Chocolate and Vanilla Pinwheel Cookies

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By Ghuman

Introduction

Chocolate and Vanilla Pinwheel Cookies are a classic treat that is sure to please any crowd. These cookies are made with a combination of chocolate and vanilla dough that is rolled together and then cut into slices. The result is a beautiful swirl of both flavors that is sure to tantalize your taste buds. Not only are these cookies delicious, but they are also easy to make and require minimal ingredients. Whether you are looking for a special treat for a party or just a simple snack for yourself, these Chocolate and Vanilla Pinwheel Cookies are sure to hit the spot.

Chocolate and Vanilla Pinwheel Cookies

Chocolate and Vanilla Pinwheel Cookies are a delicious treat that are perfect for any occasion. These cookies are made with a combination of chocolate and vanilla dough that is rolled together and then cut into pinwheel shapes. The result is a cookie that has a swirl of both flavors in each bite. They are a great way to add a little something special to any dessert platter.

To make these cookies, start by making the dough. In a large bowl, cream together butter and sugar until light and fluffy. Add in the eggs, one at a time, and mix until combined. In a separate bowl, sift together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients and mix until a dough forms. Divide the dough in half and add cocoa powder to one half. Mix until the cocoa powder is fully incorporated.

Next, roll out each dough on a lightly floured surface. Roll each dough into a rectangle about 1/4 inch thick. Place the two doughs together and roll them up like a jelly roll. Wrap the dough in plastic wrap and refrigerate for at least an hour. Once chilled, cut the dough into 1/4 inch thick slices and place them on a baking sheet lined with parchment paper.

Bake the cookies at 350 degrees Fahrenheit for 10-12 minutes. Allow the cookies to cool before serving. Enjoy these delicious Chocolate and Vanilla Pinwheel Cookies with a glass of cold milk or a cup of hot cocoa.

Simple to make pinwheel cookies with stunning swirls and flippantly crisp edges. Simply stack chocolate and vanilla dough and roll them collectively to create the design. A preferred deal with through the holidays!

Chocolate and vanilla pinwheel cookies on a plate
Desk of Contents
  1. Use softened butter
  2. Make one dough, however two-ways
  3. Rolling out the dough
  4. Slice and bake
  5. Chocolate and Vanilla Pinwheel Cookies Recipe

Whenever you’re craving a cookie, merely attain into the fridge, slice the dough, and bake. This recipe yields a pleasant buttery, shortbread texture. Those that like vanilla and chocolate will get the perfect of each flavors. The primary time I had these was once I labored at a European bakery in highschool, so one chunk all the time brings again nostalgia. 

Individuals name these icebox cookies since you chill the dough till you’re able to bake a batch. The recipe merely entails creating two dough flavors, layering them, and rolling them right into a cigar-like form to create the spinning design. The usage of two forms of sugars prevents them from spreading out throughout baking.

Use softened butter

To make the bottom of the cookie, first, cream the butter and sugars collectively. Since there are not any chemical leavening brokers like baking powder or soda added for carry, this creaming course of creates small air pockets to assist the crumb keep gentle and tender. 

The temperature of the butter must be between 64 to 67ºF (17 to 19ºC). This vary ensures simple mixing and sufficient stability to permit the needle-like beta prime fats crystals to carry and lure air. To check, should you press the butter together with your finger, it ought to indent barely.

Make one dough, however two-ways

Every cookie dough layer makes use of the identical base of butter, sugar, egg, salt, vanilla, and flour. This mixture yields a young, shortbread-like texture that’s sturdy but delicately crumbles within the mouth.

The one distinction is I take advantage of cocoa powder within the chocolate dough. This ingredient provides an intense chocolate taste with out including in moisture that may trigger unfold. I make the vanilla dough first, then the chocolate for much less cleanup.

Layering two pieces of rolled out dough on top of each other

Rolling out the dough

You’ll not want to relax the dough earlier than rolling as a result of will probably be fairly stiff and able to use straight away. I like to recommend rolling out every taste on a chunk of parchment paper, so will probably be simple to switch and stack later. If the work floor or dough will get too sticky, mud with flour as wanted.

I choose to have the chocolate on the skin of the swirl, so I place that on high. Roll the doughs into giant rectangles after which press them collectively. You’ll need to flip and roll another time so the layers are a fair thickness.

Now you possibly can fastidiously roll the dough right into a cigar-shaped log, utilizing the parchment paper to assist carry it up and over. The log will likely be lengthy, so I lower I like to recommend reducing it in half. Lastly, wrap them in plastic wrap and chill for about an hour.

Slice and bake

The cookie dough will likely be fairly onerous when you take away it from the fridge. I wish to let it sit at room temperature whereas the oven preheats to make it simpler to slice. Lower into ¼-inch thick items about 1-inch aside. Bake each trays at a time, switching pan positions midway by means of for even cooking. 

In the event you like a crisper cookie, bake them longer till the bottoms are extra golden in shade, or one tray at a time. Cooling on the nice and cozy pan for 10 minutes permits them to complete cooking and dry to the crumb heart.

pinwheel cookies baking on a sheet tray

Add two forms of sugar for much less unfold

These cookies have a tendency to carry their form and never unfold an excessive amount of throughout baking as a result of we use granulated sugar and powdered sugar. The bigger crystals give the feel a slight snap. The cornstarch within the confectioners’ sugars and high-quality texture absorbs and holds moisture within the dough extra tightly in order that it doesn’t develop as a lot.

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Vanilla Dough

  • In a stand mixer fitted with the paddle attachment, add the softened butter, granulated sugar, powdered sugar, and salt. Step by step improve to medium-high pace (setting 6) and beat for 1 minute. Scrape down the edges of the bowl and paddle with a spatula. Beat till fluffy and pale in shade, 30 seconds.

  • Scrape down the edges of the bowl. Add egg yolks and vanilla extract, beat on medium-high pace (setting 6) till mixed, about 30 seconds.

  • Scrape down the edges of the bowl. Flip the mixer to the bottom pace setting (stir) and progressively add within the flour, combine till mixed and clumpy, about 45 seconds. Scrape down the bowl midway by means of mixing. Switch dough to a bowl, cowl, and put aside. Save the blending bowl to make use of for the chocolate dough.

Chocolate Dough

  • Add the softened butter, granulated sugar, powdered sugar, and salt to the mixer bowl. Step by step improve to medium-high pace (setting 6) and beat for 1 minute. Scrape down the edges of the bowl and paddle with a spatula. Beat till fluffy and pale in shade, 30 seconds.

  • Scrape down the edges of the bowl. Add egg yolks and vanilla extract, beat on medium-high pace (setting 6) till mixed, about 30 seconds.

  • In a small bowl whisk collectively the flour and cocoa powder. Scrape down the edges of the bowl. Flip the mixer to the bottom pace setting (stir) and progressively add within the flour and cocoa combination. Combine till mixed and clumpy, about 45 seconds. Scrape down the bowl midway by means of mixing.

Meeting

  • Switch the chocolate dough to a chunk of parchment paper. Form right into a 1-inch thick rectangle. Mud a rolling pin with flour and the floor of the dough, utilizing extra as wanted to forestall sticking. Roll right into a 8 by 6-inch rectangle. Put aside.

  • Take away the vanilla dough from the fridge. Place it on a brand new piece of parchment paper. Form right into a 1-inch thick rectangle. Mud a rolling pin with flour and the floor of the dough, utilizing extra as wanted to forestall sticking. Roll right into a 8 by 6-inch rectangle. Use arms to make the perimeters straight.

  • Stack the chocolate dough on high of the vanilla dough. Roll into a ten by 7-inch rectangle, mud with flour as wanted. Fastidiously flip the dough over onto a chunk of parchment paper. Roll right into a 12 by 8-inch rectangle, dusting with flour as wanted. Use arms to straighten the perimeters.

  • Beginning on the lengthy aspect of the dough, roll into a good cigar-like form. Use the parchment paper to assist roll the dough over itself. Lower into two logs. Wrap each tightly in plastic wrap. Refrigerate till agency, about 1 hour or freeze for half-hour.

  • Enable cookie dough to sit down on the counter whereas the oven preheats, about 15 to twenty minutes earlier than slicing. Set the oven rack to the lower-middle and upper-middle positions. Warmth oven to 325ºF (163ºC). If solely baking one tray or need crisper cookies, bake in the midst of the oven.

  • Line two baking sheets with parchment paper. Slice every log into ¼-inch thick items, place them 1-inch aside on the baking sheets.

  • Bake the cookies for 7 minutes, then change the pan positions and rotate. Proceed to bake till the cookies are set on the perimeters, dry on the bottoms, and lightweight golden in shade on the vanilla half, about 8 to 10 minutes. Cool for 10 minutes on the baking sheet after which switch to a wire rack to chill fully.

  • Make forward: The cookie dough might be wrapped and saved in a resealable plastic bag within the fridge for as much as 1 week or the freezer for as much as 2 months. Defrost, and produce to a sliceable temperature earlier than utilizing.
  • Storing: The cookies might be saved in an hermetic container for as much as 1 week at room temperature or freezer for as much as one month.

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Diet Info

Chocolate and Vanilla Pinwheel Cookies

Quantity Per Serving

Energy 77
Energy from Fats 36

% Day by day Worth*

Fats 4g6%

Saturated Fats 3g15%

Ldl cholesterol 19mg6%

Sodium 27mg1%

Potassium 11mg0%

Carbohydrates 9g3%

Fiber 1g4%

Sugar 5g6%

Protein 1g2%

Vitamin A 135IU3%

Calcium 3mg0%

Iron 1mg6%

* % Day by day Values are primarily based on a 2000 calorie weight loss program.

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