Pinwheel Cookies Recipe

Introduction

Pinwheel cookies are a delightful twist on classic sugar cookies, featuring a beautiful swirl of vanilla and chocolate dough. They’re perfect for holidays or any time you want an eye-catching treat that’s simple to make and delicious to eat.

Ingredients

• 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
• 2 Tablespoons (10g) unsweetened natural or dutch-process cocoa powder
• 1 Tablespoon (15ml) milk
• Optional: 1/2 teaspoon espresso powder
• 6 ounces (170g) white, semi-sweet, or dark chocolate, finely chopped (for dipping)
• Optional: sprinkles (for decoration)

Instructions

1. Step 1: Whisk the flour, baking powder, and salt together in a medium bowl and set aside.
2. Step 2: In a large bowl, beat the butter and granulated sugar on medium-high speed until creamy, about 3 minutes. Add the egg, egg yolk, and vanilla extract, then beat on high speed until combined.
3. Step 3: Add the flour mixture to the wet ingredients and mix on low speed until combined. The dough will be thick and sticky.
4. Step 4: Divide the dough roughly in half; use the smaller portion for the chocolate dough if sizes differ.
5. Step 5: Place half the dough in the mixing bowl, add cocoa powder, milk, and espresso powder if using, then mix on low speed until combined.
6. Step 6: Form each dough half into a 1-inch-thick rectangle (about 4×5 inches) on a lightly floured surface. Wrap and chill both dough blocks for 60–90 minutes until less sticky but still pliable.
7. Step 7: Roll out the vanilla dough on a floured piece of parchment to an 8×14-inch rectangle. Refrigerate it while rolling out the chocolate dough to the same size.
8. Step 8: Carefully layer the chocolate dough on top of the vanilla dough, smoothing out any air bubbles and patching tears.
9. Step 9: Starting from a long edge, tightly roll the layered dough into a log, then cut into two 7-inch logs. Wrap and chill for 2 hours to 4 days.
10. Step 10: Preheat the oven to 350°F (177°C). Line baking sheets with parchment or silicone mats.
11. Step 11: Slice each dough log into fourteen 1/2-inch-thick cookies. Arrange on baking sheets with 2-inch spacing. If dough softens, chill sliced cookies 10 minutes before baking.
12. Step 12: Bake for 14–15 minutes until edges are lightly browned. Cool on the baking sheet 5 minutes, then transfer to a wire rack.
13. Step 13: For optional chocolate dipping, melt chopped chocolate in a double boiler or microwave. Dip half of each cooled cookie into chocolate, add sprinkles if desired, and let set.

Tips & Variations

• Use cocoa powder to dust your hands and rolling surface when handling the chocolate dough to prevent sticking.
• Espresso powder enhances the chocolate flavor but is optional.
• Wrap and refrigerate dough logs up to 4 days ahead to speed up baking day.
• Try dipping cookies in different types of melted chocolate or decorate with colorful sprinkles for festive occasions.

Storage

Store pinwheel cookies in an airtight container at room temperature for up to one week. Cookies dipped in chocolate should be refrigerated after a few days to keep the chocolate from melting. Reheat slightly at room temperature before serving if chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the dough logs?

Yes, dough logs can be wrapped tightly and frozen for up to 3 months. Thaw in the refrigerator overnight before slicing and baking.

Why is chilling the dough important?

Chilling firms the dough, making it easier to roll and shape without sticking or tearing, which helps achieve the clean pinwheel layers.

Pinwheel Cookies Recipe

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★★★★★

4.8 from 52 reviews

• Author: lilan
• Total Time: 3 hours 15 minutes
• Yield: 28 cookies 1x
• Diet: Vegetarian

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Description

Discover how to make classic Pinwheel Cookies with layers of vanilla and chocolate dough rolled into beautiful spirals. These buttery, soft cookies are perfect for any occasion and can be optionally dipped in chocolate and decorated with sprinkles for extra fun and flavor.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 and 2/3 cups (333g) all-purpose flour (spooned & leveled)
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 2 Tablespoons (10g) unsweetened natural or dutch-process cocoa powder
• optional: 1/2 teaspoon espresso powder

Wet Ingredients

• 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
• 1 Tablespoon (15ml) milk

Optional Decoration

• 6 ounces (170g) white, semi-sweet, or dark chocolate, finely chopped
• optional: sprinkles

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Instructions

1. Make the dough: Whisk together the flour, baking powder, and salt in a medium bowl and set aside. In a large mixing bowl, cream softened butter and granulated sugar using a hand or stand mixer on medium-high until light and fluffy, about 3 minutes. Add the egg, egg yolk, and vanilla extract and beat until fully combined.
2. Add flour mixture: Mix the dry ingredients into the wet ingredients on low speed until just combined into a thick, sticky dough. Remove dough from the bowl.
3. Divide the dough: Weigh or estimate your dough to be between 800–900g and split it into two roughly equal portions, using the smaller portion for the chocolate dough.
4. Make the chocolate dough: Place half of the dough back into the mixing bowl. Add cocoa powder, milk, and espresso powder (if using). Mix on low speed until evenly combined.
5. Shape and chill dough: On a lightly floured surface (use cocoa powder for the chocolate dough), form each dough half into a 1-inch-thick rectangle about 4×5 inches. Wrap separately in plastic or parchment and refrigerate for 60–90 minutes until dough is less sticky but still pliable.
6. Roll out doughs: Roll the vanilla dough out on floured parchment to an 8×14-inch rectangle between 1/8–1/4 inch thick. Refrigerate it while rolling the chocolate dough out to the same size on floured or cocoa-dusted parchment. Align the chocolate dough on top of the vanilla dough, gently pressing to remove air bubbles and patching any tears.
7. Roll into a log: Starting along a long side, roll the layered doughs up tightly without gaps, using the parchment to assist. Patch any cracks with fingers as needed. Cut the roll in half to form two 7-inch logs.
8. Chill again: Wrap each log tightly and refrigerate for 2 hours or up to 4 days until firm.
9. Preheat and prepare baking sheets: Heat oven to 350°F (177°C) and line two baking sheets with parchment paper or silicone mats.
10. Slice and bake: Cut each log into 14 slices about 1/2 inch thick. Arrange cookies 2 inches apart on baking sheets. If dough is soft, chill on sheets for 10 minutes before baking. Bake for 14–15 minutes until edges are lightly browned. Cool on sheets for 5 minutes, then transfer to wire racks to cool completely.
11. Optional chocolate dipping: Melt chopped chocolate using a double boiler or microwave stirring every 20 seconds until smooth. Dip half of each cooled cookie in chocolate and optionally add sprinkles. Let chocolate set at room temperature or refrigerate.
12. Storage: Store cookies covered at room temperature for up to 1 week. Refrigerate dipped cookies after a few days.

Notes

• Use cocoa powder to flour your hands and surface when handling the chocolate dough to prevent sticking.
• Do not over-chill dough; it should be pliable enough to roll together without cracking.
• If dough softens during slicing, chill cookie slices before baking to keep their shape.
• You can substitute white, semi-sweet, or dark chocolate for dipping and decorate with sprinkles.
• Cookies expand during baking, so space them well on the baking sheets.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pinwheel cookies, vanilla chocolate swirl cookies, holiday cookies, roll and slice cookies, chocolate dipped cookies