Description
Classic vanilla and chocolate pinwheel cookies with a beautiful swirl. Perfect for holidays or any occasion!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
Instructions
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Divide the vanilla dough in half. Wrap each half tightly in plastic wrap and flatten into a disc. Refrigerate for at least 2 hours, or preferably overnight.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Divide the chocolate dough in half. Wrap each half tightly in plastic wrap and flatten into a disc. Refrigerate for at least 2 hours, or preferably overnight.
- Once the doughs are thoroughly chilled, remove one disc of vanilla dough and one disc of chocolate dough from the refrigerator. Let them sit at room temperature for a few minutes to soften slightly.
- On a lightly floured surface, roll out the vanilla dough into a rectangle approximately 9×12 inches and 1/8 inch thick.
- Repeat the process with the chocolate dough, rolling it out to the same size rectangle as the vanilla dough (9×12 inches and 1/8 inch thick).
- Carefully place the chocolate dough rectangle on top of the vanilla dough rectangle. Try to align the edges as closely as possible.
- Starting from one of the long edges, tightly roll up the two layers of dough together, like a jelly roll.
- Once rolled, wrap the log tightly in plastic wrap and refrigerate for at least 1 hour, or preferably longer (even overnight is fine).
- Repeat the rolling and assembling process with the remaining vanilla and chocolate dough discs. You should now have two logs of pinwheel cookie dough.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Remove one log of cookie dough from the refrigerator. Using a sharp knife, slice the log into 1/4-inch thick rounds.
- Place the cookie slices on the prepared baking sheets, leaving about 1 inch of space between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Repeat the slicing and baking process with the remaining log of cookie dough.
Notes
- Don’t Overmix: Overmixing the dough develops the gluten in the flour, resulting in tough cookies. Mix until just combined.
- Chill Time is Key: The chilling time is essential for preventing the cookies from spreading too much during baking and for making the dough easier to handle.
- Even Slices: Use a sharp knife and a gentle sawing motion to slice the cookie dough logs into even rounds. This will ensure that the cookies bake evenly.
- Flavor Variations: Get creative with the flavors! You can add different extracts to the dough, such as almond extract or peppermint extract. You can also add spices like cinnamon or nutmeg.
- Color Variations: Use food coloring to create different colored doughs for a more festive look.
- Nutty Additions: Add chopped nuts, such as pecans or walnuts, to the dough for added texture and flavor.
- Chocolate Chips: Stir in chocolate chips or chunks into either the vanilla or chocolate dough for an extra chocolatey treat.
- Sprinkles: Before baking, sprinkle the cookies with colorful sprinkles for a fun and festive touch.
- Storage: Store the baked cookies in an airtight container at room temperature for up to a week. You can also freeze the unbaked cookie dough logs for up to 2 months. Simply thaw them in the refrigerator overnight before slicing and baking.
- Prep Time: 45 minutes
- Cook Time: 8 minutes