Pinwheel Cookies are easy to make delicious treats with the flavorful combination of vanilla and chocolate. Bake up a festive batch of pinwheel cookies this Christmas!
I love having cookies with a cup of coffee or tea and also to pack it and give in form of gifts. I give homemade sweets in form of gifts on two occasions every year, Diwali and Christmas. As Christmas is around the corner I decided to bake batches of cookies and give it to my friends and neighbors. Last year I prepared sugar cookies and gingerbread cookies, but this year I wanted to combine two different flavors in one. That is when husband suggested me to combine two popular flavors, vanilla and chocolate, in form of pinwheels. The cookies turned out amazing with the wonderful flavors. These are also super easy to make. I hope you guys give this a try this Christmas and let me know how it turned out
To prepare these cookies, chocolate and vanilla dough are layered, rolled, and sliced, to make a beautiful looking treats. You can also add drop of red or green color to plain vanilla layer to make it look more festive. This can also be a great accompaniment for upcoming tailgating events or game nights or potluck or Easter, Thanksgiving, and holiday parties!
Preparation time : 30 minutes
Serves : 24 cookies
Ingredients for Pinwheel Cookies
Butter softened – 1/2 cup + 2 tbsp
Sugar – 1/2 cup + 2 tbsp
Egg – 1
Vanilla extract – 1 1/2 tsp
All purpose flour – 1 1/2 cup + 3 tbsp
Salt – 1/4 tsp
Baking soda – 1/4 tsp
Instant coffee powder / Espresso powder – 1 tsp
Hot water – 1 tbsp
Cocoa powder – 8 tbsp ( or 1/2 cup)
Steps to prepare Pinwheel Cookies
- In a bowl, cream together butter and sugar until smooth.
- Add egg and vanilla extract and mix until well combined, scraping the sides of bowl as needed.
- Now add flour (1 1/2 cups), salt, baking soda and mix until just combined.
- Divide this dough into two equal portions.
- Dissolve coffee powder in 1 tbsp of water.
- Add this to one half of the dough along with cocoa powder and mix until thoroughly combined. Cover this and keep it aside while you are rolling the other portion.
- Transfer the first portion of the dough on to a wax paper. If the dough is sticky, you may add the remaining 3 tbsp of flour little by little and knead. Else simply skip the addition of 3 tbsp of flour mentioned in the ingredient list.
- Place another wax paper on top of it and roll it to a rectangle of approx 10 inch by 8 inch. Peel off the top sheet.
- Next transfer the chocolate flavored portion of the dough on to another clean wax paper sheet. Place a wax paper sheet on top and roll it to approx 10 inch by 8 inch rectangle. Peel off the top sheet.
- Invert the chocolate rectangle over the vanilla rectangle evenly as possible. Peel off the wax paper from the chocolate layer.
- Starting with the longest edge closer to you (10 inch side) roll this tightly so that there is no space at the center by using the wax paper as an aid.
- Cover this log of dough in plastic wrap and refrigerate for at least 5 hours so that it firms up. I keep it overnight
- Preheat the oven to 350 degree F.
- Using a sharp knife cut the log into 1/4 inch to 1/3 inch thick slices and place these on silicone lined (or greased) baking sheet 2 inches apart.
- Bake for 10 to 12 minutes or until the cookies are set. Allow it to cool down completely.
- Pinwheel Cookies are now ready. Serve and enjoy!
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