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Chocolate Vanilla Pinwheel Cookies

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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.

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
  • 12 tsp milk (as needed for chocolate dough)

Instructions

  1. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  2. In a large bowl, beat softened butter and sugar until light and fluffy.
  3. Add egg and vanilla extract and beat until well combined.
  4. Gradually add dry ingredients to the wet mixture and mix until a soft dough forms.
  5. 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.
  6. Roll each dough between parchment paper into equal-sized rectangles about 1/4-inch thick.
  7. Place the chocolate layer on top of the vanilla layer and gently press them together. Peel off top parchment.
  8. 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.
  9. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  10. Slice the chilled dough log into 1/4-inch rounds and place on prepared baking sheets.
  11. 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.

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