Description
Make delicious and visually appealing Pinwheel Cookies with this easy recipe. Perfect for holidays or any special occasion.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
Instructions
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Divide the dough in half. In one half, mix in the cocoa powder until evenly distributed.
- Place each dough half between two sheets of parchment paper and roll into a 12×9 inch rectangle.
- Carefully remove the top sheet of parchment paper from each rectangle. Place the chocolate dough rectangle on top of the vanilla dough rectangle.
- Starting from one long side, tightly roll the dough into a log. Wrap the log in plastic wrap and refrigerate for at least 2 hours.
- Preheat oven to 350 degrees F (175 degrees C). Slice the chilled dough into 1/4-inch thick cookies.
- Place cookies on ungreased baking sheets and bake for 8-10 minutes, or until edges are lightly golden.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- For best results, chill the dough completely before slicing.
- You can substitute almond extract for vanilla extract for a different flavor.
- Store cookies in an airtight container at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 25mg