Description
These classic Pinwheel Cookies feature a beautiful swirl of vanilla and chocolate dough, creating a delightful treat that’s perfect for any occasion. Made from scratch with a tender, buttery base, these cookies are chilled and rolled to perfection, then baked until lightly golden. Optionally dip them in rich melted chocolate and sprinkles for an extra special touch.
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 and set aside. In a large bowl, beat the softened butter and granulated sugar together on medium-high speed until creamed, about 3 minutes, scraping down the sides as needed. Add the egg, egg yolk, and vanilla extract, then beat on high speed until combined, about 1 minute. Scrape down the bowl again.
- Combine dough: Add the flour mixture to the wet ingredients and mix on low speed until dough forms, thick and sticky. Remove dough from the bowl.
- Divide dough: Split the dough into two halves, roughly 800–900g total. Place one half back into the mixing bowl for the chocolate dough.
- Make chocolate dough: To the dough half in the bowl, add cocoa powder, milk, and espresso powder if using. Beat on low speed until well combined.
- Shape and chill: On a lightly floured surface, shape each dough half into a 1-inch-thick rectangle approximately 4×5 inches. Wrap both separately in plastic wrap or parchment, then refrigerate for 60–90 minutes until less sticky but still pliable.
- Roll out doughs: Roll the vanilla dough to an 8×14-inch rectangle on lightly floured parchment; refrigerate it while rolling out the chocolate dough to a slightly smaller 8×14-inch rectangle. Carefully layer the chocolate dough over the vanilla dough, patting gently to remove air bubbles and fix torn edges.
- Roll into a log: Starting from a long edge, tightly roll the layered doughs together using the parchment paper to help. Patch any cracks with fingers. Cut the roll into two 7-inch logs.
- Chill the logs: Wrap each dough log in plastic wrap or foil and refrigerate for 2 hours, up to 4 days.
- Prepare to bake: Preheat oven to 350°F (177°C). Line 2 baking sheets with parchment paper or silicone mats.
- Slice and bake: Slice each log into 14 cookies about 1/2-inch thick. Arrange cookies 2 inches apart on baking sheets. If dough softens, chill cookies on sheets for 10 minutes before baking. Bake for 15 minutes or until edges are lightly browned.
- Cool: Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Optional chocolate dipping: Chop chocolate and melt in a double boiler or microwave, stirring every 20 seconds until smooth. Dip half of each cooled cookie into melted chocolate and add sprinkles if desired. Let chocolate set at room temperature or refrigerate.
Notes
- Baked cookies freeze well up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- You can prepare the dough logs and freeze them up to 3 months before slicing and baking. Thaw overnight and continue as directed.
- You may tint the vanilla dough with gel food coloring after dividing to create colorful pinwheels.
- For non-chocolate variations, tint one half of the dough and optionally add different flavor extracts.
- To add sprinkles or coarse sugar, roll chilled logs in them before slicing. Use a pastry brush with water to help sprinkles adhere.
- Use baking chocolate bars (e.g., Bakers or Ghirardelli) for dipping, not chocolate chips, as chips contain stabilizers that prevent proper melting.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 10 g
- Sodium: 60 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
