Pinwheel Cookies | Christmas Cookies
Pinwheel Cookies are simple and easy-to-make treats with a delicious combination of vanilla and chocolate. These are the best and most festive cookies to try for Christmas.
Prep Time15 minutes mins
Cook Time15 minutes mins
Resting Time3 hours hrs
Course: Desserts, sweets
Cuisine: American
Diet: Vegetarian
Servings: 24
Calories: 156kcal
- 2 ⅔ cups All purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- 1 cup Butter softened to room temperature
- 1 cup Sugar
- 1 Egg
- 1 teaspoon Vanilla extract
- 4 tablespoon Cocoa powder
- 1 tablespoon Hot water
- 1 teaspoon Coffee powder Instant
Make the vanilla dough
Mix flour, baking powder, and salt together in a bowl and keep it aside.
2 ⅔ cups All purpose flour, 1 teaspoon Baking powder, ½ teaspoon Salt
In a bowl, mix butter and sugar until smooth and creamy.
1 cup Butter, 1 cup Sugar
Add egg and vanilla extract and mix until well combined, scraping the sides of the bowl as needed.
1 Egg, 1 teaspoon Vanilla extract
Add the flour mixture to the wet ingredients and mix until combined. This will be thick and sticky.
Divide this dough into two equal portions. Shape one portion into a rectangle, cover it in plastic wrap, and refrigerate for 30 minutes.
Make the chocolate dough
Dissolve coffee powder in 1 tablespoon of water.
1 tablespoon Hot water, 1 teaspoon Coffee powder
Add this to another half of the dough along with the cocoa powder and mix until combined. Shape into a rectangle, cover in plastic wrap, and refrigerate for 30 minutes.
4 tablespoon Cocoa powder
Roll into rectangle
Transfer the vanilla dough onto wax paper or parchment paper. If the dough is sticky, you may sprinkle flour.
Place another piece of wax paper on top of it and roll it into a rectangle of approx 10 inches by 8 inches. Peel off the top sheet.
Next, transfer the chocolate-flavored portion of the dough onto another clean wax paper sheet. Place a wax paper sheet on top and roll it to an approximately 10-inch by 8-inch rectangle. Peel off the top sheet.
Roll into log and chill
Invert the chocolate rectangle over the vanilla rectangle as 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 there is no space at the center by using the wax paper as an aid.
Cover this dough log in plastic wrap and refrigerate for at least 3 to 4 hours so it firms up. I keep it overnight.
Bake chocolate pinwheel cookies
Preheat the oven to 350 degrees F. Line the baking sheet with parchment paper and keep it aside.
Using a sharp knife, cut the log into ⅓-inch to ½-inch thick slices and place these on a baking sheet inches apart.
Bake for 12 to 14 minutes or until the cookies are set. Allow it to cool down completely.
Holiday Pinwheel cookies are ready. Serve and enjoy.
- This dough is comparatively sticky. If you find it difficult to roll, either refrigerate or sprinkle some extra flour.
- You can store these cookies at room temperature in an airtight container for one week.
- Make ahead instructions for a holiday: You can roll the dough into logs and keep it in the refrigerator for up to 5 days or in the freezer for up to 3 months. When ready to bake, thaw, slice, and follow the baking instructions.
- You can also add a drop of red or green color to the plain vanilla layer to make it look more festive.
Calories: 156kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 130mg | Potassium: 34mg | Fiber: 1g | Sugar: 8g | Vitamin A: 247IU | Calcium: 16mg | Iron: 1mg