Carob Pinwheels
Elevate your cookie game with these visually stunning and naturally sweet Carob Pinwheels! Swirling together a classic vanilla base and a rich, chocolatey carob layer, these buttery cookies offer a delicious twist on traditional pinwheels. The dough is crafted with simple pantry staples, rolled to perfection, and chilled for easy slicing, making this recipe both beginner-friendly and elegant. With the velvety flavor of carob powder lending a wholesome, caffeine-free alternative to chocolate, these cookies are perfect for any occasion, from tea-time treats to holiday dessert platters. Ready in just under an hour (plus chilling time) and yielding 24 beautiful servings, these Carob Pinwheels are as delightful to look at as they are to eat!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Unsalted butter (softened)
- 1 cup Granulated sugar
- 1 Egg
- 1.5 teaspoons Vanilla extract
- 2 tablespoons Carob powder
- 1 tablespoon Milk
Instructions
In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
Add in the egg and vanilla extract, mixing until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
Divide the dough into two equal portions. Leave one portion as is for the vanilla layer.
To the second portion, add the carob powder and milk. Knead until the carob is evenly distributed, forming a smooth, chocolatey dough.
On a lightly floured surface, roll out each portion of dough separately into roughly equal-sized rectangles, about 1/4 inch thick.
Carefully place the carob dough rectangle on top of the vanilla dough rectangle. Gently roll them together into a tight log, starting from one of the long edges.
Wrap the dough log in plastic wrap and chill in the refrigerator for at least 1 hour to firm up.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Remove the chilled dough log from the refrigerator and slice it into 1/4-inch thick rounds.
Place the pinwheel slices onto the prepared baking sheet about 1 inch apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
3280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.3 g | 198% | |
| Saturated Fat | 93.6 g | 468% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 1178 mg | 51% | |
| Total Carbohydrate | 446.5 g | 162% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 209.7 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 173 mg | 13% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 583 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
