Pinwheel Cookies
These stunning pinwheel cookies combine two complementary flavors in one beautiful spiral bite. With crisp edges and a tender center, they look incredibly impressive on any platter but are surprisingly simple to make once you know the technique. The classic vanilla and chocolate combination is foolproof, and once mastered, you can experiment with endless flavor variations.
Equipment
- Stand mixer or hand mixer
- Large mixing bowls
- Rolling Pin adjustable thickness rings recommended
- Parchment paper or wax paper
- Sharp knife
- Baking sheets
- Plastic wrap
- Wire cooling rack
Ingredients
For the Vanilla Dough
- 1 cup unsalted butter 2 sticks, 227g, softened
- 1 cup granulated sugar 200g
- 1 large egg
- 2 teaspoons pure vanilla extract 10ml
- 2½ cups all-purpose flour 312g
- ½ teaspoon salt 3g
- ¼ teaspoon baking powder 1g
For the Chocolate Dough
- 1 cup unsalted butter 2 sticks, 227g, softened
- 1 cup granulated sugar 200g
- 1 large egg
- 1 teaspoon vanilla extract 5ml
- 2¼ cups all-purpose flour 281g
- ½ cup Dutch-process cocoa powder 50g
- ½ teaspoon salt 3g
- ¼ teaspoon baking powder 1g
Instructions
- In a large bowl, cream together softened butter and sugar on medium speed for 3-4 minutes until light and fluffy with a pale yellow color. Add the egg and vanilla extract, then beat on low speed until fully incorporated and smooth.
- In a separate bowl, whisk together flour, salt, and baking powder. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until the dough comes together and no flour streaks remain. Shape into a flat disk, wrap tightly in plastic wrap, and refrigerate.
- In a clean large bowl, cream together softened butter and sugar on medium speed for 3-4 minutes until light and fluffy. Beat in the egg and vanilla extract on low speed until smooth and well combined.
- In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder until no lumps remain. Gradually add to the butter mixture, mixing on low speed until a uniform dark brown dough forms. Shape into a flat disk, wrap tightly, and refrigerate alongside the vanilla dough for at least 30 minutes.
- Remove both doughs from the refrigerator and let sit at room temperature for about 5 minutes. Place a large piece of parchment paper on your work surface and lightly dust with flour. Roll the vanilla dough into a 12x10-inch rectangle about ¼ inch thick, using even pressure and rotating occasionally. Transfer with parchment to a baking sheet and set aside.
- Repeat the same rolling process with the chocolate dough, aiming for the same 12x10-inch dimensions and ¼-inch thickness. The more similar they are in size and thickness, the better your spirals will look.
- Remove the top sheet of parchment from the chocolate dough, then carefully flip it onto the vanilla dough so the two rectangles are stacked perfectly. Gently peel away the parchment now on top and press the layers together gently, especially at the edges, to eliminate air pockets.
- Starting from one of the longer sides, carefully roll the layered dough into a tight log, lifting the bottom parchment paper to help guide the roll and keeping it as even and tight as possible. The log should be about 12 inches long and 2 inches in diameter. Wrap tightly in plastic wrap, twisting the ends to secure.
- Place the wrapped dough log in the refrigerator and chill for at least 3 hours, preferably overnight. For faster results, freeze for 1-2 hours until firm enough to slice cleanly. Wrapped logs can be frozen for up to 3 months.
- Preheat oven to 350°F (175°C) and position racks in the upper and lower thirds. Line two baking sheets with parchment paper or silicone baking mats. Remove the chilled log from the refrigerator and let sit at room temperature for about 5 minutes to prevent cracking.
- Unwrap the dough log and place on a cutting board. Using a sharp knife, slice into rounds approximately ¼ inch thick using a gentle sawing motion rather than pressing straight down. Rotate the log slightly after every few slices. If dough becomes too soft, return to the refrigerator for 15-20 minutes.
- Arrange sliced cookies on prepared baking sheets, spacing about 2 inches apart. Bake for 10-12 minutes, or until edges are just set and lightly golden. Rotate baking sheets halfway through for even browning. Cookies will feel slightly soft when first removed but firm up as they cool.
- Let cookies cool on the baking sheet for 5 minutes to set up. Using a spatula, carefully transfer to a wire cooling rack to cool completely. Once cool, cookies will have crisp edges with a tender center.
Notes
- Room temperature butter: Butter that's too cold won't cream properly, and butter that's too warm will make the dough too soft to handle. Aim for butter that leaves a slight indent when pressed.
- Measure flour correctly: Spoon flour into your measuring cup and level it off with a knife rather than scooping directly from the bag, which can pack too much flour and make cookies dry.
- Keep doughs the same size: When rolling out both doughs, aim for identical dimensions so your spirals are centered and even throughout the log.
- Roll tightly: The tighter you roll the dough log, the more defined your spiral pattern will be in the finished cookies.
- Chill thoroughly: Don't rush the chilling time, as warm or soft dough will squish when sliced, ruining those perfect spirals.
- Use a sharp knife: A dull knife will compress and distort the dough. Wipe your knife clean between cuts for the cleanest slices.
- Make-ahead: Wrap rolled dough logs tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before slicing and baking.
- Storage: Store completely cooled cookies in an airtight container at room temperature for up to one week, placing parchment paper between layers to prevent sticking.
- Flavor variations: Try peppermint, lemon vanilla, strawberry, matcha white chocolate, or espresso chocolate variations by adding extracts or powders to the doughs.
- Freezing baked cookies: Freeze baked cookies in a single layer until solid, then transfer to freezer-safe bags for up to 3 months. Thaw at room temperature for about 30 minutes before serving.
Nutrition
Serving: 1CookieCalories: 95kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 45mgPotassium: 25mgFiber: 0.5gSugar: 6gVitamin A: 4IUCalcium: 1mgIron: 3mg
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