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Easy Slice-and-Bake Chocolate Vanilla Pinwheel Cookies

Slices of homemade pinwheel cookies showing a beautiful swirl pattern of vanilla and chocolate dough.
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Make visually stunning, buttery pinwheel cookies using a simple slice-and-bake method. This recipe combines vanilla and chocolate dough for a perfect swirl every time.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon milk (for chocolate dough)

Instructions

  1. Beat the softened butter and sugar together in a large bowl until light and fluffy. Add the egg and vanilla extract, mixing until just combined.
  2. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
  3. Divide the dough evenly into two separate bowls.
  4. In the first bowl, mix in the cocoa powder and 1 teaspoon of milk until the dough is uniformly chocolate colored. Leave the second half plain vanilla.
  5. Wrap each dough portion separately in plastic wrap and chill in the refrigerator for at least 1 hour, or until firm enough to handle.
  6. On a lightly floured surface, roll the vanilla dough into a rectangle approximately 10×12 inches and 1/4 inch thick. Repeat this process with the chocolate dough.
  7. Place the chocolate rectangle directly on top of the vanilla rectangle, aligning the edges. Press them together gently.
  8. Starting with a long edge, tightly roll the two dough layers together into a compact log. Wrap the log tightly in plastic wrap.
  9. Chill the dough log for another 2 hours, or until very firm. This step is crucial for clean slices.
  10. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  11. Remove the chilled log and slice it into rounds about 1/4 inch thick.
  12. Place the cookie slices onto the prepared baking sheets, leaving about 2 inches between them.
  13. Bake for 8 to 10 minutes, or until the edges are lightly golden. Do not overbake.
  14. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For festive red and green swirls, divide the vanilla dough in half. Color one half with red food coloring and the other half with green food coloring before rolling the layers together.
  • If you want crisp edges, chill the dough longer. For softer cookies, reduce the chilling time slightly.
  • You can roll the finished log in colored sprinkles before slicing for extra visual appeal.

Nutrition

Find it online: https://dishicious.com/pinwheel-cookies-easy-slice-and-bake-swirl/