Description
Learn how to make classic Pinwheel Cookies featuring a swirl of vanilla and chocolate dough. These buttery, tender cookies are beautifully rolled into a log, chilled, sliced, and baked to perfection. Optionally dipped in chocolate and decorated with sprinkles, these cookies are a delightful treat perfect for holidays and celebrations.
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
- 1/2 teaspoon espresso powder (optional)
Optional for Dipping
- 6 ounces (170g) white, semi-sweet, or dark chocolate, finely chopped
- Sprinkles (optional)
Instructions
- Make the dough: Whisk together the flour, baking powder, and salt in a medium bowl; set aside. In a large bowl, beat the softened butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add the egg, egg yolk, and vanilla extract and beat until combined, about 1 minute. Scrape down the bowl as needed. Gradually add the flour mixture on low speed and mix until combined. The dough will be thick and sticky.
- Divide the dough: Remove the dough from the bowl, divide it into two portions (approximately 800–900g total). Use the slightly smaller half for the chocolate dough.
- Make the chocolate dough: Place half the dough in the mixing bowl. Add cocoa powder, milk, and espresso powder if using. Beat on low speed until fully combined.
- Shape and chill: On a lightly floured surface, form each dough into a 1-inch thick, 4x5 inch rectangle block. Use flour for vanilla dough and cocoa powder for chocolate dough when handling. Wrap tightly in plastic wrap or parchment paper. Refrigerate for 60 to 90 minutes until less sticky but still pliable. If chilling longer than 90 minutes, let dough sit at room temperature 15-30 minutes before continuing.
- Roll out doughs: Roll vanilla dough on lightly floured parchment to an 8x14 inch rectangle, flipping and checking to prevent sticking. Refrigerate vanilla dough while rolling chocolate dough on cocoa-powder dusted parchment to a slightly smaller rectangle. Remove vanilla dough and carefully layer chocolate dough on top, smoothing out air bubbles and patching any tears.
- Roll into a log: Starting from a long side, tightly roll the two dough layers together using the parchment to assist. Patch cracks with fingers. Once rolled, cut the log in half to create two 7-inch logs.
- Chill again: Wrap dough logs tightly and refrigerate for 2 hours up to 4 days before slicing and baking.
- Prepare for baking: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
- Slice and bake: Slice logs into 1/2-inch thick cookies (14 per log). Place cookies 2 inches apart on sheets. If dough is soft, chill cookies on sheet 10 minutes before baking. Bake for 15 minutes or until edges are very lightly browned.
- Cool: Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Optional chocolate dipping: Melt chopped chocolate using a double boiler or microwave in 20-second intervals, stirring until smooth. Dip half of each cooled cookie into chocolate and add sprinkles if desired. Let chocolate set at room temperature or refrigerate.
Notes
- Baked cookies freeze well up to 3 months; thaw overnight in the refrigerator and bring to room temperature before serving.
- Dough logs can be shaped and refrigerated for up to 4 days or frozen for up to 3 months; thaw overnight before baking.
- Food coloring can be added to vanilla dough after dividing for tinted pinwheels; flavor extracts can be added similarly.
- You can swap the chocolate dough for another flavor or tint both doughs differently to create colorful pinwheels.
- Rolling logs in sprinkles or coarse sugar before slicing adds decorative texture; use a pastry brush with water to help sprinkles stick if needed.
- Use baking chocolate bars (e.g., Bakers or Ghirardelli) for melting and dipping; avoid chocolate chips as they do not melt smoothly.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
