Pinwheel Cookies Recipe

Introduction

Pinwheel cookies are a delightful treat with their striking swirl pattern and buttery, tender texture. These two-tone cookies combine classic vanilla with rich cocoa for a visually appealing and delicious bite. Perfect for parties or an everyday snack, they’re sure to impress.

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

Instructions

1. Step 1: Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
2. Step 2: In a large bowl, beat the softened butter and granulated sugar on medium-high speed until creamy, about 3 minutes. Scrape sides as needed. Add the egg, egg yolk, and vanilla extract, then beat on high speed until combined, about 1 minute. Scrape the bowl again and mix as needed.
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. Remove it from the mixing bowl.
4. Step 4: Divide the dough in half, using the slightly smaller portion for the chocolate dough if uneven.
5. Step 5: Place half the dough back in the mixing bowl. Add cocoa powder, milk, and espresso powder (if using). Beat on low speed until incorporated.
6. Step 6: On a lightly floured surface, shape each dough half into a 1-inch-thick rectangular block about 4×5 inches. Wrap in plastic wrap or parchment and refrigerate for 60–90 minutes until less sticky but still pliable.
7. Step 7: Remove the vanilla dough and lightly flour a piece of parchment paper. Roll the vanilla dough on the parchment into an 8×14-inch rectangle, flipping to prevent sticking. Refrigerate it while rolling out the chocolate dough on another floured parchment piece to the same size or slightly smaller.
8. Step 8: Carefully transfer the chocolate dough onto the vanilla dough, aligning edges and gently patting out air bubbles. Patch any tears and trim uneven edges.
9. Step 9: Starting at a long side, tightly roll the two-layer dough into a log with no gaps. Use the parchment paper to assist rolling. If dough cracks, patch with fingers as you go. Cut the log in half into two 7-inch logs.
10. Step 10: Wrap each log and refrigerate for at least 2 hours, up to 4 days.
11. Step 11: Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats.
12. Step 12: Slice each dough log into 14 cookies about 1/2 inch thick. Arrange cookies 2 inches apart on the baking sheets. If cookies feel soft, chill on the sheet for 10 minutes before baking.
13. Step 13: Bake for 14–15 minutes until edges are lightly browned. Cool cookies on the sheet for 5 minutes before transferring to a wire rack.
14. Step 14 (Optional): Melt chopped chocolate in a double boiler or microwave, stirring every 20 seconds until smooth. Dip half of each cooled cookie in chocolate and add sprinkles if desired. Let the chocolate set at room temperature or refrigerate.

Tips & Variations

• Use cocoa powder instead of flour to dust the chocolate dough for easier handling and enhanced flavor.
• Chilling the dough logs well before slicing helps maintain sharp pinwheel shapes during baking.
• Try espresso powder in the chocolate dough to deepen the chocolate flavor without bitterness.
• For a festive touch, dip cookies in chocolate and decorate with colorful sprinkles before the chocolate sets.

Storage

Store pinwheel cookies covered at room temperature for up to one week. If cookies are dipped in chocolate, refrigerate them after a few days to keep the chocolate firm and fresh. Bring chilled cookies back to room temperature before serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the dough?

Yes, you can wrap the prepared dough logs tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before slicing and baking.

Why is my dough too sticky to handle?

If the dough is overly sticky, chilling it longer before rolling will help. Also, using flour for the vanilla dough and cocoa powder for the chocolate dough to dust your hands and work surface can make shaping easier.

Pinwheel Cookies Recipe

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4.4 from 149 reviews

Pinwheel Cookies are charming, swirled treats made from two doughs – one vanilla and one chocolate – that are rolled together, chilled, sliced, and baked to buttery perfection. These classic cookies feature a tender crumb and a beautiful spiral design, optionally enhanced with a chocolate dip and sprinkles, perfect for festive occasions or simply a delightful snack.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 3 hours 40 minutes (including chilling time)
• Yield: 28 cookies (2 logs sliced into 14 cookies each) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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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

Finishing

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

Instructions

1. Make the dough: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the softened butter and granulated sugar with a mixer on medium-high speed until creamy and light, about 3 minutes. Add the egg, egg yolk, and vanilla extract and beat until fully combined.
2. Combine dry and wet ingredients: Gradually mix in the flour mixture on low speed until a thick, sticky dough forms. No need to rinse the bowl afterward.
3. Divide dough: Weigh the dough (should be around 800-900g), then split into two uneven halves, saving the smaller half for the chocolate dough.
4. Make chocolate dough: Place the smaller portion back in the mixing bowl and add cocoa powder, milk, and espresso powder (if using). Mix on low speed until fully combined.
5. Shape and chill doughs: On a lightly floured surface, shape each dough half into a rectangle about 4×5 inches and 1 inch thick. Wrap tightly in plastic wrap or parchment and refrigerate for 60-90 minutes until less sticky but still pliable. For longer chilling, let dough rest at room temperature for 15-30 minutes before rolling.
6. Roll out doughs: Using floured parchment paper on a stable surface, roll the vanilla dough into an 8×14-inch rectangle, flipping occasionally. Refrigerate to keep firm. Roll the chocolate dough similarly to a slightly smaller rectangle. Layer the chocolate dough atop the vanilla, aligning edges, and gently smooth to remove air pockets.
7. Roll into a log: Starting at the long edge, carefully and tightly roll the layered doughs into a log, sealing gaps as you go. Cut the log in half, creating two 7-inch logs. Wrap and refrigerate for 2 hours to 4 days.
8. Preheat oven and prepare pans: Heat oven to 350°F (177°C). Line two baking sheets with parchment or silicone mats.
9. Slice and bake cookies: Slice each log into 14 cookies about 1/2 inch thick. Arrange on baking sheets spaced 2 inches apart. If dough softens, chill on sheet for 10 minutes. Bake 14–15 minutes until edges are lightly browned. Cool on the baking sheet 5 minutes, then transfer to racks to cool completely.
10. Optional chocolate dipping: Melt chopped chocolate in a double boiler or microwave, stirring every 20 seconds until smooth. Dip half of each cooled cookie into melted chocolate and optionally add sprinkles. Allow chocolate to set at room temperature or in the fridge.
11. Storage: Store cookies in an airtight container at room temperature for up to 1 week. Refrigerate dipped cookies after a few days.

Notes

• Using espresso powder in the chocolate dough enhances the cocoa flavor but is optional.
• For rolling dough, cocoa powder works better to prevent sticking on the chocolate dough.
• Handle dough gently; cold and pliable dough is easier to roll without cracking.
• Chocolate for dipping can be white, semi-sweet, or dark based on preference.
• Refrigerate dipped cookies to keep the chocolate coating firm if storing for multiple days.

Keywords: pinwheel cookies, vanilla and chocolate cookies, swirled cookies, holiday cookies, chocolate dip cookies