These cookies combine two timeless flavors into one elegant treat. They are perfect for holidays, gift boxes, or everyday baking because the dough can be prepared ahead of time. The pinwheel design looks impressive but is surprisingly simple to achieve, making these cookies great for both beginner and experienced bakers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
In a mixing bowl, cream the butter and sugar together until light and smooth.
Add the egg and vanilla extract, mixing until fully incorporated.
Gradually add the flour and salt, mixing just until a soft dough forms.
Divide the dough evenly into two portions.
Mix cocoa powder into one portion to create the chocolate dough.
Roll each dough portion between parchment paper into equal-sized rectangles.
Stack the chocolate dough on top of the vanilla dough and gently press together.
Starting from the long edge, roll the dough tightly into a log to form the pinwheel swirl.
Wrap the log in plastic wrap and chill until firm.
Slice the chilled dough into even rounds and place them on a baking sheet.
Bake until the edges are set and lightly golden.
Allow cookies to cool on the baking sheet briefly before transferring to a wire rack.
Servings and timing
This recipe makes about 24 cookies. Preparation time: approximately 20 minutes Chilling time: 1 hour Baking time: 10–12 minutes Total time: about 1 hour and 35 minutes
Variations
You can add a hint of espresso powder to the chocolate dough for a deeper flavor. For a festive touch, roll the dough log in colored sugar before slicing. You can also substitute part of the vanilla extract with almond extract for a slightly nutty aroma.
Storage/Reheating
Store baked cookies in an airtight container at room temperature for up to 5 days. The unbaked dough log can be refrigerated for up to 3 days or frozen for up to 2 months. If frozen, thaw slightly before slicing and baking. Reheating is not necessary, but cookies can be warmed briefly in the oven if desired.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be made several days in advance and kept refrigerated until ready to bake.
Why did my pinwheels lose their shape?
This usually happens if the dough is too warm. Chilling the dough thoroughly before slicing helps maintain clean swirls.
Can I freeze the cookie dough?
Yes, the dough log freezes very well and can be sliced and baked directly from frozen with a slight increase in baking time.
What cocoa powder works best?
Unsweetened cocoa powder is recommended for balanced chocolate flavor.
Can I use salted butter?
You can, but reduce or omit the added salt in the recipe to avoid overly salty cookies.
How thick should I slice the cookies?
Slices about 1/4 to 1/2 inch thick work best for even baking.
Can I make these cookies gluten-free?
Yes, a 1:1 gluten-free baking flour substitute can be used with good results.
Do these cookies spread a lot?
They spread only slightly, which helps keep the pinwheel design intact.
Can I add chocolate chips?
Mini chocolate chips can be added to the chocolate dough, but they may slightly disrupt the clean swirl pattern.
Are these cookies good for decorating?
They are best enjoyed as-is, but you can dip half of each cookie in melted chocolate for a decorative finish.
Conclusion
Chocolate Vanilla Pinwheel Cookies are a delightful blend of flavor, texture, and visual appeal. With simple ingredients and a make-ahead-friendly process, they are an excellent choice for any occasion. Whether you bake them for guests or enjoy them with a cup of tea, these cookies are sure to become a favorite.
Chocolate Vanilla Pinwheel Cookies are classic slice-and-bake cookies with a striking swirl of chocolate and vanilla dough. They are crisp on the edges, tender in the center, and perfect for holidays, gifting, or everyday treats.
Author:Catherine
Prep Time:20 minutes
Cook Time:12 minutes
Total Time:1 hour 35 minutes
Yield:24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 1/4 cups all-purpose flour
1 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
3 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
Instructions
In a large mixing bowl, cream the butter and sugar together until light and smooth.
Add the egg and vanilla extract and mix until fully incorporated.
Gradually add the flour and salt, mixing just until a soft dough forms.
Divide the dough evenly into two portions.
Mix the cocoa powder into one portion to create the chocolate dough.
Roll each dough portion between parchment paper into equal-sized rectangles.
Place the chocolate dough on top of the vanilla dough and gently press together.
Starting from the long edge, roll the dough tightly into a log to form the pinwheel swirl.
Wrap the log in plastic wrap and chill for about 1 hour, or until firm.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Slice the chilled dough into 1/4–1/2 inch thick rounds and place them on the baking sheet.
Bake for 10–12 minutes, until the edges are set and lightly golden.
Cool briefly on the baking sheet, then transfer to a wire rack to cool completely.
Notes
For deeper chocolate flavor, add a pinch of espresso powder to the chocolate dough.Chill the dough thoroughly to maintain clean pinwheel shapes.The dough can be frozen for up to 2 months for later baking.Mini chocolate chips can be added to the chocolate dough, though the swirl may be less defined.
