Description
Make easy slice-and-bake pinwheel cookies featuring contrasting vanilla and chocolate dough swirled together for a classic look.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon milk
Instructions
- Beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft dough.
- Divide the dough in half. Leave one half plain (vanilla dough). To the second half, mix in the cocoa powder and milk until the chocolate color is uniform.
- Place each dough half between two sheets of plastic wrap. Roll each half into a rectangle approximately 1/4 inch thick.
- Place the vanilla rectangle directly on top of the chocolate rectangle. Gently press the two layers together.
- Starting from one long edge, roll the layered dough tightly into a log. Wrap the log tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or until firm.
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line baking sheets with parchment paper.
- Remove the dough log from the refrigerator and slice it into rounds about 1/4 inch thick. Place the slices about 2 inches apart on the prepared baking sheets.
- Bake for 8 to 10 minutes, or until the edges are lightly set. Do not overbake.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a firmer dough that is easier to slice, chill the dough log for up to 24 hours.
- To make these cookies festive for holidays, add red or green food coloring to the vanilla dough before dividing, or substitute peppermint extract for vanilla in one half.
- If you want a very defined swirl, chill the assembled log for 30 minutes after rolling before slicing.
- Prep Time: 30 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9
- Sodium: 55
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 0
- Protein: 2
- Cholesterol: 25