Easy Slice and Bake Vanilla and Chocolate Pinwheel Cookies
Make these classic pinwheel cookies using a simple slice-and-bake method. You combine vanilla and chocolate doughs to create beautiful, buttery spiral cookies perfect for any occasion.
- Prep Time: 30 min
- Cook Time: 10 min
- Total Time: 2 hours 40 min
- Yield: 3 dozen cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon chocolate extract (optional, for stronger flavor)
Instructions
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix 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. Add the milk and mix until a soft dough forms.
- Divide the dough evenly into two separate bowls. In one bowl, mix in the cocoa powder and chocolate extract (if using) until the dough is uniformly chocolate colored. Leave the other half plain (vanilla dough).
- Shape each dough portion into a flat rectangle, about 1/2 inch thick. Place the chocolate rectangle directly on top of the vanilla rectangle. Gently press the two layers together.
- Starting from one long edge, tightly roll the layered dough into a log. Wrap the log tightly in plastic wrap. Chill the dough in the refrigerator for at least 2 hours, or until firm enough to slice easily.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Remove the chilled dough log and slice it into rounds about 1/4 inch thick. Place the slices onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 8 to 10 minutes, or until the edges are lightly set. Do not overbake; these cookies should remain soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For festive holiday pinwheel cookies, divide the vanilla dough in half before adding cocoa. Color one half red and the other half green, then layer and roll as directed.
- To achieve the best swirl, make sure both doughs are chilled equally before layering. Roll the log as tightly as you can without tearing the dough.
- You can freeze the wrapped dough log for up to 3 months. Slice and bake directly from frozen, adding 1-2 minutes to the baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 11
- Sodium: 65
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 17
- Fiber: 0
- Protein: 2
- Cholesterol: 35