Description
Delicious and visually appealing pinwheel cookies featuring a two-tone swirl of vanilla and chocolate dough. These buttery, tender cookies are perfect for special occasions or everyday treats and can be dipped in white, semi-sweet, or dark chocolate for an extra indulgent touch.
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
For the Chocolate Dough
- 2 Tablespoons (10g) unsweetened natural or dutch-process cocoa powder
- 1 Tablespoon (15ml) milk
- Optional: 1/2 teaspoon espresso powder
Optional for Dipping
- 6 ounces (170g) white, semi-sweet, or dark chocolate, finely chopped
- Optional: sprinkles
Instructions
- Make the dough: Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- Cream butter and sugar: In a large bowl using a hand mixer or stand mixer with paddle attachment, beat butter and granulated sugar on medium-high speed until creamed, about 3 minutes. Scrape sides and bottom, then add egg, egg yolk, and vanilla extract. Beat on high until combined, about 1 minute. Scrape sides and beat again if needed.
- Combine flour and wet ingredients: Add flour mixture to wet ingredients and mix on low speed until combined, forming a thick sticky dough. Remove from bowl.
- Divide dough in half: Divide dough into two portions (approximately 800–900g total). Use the slightly smaller portion for chocolate dough if uneven.
- Make chocolate dough: Place half dough into mixing bowl. Add cocoa powder, milk, and espresso powder if using. Beat on low speed until combined.
- Shape and chill: On lightly floured surface (use cocoa powder for chocolate dough), shape each dough into 1-inch thick 4×5 inch rectangles. Wrap tightly in plastic wrap or parchment. Refrigerate 60–90 minutes until dough is less sticky but pliable.
- Roll out doughs: Remove vanilla dough and roll on floured parchment to 8×14 inch rectangle about 1/8–1/4 inch thick. Refrigerate. Roll chocolate dough similarly on cocoa-powdered parchment to slightly smaller rectangle.
- Layer and align doughs: Remove vanilla dough from fridge, peel chocolate dough from parchment carefully and place on top of vanilla dough. Gently flatten and pat to remove air bubbles. Patch any tears and trim edges for neat rectangle.
- Roll into a log: Starting at long side, roll doughs together tightly using parchment to help. Patch cracks with fingers. Cut log in half to make two 7-inch logs.
- Chill dough logs: Wrap logs tightly and refrigerate for 2 hours up to 4 days before slicing.
- Preheat oven: Set oven to 350°F (177°C). Line two baking sheets with parchment or silicone mats.
- Slice and bake: Slice each log into 14 half-inch thick cookies. Place cookies 2 inches apart on baking sheets. If dough is soft, chill cookies on sheet for 10 minutes. Bake 15 minutes until edges are lightly browned.
- Cool cookies: Let cookies cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.
- Optional chocolate dipping: Melt chopped chocolate in double boiler or microwave stirring every 20 seconds until smooth. Dip half of each cooled cookie in chocolate, add sprinkles if desired. Let chocolate set at room temperature or in fridge.
- Store: Store cookies in a covered container at room temperature for 1 week. Refrigerate chocolate dipped cookies after a few days.
Notes
- Baked cookies freeze well up to 3 months. Thaw overnight in refrigerator and bring to room temperature before serving.
- Cookie dough logs can be shaped and chilled in refrigerator for up to 4 days or frozen for 3 months; thaw overnight before slicing and baking.
- You can tint vanilla dough with gel food coloring if desired. Add color after dividing dough in half.
- For no chocolate version, tint half of dough to show pinwheel pattern and add flavor extracts like peppermint or coconut if preferred.
- For coating dough logs before slicing, roll in sprinkles or coarse sugar. Use a pastry brush with water if they do not stick well.
- Use baking chocolate bars, not chocolate chips, for best melting and dipping results.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 12 g
- Sodium: 85 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
