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

A plate of freshly baked chocolate and vanilla pinwheel cookies showing distinct dark brown and light dough swirls.
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Make visually stunning, buttery pinwheel cookies using a simple slice-and-bake method. This recipe combines chocolate and vanilla dough for a classic swirl design perfect for cookie trays.

Ingredients

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

Instructions

  1. Beat the softened butter and sugar together in a large bowl until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the 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 to form a soft dough.
  3. Divide the dough evenly into two separate bowls.
  4. In the first bowl, mix in the cocoa powder and 1 teaspoon of milk until the dough is uniformly chocolate-colored. This is your chocolate dough.
  5. Wrap both the vanilla dough and the chocolate dough tightly in plastic wrap and flatten them slightly into discs. Chill both doughs in the refrigerator for at least 1 hour, or until firm enough to roll.
  6. On a lightly floured surface, roll the vanilla dough into a rectangle approximately 1/4 inch thick. Repeat this process with the chocolate dough, aiming for the same size.
  7. Carefully place the chocolate dough rectangle directly on top of the vanilla dough rectangle. Gently press the edges together to seal them.
  8. Starting from one long edge, tightly roll the layered dough into a compact log. Wrap the log tightly in plastic wrap and chill for at least 2 hours, or until very firm. This step is key for clean slices.
  9. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  10. Remove the chilled dough log from the refrigerator. Using a sharp knife, slice the log into rounds about 1/4 inch thick.
  11. Place the slices onto the prepared baking sheets, leaving about 2 inches between each cookie.
  12. Bake for 8 to 10 minutes, or until the edges are lightly golden brown. The centers should still look slightly soft.
  13. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For sharper swirls, chill the dough log for 3 hours or freeze for 30 minutes before slicing.
  • You can roll the chilled dough logs in colored sprinkles before slicing for extra visual appeal, especially for holiday cookie exchanges.
  • These slice-and-bake cookies freeze well. Wrap the dough logs tightly and freeze for up to 3 months. Slice and bake directly from frozen, adding 2-3 minutes to the baking time.

Nutrition

Find it online: https://yumdrizzle.com/pinwheel-cookies-classic-slice-and-bake/