Print

Classic Slice-and-Bake Pinwheel Cookies

Several slices of two-tone pinwheel cookies showing a perfect vanilla and chocolate swirl pattern, piled on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create visually impressive, buttery slice-and-bake pinwheel cookies with striking vanilla and chocolate swirls. These cookies are simple to prepare and perfect for holiday cookie exchanges or any occasion needing impressive looking cookies.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cups (360g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon extra vanilla extract (for chocolate dough)
  • 1/4 cup powdered sugar (for dusting)

Instructions

  1. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the egg and 1 teaspoon vanilla extract; mix until combined.
  2. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Add the milk. The dough will be stiff.
  3. Divide the dough evenly into two separate bowls.
  4. In the first bowl, mix in the cocoa powder and the extra teaspoon of vanilla extract until the dough is uniformly chocolate colored. This is your chocolate dough.
  5. In the second bowl, leave the dough as is (vanilla dough).
  6. Wrap each dough portion separately in plastic wrap, flatten slightly into a disk, and chill in the refrigerator for at least 1 hour. This chilling step is key for clean swirls.
  7. Once chilled, place one disk of vanilla dough and one disk of chocolate dough between two large sheets of parchment paper. Roll each disk into a rectangle approximately 1/8 inch thick. The rectangles should be roughly the same size.
  8. Carefully peel off the top layer of parchment paper from both rectangles. Flip the chocolate rectangle onto the vanilla rectangle, aligning the edges as closely as possible. Gently peel off the second sheet of parchment paper from the chocolate dough.
  9. Brush the surface of the vanilla dough lightly with water to help the layers stick. Tightly roll the layered dough from one long edge to the opposite long edge, creating a firm log. Press gently to seal the seam.
  10. Wrap the dough log tightly in plastic wrap and chill in the refrigerator for a minimum of 2 hours, or until very firm. For best results when slicing, chill for 4 hours or overnight.
  11. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  12. Remove the dough log from the refrigerator. Dust a clean surface with powdered sugar. Roll the log lightly in the powdered sugar.
  13. Using a sharp knife, slice the log into 1/4-inch thick rounds. Place the pinwheel cookies onto the prepared baking sheets, leaving about 2 inches between them.
  14. Bake for 9 to 11 minutes, or until the edges are lightly golden brown. The centers should remain soft.
  15. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For festive holiday colors, divide the vanilla dough into two portions before chilling. Color one portion red and the other green using gel food coloring. Then layer red, chocolate, and green doughs for a three-color swirl.
  • If you want a peppermint flavor, add 1/2 teaspoon of peppermint extract to the vanilla dough and omit the extra vanilla in the chocolate dough. You can also roll the dough log in crushed peppermint candies before the final chill.
  • You can make these make ahead cookies by freezing the wrapped dough logs for up to 3 months. Slice and bake directly from frozen, adding 2-3 minutes to the bake time.

Nutrition

Find it online: https://delishsymphony.com/pinwheel-cookies-classic-slice-and-bake-recipe/