Description
These classic Pinwheel Cookies feature a swirl of vanilla and chocolate dough, creating an eye-catching design and delightful flavor combination. Perfectly buttery and tender, they’re rolled into logs, chilled, sliced, and baked for charming, delicious treats that can be dipped in chocolate and decorated with sprinkles for extra flair.
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
- Optional: 1/2 teaspoon espresso powder
Optional for Dipping
- 6 ounces (170g) white, semi-sweet, or dark chocolate, finely chopped
- Optional: sprinkles
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 with paddle attachment, beat the butter and granulated sugar on medium-high speed until creamed and fluffy, about 3 minutes. Scrape down sides as needed. Add the egg, egg yolk, and vanilla extract and beat on high speed until combined, about 1 minute, scraping bowl as needed.
- Add flour mixture: Mix the flour mixture into the wet ingredients on low speed until combined. The dough will be thick and sticky. Remove from mixing bowl.
- Divide dough in half: You should have about 800–900g total dough. Divide into two pieces, slightly smaller half for the chocolate dough.
- Make chocolate dough: Place half the dough in the mixing bowl. Add cocoa powder, milk, and espresso powder if using. Beat on low speed until combined.
- Shape & chill dough: Place both doughs on a lightly floured surface (use cocoa powder for chocolate dough). Form each into a 1-inch thick, 4x5 inch rectangle. Wrap tightly in plastic wrap or parchment and refrigerate for 60–90 minutes until less sticky but pliable.
- Roll out doughs: Roll vanilla dough on lightly floured parchment paper to an 8x14 inch rectangle about 1/8–1/4 inch thick. Refrigerate vanilla dough, then roll chocolate dough to same size on floured or cocoa powder dusted parchment. Place chocolate dough on top of vanilla dough, flattening gently to remove air bubbles and patch any tears.
- Roll into log: Starting at long side, roll doughs together tightly using parchment to assist. Patch any cracks with fingers. Cut the log in half to create two 7-inch logs.
- Chill logs: Wrap logs tightly and refrigerate for 2 hours up to 4 days.
- Preheat oven and prepare sheets: Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats.
- Slice and bake: Slice chilled logs into fourteen 1/2-inch thick cookies each. Arrange 2 inches apart on baking sheets. If dough softens, chill cookies on sheets for 10 minutes before baking. Bake 14–15 minutes until edges are lightly browned.
- Cool: Let cookies cool on baking sheet 5 minutes then transfer to wire rack to cool completely.
- Optional chocolate dipping: Melt chopped chocolate in double boiler or microwave, stirring every 20 seconds until smooth. Dip half of each cooled cookie into chocolate and add sprinkles if desired. Let chocolate set at room temperature or refrigerate.
- Storage: Store cookies covered at room temperature for 1 week. Refrigerate dipped cookies after a few days.
Notes
- Baked cookies freeze well for up to 3 months; thaw overnight in refrigerator before serving.
- You can prepare dough logs and refrigerate for up to 4 days or freeze for 3 months before slicing and baking.
- Gel food coloring can tint vanilla dough for color variation if skipping chocolate dough or for festive designs.
- Flavor extracts like peppermint or coconut can be added to half or all of the dough for different tastes.
- For sprinkles or coarse sugar coating, roll dough logs in coating after chilling; use a pastry brush with water to help coating stick if needed.
- Use baking chocolate bars (Bakers or Ghirardelli) for dipping; avoid chocolate chips which do not melt properly.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
