Slice and Bake Halloween Pinwheel Cookies Recipe

These unique icebox Slice and Bake Halloween Pinwheel Cookies are fun and festive. Easy to make sugar cookie dough, freezer friendly and great for parties!

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We are huge fans of slice and bake cookies at our house! A few months back, I shared our rainbow cookies and so many of you loved them!

Today's version is perfect for Halloween! This batch makes 24 cookies, so it's great for Halloween parties or any fall celebration.

The cookies are sweet with a hint of vanilla, the perfect texture and simple to make. They are a fun treat for gifts, just put them in a baggie and tie with some orange or black ribbon. 

This dough also makes the perfect cutout sugar cookie. Just keep the layers separate, then cut out with your favorite Halloween cookie cutters and bake. They are so good frosted with sprinkles on top when making them this way!

Cookies like this are so simple to just slice and bake when the dough is ready. They use to be called icebox cookies, back before refrigerators were available. Such a classic and definitely a favorite!

Keep scrolling for tips, process photos, additional Halloween cookie recipes and more!

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What are the ingredients in this recipe?

• butter
• granulated sugar
• large eggs
• vanilla extract
• all purpose flour
• salt
• baking powder
• orange gel food coloring
• black gel food coloring

How to make:

Scroll down to the printable recipe card for measurements and instructions!

Recipe tips:

• Dough can be refrigerated overnight or wrapped in plastic wrap and refrigerated for a few days, this is a great make ahead dough for fresh cookies. 

• The dough can also be frozen. Tightly wrap the cookie dough log in plastic wrap, then into a freezer bag. Freeze for up to two months, thaw in the refrigerator before slicing.

• Baked cookies can be frozen in an airtight container or freezer bag for up to one month. Thaw and serve.

• Don't skip refrigerating the dough. This prevents the dough from spreading as the cookies bake.

• Baked cookies can be stored in an airtight container for up to 5 days.

• A kitchen scale can be used to weigh the dough to divide in half, or estimate.

More Halloween cookie recipes you may like:

• Halloween Candy Pumpkin Blossom Cookies
• Monster Meringue Cookies
• Easy Mummy Sugar Cookies
• Dracula Denture Cookies

You can add or substitute with these ingredients:

• roll edges of the dough on each cookie in sprinkles before baking
• use any color food coloring for any occasion
• use almond extract instead of vanilla or a combo of both

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Supplies you may need:

• Hamilton Beach 6-Speed Electric Hand Mixer
• Unbleached Parchment Paper for Baking
• OXO Good Grips 7-Piece Measuring Cup Set 
• Reynolds Cut Rite Wax Paper
• CopperKitchen Original Cookie Sheet & Roasting Tray Set

I hope you enjoy this recipe as much as our family did!

CLICK TO PIN THIS RECIPE FOR LATER

Yield 24 cookies

Author Sweet Hazel Honey

Prep time

40 Min

Cook time

10 Min

Inactive time

2 Hour

Total time

2 H & 50 M

Slice and Bake Halloween Pinwheel Cookies

Ingredients

• 1 cup butter, room temp
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all purpose flour
• ¼ teaspoon salt
• ½ teaspoon baking powder
• orange gel food coloring
• black gel food coloring

Instructions

1. In a bowl, cream together butter and sugar with an electric mixer.
2. Add in eggs and vanilla and continue mixing until well incorporated.
3. In a separate bowl mix flour, salt and baking powder.
4. Add the flour mixture into the butter mixture a little at a time, mixing between additions, until all of the flour is incorporated.
5. Remove the dough from the bowl and divide it in half.
6. Add about ¼ tsp orange gel food coloring to one half and knead until the color is evenly distributed.
7. Repeat with the other half of the dough, adding about ¼ tsp black gel food coloring.
8. Place black dough on a piece of parchment or wax paper and roll out into an approximately 9x15 rectangle. Place on a baking sheet and set aside.
9. Repeat with the orange dough rolling it out on parchment or wax paper.
10. Keeping the dough on the parchment place it on top of the black dough and place the baking sheet in the refrigerator for 15-20 minutes.
11. Remove dough from the refrigerator. Carefully remove the orange dough from the parchment paper and lay it on top of the black dough lining up the edges as best as possible.
12. Using a sharp knife trim the edges of the dough to make a rectangle.
13. Starting with the shorter end of the rectangle carefully roll up the dough you can use the parchment paper to help. Put gentle pressure on the dough as you roll it so that it sticks together nicely.
14. Wrap the rolled dough in parchment or wax paper and refrigerate at least 2 hours.
15. When ready to bake:
16. Preheat oven to 350 degrees F and line a baking sheet with parchment paper
17. Unwrap dough and place on a cutting board.
18. Using a sharp knife slice dough into ¼ inch slices and place on prepared baking sheet.
19. Bake for 10 minutes, remove from oven and allow to cool for 1-2 minutes before removing from baking sheet to a metal cooling rack.

Notes

Dough can be refrigerated overnight or wrapped in plastic wrap and refrigerated for a few days, this is a great make ahead dough for fresh cookies. 

The dough can also be frozen. Tightly wrap the cookie dough log in plastic wrap, then into a freezer bag. Freeze for up to two months, thaw in the refrigerator before slicing.

Baked cookies can be frozen in an airtight container or freezer bag for up to one month. Thaw and serve.

Don't skip refrigerating the dough. This prevents the dough from spreading as the cookies bake.

Baked cookies can be stored in an airtight container for up to 5 days.

Nutrition Facts

Calories

163.73

Fat

8.25

Sat. Fat

5.01

Carbs

20.32

Fiber

0.42

Net carbs

19.9

Sugar

8.43

Protein

2.21

Sodium

100.21

Cholesterol

35.84

Sweet Hazel Honey is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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