Description

These classic Pinwheel Cookies feature a delightful swirl of vanilla and chocolate dough, creating a visually stunning and delicious treat. Perfect for holidays or any special occasion, they combine a tender buttery cookie base with rich cocoa flavor. Optionally dipped in chocolate and decorated with sprinkles, these cookies offer both taste and whimsy.

Ingredients

Scale

Base Cookie Dough

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

Chocolate Dough

2 Tablespoons (10g) unsweetened natural or dutch-process cocoa powder
1 Tablespoon (15ml) milk
Optional: 1/2 teaspoon espresso powder

Optional for Dipping

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

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Instructions

Make the dough: Whisk the flour, baking powder, and salt in a medium bowl and set aside. In a large bowl, beat the butter and sugar on medium-high speed for about 3 minutes until creamed. Add egg, egg yolk, and vanilla extract; beat on high speed until combined, about 1 minute. Scrape the bowl as needed.
Combine dry and wet ingredients: Add the flour mixture to the wet ingredients and mix on low speed until combined to form a thick, sticky dough. Remove dough from the bowl.
Divide the dough: Divide the dough approximately in half, using the slightly smaller portion for the chocolate dough if uneven.
Prepare the chocolate dough: Place half the dough back in the mixing bowl. Add cocoa powder, milk, and espresso powder if using, beat on low speed until combined.
Shape and chill dough blocks: On a lightly floured surface, form each dough half into a 1-inch-thick rectangle about 4×5 inches. Wrap in plastic wrap or parchment and refrigerate for 60–90 minutes until less sticky but pliable.
Roll out the doughs: Roll vanilla dough on lightly floured parchment to an 8×14-inch rectangle, refrigerate briefly. Roll chocolate dough on similarly prepared parchment to near the same size. Place chocolate dough on top of vanilla dough carefully, smoothing and patching as needed.
Roll into a log: Starting from a long edge, tightly roll the stacked doughs into a log using the parchment paper to assist. Cut the log in half into two 7-inch logs.
Chill again: Wrap dough logs tightly and refrigerate for 2 hours up to 4 days before slicing and baking.
Preheat oven and prepare baking sheets: Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper or silicone mats.
Slice and bake cookies: Slice each log into 14 half-inch-thick cookies. Space cookies 2 inches apart on baking sheets. If dough softens, chill sliced cookies for 10 minutes before baking. Bake for 15 minutes until edges are lightly browned.
Cool and optionally dip in chocolate: Cool cookies on baking sheets for 5 minutes, transfer to racks to cool completely. For dipping, melt chopped chocolate in double boiler or microwave, dip half of each cookie, add sprinkles if desired, and let set.

Notes

Baked cookies freeze well for up to 3 months. Thaw overnight in refrigerator before serving.
Cookie dough logs can be refrigerated up to 4 days or frozen up to 3 months before baking.
Gel food coloring can be added to vanilla dough to tint it for colorful pinwheels.
You can flavor or skip the chocolate dough, but tinting half the dough is recommended to maintain the pinwheel pattern.
Roll dough logs in sprinkles or coarse sugar before slicing for added texture and decoration. Use a pastry brush with water if sprinkles won’t stick.
Use baking chocolate bars for dipping chocolate, as chocolate chips contain stabilizers that interfere with melting.
Do not roll doughs directly on countertop; use parchment paper and silicone mats to prevent sticking and ease transfer.

Nutrition

Serving Size: 1 cookie
Calories: 130 kcal
Sugar: 8 g
Sodium: 70 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 1 g
Protein: 1 g
Cholesterol: 25 mg