Thermomix Pinwheel Cookies

5 from 1 vote

These Thermomix Pinwheel Cookies are fun, festive and delicious, and easy to make thanks to the Thermomix. Perfect for your Christmas party table!

Prep Time30

Cook Time10

Total Time2 40

Course: Cookies

Cuisine: International

Servings: cookies

Calories: 168kcal

Author: Marianne Rogerson

Ingredients

150 g white sugar
170 g butter cold from fridge is best
1 egg
1 teaspoon vanilla extract
280 g plain flour
½ teaspoon baking powder
½ teaspoon salt
few drops red food colouring
3 tablespoon Christmas non pareils (aka sprinkles or 100s & 1000s)

Instructions

Add the sugar to the Thermomix bowl. Mill for 10 seconds / speed 9.
Add the butter, egg, vanilla extract, flour, baking powder and salt to the bow. Mix for 10 seconds / speed 7.
Scrape down the bowl and repeat for 5 seconds / speed 7.
Turn the dough out onto a floured surface and divide into two equal portions.
Return one portion of dough to the Thermomix bowl. Add the food colouring and mix for 5 seconds / speed 7. Then turn out onto the floured surface.
Use your hands to bring each portion of dough together and shape it into a rectangle.
Place one rectangle of dough onto a sheet of baking paper and use a rolling pin to roll it out into a large rectangle approximately 10" x 8" (25 x 20cm) and ¼ inch thick. Repeat with the other portion of dough.
Now carefully place one rolled out piece of dough onto the other and use your hands to gently press the two pieces together.
With the shorter edge facing you, carefully roll up the dough away from you to create a sausage shape.
Wrap it in plastic wrap and once covered, you can gently roll the pastry back and forth on the counter to ensure a nice uniform round edge all over. Place the dough in the fridge for approximately 2 hours.
When you are ready to bake the cookies, pre-heat the oven to 170 C / 350 F.
To coat the roll with sprinkles, pour out the sprinkles into a baking sheet and gently roll the cookie dough in, gently pressing down to encourage the sprinkles to sink into the dough a little.
Use a sharp knife to cut the cookie dough log into even slices around ¼ inch thick.
At this stage you can do a second roll of the edge of the cookie in the sprinkles, to ensure it is evenly coated.
Lay the cookies out on a baking sheet lined with baking paper a couple of inches apart and bake in the oven for around 10 minutes.
Allow the cookies to cool on the baking sheet for a couple of minutes and then transfer to a cooling rack to cool completely.

Notes

Tips for Success:

Don't skip chilling the dough before cutting. Chilled dough holds its shape better in the oven when the cookies are baking.

Use baking paper on your baking sheet. This not only stops the cookies from sticking to the baking sheet, it also helps prevent them from spreading.

Make sure your baking sheet is cool when you put the cookies on. If you need to bake the cookies in batches, make sure the baking sheet has cooled down before you put the next batch on it.

Keep an eye on the cookies be sure to remove them from the oven before they start to brown.

Remember that the cookies will still be soft when they come out of the oven but they will firm up as they cool, so don't be tempted to overcook them.

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