Chocolate Pinwheel Cookies
Combine buttery vanilla cookies with rich chocolate ones to create the chocolate pinwheels! They are as fun to make as they are to eat. The stunning swirl design makes them an excellent addition to the Christmas cookie platter or a beautiful hostess gift for holiday parties.
There is something so satisfying about slice-and-bake cookies. The clean cuts and perfectly round discs are the epitome of effortless charm. For Christmas this year, I whipped up a batch of chocolate pinwheel cookies, also known as icebox cookies. They’re the perfect addition to this year’s cookie boxes I’m gifting to friends!
Why You’ll Love This Recipe
- Slice-and-bake. No rolling out dough balls like you would with chocolate chip cookies. Just slice and bake for quick and easy prep!
- Beautiful design. The spiral pattern makes these cookies visually appealing when added to the holiday cookie plate.
- Vanilla and chocolate. It’s the best of both worlds in each bite!
- Easy to make ahead. Prep the dough log and store it in the refrigerator or freezer. Then all you have to do is slice and bake for fresh cookies!
Ingredients Notes
- Butter: Use unsalted butter that is room temperature. Different brands of butter have various amounts of salt added so it’s best to control the amount yourself.
- Sugar: Separate the sugar into 1 cup for the dough and 1/4 cup for rolling the log in before slicing.
- Eggs: The recipe calls for one large egg plus an egg yolk, which helps bind the ingredients.
- Cocoa powder: Use unsweetened cocoa powder (I prefer the Ghirardelli brand). Dutch-process aka non-alkalized is preferred for this recipe.
- Baking powder: This leavening agent helps the dough rise and make a soft texture. Check that it is not expired.
- Milk: To make sure the chocolate dough doesn’t get to dry, add a tablespoon of milk to this half of the dough.
- Instant coffee: This optional ingredient brings out the chocolate flavor.
Refer to the recipe card for ingredient details and measurements.
Recipe Variations
Add some icing. After the cookies have cooled, drizzle them with a simple icing. Whisk together 1 cup confectioners’ sugar with 1-2 tablespoons milk and 1/2 teaspoon vanilla extract.
Add some spices. When adding the cocoa powder, add 1 teaspoon of cinnamon and a pinch of cayenne or chili powder for a Mexican chocolate flavor. I suggest omitting the instant coffee if doing this variation.
Make mint chocolate pinwheels. Reduce the vanilla extract to 1 teaspoon and add 1/2 teaspoon mint extract.
How to Make Chocolate Pinwheel Cookies
- Whisk together the dry ingredients—flour, baking powder and salt. Set aside.
- Beat the butter and 1 cup sugar until light and fluffy. Add the egg, egg yolk and vanilla. Mix until combined.
- Add flour mixture to wet ingredients. Mix until combined.
- Divide the dough in half. Set aside the vanilla dough and to the remaining dough add cocoa powder, milk and instant coffee (if using). Mix until combined.
- Shape both doughs into 4×4 squares. Wrap in plastic wrap and chill for 1 hour.
- Remove dough from the fridge and remove the plastic wrap. Place the vanilla dough between two slices of parchment paper. Use a rolling pin to roll it into a rectangle approximately 7 inches wide and 14 inches long. Repeat with chocolate dough.
- Remove one piece of the parchment paper from both the vanilla and chocolate dough. Flip the chocolate dough on top of the vanilla and gently press it down. Peel away the top piece of parchment paper.
- Roll the dough into a log. Peel away the bottom parchment paper as you roll. Wrap the log of dough in plastic wrap and chill for 2 hours.
- Remove dough from the refrigerator. Place is on a work surface sprinkled with remaining 1/4 cup sugar. Use a sharp knife to cut the dough into discs about 1/2-inch thick.
- Place on baking sheet lined with parchment paper and bake at 350 F for 12 to 14 minutes or until the edges are set. Cool on the pan for a few minutes before transferring to a wire rack to cool completely.
Expert Tips
Use room temperature ingredients. They are easier to mix and create a better consistency for the dough, which makes it easier to work with.
Measure the flour properly. Too much flour makes a dry dough that is more likely to break when shaped into a log. Use a kitchen scale for the most accurate measuring or the spoon and level method for measuring flour.
Use a silpat mat under the parchment paper. This prevents the parchment paper from slipping as you roll the dough into a rectangle.
Clean up the edges. Use a sharp knife to make straight edges where the vanilla and chocolate dough meet. You can also use your fingers to press together any broken pieces.
Chill the dough. This is the most important step to guarantee a clean cut for slice-and-bake cookies. For a perfectly round slice, rotate the log of dough after the first 30 minutes of chilling so one side doesn’t get flat.
Make Ahead and Storage Tips
Make ahead the log of dough and store it in the refrigerator for up to 48 hours before slicing and baking.
Store cookies in an airtight container at room temperature for up to 1 week.
Freeze baked cookies for up to 1 month. Wrap stacks of 4 or 5 cookies in plastic wrap, then place in an airtight container to prevent freezer burn. You can also freeze the log of dough for up to 3 months. Use a double layer of plastic wrap to prevent freezer burn. Defrost in the refrigerator before slicing and baking.
Recipe FAQ
They are light and tender in the center with slightly crisp edges—similar to cut-out sugar cookies!
Most likely there was too much flour added (use a kitchen scale for accurate measuring). It’s also possible the dough is too cold. It should still be malleable after chilling for an hour. If it’s chilled longer, let it sit on the counter until soft enough to roll into a rectangle.
They spread very little and tend to keep their shape during the baking process.
Since this recipe calls for baking powder (and not baking soda), dutch-process cocoa powder (aka alkalized) is recommended. It has a richer hue and deeper chocolate flavor.
Related Recipes
Check out these other fun and easy cookie recipes
Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.
Get the Recipe: Chocolate Pinwheel Cookies
Ingredients
- 2 ¾ cups (330 g) all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (2 sticks or 226 g) unsalted butter, room temperature
- 1 ¼ cup (250 g) granulated sugar, divided
- 1 large egg + 1 egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 2 Tablespoons unsweetened cocoa powder
- 1 Tablespoon milk
- ¼ teaspoon instant coffee or espresso powder, optional
Instructions
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), beat butter and 1 cup sugar together on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl halfway through. Add egg, egg yolk and vanilla. Mix until combined, about 30 seconds.
- With the mixer on low, slowly add the flour mixture to the bowl. Mix just until combined. Batter will be thick. Use a spatula to scrape the bottoms of the bowl to ensure all flour bits are mixed in.
- Divide the dough in half. It doesn’t have to be perfect. If one seems slightly smaller, use that for the chocolate dough.
- Put one half back in the mixer. Add the cocoa powder, milk and instant coffee (if using). Mix until combined.
- On a lightly floured surface, shape the vanilla dough into a 4×4 square. Wrap in plastic wrap and place in the refrigerator. Repeat with the chocolate dough. If the surface needs more flour, add more or use cocoa powder to dust the surface.
- Chill the dough for 1 hour. Dough should still be malleable after chilling.
- Place vanilla dough between two sheets of parchment paper. Use a heavy rolling pin to roll dough into a rectangle, about 7 inches by 14 inches. Pro tip: Place a silpat mat underneath to prevent parchment paper from sliding.
- Repeat the process with the chocolate dough.
- Remove the top piece of parchment paper from the vanilla dough. Remove one sheet of parchment paper from the chocolate dough as well. Very carefully place the chocolate dough on top of the vanilla dough. Press down gently so the two doughs press together, then peel away the parchment paper from the chocolate dough. Use your fingers to press together broken pieces. Use a sharp knife to straighten the edges.
- Starting with the long edge of the rectangle, tightly roll the dough into a log. Peel away the bottom piece of parchment paper as you roll.
- Wrap the log of dough in plastic wrap and refrigerate for at least 2 hours. Rotate the log after 30 minutes to make sure the bottom doesn’t get flat.
- Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside.
- Sprinkle a work surface with ¼ cup sugar. Remove the log of dough from the refrigerator and discard the plastic wrap. Gently roll the dough over the sugar so the outside is coated. Use a sharp knife to cut the log into 1/2-inch thick discs. Place discs on the prepared baking sheet about 1 inch apart. If working in batches, keep remaining dough in the refrigerator.
- Bake at 350 F for 14 minutes or until edges are set and golden. Cool on the pan for a few minutes before transferring to a wire rack to cool completely.
