Pinwheel Cookies are beyond gorgeous and fun to make. They feature a magical swirl of vanilla and chocolate. This recipe yields an absolute buttery and delicious cookie batch. Buttery, soft, tasty, and stunning Pinwheel Cookies are the most beautiful cookies in your Christmas Cookie box.

About This Recipe

• These Pinwheel Cookies require extra effort over the traditional butter cookie recipe. But do not panic; this recipe shows you how to make them easily.
• The base cookie recipe is a simple and straightforward butter cookie dough split in half to have a two-tone colour. The brown colour comes from the cocoa powder. Some prefer using melted chocolate, which is fine.
• One important note: this cookie dough needs to be kept chilled until the cookies enter the oven!
• The ingredient list is simple and basic, including Butter, Sugar, Egg, Vanilla and Almond extract, All-purpose Flour, Baking Powder, Salt, Milk, and Cocoa powder for the chocolate dough.
• I want to mention that half of the dough can be tinted in other colours, such as Red Or Green. These colour combinations will be great for the holidays.

How To Make These Pinwheel Cookies

• The secret to a perfect Pinwheel cookie is to start with cold butter. Surprised? Ha! Yes. Unlike any other cookie recipe that calls for room-temperature butter, this recipe needs cold butter straight from the fridge. When the butter is not too soft, the cookie dough will not be too soft, allowing you to roll it nicely.
• Use the paddle attachment to beat the cold cubed butter and sugar until soft, fluffy, and pale. Scrape the sides to make sure everything is well-mixed. Because the butter is cold, the mixture may look uneven and lumpy, but keep beating it until it becomes smooth and light in colour.
• Add the egg, vanilla, and almond extract and mix. The mixture will look broken, and that's okay. Keep beating until it is smooth.
• Use a kitchen scale to half the mixture exactly.
• We must mix the dry ingredients in two bowls—one for the vanilla cookie dough and one for the chocolate cookie dough.
• The difference between the vanilla and chocolate dough is that the vanilla dough has 175 grams of all-purpose flour, while the chocolate dough has 140 grams. The remaining 35 grams is replaced with cocoa powder. The cocoa powder acts like flour and will harden the dough if the amount of flour is not reduced.
• Sift the plain (without cocoa powder) dry ingredients into half the butter mixture and gently mix. Set aside.
• Sift the dry ingredients with the cocoa powder into half the butter mixture. Add the heavy cream and mix gently. Set aside.
• Shape each cookie dough into a rectangular shape. Place each cookie dough between two pieces of parchment paper and roll out to about 9X13 inches and ⅛ inch thickness.
• You will have two squares of vanilla and chocolate cookie dough sheets.

Assembly

• Remove the top paper from the vanilla dough and the bottom paper from the chocolate dough. Place the chocolate sheet over the vanilla sheet. The parchment paper is still under the vanilla dough and on the chocolate dough.
• Use the rolling pin to gently go over the dough sheets only two to three times. This will stick the cookie sheets together.

• With the longer side of the rectangle towards yourself, roll the dough tightly in a jelly-roll style. You will have a log about 8 to 10 inches long. Wrap the log in cling wrap and chill it in the fridge for one hour.
• Preheat the oven to 350℉ and line a baking sheet with parchment paper.
• Make sure the log is thoroughly chilled. Cut the log into ¼ inches thick and place them on the lined baking sheet, leaving some gaps between them.
• Bake the cookies for 10-12 minutes. Let them cool down on the sheet, then transfer to the cooling rack to cool down completely.

See more related posts here:

Biscoff Stamp Cookies,

Peanut Butter Almond Cookies,

Cinnamon Cut-Out Cookies,

Apple Pie Cookies,

Molasses Cookies

Storing: These cookies stay fresh in an air-tight container and in the fridge for one week.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

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📖 Recipe