Description
Delight in these classic Black and White Pinwheel Cookies featuring a tender vanilla dough swirled with rich chocolate, perfect for holidays and any special occasion. These slice-and-bake cookies deliver nostalgic charm with every bite, combining creamy butter, subtle vanilla, and a cocoa twist in a visually stunning spiral pattern.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon milk
Additional Ingredients
- 2 tablespoons unsweetened cocoa powder
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which helps create tender cookies.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated into the butter-sugar mixture.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until a soft dough forms without overworking it.
- Divide and Flavor Dough: Split the dough evenly into two portions. Leave one plain vanilla, and mix the cocoa powder and milk into the other dough half until the chocolate color is uniform.
- Roll Out Dough Sheets: Roll each dough portion separately between two sheets of parchment paper into 1/4 inch thick rectangles of equal size.
- Chill Dough Sheets: Refrigerate both dough rectangles for 30 minutes to firm up, which helps maintain the shape.
- Assemble the Pinwheel: Remove the top parchment paper from each dough sheet. Place the chocolate dough on top of the vanilla dough and gently press them together. Trim the edges to create clean rectangles.
- Form the Dough Log: Starting from one edge, roll the layered dough tightly into a log. Wrap the log tightly with plastic wrap and refrigerate for at least 2 hours until firm.
- Preheat Oven and Prepare Bake Sheet: Set the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Slice and Bake: Remove the chilled dough log from the refrigerator and slice into 1/4-inch rounds. Arrange the slices on the lined baking sheets, spacing them slightly apart.
- Bake Cookies: Bake for 10–12 minutes, or until the edges just set without browning too much.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For crisp, sharp spirals, chill the dough thoroughly before slicing.
- You can freeze the dough log wrapped in plastic wrap for up to 2 months and slice cookies as needed for fresh baking.
- Handle the dough gently to maintain the swirl pattern and prevent cracking during rolling.
