Pinwheel Cookies

Why You’ll Love This Recipe

You’ll love these Pinwheel Cookies because they’re visually stunning yet surprisingly simple to make. The combination of vanilla and chocolate dough gives each bite a balanced sweetness, while the rolled design makes them stand out on any cookie tray. They freeze well, travel well, and always impress guests with their bakery-style appearance.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter, softened
• Granulated sugar
• Egg
• Vanilla extract
• Unsweetened cocoa powder
• Milk (optional, to help mix the chocolate dough)

Directions

1. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
2. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
3. Add the egg and vanilla extract, mixing until well combined.
4. Gradually add the dry ingredients to the butter mixture, stirring until a soft dough forms.
5. Divide the dough evenly in half.
6. Leave one half plain for the vanilla dough.
7. For the chocolate dough, add cocoa powder and mix until fully incorporated. If the dough feels dry, add a teaspoon of milk to help it come together.
8. Roll out each dough separately between sheets of parchment paper into rectangles of the same size (about ¼ inch thick).
9. Carefully place the chocolate layer on top of the vanilla layer, peeling away the parchment paper.
10. Starting from one long side, roll the dough tightly into a log. Wrap it in plastic wrap and refrigerate for at least 2 hours, or until firm.
11. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
12. Slice the chilled log into ¼-inch thick rounds and place them about 2 inches apart on the prepared baking sheets.
13. Bake for 9–11 minutes, until the edges are lightly golden.
14. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes about 30–36 cookies.
Preparation time: 25 minutes
Chilling time: 2 hours
Baking time: 10 minutes per batch
Total time: approximately 2 hours 35 minutes.

Variations

• Swap cocoa powder for red or green food coloring to make holiday pinwheels.
• Add peppermint or almond extract for a festive twist.
• Roll the cookie log in sprinkles or colored sugar before slicing for extra sparkle.
• Make a strawberry version by adding freeze-dried strawberry powder to half the dough.
• Use a touch of espresso powder in the chocolate dough for a mocha flavor.

Storage/Reheating

Store Pinwheel Cookies in an airtight container at room temperature for up to 1 week. They also freeze beautifully for up to 2 months. To serve, let them thaw at room temperature. If you prefer them warm, heat in the microwave for about 8–10 seconds.

FAQs

How do I get perfect swirls?

Make sure both doughs are rolled evenly and tightly before chilling. Using parchment paper helps prevent cracks or uneven layers.

Can I freeze the dough before baking?

Yes, freeze the rolled log for up to 2 months. Slice and bake straight from frozen, adding an extra minute or two to the baking time.

Do I have to chill the dough?

Yes, chilling is essential—it helps the dough firm up and hold its shape while slicing and baking.

Can I make them gluten-free?

Yes, use a 1:1 gluten-free baking flour blend suitable for cookies.

Why did my cookies spread too much?

If your dough wasn’t chilled long enough or your butter was too soft, the cookies may spread. Make sure the dough is firm before slicing and baking.

Can I use dark chocolate instead of cocoa powder?

You can melt and cool dark chocolate, then mix it into half the dough for a richer flavor, though the texture may be slightly softer.

How do I prevent cracks in the dough while rolling?

Roll the dough between parchment paper and let it soften slightly if it’s too cold before rolling.

Can I add nuts or fillings?

Yes, sprinkle finely chopped nuts, shredded coconut, or cinnamon sugar between the dough layers before rolling for extra flavor.

What’s the best way to get clean slices?

Use a sharp knife and slice while the dough is very cold. If the knife gets sticky, wipe it clean between cuts.

Can I use food coloring instead of cocoa?

Absolutely! Replace the cocoa powder with a few drops of gel food coloring to create colorful variations.

Conclusion

Pinwheel Cookies are the perfect combination of flavor, fun, and festive flair. With their signature swirl pattern and buttery texture, they make a stunning addition to any dessert spread. Whether you bake them for the holidays or simply to brighten an afternoon, these cookies are sure to impress with every delicious, eye-catching bite.

Pinwheel Cookies

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Pinwheel Cookies are buttery, eye-catching swirl cookies made with layers of vanilla and chocolate dough rolled together. Soft in the center and lightly crisp on the edges, they’re as beautiful as they are delicious—perfect for holidays, parties, or gifting.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 10 minutes per batch
• Total Time: 2 hours 35 minutes (including chilling)
• Yield: 30–36 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 2 tbsp unsweetened cocoa powder
• 1–2 tsp milk (optional, to moisten chocolate dough if needed)

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Instructions

1. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
2. In a large mixing bowl, cream together butter and sugar until light and fluffy.
3. Add egg and vanilla extract, mixing until combined.
4. Gradually add dry ingredients to the butter mixture, stirring until a soft dough forms.
5. Divide the dough in half. Leave one half plain for vanilla dough.
6. For the chocolate dough, add cocoa powder and mix until fully incorporated. If dry, add a teaspoon or two of milk.
7. Roll each dough between sheets of parchment paper into matching rectangles about 1/4 inch thick.
8. Peel off the top parchment sheet and layer the chocolate dough over the vanilla dough.
9. Starting from one long side, roll the dough tightly into a log. Wrap in plastic wrap and refrigerate for at least 2 hours or until firm.
10. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
11. Slice chilled dough into 1/4-inch rounds and place about 2 inches apart on prepared sheets.
12. Bake 9–11 minutes, until edges are lightly golden.
13. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

• Chill the dough thoroughly for neat swirls and clean slicing.
• For festive versions, swap cocoa powder for food coloring or roll the log in sprinkles before slicing.
• Add espresso powder for a mocha flavor or almond extract for a nutty twist.
• Store at room temperature up to 1 week or freeze for up to 2 months.
• Use a sharp knife to slice cleanly while dough is still cold.

Nutrition

• Serving Size: 1 cookie
• Calories: 120
• Sugar: 8g
• Sodium: 60mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 0.5g
• Protein: 2g
• Cholesterol: 25mg