These cookies are not only visually stunning but also easy to make with basic ingredients. The combination of vanilla and chocolate gives them a balanced, not-too-sweet flavor. You can prepare the dough in advance, freeze it, and slice and bake whenever you’re ready. They’re perfect for gifting, sharing, or stocking your cookie jar.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
Cream butter and sugar: In a large mixing bowl, beat softened butter and sugar until light and fluffy.
Add egg and vanilla: Beat in the egg and vanilla extract until well combined.
Combine with dry ingredients: Gradually add the flour mixture to the wet ingredients and mix until a soft dough forms.
Divide and flavor dough: Split the dough in half. Leave one half plain (vanilla). Add cocoa powder to the other half and mix well to make the chocolate dough. If it’s too dry, add a teaspoon of milk.
Roll out the dough: Roll each dough portion between parchment paper into rectangles of equal size, about ¼ inch thick.
Assemble pinwheels: Carefully place the chocolate layer over the vanilla one. Gently press together and peel off the top parchment. Roll the dough tightly into a log, starting from the longer edge, to create a swirl.
Chill: Wrap the dough log in plastic wrap and refrigerate for at least 2 hours, or until firm.
Preheat oven: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Slice and bake: Slice the chilled dough into ¼-inch rounds and place them on the prepared baking sheets, spacing them slightly apart.
Bake: Bake for 10–12 minutes, or until the edges are lightly golden. Cool on the sheet for 2 minutes before transferring to a wire rack.
Servings and timing
This recipe yields approximately 30–36 cookies, depending on thickness. Prep time: 30 minutes (plus 2 hours chilling) Bake time: 10–12 minutes Total time: 2 hours 45 minutes
Variations
Add a Peppermint Twist: Replace vanilla extract with peppermint extract for a festive spin.
Use Almond Flavoring: Add almond extract to the vanilla dough for a nuttier aroma.
Dip in Chocolate: After baking, dip half of each cookie in melted chocolate and let set for a fancier finish.
Colorful Swirls: Tint the vanilla dough with food coloring (like red or green) for holiday-themed cookies.
Gluten-Free Version: Use a 1:1 gluten-free flour substitute for a wheat-free treat.
Storage/Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a freezer-safe container for up to 2 months.
The dough logs can also be frozen before baking. Wrap tightly and freeze for up to 3 months. Thaw slightly before slicing and baking.
No reheating needed—these cookies are best served at room temperature.
FAQs
How do I keep the dough from cracking while rolling?
Ensure both doughs are evenly rolled and not too cold. Let them sit for a few minutes at room temperature if they’re too firm.
Why did my spiral separate while slicing?
The dough layers may not have been pressed together firmly. Try lightly rolling the layered dough with a rolling pin before rolling into a log.
Can I freeze the dough?
Yes, the dough log can be wrapped and frozen for up to 3 months. Slice and bake directly from frozen, adding a couple extra minutes.
Can I make these without cocoa powder?
Yes, but they won’t have the chocolate swirl. You can also substitute carob powder or leave both layers vanilla.
What type of cocoa powder should I use?
Unsweetened natural cocoa powder works best, but Dutch-processed can also be used for a deeper chocolate flavor.
How do I make perfectly round cookies?
After forming the dough log, roll it gently on the counter to smooth and shape. Chill well before slicing to help maintain the shape.
Can I add mix-ins like chocolate chips?
It’s not recommended as it can disrupt the swirl pattern, but mini chips might work if added sparingly.
Why are my cookies too soft?
They may be underbaked. Return them to the oven for 1–2 more minutes, or let them cool completely to firm up.
Are these cookies sweet?
They’re lightly sweet with a buttery base. For extra sweetness, dust with powdered sugar or glaze after baking.
Can I double the recipe?
Yes, this recipe scales well. Just divide the dough into two logs for easier handling.
Conclusion
Chocolate vanilla pinwheel cookies are as fun to make as they are to eat. With their stunning swirl and tender bite, they make an elegant addition to any cookie platter. Simple ingredients and easy steps come together to create a treat that’s both nostalgic and impressive—perfect for any season or celebration.
Chocolate vanilla pinwheel cookies are slice-and-bake swirl cookies that combine buttery vanilla dough with rich chocolate dough in a beautiful spiral. Crisp on the edges and tender inside, they’re perfect for holidays and special occasions.
Author:Catherine
Prep Time:30 minutes
Cook Time:12 minutes
Total Time:2 hours 45 minutes
Yield:30–36 cookies
Category:Cookies
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 1/4 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 tbsp unsweetened cocoa powder
1–2 tsp milk (as needed for chocolate dough)
Instructions
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat softened butter and sugar until light and fluffy.
Add egg and vanilla extract and beat until well combined.
Gradually add dry ingredients to the wet mixture and mix until a soft dough forms.
Divide dough in half. Leave one half plain for vanilla. Mix cocoa powder into the other half to make chocolate dough. Add a little milk if needed to soften.
Roll each dough between parchment paper into equal-sized rectangles about 1/4-inch thick.
Place the chocolate layer on top of the vanilla layer and gently press them together. Peel off top parchment.
Starting from the long side, roll the dough tightly into a log. Wrap in plastic wrap and chill for at least 2 hours until firm.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Slice the chilled dough log into 1/4-inch rounds and place on prepared baking sheets.
Bake for 10–12 minutes, or until edges are lightly golden. Cool on baking sheet for 2 minutes, then transfer to wire rack.
Notes
Let the dough rest a few minutes if it’s too cold to roll without cracking.Roll layered dough gently before forming the log to avoid gaps in the swirl.Use a ruler or bench scraper to shape dough edges for cleaner swirls.Dough logs can be frozen and sliced later for fresh-baked cookies anytime.Dust with powdered sugar after baking for added sweetness.
