Remove from the oven and cool on wire racks.

Recipe adapted from Company’s Coming – Cookies cookbook.