Description
Learn how to make classic pinwheel cookies with buttery vanilla and rich chocolate dough swirled together. This recipe guides you step-by-step through making two types of dough, rolling them into a log, chilling, slicing, and baking to buttery, delicious perfection. Optional chocolate dipping adds an elegant touch for special occasions.
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
Instructions
- Make the dough: Whisk flour, baking powder, and salt together in a medium bowl and set aside.
- Cream butter and sugar: In a large bowl, beat softened butter and granulated sugar on medium-high speed until creamy, about 3 minutes, scraping down the bowl as needed. Add egg, egg yolk, and vanilla extract and beat until combined, about 1 minute.
- Add dry ingredients: Mix in the flour mixture on low speed until dough is thick and sticky.
- Divide dough: Separate dough into two portions, using slightly smaller for chocolate dough.
- Make chocolate dough: To half the dough in mixing bowl, add cocoa powder, milk, and espresso powder if using. Mix until combined.
- Shape and chill: Form each dough into a 1-inch-thick rectangular block about 4×5 inches. Wrap and refrigerate 60–90 minutes until less sticky but pliable.
- Roll out vanilla dough: Roll out vanilla dough on floured parchment to an 8×14-inch rectangle, 1/8–1/4 inch thick. Refrigerate after rolling.
- Roll out chocolate dough: Roll out chocolate dough on floured or cocoa-powdered parchment to a slightly smaller 8×14-inch rectangle.
- Assemble dough layers: Place chocolate dough on top of vanilla dough, align edges, remove air bubbles, and repair tears.
- Roll into log: Starting with long side, roll doughs tightly into a log. Cut log in half into two 7-inch logs.
- Chill logs: Wrap logs and refrigerate 2 hours to 4 days.
- Preheat oven: Heat oven to 350°F (177°C). Line baking sheets with parchment or silicone mats.
- Slice and bake: Cut logs into 1/2-inch-thick slices. Place cookies 2 inches apart on baking sheets. If dough gets soft, chill cookies 10 minutes before baking. Bake 15 minutes until lightly browned at edges.
- Cool: Cool cookies on baking sheet 5 minutes then transfer to wire rack to cool completely.
- Optional chocolate dipping: Melt chopped chocolate in double boiler or microwave, stirring until smooth. Dip half of each cooled cookie into chocolate, sprinkle if desired, and let set at room temperature or refrigerate.
Notes
- Cookies freeze well baked for up to 3 months; thaw overnight in refrigerator before serving.
- Dough logs can be shaped and chilled up to 4 days or frozen for 3 months before baking.
- Tint vanilla dough with gel food coloring after dividing dough to create colorful pinwheels.
- You can omit chocolate dough and tint both dough halves different colors or flavors for variety.
- Roll chilled logs in sprinkles or coarse sugar before slicing for extra texture and decoration.
- Use baking chocolate bars (not chocolate chips) for melting and dipping, such as Bakers or Ghirardelli brands.
- If sprinkles do not stick, lightly brush dough with water before coating.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 65 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: 30 mg
