Name: Pinwheel Cookies
Prep time: 25 min
Cook time: PT-489749H28M41S
Total time: 3 h 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 2 tsp vanilla extract; 2 1/2 cups all-purpose flour; 1 tsp baking powder; 1/4 tsp salt; 1/4 cup unsweetened cocoa powder

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Pinwheel Cookies are a beautiful swirl of two delicious doughs—usually a classic vanilla and rich chocolate—rolled together into an eye-catching spiral. These cookies aren’t just pretty; they’re tender, buttery, and perfectly balanced in flavor. I love making them during the holidays, but honestly, they’re so good I bake them year-round whenever I want to impress with minimal effort.

Why You’ll Love This Recipe

I love how elegant these cookies look with their signature swirl, yet they’re surprisingly simple to make. The contrasting flavors of the two doughs complement each other without being overly sweet, and the texture is soft with a satisfying bite. They’re also great for make-ahead baking since the dough needs to chill before slicing and baking. Whether I’m gifting them, sharing with friends, or treating myself, pinwheel cookies always bring a little extra charm to the cookie jar.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, softened
Granulated sugar
Eggs
Vanilla extract
All-purpose flour
Baking powder
Salt
Unsweetened cocoa powder

Directions

I start by creaming the butter and sugar together until light and fluffy.
I add the eggs and vanilla extract, mixing until smooth.
In a separate bowl, I whisk together the flour, baking powder, and salt.
I gradually add the dry ingredients to the butter mixture and mix until a soft dough forms.
I divide the dough in half—one half stays vanilla, and to the other half, I add the cocoa powder and mix until fully combined.
I roll out each dough separately between sheets of parchment paper into evenly sized rectangles.
I chill both doughs for 30 minutes to firm up, then carefully layer the chocolate dough over the vanilla (or vice versa), peeling off the parchment.
I gently roll the stacked dough into a tight log, wrap it in plastic wrap, and chill again for at least 2 hours (or overnight).
Once chilled, I slice the log into ¼-inch rounds and place them on a baking sheet.
I bake the cookies until the edges are just set, then let them cool completely on a wire rack.

Servings and timing

This recipe makes about 30–36 cookies, depending on how thick I slice them. Prep time is around 25 minutes, with 2–3 hours of chilling, and baking takes 10–12 minutes per batch. Total time: about 3 hours and 30 minutes including chilling.

Variations

Sometimes I switch the chocolate layer for a red or green tinted vanilla dough for a festive look. When I want a nutty twist, I add finely chopped nuts to the dough before rolling. I’ve also added peppermint extract to the chocolate dough for a minty holiday version, or almond extract to the vanilla for a more sophisticated flavor.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 5 days. They freeze well too—either as baked cookies or as the dough log. To bake from frozen dough, I just let it thaw slightly until sliceable, then bake as usual. No reheating needed; they’re perfect at room temp. Pinwheel Cookies

FAQs

Can I make the dough ahead of time?

Yes, I often prepare the dough a day or two in advance and keep it chilled until I’m ready to slice and bake.

Why does my dough crack when rolling?

If it’s too cold or dry, it may crack. I let the dough sit at room temperature for a few minutes before rolling to make it more pliable.

Can I add food coloring?

Yes, I sometimes add food coloring to the vanilla dough for a festive swirl—red for Valentine’s, green for Christmas, or pastel shades for spring.

How do I get a clean swirl?

I roll both doughs evenly and make sure they’re the same size before stacking. I also roll tightly and chill the log thoroughly before slicing.

Can I freeze the baked cookies?

Absolutely. I freeze them in layers with parchment paper between each layer. They thaw quickly and taste just as good.

Conclusion

Pinwheel Cookies are as fun to look at as they are to eat. I love the classic swirl of flavor and the buttery, tender texture in every bite. They’re a lovely addition to any dessert spread, easy to personalize, and always a conversation starter. Whether I’m baking for a special occasion or just feeling creative, these cookies always bring a little swirl of joy to my kitchen.