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A stack of chocolate pinwheel cookies with one cookie propped up in front.

Pinwheel Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.3 from 3 reviews
  • Author: Julianne Dell
  • Prep Time: 2 hour, 5 minutes
  • Cook Time: 6 minutes
  • Total Time: 2 hours 11 minutes
  • Yield: 25-28 cookies
  • Category: Cookies
  • Method: Oven
  • Cuisine: American

Description

These classic pinwheel cookies are made from soft-baked layers of buttery vanilla and chocolate sugar cookie dough. An eye-catching and easy cookie recipe for the holidays and beyond!


Ingredients

  • ½ cup  (113g) unsalted butter
  • ½ cup (95g) granulated sugar
  • 3 tablespoons (44ml) milk
  • 1 large egg
  • 1 teaspoon (5ml) pure vanilla extract
  • 1 ½ cups (210g) all-purpose flour
  • 1 ½ teaspoons (5g) baking powder
  • 1/8 teaspoon salt
  • 2 ounces chocolate (bar or chips), melted

Instructions

  1. Soften the butter to room temperature or microwave for 15-20 seconds until softened but not melted.
  2. Combine the butter with the sugar and beat on medium speed until well creamed together.
  3. Add the milk, egg, and vanilla extract. Mix until it’s well combined.
  4. In a separate bowl, combine the remaining dry ingredients. Slowly add into the batter and beat on medium-low speed until well combined and dough forms.
  5. Melt the chocolate in the microwave in 30-second increments, stirring occasionally until melted and smooth.
  6. Divide the dough in half (about 8.5 oz each) and mix the chocolate into one-half of the dough.
  7. Turn each dough out onto a lightly floured surface and roll out until is 1/8 inch thick into a rectangle shape. The shapes should be similar in size.
  8. Place the chocolate dough over the regular dough and gently press the layers together with the rolling pin. Trim excess edges.
  9. Roll the dough into a log, and tightly wrap it in plastic wrap. Chill the dough for at least 2 hours in the refrigerator or 1 hour in the freezer.
  10. Slice the dough into ¼-inch thick slices. Bake cold, on a baking sheet lined with parchment paper or a silicone baking mat. Bake at 425°F for 5-7 minutes.


Notes

  • The dough will be tacky, turn out onto a lightly floured surface and flour your hands, and gently turn the dough to coat in the flour, which will make it much easier to work with.
  • In my oven, 6 minutes was the sweet spot. 7 minutes was too long. I recommend baking on a silicone baking mat to prevent the bottoms from burning, and transfer them immediately to a wire rack to cool.
  • Make sure the dough is plenty cold when you slice into it and I also recommend baking these cold.
  • If you want to change the flavor, substitute the vanilla extract for another flavor such as almond or peppermint.

Nutrition

  • Serving Size: 1 Cookie
  • Calories: 61
  • Sugar: 5.4g
  • Sodium: 16mg
  • Fat: 1.1g
  • Saturated Fat: .6g
  • Carbohydrates: 11.6g
  • Fiber: .4g
  • Protein: 1.3g
  • Cholesterol: 8.1mg