Fall Pinwheel Sugar Cookies

Updated at: Wed, 16 Aug 2023 16:07:49 GMT

Step 1

-Sift the flour, baking soda and salt together into a medium bowl and set aside. -In the bowl of a stand mixer, cream the butter and sugar on high speed for at least 3 minutes. Scrape the sides of the bowl then add the eggs one at a time, beating for at least one minutes after each egg. -Scrape the bowl then add the buttermilk, vanilla and half the flour. -Mic well to combine then add remaining flour and mix for about 1 minute. Do not over mix the dough at this point. -Divide the dough into 3 even balls. In one ball, knead in the cinnamon then wrap in plastic wrap or place in a zip top bag and refrigerate. With the next ball, knead in the ginger and turmeric powders and place in the fridge. Leave the final dough ball plain and wrap and place in fridge as well. Allow all three to cool for a minimum 2 hours or overnight. -Roll one of the balls into a rectangle that is roughly 10 inches by 18 inches then place onto a baking sheet lined with parchment. Roll the next dough ball out to the same size. Using a pastry brush, brush a bit of water on top of the first sheet of dough, then gently place the next rectangle on top. Repeat with the final dough ball and layer to create 3 distinct layers. -Roll the dough into a pinwheel starting at the shorter end, wrap tightly and refrigerate another 30 minutes-1 hour, then slice into 1/2 inch thick rounds. -Place the rounds on a baking sheet with parchment and bake at 325* for 12 minutes, or just until they begin to color but are still soft in the middle. -Cool on a wire rack and serve. Once cooled, store any extras in an airtight container.

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