Pinwheel Sugar Cookies
Classic slice-and-bake cookies with a perfect vanilla and chocolate spiral. Impressive results, simple technique.
Servings 36 cookies
Calories 95kcal
Equipment
- Electric mixer
- Rolling Pin
- parchment paper
- Sharp knife
- Baking sheets
- Wire cooling rack
Ingredients
For the Base Dough
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter 2 sticks, softened
- ¾ cup granulated sugar
- 1 large egg
- 2 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Chocolate Layer
- 3 tablespoon cocoa powder Dutch-process or natural
- 1-2 teaspoon milk if needed
Instructions
Make the Dough
- Beat softened butter and sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides as needed.
- Add the egg and vanilla extract. Beat until combined, about 30 seconds.
- Whisk together flour, baking powder, and salt in a separate bowl. Add to butter mixture in two additions, mixing on low until just combined.
- Divide dough in half. Leave one half plain (vanilla). Add cocoa powder to the other half and mix until uniform. Add milk one teaspoon at a time if chocolate dough is too crumbly.
Roll and Assemble
- Roll each dough half between parchment paper into a 10x12 inch rectangle, about ¼ inch thick. Refrigerate both for at least 20 minutes until firm but pliable.
- Remove doughs from refrigerator. Peel top parchment from each. Flip chocolate dough onto vanilla dough, aligning edges. Press gently to adhere. Remove remaining parchment.
- Trim edges with a sharp knife or pizza cutter. Starting from one long edge, roll tightly into a log using the parchment to help lift and roll.
- Wrap log tightly in plastic wrap. Reshape into a round cylinder if needed. Refrigerate for at least 2 hours or overnight until very firm.
Slice and Bake
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Unwrap chilled log. Using a sharp knife, slice into ¼-inch rounds using a gentle sawing motion. Rotate log after each cut to prevent flattening.
- Arrange slices on prepared baking sheets with 1.5 inches between them. Bake for 10-12 minutes until edges are just set and vanilla portions are barely golden.
- Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
See full post for detailed tips, substitutions, variations, and storage instructions.
Nutrition
Calories: 95kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 35mg | Potassium: 20mg | Sugar: 5g | Vitamin A: 45IU | Calcium: 8mg