Jiffy Pinwheel Cookies
Delight your taste buds with these easy-to-make Jiffy Pinwheel Cookies, a visually stunning treat perfect for any occasion! Combining the rich, chocolatey swirl of cocoa dough with a buttery vanilla base, these cookies not only impress with their eye-catching design but also with their balanced, melt-in-your-mouth texture. Ready in under 20 minutes of prep time, the recipe features basic pantry ingredients like unsalted butter, granulated sugar, and all-purpose flour, making it accessible and budget-friendly. The secret lies in rolling the two flavored doughs into a layered log, refrigerating it, and slicing perfect spirals for baking. Ideal for holiday cookie platters, parties, or as a whimsical homemade gift, these soft and buttery pinwheel cookies are guaranteed to be a crowd-pleaser. Try this quick and easy recipe today and elevate your cookie game!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 2.75 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 cup unsweetened cocoa powder
- 2 tablespoons milk
Instructions
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the mixture and beat until well combined.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Divide the dough into two equal portions. Set one portion aside. To the second portion, add the cocoa powder and milk, mixing until evenly incorporated to create the chocolate dough.
On a lightly floured surface, roll out the vanilla dough into a rectangle approximately 1/4-inch thick. Repeat the process with the chocolate dough.
Carefully place the chocolate dough on top of the vanilla dough, aligning the edges as much as possible. Gently press them together with a rolling pin.
Starting from one of the longer edges, tightly roll the layered dough into a log. Wrap the log in plastic wrap and refrigerate for at least 1 hour to firm up.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Using a sharp knife, slice the chilled dough log into 1/4-inch thick rounds and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies for 10-12 minutes, or until the edges are just set. Avoid overbaking to keep the cookies soft.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your beautiful Jiffy Pinwheel Cookies!
Nutrition Facts
Calories |
4328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.0 g | 272% | |
| Saturated Fat | 129.2 g | 646% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 739 mg | 246% | |
| Sodium | 1817 mg | 79% | |
| Total Carbohydrate | 592.1 g | 215% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 301.7 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 313 mg | 24% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 1576 mg | 34% | |
*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.
