These Simple & Festive Pinwheel Cookies are a delightful blend of buttery richness and vibrant swirls, perfect for any occasion. With just 30 minutes of prep and a quick 8-minute bake, they’re surprisingly easy to make yet look impressively intricate. The dough, chilled for an hour, ensures a tender, melt-in-your-mouth texture that’s impossible to resist.
Each bite offers a harmonious balance of sweet vanilla and a hint of cocoa, creating a playful contrast in every swirl. Their festive appearance makes them a standout treat for holiday gatherings or a cheerful afternoon snack. Soft, slightly crumbly, and utterly satisfying, these cookies are as fun to make as they are to eat. Perfect for bakers of all levels, they’ll quickly become a cherished favorite.
Ingredients for Simple & Festive Pinwheel Cookies
- 1½ cups (12oz/340g) granulated sugar
- 1 cup (8oz/225g) butter (softened, or substitute with margarine for a dairy-free option)
- 2 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- 3 cups (15oz/426g) all-purpose flour (or use gluten-free flour for a gluten-free version)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup (1oz/28g) cocoa powder (unsweetened, for the chocolate dough)
Step-by-Step Instructions
- Prepare the dough: In a mixer or medium bowl, beat the sugar and butter together until creamy. Add the eggs and vanilla extract, and stir until combined.
- Mix dry ingredients: In a separate bowl, whisk the flour, baking powder, and salt. Gradually beat this mixture into the butter mixture until fully incorporated.
- Divide the dough: Remove half of the dough from the mixing bowl and set aside.
- Add cocoa powder: Mix the cocoa powder into the remaining dough until evenly combined.
- Roll the dough: On a large piece of parchment paper, roll the plain dough into a 9×14-inch (23x36cm) rectangle. Repeat with the chocolate dough on a separate piece of parchment.
- Layer the doughs: Use the parchment paper to lift the chocolate dough and place it on top of the plain dough. You should now have both doughs layered with parchment below the plain dough and on top of the chocolate dough.
- Roll together: Gently roll the layered doughs to a thickness of about ¼-inch (6mm).
- Form the log: Peel away the top parchment paper and discard. Starting on a long side, carefully roll the dough into a tight roll. Use the bottom parchment paper to wrap the dough and refrigerate until very firm, at least 1 hour or overnight.
- Preheat and prepare: When ready to bake, preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Slice and bake: Unwrap the cookie log and slice into ¼-inch (6mm) rounds. Place the rounds on the prepared baking sheets about 1-inch (2½cm) apart. Bake for 8-10 minutes, until just cooked through. The cookies should remain pale and not take on any color.
- Cool and store: Let the cookies cool on wire racks, then store in an airtight container at room temperature for up to 3 days.
Creative Topping & Serving Ideas
Elevate your pinwheel cookies with a drizzle of melted chocolate or a dusting of powdered sugar for a festive touch. For a fun twist, serve them alongside a scoop of vanilla ice cream or a cup of hot cocoa. These cookies also make a delightful addition to a cookie swap or holiday dessert platter.
Time-Saving Tips for Busy Bakers
To save time, prepare the dough the night before and refrigerate it overnight. This way, you can slice and bake the cookies fresh the next day. If you’re short on time, roll the dough directly onto the parchment-lined baking sheet to skip the transfer step.
Recipe Variations to Explore
Switch up the flavors by using matcha powder instead of cocoa for a green tea twist, or add a sprinkle of cinnamon to the plain dough for a warm, spiced variation. For a nutty flavor, mix finely chopped almonds or hazelnuts into the dough before rolling.
Storage Tips for Maximum Freshness
Store the baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the unbaked dough log for up to 2 months—just slice and bake straight from the freezer, adding a minute or two to the baking time.
Common Questions Answered
Can I use margarine instead of butter? Butter is preferred for its flavor and texture, but margarine can work in a pinch. Why are my cookies spreading too much? Ensure your dough is well-chilled before slicing and baking to maintain the pinwheel shape. Chilled dough and a preheated oven are key to success!
Simple & Festive Pinwheel Cookies
Ingredients
- 1½ cups granulated sugar 12oz/340g
- 1 cup butter softened, 8oz/225g
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour 15oz/426g
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup cocoa powder 1oz/28g
Instructions
- In a mixer or medium bowl, beat the sugar and butter together, and then add the eggs and vanilla extract. Stir until combined.
- In a separate medium bowl, whisk the flour, baking powder, and salt and then gradually beat into the butter mixture until incorporated.
- Remove half of the dough from the mixing bowl and set aside.
- Add the cocoa powder to the remaining dough and beat until evenly mixed.
- On a large piece of parchment paper, roll the plain dough into a 9×14-inch (23x36cm) rectangle.
- On a separate piece of parchment, roll the chocolate dough into a 9×14-inch (23x36cm) rectangle.
- The doughs are very soft, so use the parchment paper to help you lift the chocolate dough and place it on top of the plain dough – so now you should have both doughs together with a piece of parchment below the plain dough and on top of the chocolate dough.
- Gently roll the doughs together to a thickness of about ¼-inch (6mm).
- Peel away the top sheet of parchment paper and discard.
- Starting on a long side, carefully roll the dough into a tight roll and then use the bottom parchment paper to wrap the dough and refrigerate until very firm, at least 1 hour or overnight.
- When ready to bake, preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Unwrap the cookie log and with a sharp knife, slice ¼-inch (6mm) rounds and place on the prepared baking sheets about 1-inch (2½cm) apart.
- Bake for 8-10 minutes, until just cooked through. They should pale and not take on any color.
- Let cool on wire racks and then store in an airtight container at room temperature for up to 3 days.
