Pinwheel Cookies: Beautiful and Delicious!

Can’t decide on whether you want chocolate or vanilla cookies? Then why not try out these pinwheel cookies inspired by the holidays? The cookies are made by alternating vanilla and chocolate dough layers, and then rolling the dough into a log shape. The dough is chilled and then cut into swirls before baking. The cookies are great for making ahead of time and kept in the freezer for whenever you need a quick and delicious snack. It’s also perfect for your afternoon tea, or when you have guests over.

Pinwheel Cookies' Origins

There are many different types of pinwheel cookies: fruity, chocolate nut-filled, bright, colorful… the list goes on. But these classic chocolate and vanilla pinwheel cookies originated in Germany, where they are called Schwarz-Weiß-Gebäck, meaning black and white baked goods. It’s the perfect combination of chocolate and vanilla, with a texture that is not too soft and not too hard. Plus, it’s fun to make too. So the recipe has been a firm favorite to get the whole family in the kitchen!

Tips

– The butter needs to be softened (at room temperature) for this recipe. To get butter to room temperature quickly and efficiently, you can use the microwave. Place the butter in a microwave-safe bowl and microwave for bursts of 10 seconds at 50% power. Continue to do this until the butter is soft, but not melted.

– If you are making the cookies in summer or live in a warmer climate, you might need to refrigerate the dough roll a few times in between making the slices. This will prevent the dough from softening too much, resulting in skewed circles.

– Don’t substitute cocoa powder for melted chocolate. The fat in the chocolate helps to create a chewy cookie. If you use cocoa powder, the cookie will end up dry and crumbly.

How To Make Pinwheel Cookies

In the large mixing bowl, beat the butter and sugar until fluffy.

Add the rest of the ingredients, then knead to form a smooth dough.

Divide the dough into two pieces.

Add the melted chocolate to one of the dough pieces and mix through.

Roll out the vanilla dough on a piece of parchment paper.

Roll out the chocolate dough on another piece of parchment paper and place it on top of the vanilla dough.

Use a pizza cutter to cut the dough into a rectangle.

Roll the dough into a tight cylinder.

Cover the dough with plastic wrap and refrigerate for 2 hours.

Once refrigerated, cut the dough roll into thick slices.

Place the slices on a greased baking sheet.

Bake at 190°C (375°F) for 12 minutes.

How to Store Pinwheel Cookies

Once the cookies have cooled completely, they can be stored in an airtight container at room temperature for up to one week.