Vintage Pinwheel
Transport yourself to a bygone era with these stunning Vintage Pinwheel cookies, a timeless treat that’s as visually delightful as it is delicious. These buttery shortbread cookies feature a hypnotic swirl of classic vanilla and rich cocoa, created by rolling two complementary doughs into a perfect log before slicing and baking to golden perfection. With their crisp edges and tender centers, these charming pinwheel cookies are ideal for holiday platters, afternoon tea, or as a nostalgic anytime indulgence. Easy to make with simple ingredients like all-purpose flour, unsalted butter, and cocoa powder, the recipe combines flavor and artistry for a dessert that’s as satisfying to create as it is to eat. Ready in under 40 minutes of active prep, these cookies yield a show-stopping 36 servings and pair perfectly with coffee, milk, or a festive gathering.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.25 cup unsweetened cocoa powder
- 1 tablespoon milk
Instructions
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract, then beat until well combined.
In a separate bowl, whisk 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 halves. Leave one half plain and set aside.
To the other half of the dough, add the unsweetened cocoa powder and milk. Mix until the dough is evenly chocolate-flavored.
On a sheet of parchment paper or a floured surface, roll out the vanilla dough into a 1/4-inch thick rectangle, about 10x8 inches.
Do the same with the chocolate dough, creating a rectangle of similar dimensions.
Place the chocolate dough rectangle carefully on top of the vanilla rectangle, aligning the edges as closely as possible.
Using the parchment paper to help, tightly roll the dough from one long edge to the other, forming a log shape. Wrap the log in plastic wrap and refrigerate for at least 2 hours, or until firm.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Slice the chilled dough log into 1/4-inch thick rounds and arrange the cookies on the prepared baking sheets, leaving about 1 inch of space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Serve and enjoy these delightful swirl cookies with a cup of tea or coffee!
Nutrition Facts
Calories |
3805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.4 g | 267% | |
| Saturated Fat | 128.5 g | 642% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 704 mg | 235% | |
| Sodium | 1155 mg | 50% | |
| Total Carbohydrate | 470.3 g | 171% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 204.1 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 210 mg | 16% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 1386 mg | 29% | |
*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.
