Chocolate Pinwheel Cookies
Chocolate Pinwheel Cookies are crisp, light, mildly sweet and delicious. They are easy to make yet impressive with chocolate and vanilla swirls.
Servings 20 cookies
Calories 49kcal
Ingredients
- ½ cup unsalted butter 1 stick, room temperature
- ¼ cup + 1 tablespoon white granulated sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 cup + 3 tablespoons all purpose flour
- 1 and ½ tablespoons cocoa powder
Instructions
- Add butter, sugar, vanilla extract and salt into a medium bowl. Beat with a hand held electric beater, for about 2 minutes, until smooth and creamy.
- Beat in flour, until just combined. Divide dough in half and remove one half to a plate (this is the vanilla dough). Add cocoa powder to the remaining half in the bowl and continue beating with the beater (begin low and increase to medium), until it is evenly combined to make chocolate dough.
- Roll - Shape vanilla dough into a rectangular disc and roll between two pieces of parchment paper to ¼-inch thickness. Similarly, roll chocolate dough separately to ¼-inch thickness.
- Gently transfer vanilla dough on top of the chocolate dough. Beginning on the long side, roll the dough up tightly jelly-roll style. Using both hands, roll the log gently to make it a bit longer (this helps to make both doughs adhere well and make medium sized cookies), refer video.
- Chill - Wrap log with the parchment paper or plastic wrap and refrigerate overnight (or up to 3 days).
- Bake - Pre heat oven to 350°F and line a large baking sheet with parchment paper.
- Remove dough from refrigerator, unwrap and cut into ¼-inch slices using a sharp knife. Place on the prepared baking pan, spacing about 1 and ½ inches apart (cookies will expand slightly but not too much).
- Bake cookies for 20 to 25 minutes (rotate pan half way through baking), until cookies are golden in color. Place pan on a wire rack to cool completely.
Video
Notes
Use good quality butter, if possible.
Chill the dough log – You want the dough to be solid when baking. Else, they might spread more and loose the pretty swirl pattern.
Cut even sized discs – If the discs are of different thickness, then the thinner ones will be brown by the the time the thicker one bake.
Make ahead
Cookie dough – Rolled log (wrapped well) can be refrigerated for up to 2 days.
At room temperature – Baked and cooled swirl cookies can be stored in an air tight container for up to a week.
In the freezer – Place cookies in a freezer zip lock bag, seal well and freeze for up to 2 months. Thaw overnight at room temperature.
Nutrition
Serving: 1 Cookie | Calories: 49kcal | Carbohydrates: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 13mg | Sugar: 1g