Vegan Halloween Pinwheel Cookies – DrNewMed Healthy Recipes for Healthy Eating

The flavours of a buttery shortbread biscuit are combined with the black and orange hues of Halloween in these vegan Halloween pinwheel cookies. The ideal dairy-free and vegan Halloween shortbread treats!

Ingredients

For the Pinwheel Cookie Dough

2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) vegan butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
Vegan food coloring (purple, green, and orange)

For the Filling

1/4 cup granulated sugar
1 teaspoon ground cinnamon

Instructions

In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened vegan butter and granulated sugar together until creamy and smooth. Add the vanilla extract and almond extract (if using) and mix until well combined.
Gradually add the dry ingredients to the wet ingredients and mix until a soft cookie dough forms.
Divide the cookie dough into three equal portions.
In separate small bowls, add vegan food coloring to each portion to create purple, green, and orange cookie dough. Knead the dough until the color is evenly distributed.
Roll each colored cookie dough portion into a rectangle, about 1/4-inch thick.
Sprinkle the cinnamon-sugar filling evenly over each rectangle of colored dough.
Carefully stack the rectangles on top of each other, with the purple dough on the bottom, then green, and finally orange on top.
Gently press the layers together to adhere.
Roll up the stacked dough into a log, similar to a cinnamon roll.
Wrap the cookie dough log in plastic wrap and refrigerate for at least 1 hour or until firm.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Slice the chilled cookie dough log into 1/4-inch thick slices and place them on the prepared baking sheet.
Bake for 10-12 minutes or until the edges are lightly golden.
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.