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Pinwheel Cookies Finished baked pinwheel cookies, some half-dipped in chocolate with gold sprinkles, arranged on a plate.

Pinwheel Cookies

Swirls of chocolate and vanilla dough come together in these festive, chewy Pinwheel Cookies that are as fun to make as they are to eat.
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Course: Dessert, Snack
Cuisine: American, Baking
Keyword: chocolate cookies, festive cookies, pinwheel cookies, vanilla cookies
Prep Time: 45 minutes
Cook Time: 20 minutes
Chill Time: 2 hours
Total Time: 3 hours 5 minutes
Servings: 24
Calories: 150kcal
Cost: $10

Ingredients

  • 170 g unsalted butter softened to room temperature
  • 180 g granulated sugar for sweetness and structure
  • 1 teaspoon vanilla extract or vanilla bean paste for stronger flavor
  • 1 large egg about 50 g, room temperature
  • 310 g all-purpose flour for structure
  • ½ teaspoon kosher salt omit if using salted butter
  • ¼ teaspoon baking powder for slight lift
  • 15 g cocoa powder sifted, for chocolate dough

Instructions

  • Cream the butter, sugar, and vanilla together in a stand mixer until light and fluffy, scraping down the sides once or twice.
  • Add the egg and blend until fully incorporated.
  • Stir in the flour, salt, and baking powder until a uniform dough forms.
  • Remove about 360 g of dough and place in a small bowl for vanilla; leave the rest for chocolate dough.
  • Mix the cocoa powder into the remaining dough until fully combined.
    Mixing bowl with vanilla cookie dough and cocoa powder being incorporated to make the chocolate dough.
  • Place one dough portion between two sheets of parchment paper and roll to 4 mm thickness using a template or guide.
  • Repeat the rolling process for the second dough portion.
  • Transfer both rolled dough sheets, still between parchment, to the freezer for 20 minutes until firm.
  • Remove the top parchment from each sheet and trim the dough to match your template size.
  • Freeze the trimmed dough sheets again for 5 minutes to firm.
    Stacked layers of chocolate and vanilla cookie dough forming a pinwheel log.
  • Place the chocolate dough on top of the vanilla sheet with a 1 cm overlap and gently press to remove air bubbles.
  • Allow the layered dough to rest for 5–10 minutes until pliable, then carefully roll from the long edge to form a tight log.
  • Wrap the dough log in plastic wrap and chill in the refrigerator for at least 2 hours (or up to 5 days).
    Two pinwheel cookies sliced from a rolled dough log, showing spiral chocolate-and-vanilla pattern.
  • Preheat the oven to 165°C (330°F) and line baking sheets with parchment paper.
  • Slice the chilled log into 1 cm thick cookies using a sharp knife and place them on the prepared sheets.
  • Freeze the sliced cookies for 10 minutes to help them hold their shape.
  • Bake the cookies for 15–16 minutes until edges are set and lightly golden.
  • Cool the cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
  • Store the cooled cookies in an airtight container at room temperature for up to 1 week.

Notes

These pinwheel cookies are perfect for celebrations or a cozy afternoon treat. Their swirly design makes them a feast for the eyes and the taste buds!

Nutrition

Serving: 1Serving | Calories: 150kcal (8%) | Carbohydrates: 20g (7%) | Protein: 2g (4%) | Fat: 7g (11%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 25mg (8%) | Sodium: 75mg (3%) | Potassium: 30mg (1%) | Fiber: 1g (4%) | Sugar: 12g (13%) | Vitamin A: 200IU (4%) | Calcium: 10mg (1%) | Iron: 1mg (6%)
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