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Classic Chocolate and Vanilla Pinwheel Cookies (Slice-and-Bake)

A stack of homemade chocolate and vanilla pinwheel cookies showing distinct dark brown and light yellow swirls.
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Make striking, buttery pinwheel cookies using a simple slice-and-bake method. This recipe combines vanilla and chocolate dough for classic, mesmerizing swirls perfect for holiday cookie exchanges.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 2 tablespoons unsweetened cocoa powder

Instructions

  1. Beat the softened butter and sugar together in a large bowl until light and fluffy. Beat in the egg and vanilla extract.
  2. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  3. Divide the dough evenly into two separate bowls.
  4. To the first bowl, add the milk and mix until smooth. This is your vanilla dough.
  5. To the second bowl, add the cocoa powder and 1 tablespoon of milk. Mix until the dough is uniformly chocolate colored. This is your chocolate dough.
  6. Wrap each dough portion separately in plastic wrap and chill in the refrigerator for at least 1 hour, or until firm enough to roll.
  7. On a lightly floured surface, roll the vanilla dough into a rectangle approximately 10×12 inches and 1/4 inch thick. Repeat with the chocolate dough.
  8. Carefully place the chocolate dough rectangle directly on top of the vanilla dough rectangle, aligning the edges. Press lightly to adhere.
  9. Starting with one of the long edges, roll the dough tightly into a log. Do not roll too loosely, or the swirls will separate.
  10. Wrap the log tightly in plastic wrap and chill for a minimum of 2 hours, or until very firm. This step is key for clean slices.
  11. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  12. Remove the dough log from the refrigerator. Using a sharp knife, slice the log into 1/4-inch thick rounds.
  13. Place the slices onto the prepared baking sheets, leaving about 2 inches between cookies.
  14. Bake for 8 to 10 minutes, or until the edges are lightly golden. The centers should still look slightly soft.
  15. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For festive holiday colors, divide the vanilla dough in half. Color one half with red food coloring and the other half with green food coloring. Use the chocolate dough and one colored dough for a two-color swirl, or use all three for a tri-color effect.
  • For crisp edges and defined swirls, chill the dough logs until they are very firm before slicing.
  • You can slice the dough logs and freeze them on a baking sheet. Once frozen solid, transfer the cookies to a freezer bag for baking later. Bake from frozen, adding 1-2 minutes to the baking time.

Nutrition

Find it online: https://cookincorner.com/pinwheel-cookies-classic-chocolate-vanilla-recipe/