Fidget Spinner Cookies Recipe

In a large bowl, add the flour, sugar, and salt, and mix together with a wooden spoon, until fully incorporated.

Add the softened butter and continue for about 1 minute longer to mix until the mixture looks crumbly and slightly wet.

Add the vanilla and cream cheese, and mix for about 30 seconds until the dough just begins to form large clumps.

Transfer the dough to a floured surface and knead until it becomes a cohesive ball.

Wrap in plastic wrap and chill in the refrigerator for 30 minutes.

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Roll out the dough to ¼-inch thickness. Use a clean fidget spinner as a guide to cut out 12 shapes from the dough.

Use a clean water bottle cap to cut out 24 circles. Roll out the extra dough again to ½-inch thickness.

With a straw, poke out 12 small pegs that will act as the dowels for the fidget spinner cookies.

With the same straw, poke a hole in the fidget spinner cookie centers and move it around in a circle, widening the hole to be larger than the diameter of the pegs.

Place all of the shapes on the baking sheet.

Bake for 7 minutes, then remove the pegs. Rotate the baking sheet and continue baking for 8 minutes, until the cookies are golden brown.

Cool the cookies completely. Then decorate as desired with your favorite icing or decorations.

Use the royal icing as glue to attach a peg to the backside of one of the small circles.

Place the fidget spinner cookie base over the peg and attach a second circle cookie with more icing. Let all the icing dry before attempting to spin.

Enjoy!