Introduction

Chocolate Pinwheel Cookies offer a delightful swirl of vanilla and chocolate flavors wrapped into a crisp, buttery bite. These eye-catching treats are perfect for sharing at gatherings or enjoying with a cup of tea.

A white rectangular tray filled with many round pinwheel cookies stacked unevenly. Each cookie has two layers: a light beige dough and a dark brown dough, twisted together in a spiral pattern, giving a clear swirl effect. The cookies have a smooth texture with slightly rough edges. The tray is lined with crumpled parchment paper, and the background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter (113.5 g) (1 stick, room temperature)
1/4 cup + 1 tablespoon white granulated sugar (62.5 g)

2 teaspoons vanilla extract
1/8 teaspoon salt

1 cup + 3 tablespoons all-purpose flour (142.5 g)
1 1/2 tablespoons cocoa powder (9.4 g)

Instructions

Step 1: Make vanilla dough by combining butter, sugar, vanilla extract, and salt in a medium bowl. Beat with a handheld electric mixer for about 2 minutes until smooth and creamy. Gradually add the flour, mixing on low then medium speed until the dough comes together and looks slightly sticky. Avoid overmixing.
Step 2: Divide the dough in half. Transfer one half into a separate bowl. Add the cocoa powder to the remaining dough and beat until fully incorporated to make the chocolate dough.
Step 3: Shape each dough portion into a rectangular disc. Roll each between two sheets of parchment paper to about 1/8-inch thickness.

Step 4: Remove the top parchment from one dough sheet and gently place the other dough on top, aligning edges as closely as possible. Trim any overhanging dough and use it to patch thin spots. Carefully roll the layered dough into a tight log. If it cracks or sticks, chill for 10–15 minutes before continuing. Wrap the log in parchment and roll lightly on the counter to lengthen and remove air bubbles.
Step 5: Chill the dough log, wrapped in parchment, in the refrigerator for at least 2 hours or up to 2 days.
Step 6: Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper. Slice the dough log into ¼-inch-thick pieces with a sharp knife. Arrange the slices about 1 inch apart on the baking sheet. Bake for 20–25 minutes until the cookies turn golden, rotating the pan halfway through. Let cool in the pan.

Tips & Variations

Chilling the dough log well helps maintain clean swirls and prevents cracking during slicing.
For added texture, sprinkle a little coarse sugar on top before baking.
Use good-quality cocoa powder for richer chocolate flavor.

Try swapping vanilla extract with almond extract for a nutty twist.

Storage

Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies in a sealed bag or container for up to three months. Thaw at room temperature before serving. Leftover unbaked dough logs can be wrapped tightly and refrigerated up to 2 days or frozen for up to one month; slice and bake from chilled or thawed state.

How to Serve

A tray filled with many round pinwheel cookies, each cookie having two visible layers in a tight spiral pattern. The outer layer is a light beige color with a smooth texture, while the inner spiral is a darker brown with a slightly crumbly texture. The cookies are stacked casually inside a white tray lined with parchment paper, showing their thickness and layered swirl design clearly. The whole tray rests on a white marbled surface, creating a clean and simple background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and shape the log, then chill it in the refrigerator for up to 2 days before slicing and baking. This also improves flavor and makes slicing easier.

How do I prevent the dough from cracking when rolling into a log?

Keep the dough cool and if it cracks while rolling, chill it for 10–15 minutes to firm it up before continuing. Rolling between parchment paper helps keep the dough smooth and prevents sticking.