Pinwheel Cookies
User Reviews
5
Pinwheel Cookies
Description
This Pinwheel Cookies recipe involves mixing a base dough of flour, baking powder, kosher salt, butter, sugar, eggs, and vanilla extract. Separately, unsweetened chocolate is melted gently and incorporated into half the dough to create a chocolate layer. The two doughs are chilled, then rolled out and layered into a log shape to form the iconic pinwheel design. Slices are cut from the chilled log and baked until set with just a slight golden edge.
The texture is tender and buttery with a fine crumb, balancing the sweetness of the sugar dough with the slightly bitter taste of unsweetened chocolate. This effect lends complexity to the cookie without overpowering it, suitable for enjoying with tea or coffee.
These cookies can be made visually festive by rolling the dough in sprinkles before chilling, and handling the dough carefully during rolling ensures the swirl stays intact. Measuring flour accurately, chilling dough before rolling, and using room temperature eggs contribute to the best texture and appearance.
The recipe suggests options for melting chocolate and gives tips for the handling and shaping process to avoid gaps in the cookie swirls. Leftover dough ends are still tasty, even if less perfect in appearance.
Ingredients
- 3⅓ cup all-purpose flour (400g)
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup butter 227g, unsalted
- 1 cup granulated sugar (200g)
- 2 large egg
- 1½ teaspoons vanilla extract
- 2 ounces unsweetened chocolate chopped (56g)
Instructions
- Place a small pot filled with 2-inches of water over high heat and bring to a boil. Reduce the heat to low. Place the chopped chocolate in a heat-proof bowl and set over the bot, making sure the bowl doesn’t touch the water.
- Stir until the chocolate is fully melted. Turn off the heat and remove the bowl from the pot.
- In a large bowl, whisk together flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, add the butter and sugar. Beat on medium-high until light and fluffy, about 3 minutes.
- With the mixer on low, add the eggs, one at a time, until fully incorporated. Stop to scrape down the sides of the bowl as necessary. Beat in the vanilla.
- With the mixer on low, slowly add flour mixture, and mix until fully incorporated. Divide the dough in half, leaving one half in the mixing bowl.
- With the mixer on low, add the melted chocolate to the dough left in the bowl, and mix until fully incorporated.
- Place each dough on separate sheets of parchment paper and press into 1/2-inch-thick square. Place another piece of parchment on top of each dough and roll dough out into 13x9-inch rectangles. Refrigerate the doughs until firm but pliable, about 30 minutes (If the dough becomes too firm, let them rest at room temperature until they become pliable).
- Remove the top piece of parchment from each dough rectangle. Flip the chocolate dough on top of the plain dough, lining up the edges as best you can, and remove the remaining parchment piece.
- Starting from one long side, roll the dough up, jelly-roll style, using the bottom parchment as a guide. Tightly cover the dough roll in plastic wrap, and twist the ends until tight (this gently presses the dough together and gets rid of any airspace that may still be inside the log). Refrigerate for at least 2 hours or until firm.
- Preheat the oven to 375F. Line 2 baking sheets with parchment paper.
- Unroll the chilled dough and trim the edges, making a 12-inch-long log. Carefully slice half of the log into 24 cookies (about ¼-inch-thick slices) with a sharp knife. Wrap remaining dough and place in the refrigerator until ready to use. Place cookies 1½ inches apart on the prepared baking sheets.
- Bake for 7 to 8 minutes or until the edges just start to brown. Let the cookies cool for 2 minutes on the pans, and then transfer to a wire rack to cool completely. Repeat the process with the remaining half of the dough.
Notes
- Chocolate can be melted using a double boiler or microwaved in short intervals with stirring.
- Use a kitchen scale for precise flour measurement; if not available, spoon and level flour to avoid packing.
- Chill dough thoroughly before rolling to prevent stickiness and help maintain shape.
- Room temperature eggs incorporate more evenly into dough; warm in water if needed before mixing.
- Press dough firmly when rolling to avoid gaps in the pinwheel pattern.
- For festive variation, roll dough logs in colorful sprinkles before chilling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 91 kcal
% Daily Value*
| Calories | 91kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 41mg | 2% |
| Potassium | 23mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 129IU | 3% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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