Chocolate Vanilla Pinwheel Cookies are buttery slice-and-bake cookies with a stunning swirl pattern of chocolate and vanilla dough. Their crisp edges and tender centers make them perfect for tea time, cookie swaps, or holiday trays.
Why You’ll Love This Recipe
These cookies are visually impressive yet easy to prepare. The classic pairing of chocolate and vanilla in a pinwheel design offers a rich taste and a delightful texture. Plus, the dough can be made in advance and frozen, making them ideal for prep-ahead baking.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Egg
- Vanilla extract
- Unsweetened cocoa powder
directions
- In a bowl, whisk flour, baking powder, and salt.
- Cream butter and sugar until light and fluffy.
- Beat in egg and vanilla.
- Divide dough in half. Mix cocoa powder into one half.
- Roll each dough into rectangles of equal size.
- Stack chocolate over vanilla dough and roll tightly into a log.
- Wrap in plastic wrap and chill for at least 2 hours.
- Slice into rounds and place on baking sheets.
- Bake at 350°F (175°C) for 10–12 minutes.
Servings and timing
Makes about 30 cookies. Prep time: 30 minutes. Chill time: 2 hours. Baking time: 12 minutes. Total time: 2 hours 42 minutes.
Variations
- Espresso Cocoa: Add a pinch of instant coffee for depth.
- Sugar Roll Coating: Roll the log in coarse sugar before slicing.
- Marble Style: Lightly swirl the two doughs for a marbled look.
storage/reheating
Store in an airtight container for up to 5 days. Freeze dough logs or baked cookies for up to 2 months.
FAQs
Do I need to chill the dough?
Yes, chilling helps maintain the pinwheel shape when slicing.
Can I use dark cocoa powder?
Yes, for a more intense chocolate flavor.
Why did my cookies spread too much?
Ensure your dough is firm and well chilled before slicing.
Can I add spices?
Yes, cinnamon or nutmeg adds a nice warmth.
Can I make them gluten-free?
Yes, with a gluten-free all-purpose flour blend.
Can I slice the dough ahead of time?
Yes, pre-slice and refrigerate for up to 2 days before baking.
What knife works best for slicing?
A sharp serrated knife works well for clean cuts.
Can I use food coloring in the vanilla dough?
Yes, for festive or themed variations.
Should I bake from frozen?
Yes, add 1–2 extra minutes to baking time.
Can I make mini versions?
Yes, roll thinner logs and reduce baking time slightly.
Conclusion
Chocolate Vanilla Pinwheel Cookies are classic, crisp, and beautiful. With their swirled appearance and rich flavor contrast, they make an elegant addition to any dessert spread and are sure to impress.
Print
Chocolate Vanilla Pinwheel Cookies
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 42 minutes
- Yield: 30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Chocolate Vanilla Pinwheel Cookies are elegant slice-and-bake treats featuring a rich chocolate and vanilla swirl. Their buttery flavor and crisp texture make them perfect for festive occasions or everyday indulgence.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 2 tbsp unsweetened cocoa powder
Instructions
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients and mix until a dough forms.
- Divide the dough in half. To one half, mix in the cocoa powder until fully incorporated.
- Roll each dough half into equal-sized rectangles between parchment paper (about 1/4 inch thick).
- Stack the chocolate dough over the vanilla dough. Gently roll the layered dough into a tight log, starting from one long edge.
- Wrap the log in plastic wrap and refrigerate for at least 2 hours, or until firm.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Slice chilled dough into 1/4-inch rounds and place on baking sheets about 2 inches apart.
- Bake for 10–12 minutes, until edges are set and centers are slightly puffy.
- Cool on baking sheet for 2–3 minutes before transferring to a wire rack to cool completely.
Notes
- For a sparkly finish, roll the dough log in coarse sugar before slicing.
- Add 1/2 tsp espresso powder to the chocolate dough for extra depth.
- Use a sharp serrated knife for clean pinwheel slices.
- Dough can be frozen and baked straight from the freezer—just add 1–2 minutes to baking time.
- Marble the doughs instead of layering for a fun variation.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
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