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.
Servings: 24
Calories: 156kcal
Equipment
- Baking pan
Ingredients
- 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
Instructions
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.
Notes
- 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.
Nutrition
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