When it comes to celebrating the Fourth of July, red, white, and blue desserts are an essential part of the holiday table. From berry-topped cakes to candy-covered platters, patriotic sweets are as fun to make as they are to eat. But if you're looking for something visually impressive, easy to prepare ahead of time, and guaranteed to spark conversation, these Red, White and Blue Pinwheel Icebox Cookies are the answer.
These cookies are made from a classic sugar cookie dough, divided into three batches and tinted in patriotic shades before being rolled into colorful spirals. Once assembled, the dough is chilled, sliced into pinwheels, and baked to golden perfection. The result? Soft, buttery cookies with vibrant swirls of color that look like they came straight from a professional bakery.
Perfect for barbecues, picnics, or holiday gift bags, these cookies are the kind of treat that makes summer celebrations feel extra special. Best of all, you can make the dough in advance and bake them fresh on the day of your event.
Why You'll Love These Cookies
Visually Striking
The pinwheel design instantly draws attention. With bold red and blue spirals wrapped in a soft white dough, these cookies are a feast for the eyes.
Make-Ahead Friendly
As an icebox cookie, the dough is designed to be made in advance. Simply slice and bake when you're ready to serve.
Ideal for Gifting or Sharing
Their sturdy texture makes them perfect for wrapping or stacking, which means they travel well for parties, potlucks, or as holiday favors.
Kid-Friendly
Children love the bright colors and fun shape—and helping to mix and roll the dough makes this a great activity for family baking.
Customizable
While this version sticks to the patriotic red, white, and blue theme, you can easily adapt the colors for other holidays, events, or favorite sports teams.
Ingredients You’ll Need
These cookies use basic pantry ingredients, making them simple to whip up without a trip to the specialty store.
Unsalted butter – Softened, for a rich and creamy base.
Granulated sugar – For sweetness and structure.
Eggs – To bind the dough and add moisture.
Vanilla extract – A touch of classic flavor.
All-purpose flour – The foundation of the cookie dough.
Baking powder – A bit of lift to keep them tender.
Salt – Enhances flavor.
Red and blue gel food coloring – Gel works better than liquid to achieve bold colors without thinning the dough.
Equipment Checklist
Stand mixer or hand mixer
Mixing bowls
Rolling pin
Plastic wrap or parchment paper
Sharp knife
Baking sheets
Parchment paper or silicone baking mat
Step-by-Step Instructions
Step 1: Make the Dough
Start by creaming the butter and sugar together until light and fluffy. This step is key to giving your cookies the right texture. Add the eggs one at a time, followed by the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture until a soft dough forms.
Step 2: Divide and Color
Divide the dough into three equal parts. Leave one plain (this will be your white layer). Tint the second with red gel coloring and the third with blue. Knead the color into the dough gently until evenly distributed. If the dough gets too soft, chill it briefly before rolling.
Step 3: Roll Out the Dough
Roll each dough portion into a rectangle of roughly the same size, about ¼ inch thick. It helps to roll the dough between sheets of parchment paper to prevent sticking.
Carefully layer the dough sheets on top of one another—blue, white, then red for a bold pinwheel effect. Use a bit of water between layers to help them adhere, if needed.
Step 4: Roll Into a Log
Starting from one short edge, tightly roll the stacked dough layers into a log. Wrap the log in plastic wrap and refrigerate for at least 4 hours, or overnight. This allows the dough to firm up for cleaner slicing.
Step 5: Slice and Bake
Preheat your oven to 350°F (175°C). Slice the log into ¼-inch thick rounds and place them on a parchment-lined baking sheet about 2 inches apart.
Bake for 9 to 11 minutes, or until the edges are set and just turning golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Storage and Make-Ahead Tips
Refrigerated Dough
Wrap tightly and refrigerate for up to 3 days before baking.
Freezing Instructions
Wrap the dough log in foil and freeze for up to 2 months. Let it thaw slightly at room temperature before slicing and baking.
Baked Cookies
Store cooled cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze baked cookies in layers between parchment sheets for up to 1 month.
Troubleshooting & Pro Tips
Use Gel Food Coloring
Liquid food coloring can change the dough's texture. Gel coloring offers intense color without altering consistency.
Chill the Dough Well
If the dough isn’t cold enough, it may squish or flatten when slicing. Always chill thoroughly for clean, defined spirals.
Roll Evenly
Try to roll each layer to the same thickness for uniform baking. Uneven layers can cause some parts of the cookie to overbake while others are underdone.
Cut Carefully
Use a sharp serrated knife to slice through the chilled log. If the dough starts to smudge, re-chill for 15 minutes.
Fun Variations
Sprinkle Coated Edges
Roll the outside of your log in patriotic sprinkles before slicing to add texture and color to the cookie edge.
Citrus Flavor
Add lemon or orange zest to the white layer for a subtle twist.
Mini Pinwheels
Cut the dough log in half before slicing to make smaller cookies perfect for platters or gift bags.
Ombre Swirls
Use different shades of red or blue for a gradient-style pinwheel.
Serving Suggestions
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Serve these cookies on a tray with other red, white, and blue treats like berries, yogurt-dipped pretzels, or cupcakes.
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Stack in mason jars and tie with ribbon for easy, festive gifts.
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Add to dessert boards, potluck trays, or picnic boxes as a standout centerpiece item.
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Pack into patriotic treat bags for guests to take home after the fireworks.
Nutritional Information (Per Cookie)
Calories: 160
Fat: 8g
Carbohydrates: 20g
Sugar: 9g
Protein: 2g
Note: Nutrition will vary based on slice thickness and color additions.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, and you should. Icebox cookies are designed for prep-ahead convenience. Make and chill the dough log up to 3 days in advance, or freeze for longer.
What if I don’t have gel coloring?
You can use liquid food coloring, but be cautious about over-hydrating the dough. Add a bit more flour if it becomes too sticky.
Can I double the recipe?
Absolutely. Double all ingredients and divide into six dough portions—two of each color. Roll separately or make two logs for a larger batch.
Do these cookies spread much?
Not significantly. If sliced correctly and the dough is chilled, they hold their shape well.
Can I make these gluten-free?
Yes, substitute a 1:1 gluten-free flour blend. Be sure to chill the dough thoroughly before slicing, as GF doughs are often more delicate.
Celebrate summer with Red, White and Blue Pinwheel Icebox Cookies. Colorful, make-ahead friendly, and perfect for patriotic holidays.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- Red gel food coloring
- Blue gel food coloring
Directions
- Cream butter and sugar until fluffy. Add eggs and vanilla extract.
- Mix in flour, baking powder, and salt to form dough.
- Divide dough into 3 parts. Leave one plain, color the others red and blue.
- Roll each into a rectangle, stack, and roll into a log. Chill for 4 hours.
- Slice chilled dough into ¼-inch cookies. Bake at 350°F for 9–11 minutes.