Citrus Cookies: Pinwheel Cookies Recipe

Who can resist pinwheel cookies?

These citrus cookies play music in your mouth and the colorful, lollipop like swirl will make you feel like a kid again at a carnival. Two multi-colored swirls intertwining on the outside, two citrus flavors on the inside.

Icebox cookies are very tasty and the dough can be stored for up to a month in the freezer or for a week in the fridge. Make them fresh or bring the dough out for baking whenever you have guests over or wish to surprise someone with a delicious batch. Or perhaps you just want to bake a batch for yourself (I recommend this!)

I love cookies and citrus cookies, of any kind, or cake, cheesecake for that matter are so addictive. Not a heavy flavor like chocolate but with a powerful punch.

Pinwheels are fun to make and everyone will ask how you made the swirl look. You will say it's magic, but we know better. Here's how...

Citrus Pinwheels


  • 1 1/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick) butter (softened)
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg yolk (lightly beaten)
  • 1/4 teaspoon lemon extract
  • 3 drops of yellow food coloring
  • 1/2 teaspoon orange extract
  • 3 drops of red food coloring


  1. Sift the flour, baking powder and salt into a medium bowl.
  2. Beat the butter and sugar in a large bowl with an electric mixer at high speed until creamy.
  3. Add the vanilla and egg yolk, beating until just blended
  4. Mix in the dry ingredients until smooth in texture.
  5. Douse four sheets of waxed paper with confectioners' sugar.
  6. Divide the dough into four parts and place each on a piece of waxed paper.
  7. Roll out one dough portion to a 12x6-inch rectangle
  8. Knead the lemon extract and yellow food coloring into the second ball of dough until well blended.
  9. Roll out the yellow dough to the same sized rectangle as the plain dough.
  10. Invert the yellow dough and place on top of the plain dough with wax paper facing up, peel off the paper.
  11. Roll the dough from the long side tightly to form a roll. Then refrigerate for at least 30 minutes.
  12. Repeat process with the remaining two portions using the redfood coloring and orange extract.
  13. Preheat oven to 350 degrees F.
  14. Slice the dough into 1/4 thick disks and plaec 1 inch apart onto two different cookie sheets.
  15. Bake for 12-15 minutes until lightly browned, rotate the sheets halfway throughthe process.
  16. Cool on sheets until firm slightly.
  17. Transfer to wire racks to cool further.
  18. Reuse cookie sheets (unless you have more until all cookies are done.

Citrus Cookies to Gourmet Cookies Recipes

Other Cookies Recipes

Lemon Cheesecake Recipe