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+ servings
platter with pinwheel cookies

Pinwheel Cookies

Course: cookies, Dessert, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Chill: 1 hour
Total Time: 1 hour 30 minutes
Servings: 36 cookies
Calories: 121kcal
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

Ingredients

  • 3 cups flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 ½ cups sugar
  • 1 cup unsalted butter softened
  • 2 eggs
  • 1 teaspoon vanilla
  • ¼ cup cocoa

Instructions

  • In a medium bowl whisk together the flour, baking powder and salt. Set aside.
  • In a large mixing bowl, cream together the sugar and the butter. Add the eggs and vanilla and mix well.
  • 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.
  • 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 cookie sheet with parchment paper. Heat oven to 400F.
  • Cut the dough rolls into ¼ inch slices. Place the cookie slices 1 inch apart on the prepared cookie 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.

Nutrition

Calories: 121kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 21mg | Potassium: 36mg | Fiber: 1g | Sugar: 8g | Vitamin A: 171IU | Calcium: 10mg | Iron: 1mg