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A gorgeous vanilla and chocolate pinwheel cookie leaning up against more cookies

Pinwheel Cookies

  • Author: Beyond Frosting
  • Prep Time: 2 hr 30 min
  • Cook Time: 6 min
  • Total Time: 39 minute
  • Yield: 25-28 cookies

Description

These spiralized Pinwheel Cookies are soft-baked layered vanilla and chocolate dough. Try these festive Christmas Cookies for your cookie baskets.

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 flour, baking soda and salt. Slowly add into 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 together with the rolling pin. Trim excess edges.
  9. Roll the dough into a log, tightly wrap 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,  placing 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, 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. See more tips in this blog post.
Nutrition Information:
1 Cookie
61
5.4g
16mg
1.1g
.6g
11.6g
.4g
1.3g
8.1mg
  • Category: Cookies
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