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
- Soften the butter to room temperature or microwave for 15-20 seconds until softened but not melted.
- Combine the butter with the sugar and beat on medium speed until well creamed together.
- Add the milk, egg, and vanilla extract. Mix until it’s well combined.
- 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.
- Melt the chocolate in the microwave in 30-second increments, stirring occasionally until melted and smooth.
- Divide the dough in half (about 8.5 oz each) and mix the chocolate into one-half of the dough.
- 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.
- Place the chocolate dough over the regular dough and gently press the layers together with the rolling pin. Trim excess edges.
- 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.
- 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