Pinwheel Cookies
Make these festive cookies for Santa.
By Carrie Marie Sawyer
Jump to recipe
Yields:
2 dz.
Prep Time:
20 mins
Total Time:
3 hrs
Pinwheel cookies might look complicated, but they're actually so easy to make! Try your hand at them this holiday season and make them the star of your cookie plate. The key to making these pinwheel cookies picture perfect is chilling the dough for plenty of time after you've rolled it up into a log. This will help the dough set and give you a clean cut when you slice them right before baking. Pair them with some of our favorite Christmas cookies and holiday desserts for the ultimate spread of sweets.
What are pinwheel cookies?
Pinwheel cookies are similar to a shortbread, but traditionally include two layers of dough rolled and sliced to create a neat pinwheel design when sliced. While vanilla and chocolate are a classic pairing, the cocoa powder can be substituted for a few drops of food coloring to create a different holiday twist. Try red or green food coloring for a pretty Christmas colored swirl!
Are there any tricks to a perfect swirl?
Taking the time to make two even layers when rolling out the dough the first time will set up these Christmas cookies for success. Use a bench scraper tool to clean up the edges before chilling, this will make them nice and evenly swirled when you roll them up. When rolling the two layers together, use the bench scraper again to gently separate the dough from the parchment paper, if it sticks, to avoid creating holes in the swirl.
What if the dough is cracking or sticking?
Patience and the refrigerator are the key to making these cookies successfully. It's important to give the dough all the time it needs to chill, otherwise it will get sticky and make a lumpy, messy swirl. If the dough is cracking while being rolled, let it rest for a minute until it's easily pliable but still holds its shape.
How long can pinwheel cookie dough be stored?
Once rolled into a log, this cookie dough can be stored for up to two days before rolling in nuts or sprinkles, slicing, and baking. You can also freeze the rolled and uncut dough for up to one month if you like to work way ahead of time! Just let the dough thaw in the fridge before slicing and baking.
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Ingredients
- 3/4 cup salted butter, softened
- 1 cup granulated sugar
- 1 egg + 1 yolk, room temperature
- 1 1/2 tsp. vanilla extract
- 2 3/4 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- 3 Tbsp. cocoa powder
- Finely chopped walnuts or sprinkles, optional
Directions
- Step 1Combine the butter and sugar in the bowl of a stand mixer. Beat on medium speed for 2 to 3 minutes, or until light and fluffy. Add the egg, egg yolk, and vanilla, then mix on low until fully, scraping the sides of the bowl as needed.
- Step 2Whisk together the flour, baking powder, and salt in a medium bowl. Add to the butter mixture and mix on low speed until fully combined and there are no flour pockets.
- Step 3Divide the dough in half, reserving half in a separate bowl. Add the cocoa powder to the other half, mixing until no streaks remain in the dough.
- Step 4Place each half of the dough on a separate piece of parchment paper and press into a 1/2-inch thick square. Place another sheet of parchment paper over the dough and roll into a 9-by-9-inch square. Chill both squares for about 30 minutes or until the dough is firm but still malleable.
- Step 5Once the dough is chilled, remove the top piece of parchment paper from both squares and flip the chocolate dough on top of the vanilla, lining up the edges as much as possible. Remove the top parchment and trim the edges to create even sides. Carefully roll the dough into a log (like a jelly roll), using the parchment paper as a guide and peeling back the paper as it is rolled. Wrap the roll in plastic wrap, twisting the ends like a candy wrapper to press the dough together firmly and remove any air trapped inside.
- Step 6Refrigerate the dough for about two hours. If the log needs some reshaping, remove the dough from the refrigerator after 30 minutes of chilling and gently roll it on the counter to work it into a round cylinder. Return the dough to the fridge to finish chilling.
- Step 7Preheat the oven to 375º and line two sheet trays with parchment paper.
- Step 8Once the dough is firm, unwrap the log and roll it in your choice of walnuts or sprinkles. Trim the round edges, then carefully cut the log into 24 cookies, about 1/4 inch thick, using a sharp knife. Bake 1 1/2 inch apart on the prepared trays for about 8 to 10 minutes, until the tops look dry. Let cool for 2 minutes on the sheet tray, then transfer to a wire rack to cool completely.
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