These beautiful Pinwheel Cookies are beyond gorgeous and fun to make. This recipe gives you an absolute buttery and delicious cookie batch.
These beautiful Pinwheel Cookies are beyond gorgeous and fun to make. This recipe gives you an absolute buttery and delicious cookie batch.
About This Recipe
- These Pinwheel Cookies require extra effort on top of the traditional butter cookie recipe.
- The base cookie recipe is a simple and straightforward butter cookie dough which is split in half to have the two tone colour. The brown colour comes from the melted chocolate. I chose to use melted chocolate because it gives a softer and more delicate cookie. Adding more cocoa powder acts like adding more flour and toughens the cookies.
- One important note: this cookie dough needs to be kept chilled until the cookies enter the oven! In fact, this cookie dough needs to chill a few times before going into the oven.
- The ingredient list is simple and basic, including Butter, Sugar, Egg, yolk, Vanilla extract, All-purpose Flour, Baking Powder, Salt, and Semi-Sweet Chocolate for the chocolate dough.
- Whole Wheat Flour makes the cookies soft and tender.
- An extra egg yolk also contributes to the cookie's softness and tenderness.
- 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
- Melt the semi-sweet chocolate in the microwave at 15-second intervals or over a double boiler. Let the chocolate cool down slightly.
- Use the paddle attachment to beat the room-temperature butter and sugar until soft, fluffy, and pale. Scrape the sides to make sure everything is well-mixed.
- Add in the egg and vanilla extract and mix. The mixture will look broken, and it is okay. Keep beating the mixture until it is smooth.
- In a separate bowl, sift all dry ingredients and add them to the butter mixture. Mix the dough until there is no trace of dry ingredients. Do not overmix the dough.
- Remove half of the dough, add the melted chocolate to the remaining dough and mix well. Now we have two different colours of dough, plain and chocolate dough.
- Shape each cookie dough into a rectangular shape, wrap them tightly separately in cling wrap, and chill them for at least an hour.
- Dust the working surface and rolling pin with flour, and roll the plain dough out to ¼ inch thickness. Roll out the chocolate dough to the same ¼ inch thickness. Each rectangular dough should be about 15"X7".
- Place the plain dough on top of the chocolate dough or vice versa. In this post, you can see both cookies.
- With the shorter side of the rectangle towards yourself, roll the dough tightly in a jelly-roll style. You will have a log of about 8 to 10 inches. Wrap the log in cling wrap and chill it in the freezer for 30 minutes.
- Preheat the oven to 350℉ and line a baking sheet with parchment paper.
- Make sure the log is fully chilled. Cut the log into ½ inch thickness and place them on the lined baking sheet.
- Bake the cookies for 8-10 minutes. Let them cool down on the sheet, then transfer to the cooling rack to cool down completely.
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Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.
📖 Recipe
Pinwheel Cookies
These beautiful Pinwheel Cookies are beyond gorgeous and fun to make. This recipe gives you an absolute buttery and delicious cookie batch.
Ingredients
- 50 gr Semi-sweet chocolate, Melted
- ½ cup Butter, Room temperature
- ½ cup+1tbsp Granulated sugar
- 1 Egg, Room temperature
- 1 Yolk, Room temperature
- 1 teaspoon Vanilla extract
- 1¼ cup All-purpose flour, Spooned and leveled
- ¼ cup Whole wheat Flour, Spooned and levelled
- ¾ teaspoon Baking powder
- ¼ teaspoon Salt
- 1 tablespoon Cocoa powder
Instructions
- Melt the chocolate in the microwave at 20-second intervals and stir the chocolate after each round. You can melt the chocolate in a double boiler. Let the chocolate cool down.50 gr Semi-sweet chocolate
- Use the paddle attachment to beat the butter and sugar until well blended. Scrape the bowl as needed.½ cup Butter, ½ cup+1tbsp Granulated sugar
- Add the egg, yolk, and vanilla extract. Mix well.1 Egg, 1 Yolk, 1 teaspoon Vanilla extract
- Sift the AP flour, whole Wheat, baking powder, and salt. Add this to the butter mixture and mix well.1¼ cup All-purpose flour, ¼ cup Whole wheat Flour, ¾ teaspoon Baking powder, ¼ teaspoon Salt
- Divide the dough into two equal portions. Leave one half in the mixing bowl; add the melted chocolate and cocoa powder to this half and mix well.1 tablespoon Cocoa powder
- Wrap each part of the dough in cling wrap and chill for one hour. Do not chill the dough longer than 90 minutes. If the dough is too cold and hard, it will be too difficult to roll out.
- Dust the working surface and rolling pin with flour, and roll the plain dough out to ¼ inch thickness. Roll out the chocolate dough to the same ¼ inch thickness. Each rectangular dough should be about 15"X7".
- Place the plain dough on top of the chocolate dough or vice versa. In this post, you can see both cookies.
- With the shorter side of the rectangle towards yourself, roll the dough tightly in a jelly-roll style. You will have a log of about 8 to 10 inches. Wrap the log in cling wrap and chill it in the freezer for 30 minutes.
- Preheat the oven to 350℉ and line a baking sheet with parchment paper.
- Make sure the log is fully chilled. Cut the log into ½ inch thickness and place them on the lined baking sheet.
- Bake the cookies for 8-10 minutes. Let them cool down on the sheet, then transfer to the cooling rack to cool down completely.
Nutrition
Calories: 120kcalCarbohydrates: 11gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 38mgSodium: 107mgPotassium: 47mgFiber: 1gSugar: 1gVitamin A: 210IUCalcium: 20mgIron: 1mg
Tried this recipe?Let us know how it was!
jessie
These look amazing 🙂
Arezou Bahador
Thanks.
Nasrin
These cookies look delicious cute!