Description

This classic Pinwheel Cookies recipe features two tones of tender buttery dough—one vanilla and one chocolate—rolled together to create a beautiful spiral pattern. Perfectly crisp on the edges and soft in the center, these cookies are ideal for holiday celebrations or anytime you want a fun and delicious treat. Optionally dipped in melted chocolate and decorated with sprinkles, they make for an impressive and tasty dessert.

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)

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Instructions

Make the dough: Whisk the flour, baking powder, and salt together in a medium bowl and set aside. In a large bowl, beat the butter and sugar on medium-high speed until creamed, about 3 minutes. Add the egg, egg yolk, and vanilla and beat until combined, about 1 minute. Scrape down the bowl as needed. Add the flour mixture and mix on low until combined; dough will be thick and sticky. Remove from the bowl.
Divide the dough: Divide the dough in half (about 800–900g total). Use the slightly smaller portion for the chocolate dough.
Make the chocolate dough: Place half the dough back into the mixing bowl. Add cocoa powder, milk, and espresso powder if using. Beat on low speed until combined.
Shape and chill the doughs: On a lightly floured surface, form each dough into a 1-inch-thick rectangle about 4×5 inches. Wrap tightly with plastic wrap or parchment and refrigerate for 60–90 minutes until less sticky but still pliable.
Roll out the doughs: Lightly flour a piece of parchment on a stable surface. Roll vanilla dough into an 8×14-inch rectangle about 1/8–1/4 inch thick. Refrigerate it on the parchment. Roll chocolate dough into a slightly smaller 8×14-inch rectangle using cocoa powder as the dusting flour. Peel the chocolate dough off the parchment and layer it onto the vanilla dough, patting down and fixing tears as needed.
Roll into a log: Starting with a long side, tightly roll the two doughs together using the parchment to assist. Patch any bare or cracked spots with your fingers. Slice the log in half to form two 7-inch logs.
Chill dough logs: Wrap the logs well and refrigerate for 2 hours, up to 4 days.
Preheat oven and prepare baking sheets: Preheat to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats.
Slice and bake: Cut each log into 14 slices about 1/2 inch thick. Space cookies 2 inches apart on baking sheets. If the dough warmed up, chill cookies on baking sheets for 10 minutes before baking. Bake for 15 minutes or until edges are very lightly browned. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Optional chocolate dipping: Melt chopped chocolate in a double boiler or microwave, stirring frequently. Dip half of each cooled cookie into chocolate and add sprinkles if desired. Let chocolate set at room temperature or refrigerate.

Notes

Make ahead: Dough logs can be refrigerated for up to 4 days or frozen for 3 months. Baked cookies freeze well for 3 months. Thaw refrigerated dough or cookies before use.
Use cocoa powder to dust when rolling out chocolate dough to prevent sticking.
You can tint the vanilla dough with gel food coloring before chilling to create colorful pinwheels.
If skipping chocolate dough, tint half the dough to maintain the pinwheel design and add flavor extracts if desired.
For extra decoration, roll chill logs in sprinkles or coarse sugar before slicing. Use a pastry brush and water to help sprinkles stick.
Use baking chocolate bars for melting and dipping, not chocolate chips, for best texture and melting.
Cookies stay fresh covered at room temperature for 1 week; refrigerate dipped cookies after a few days.

Nutrition

Serving Size: 1 cookie
Calories: 140 kcal
Sugar: 10 g
Sodium: 70 mg
Fat: 8 g
Saturated Fat: 5 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 25 mg