Description
Learn how to make classic, delicious pinwheel cookies featuring vanilla and chocolate swirls. These buttery, tender cookies are made by rolling together two doughs, chilling, slicing, and baking to perfection. Optional dipping in chocolate adds a festive touch, perfect for holidays and special occasions.
Ingredients
Scale
Base Cookie Dough
- 2 and 2/3 cups (333g) all-purpose flour (spooned & leveled)
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 egg yolk, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
Chocolate Dough
- 2 Tablespoons (10g) unsweetened natural or dutch-process cocoa powder
- 1 Tablespoon (15ml) milk
- 1/2 teaspoon espresso powder (optional)
Optional for Dipping
- 6 ounces (170g) white, semi-sweet, or dark chocolate, finely chopped
- Sprinkles (optional)
Instructions
- Make the dough: Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- Cream butter and sugar: In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar on medium-high speed until creamed, about 3 minutes. Scrape the bowl as needed.
- Add eggs and vanilla: Add the egg, egg yolk, and vanilla extract. Beat on high speed until combined, about 1 minute, scraping the bowl again as needed.
- Incorporate dry ingredients: Add the flour mixture to the wet ingredients and mix on low speed until combined. The dough will be thick and sticky. Remove from the bowl.
- Divide dough: Divide the dough in half, around 800–900g total. Use the smaller half for the chocolate dough if portions aren’t equal.
- Make chocolate dough: Place half dough in mixing bowl. Add cocoa powder, milk, and espresso powder if using. Beat on low speed to combine fully.
- Shape and chill: Form each dough into a 1-inch-thick, 4×5 inch rectangle block on a lightly floured surface (use cocoa powder for chocolate dough). Wrap each in plastic or parchment and refrigerate for 60–90 minutes until less sticky but still pliable.
- Roll out doughs: Roll the vanilla dough on lightly floured parchment to an 8×14-inch rectangle, about 1/8–1/4 inch thick. Refrigerate the vanilla dough while rolling the chocolate dough out to an 8×14-inch rectangle on separate parchment (dust with flour or cocoa powder).
- Assemble layers: Remove vanilla dough from fridge and carefully layer chocolate dough on top, aligning edges and patting to remove air pockets. Patch any tears.
- Roll into a log: Starting from the long side, roll the layered doughs tightly using parchment for assistance. Patch any cracks. Slice the log in half into two 7-inch logs.
- Chill logs: Wrap logs well and refrigerate for 2 hours up to 4 days.
- Preheat and prepare baking sheets: Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats.
- Slice and bake: Slice each log into 14 half-inch-thick cookies. Arrange 2 inches apart on baking sheets. If dough is soft, chill cookies on sheet for 10 minutes. Bake for 15 minutes until lightly browned on edges.
- Cool cookies: Let cookies cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.
- Optional chocolate dipping: Melt finely chopped chocolate in double boiler or microwave stirring every 20 seconds. Dip half of each cooled cookie in chocolate and add sprinkles if desired. Let chocolate set at room temperature or in fridge.
Notes
- Baked cookies freeze well up to 3 months; thaw in refrigerator overnight before serving.
- Dough logs can be chilled up to 4 days or frozen for 3 months; thaw before slicing and baking.
- Use gel food coloring to tint vanilla dough if skipping chocolate dough or for colorful pinwheels.
- To add flavor variations, mix different extracts into one or both dough halves before chilling.
- Roll dough logs in sprinkles or coarse sugar after chilling for a decorative coating; moisten dough lightly if sprinkles don’t stick.
- Use baking chocolate bars rather than chocolate chips for melting and dipping for smooth consistency.
- Keep cookies covered at room temperature for up to 1 week; refrigerate chocolate-dipped cookies for freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
