Print

Pinwheel Cookies Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/pinwheel-cookies-recipe/