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Chocolate Vanilla Swirl Pinwheel Cookies

A stack of three chocolate and vanilla swirl pinwheel cookies, with one cookie leaning against the stack.
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Make easy slice-and-bake pinwheel cookies featuring contrasting chocolate and vanilla dough for a striking spiral pattern.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon milk

Instructions

  1. Beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  2. 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.
  3. Divide the dough in half. Mix the cocoa powder and milk into one half until fully incorporated, creating the chocolate dough. Leave the other half plain for the vanilla dough.
  4. Wrap each dough half separately in plastic wrap and chill in the refrigerator for at least 1 hour.
  5. On a lightly floured surface, roll the vanilla dough into a rectangle approximately 1/4 inch thick. Repeat with the chocolate dough.
  6. Place the chocolate rectangle directly on top of the vanilla rectangle. Press them together gently.
  7. Starting from one long edge, tightly roll the dough into a log. Wrap the log tightly in plastic wrap and chill for at least 2 hours, or until firm enough to slice.
  8. Preheat your oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  9. Remove the dough log from the refrigerator and slice it into 1/4-inch thick rounds. Place the rounds about 2 inches apart on the prepared baking sheets.
  10. Bake for 8 to 10 minutes, or until the edges are lightly golden. Do not overbake.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For sharper swirls, chill the dough log for 3 hours or freeze it for 30 minutes before slicing.
  • You can freeze the sliced cookies on a baking sheet before baking; transfer them to a freezer bag and bake directly from frozen, adding 2-3 minutes to the baking time.
  • To achieve a cleaner cut, use a sharp, thin knife when slicing the chilled log.

Nutrition

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