Wesson Recipes

Patriotic Pinwheel Cookies

Product Locator

Cooking Time

12 minutes

Prep Time

40 minutes (includes refrigeration time)

Serving Size

24 cookies

Bring a swirl of color and fun to your dessert table with these festive 4th of July Pinwheel Cookies made with Wesson Vegetable Oil. With their eye-catching red, white, and blue spirals, these cookies are a playful and delicious way to celebrate Independence Day—but their true charm lies in how easily they can be customized for any holiday, party, or everyday treat.

Made from a soft, easy-to-work dough, these pinwheel cookies bake up tender with a lightly crisp edge and a buttery vanilla flavor everyone will love. The simple technique of layering and rolling colored dough creates that signature swirl, turning a classic cookie into something truly special without complicated steps.

Perfect for baking with family or prepping ahead for gatherings, these cookies are as versatile as they are beautiful. Swap in different colors to match birthdays, seasons, or special events, and you’ll have a go-to recipe that works all year long. Whether you’re celebrating the Fourth of July or just want a batch of cheerful, homemade cookies, these pinwheels deliver a little extra joy in every bite.

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CONTAINS:

dairy, eggs

Ingredients

Cookies

Wesson Vegetable Oil 1/2 cup.

Granulated sugar 1 1/4 cups.

Eggs 2 .

Half & half cream 6 tbsp.

Pure vanilla extract 1 tbsp.

All-purpose flour 3 1/2 cups.

Baking powder 1 3/4 tsp.

Red and blue gel food colors as desired.

Method

Cookies

In the bowl of a stand mixer or using a handheld mixer, cream together Wesson Vegetable Oil, sugar and eggs until well combined. Add cream and vanilla and mix to combine.

In another bowl, whisk together flour and baking powder. Stir into oil mixture and blend well. Divide dough into 3 equal parts. Color one ball red and one ball blue.

Assembly Method

Roll one portion into a rectangle that is ¼” thick. Place on parchment lined baking sheet. Repeat with remaining two colors, stacking on the same tray with parchment in between each layer. Chill for 20 minutes.

Place each rectangle on top of the other removing the parchment layers and roll to just over ¼” thickness. Using parchment as a guide, roll into a log and chill for 35 minutes.

Preheat oven to 325°F.

Cut log into ¼” to 3/8” slices. Bake on parchment lined baking sheet for 12 minutes or until bottoms are very lightly golden. Place cookies on wire rack to cool and store in an airtight container.