Chocolate Pinwheel Cookies
Delight your taste buds with the elegant swirl of Chocolate Pinwheel Cookies, a visually stunning treat perfect for any occasion. These buttery, tender cookies feature a beautiful spiral of rich chocolate and classic vanilla dough, making them as eye-catching as they are delicious. Crafted with simple ingredients like unsalted butter, cocoa powder, and vanilla extract, these cookies boast a perfectly balanced sweetness with a touch of indulgent cocoa. The dough is rolled, layered, and sliced to create the signature pinwheel effect, offering a mesmerizing pattern in every bite. With just 30 minutes of prep time and a short bake, these cookies are ideal for holiday platters, gifting, or tea-time indulgence. Make a batch of these classic slice-and-bake cookies today and impress friends and family with their homemade charm and bakery-worthy presentation!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 1 large egg
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon milk
Instructions
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy using a hand mixer or stand mixer.
Add the egg and vanilla extract, then mix until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms.
Divide the dough in half. Return one half to the mixing bowl and add the unsweetened cocoa powder and milk. Mix until the cocoa is fully incorporated, forming a chocolate dough.
Roll the vanilla dough between two sheets of parchment paper into a rectangle about 1/4-inch thick. Do the same with the chocolate dough, creating equal-sized rectangles.
Peel off the top parchment paper from both dough sheets, and carefully place the chocolate dough on top of the vanilla dough, aligning the edges.
Using the parchment paper to assist, tightly roll the dough layers into a log, starting from one of the longer sides. Wrap the log in plastic wrap and refrigerate for at least 2 hours, or until firm.
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Unwrap the dough log and slice it into 1/4-inch thick rounds with a sharp knife.
Arrange the cookie slices 1 inch apart on the prepared baking sheets.
Bake the cookies in the preheated oven for 10-12 minutes, or until just set.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.5 g | 7% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 31 mg | 1% | |
| Total Carbohydrate | 12.4 g | 5% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 5.6 g | ||
| Protein | 1.2 g | 2% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 4 mg | 0% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 15 mg | 0% | |
*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.
