Chocolate Pinwheel Cookies

I made these chocolate pinwheel cookies yesterday and am absolutely in love!

They’re a delightful fusion of vanilla and chocolate, all rolled into an eye-catching spiral design.

With their buttery texture and balanced flavors, they’re both visually appealing and utterly delicious.

They’re also easy to make ahead and slice when needed, making them perfect for the holidays.

Chocolate pinwheels cookies on a yellow plate, top view - 2

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Why You’ll Love These Pinwheel Cookies

Fun Swirl Design: The dark and light spirals make these cookies visually striking and perfect for any celebration. Buttery & Rich Flavor: A smooth, buttery base pairs with rich chocolate for a flavor that’s both comforting and indulgent. Soft & Slightly Crisp Texture: Each bite is soft with a slight crispness, offering a delightful contrast in texture. Perfect for All Ages: Loved by kids and adults alike, these cookies are a crowd-pleaser at gatherings and family events.

Ingredients

All-Purpose Flour: The sturdy and reliable backbone for most cookie recipes . Remember to use the spoon and level method or weigh it so you don’t get too much.
Baking Powder: Helps the cookies rise and keeps them from being overly dense.
Salt: For balancing the flavors.
Unsalted Butter: The rich base that keeps things tender.
Granulated Sugar: Beyond just sweetening the cookies, sugar also provides those crisp golden edges.
Eggs: For binding everything together. You’ll use a couple of yolks to amp up the chewy texture.
Vanilla Extract: Adds depth, warmth, and a cozy, comforting aroma.
Unsweetened Cocoa Powder: Transforms half the dough into deeply rich chocolatey goodness.
Whole Milk: Adds moisture and helps incorporate the cocoa powder into the dough.

Pinwheel cookies with spiral shape chocolate in the middle served on a yellow plate. - 3

How to Make Pinwheel Cookies

These pinwheel cookies are fun and delicious and will rival even the best Crumbl cookies .

They’re also easy to make! Here are the steps:

WHISK the flour, baking powder, and salt in a medium bowl. Set aside. 2. BEAT the butter and sugar until light and fluffy. Blend in the egg, yolks, and vanilla until smooth. 3. COMBINE the dry ingredients with the wet ingredients until just incorporated. The dough will be thick and sticky. 4. DIVIDE the dough in half and mix the cocoa powder and milk into one portion. 5. ROLL each portion of dough between sheets of parchment paper into approximately 9×13-inch rectangles. Chill for 30 minutes, and then remove the top sheets of parchment. 6. FLIP the chocolate dough onto the vanilla dough and roll from the long side into a log. Wrap in plastic and chill for at least 2 hours or overnight. 7. PREHEAT the oven to 350°F (175°C) and line two baking sheets with parchment paper. 8. SLICE the chilled dough into 1/2-inch thick rounds and press into granulated sugar (optional) before placing on the prepared baking sheets about 2 inches apart. 9. BAKE for 10-12 minutes until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy!

Chocolate pinwheel cookies stacked on a light table - 4

Tips for the Best Pinwheel Cookies

Keep these tips in mind when making pinwheel cookies:

Halve the dough evenly. It doesn’t need to be down to the gram but try to make the dough halves as even as possible. If they aren’t, the pinwheel pattern won’t be balanced.
Be gentle. It’s important not to overmix the dough, so combine the wet and dry ingredients gently. Also, be careful when pressing the chocolate dough on the vanilla. Don’t press so hard that the dough is squished or loses its shape.
Make them extra neat. Press each dough half into a 9×13-inch baking dish (lined with parchment), then chill. This will give you the neatest edges. Alternatively, roll the dough, layer, and trim the edges with a pizza cutter.
Roll tightly. The tighter the log, the more compact and attractive the pinwheel pattern.
Do you really need parchment paper? You can, of course, roll the dough on a lightly floured surface. However parchment helps not only with sticking but flipping the dough. You can simply lift the paper, which prevents cracks.
Chill overnight. This will give you the neatest cookies.
Use a sharp knife. A super-sharp knife will slice more cleanly through the logs without crushing or tearing them. Wipe the knife clean between cuts, as well.
Chill the sliced rounds. After placing the dough slices on the baking sheets, pop them in the fridge or freezer. A mere 10 minutes will go a long way toward helping the cookies hold their shape.

Chocolate pinwheel cookies finished with granulated sugar, close up - 5

Variations

You can also tweak the recipe to suit your tastes. Here are some examples:

Swap out the cocoa powder. Use matcha powder for a more earthy taste and an attractive green swirl. (This is an excellent variation for St. Paddy’s Day!) Or use espresso powder for a stronger, more robust taste.
Use extracts. Add almond or orange zest to the vanilla half of the dough for uniquely flavored cookies. Mint extract goes well in the chocolate dough, as well.
Add a little spice. For a spicier flavor, use cinnamon or nutmeg instead of cocoa powder. These won’t change the color much, though, so you might want to add food coloring.
Incorporate mix-ins. Add crushed nuts, coconut flakes, or crushed cookies between the dough layers.

Pinwheel cookies arranged on a cooling rack. - 6

How to Store

Want to make these chocolate pinwheels for the holidays? Here’s how to make them ahead and store them:

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Print

Pinwheel Cookies

25-30

145

With swirls of chocolate and vanilla in every bite, these delightful pinwheel cookies are buttery, fun, and perfect for any occasion or celebration.

Ingredients

3 cups (360g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/4 cup granulated sugar
1 large egg + 2 egg yolks, room temperature
2 teaspoons vanilla extract
2 tablespoons unsweetened cocoa powder
1 tablespoon whole milk
optional: 1/2 cup granulated sugar

Instructions

In a medium bowl, whisk the flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
Reduce the speed to low and blend in the egg, egg yolks, and vanilla extract until smooth.
Add the dry ingredients to the wet and mix on low until just combined. The dough will be thick and sticky.
Divide the dough in half, removing one portion from the bowl. Add the cocoa powder and milk to the dough in the bowl and beat on low speed until fully incorporated.
Place each portion of dough onto separate sheets of parchment paper. Place another sheet of parchment over each portion of dough and roll them into rectangles, about 9×13 inches. Place the cookie dough sheets on a baking tray and refrigerate for about 30 minutes.
Remove the top sheets of parchment paper. Then, carefully flip the chocolate dough onto the vanilla dough, using the parchment to help line them up. Press together gently, then remove the top layer of parchment paper from the chocolate cookie dough.
Starting from the long side, tightly roll the dough into a log, using the bottom sheet of parchment paper to help keep it tight. Use the warmth from your hands to help keep it pliable. Move slowly and gently press together any cracks.
Wrap the log in plastic wrap and refrigerate for at least 2 hours or overnight.
Preheat the oven to 350 degrees Fahrenheit (175°C) and line two baking sheets with parchment paper.
Slice the chilled dough into 1/2-inch thick rounds. If desired, press one side of each cookie in the extra granulated sugar for a frosted effect. Place cookies sugar side up on the prepared baking sheets about 2 inches apart.
Bake for 10-12 minutes, until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy!

Notes

Halve the dough evenly. It doesn’t need to be down to the gram but try to make the dough halves as even as possible. If they aren’t, the pinwheel pattern won’t be balanced.
Make them extra neat. Press each dough half into a 9×13-inch baking dish (lined with parchment), then chill. This will give you the neatest edges.
Roll tightly. The tighter the log, the more compact and attractive the pinwheel pattern.
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I’m channeling my inner grandma today with these dreamy raspberry thumbprint cookies!

These beauties are delicate yet sturdy, buttery yet bright, and somehow manage to be both elegant and cozy at the same time.

With a tender shortbread base and a vibrant raspberry center, they’re as beautiful as they are delicious.

Sometimes, the simplest cookies are the most special, don’t you think?

An overhead view of raspberry thumbprint cookies. - 10