Pinwheel Cookies

Why You'll Love These Pinwheel Cookies

These Pinwheel Cookies are a beautiful combination of buttery vanilla and rich chocolate cookie dough rolled together to create an eye-catching swirl. They have lightly crisp edges, tender centers, and just the right amount of sweetness.

Although they look impressive, these slice-and-bake cookies are surprisingly easy to make. Prepare the dough ahead of time, chill the logs, and simply slice and bake whenever you're ready. They're especially perfect for Christmas cookie trays, holiday parties, cookie exchanges, and homemade gifts.

Ingredients

For the Vanilla Dough

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

For the Chocolate Dough

• 1/3 cup unsweetened cocoa powder
• 1 tablespoon milk

Instructions

1. Prepare the Dough

In a large bowl, beat the softened butter and granulated sugar until light and creamy, about 2 to 3 minutes. Add the egg and vanilla extract and beat until smooth.

2. Add the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture and mix just until a soft dough forms.

3. Divide the Dough

Divide the dough evenly into two portions. Return one portion to the mixing bowl and add the cocoa powder and milk. Mix until the chocolate dough is evenly colored and smooth.

4. Roll the Dough

Place each dough portion between two sheets of parchment paper. Roll each into a rectangle approximately 1/4 inch thick and the same size as the other dough rectangle.

5. Layer the Dough

Carefully remove the top parchment sheet from both dough rectangles. Place the chocolate dough directly over the vanilla dough. Gently press the layers together without flattening them too much.

6. Form the Pinwheel

Starting from one long edge, tightly roll the layered dough into a log. Roll slowly and evenly to prevent gaps. Wrap the finished log tightly in plastic wrap.

7. Chill the Dough

Refrigerate the dough log for at least 2 hours, or until firm. For longer storage, the dough can be refrigerated overnight.

8. Prepare the Oven

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

9. Slice the Cookies

Using a sharp knife, slice the chilled dough log into rounds about 1/4 inch thick. Rotate the log slightly after every few slices to help maintain its round shape.

10. Bake

Arrange the cookies about 2 inches apart on the prepared baking sheets. Bake for 9 to 12 minutes, or until the edges are lightly golden and the cookies are set.

11. Cool

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Expert Tips

Make sure both dough rectangles are similar in size and thickness so the finished spiral is even. Chill the dough thoroughly before slicing to create clean, defined swirls. Use a sharp knife and avoid pressing down too hard while slicing. If the dough becomes soft while assembling, refrigerate it briefly before continuing.

Storage

Store baked Pinwheel Cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months. The unbaked dough log can also be wrapped tightly and frozen for up to 2 months. Thaw the dough in the refrigerator before slicing and baking.

Serving Suggestions

Serve these cookies with coffee, tea, hot chocolate, milk, or eggnog. They're especially beautiful on Christmas cookie platters, holiday dessert tables, cookie exchange trays, and homemade gift boxes.

Recipe Variations

Add peppermint extract to the chocolate dough for a festive chocolate-mint version, use almond extract in the vanilla dough, add finely chopped nuts to one layer, or tint the vanilla dough with food coloring for colorful holiday swirls. You can also dip half of each cooled cookie in melted chocolate.