Pinwheel Cookies

Course: cookies, Dessert, Snack

Cuisine: American

Prep Time: 10

Cook Time: 20

Chill: 1

Total Time: 1 30

Servings: cookies

Calories: 121kcal

Author: Becky Hardin

These tasty treats look like they are right out of a bakery! These chocolate vanilla pinwheel cookies are surprisingly easy to make, and of course, more than delicious!

Print Recipe

Equipment

Ingredients

3 cups all-purpose flour 360 grams
1 teaspoon baking powder 4 grams
¼ teaspoon kosher salt
1½ cups granulated sugar 300 grams
1 cup unsalted butter 226 grams, room temperature (2 sticks)
2 large eggs 100 grams, room temperature
1 teaspoon pure vanilla extract 4 grams
¼ cup unsweetened cocoa powder 21 grams

Instructions

In a medium bowl whisk together the flour, baking powder, and salt. Set aside.
3 cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon kosher salt
In a large bowl, using a hand mixer, cream the sugar and butter together. Add the eggs and vanilla and mix well.
1½ cups granulated sugar, 1 cup unsalted butter, 2 large eggs, 1 teaspoon pure vanilla extract
Add the flour mixture to the creamed butter mixture and mix until a soft dough is formed.
Divide the dough in half.
Add the cocoa to one half of the dough and mix until combined.
¼ cup unsweetened cocoa powder
With a rolling pin, roll the chocolate dough into a rectangle about 9x14 inches, on a lightly floured board.
Repeat with the plain dough. Place the plain dough on top of the chocolate dough.
Gently roll the two doughs together to a 3/16-inch thickness. Use a sharp knife to trim the edges so that they are straight.
Beginning on the long side, roll the dough up tightly, jelly-roll style.
Wrap in parchment paper or plastic wrap and put in the freezer for 1 hour.
Line a baking sheet with parchment paper. Preheat oven to 400°F.
Cut the dough rolls into ¼-inch slices. Place the cookie slices 1 inch apart on the prepared baking sheet.
Bake 8-10 minutes, until the cookies are just set.
Immediately transfer to a wire rack to cool.

Notes

If it is difficult to cut the cookies when the dough first comes out of the freezer allow it to sit at room temperature for a few minutes before slicing.
The dough can stay in the freezer for up to 3 months before baking. I would advise if you are not going to bake them the same day as the dough was made that you put the parchment paper or plastic wrapped dough log in a zip top freezer bag for add protection. When ready to bake you will need to leave the dough log out at room temperature for about 15 minutes before slicing.
Cool completely before storing in an airtight container at room temperature.

Storage: Store pinwheel cookies in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Nutrition