Description

Chocolate Pinwheel Cookies are a visually stunning treat that combines rich chocolate and buttery vanilla doughs into a beautiful spiral design. Perfect for holiday gatherings, these cookies are not only delicious but easy to make ahead.

Ingredients

2 ¾ cups (330 g) all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

1 cup (2 sticks or 226 g) unsalted butter, room temperature

1 ¼ cups (250 g) granulated sugar, divided

1 large egg + 1 egg yolk, room temperature

2 teaspoons pure vanilla extract

2 Tablespoons unsweetened cocoa powder

1 Tablespoon milk

¼ teaspoon instant coffee or espresso powder, optional

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Instructions

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer, beat butter and 1 cup of sugar on medium speed until light and fluffy, about 3 minutes. Scrape the sides halfway through. Add the egg, egg yolk, and vanilla, mixing until combined.
With the mixer on low speed, slowly add the dry ingredients and mix until just combined. The dough will be thick.
Divide the dough into two halves. Set aside one half, and add cocoa powder, milk, and instant coffee (if using) to the other half. Mix well.
Shape each dough into a 4×4 square, wrap in plastic wrap, and refrigerate for 1 hour.
After chilling, roll the vanilla dough between two parchment papers into a 7×14-inch rectangle, and do the same for the chocolate dough.
Carefully layer the chocolate dough over the vanilla dough and gently press them together. Peel away the parchment paper and roll the dough into a log.
Wrap the dough log in plastic wrap and refrigerate for 2 hours, rotating halfway through to prevent flattening.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Sprinkle a work surface with ¼ cup sugar and gently roll the dough log in the sugar. Slice into ½-inch thick discs and place them on the baking sheet about 1 inch apart.
Bake for 12 to 14 minutes or until the edges are set and golden. Cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.

Notes

Mint Chocolate Pinwheels: Replace vanilla extract with mint extract for a refreshing twist.
Spiced Pinwheels: Add cinnamon and cayenne for a Mexican chocolate flavor. Skip the instant coffee in this variation.
Iced Pinwheels: Drizzle the cooled cookies with a simple icing made from powdered sugar, milk, and vanilla extract for added sweetness.

Prep Time: 10 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 90
Sugar: 7g
Sodium: 40mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 1g
Protein: 1g
Cholesterol: 15mg