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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


  • 3 cups all-purpose flour 360 grams
  • 1 teaspoon baking powder 4 grams
  • ¼ teaspoon kosher salt
  • 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


  • 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.


  • 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.


Serving: 1cookie | Calories: 121kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 33mg | Potassium: 26mg | Fiber: 1g | Sugar: 8g | Vitamin A: 173IU | Calcium: 12mg | Iron: 1mg