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Easy Slice-and-Bake Chocolate and Vanilla Pinwheel Cookies

Close-up of sliced pinwheel cookies showing a perfect chocolate and vanilla swirl pattern on a speckled plate.
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Make stunning, buttery pinwheel cookies with simple chocolate and vanilla dough layers. This slice-and-bake recipe creates perfect, crisp-edged swirls ideal for holiday trays or everyday treats.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 teaspoon brown or red food coloring (optional, for festive colors)

Instructions

  1. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
  2. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Add the milk.
  3. Divide the dough evenly into two separate bowls.
  4. In the first bowl, mix in the cocoa powder until the dough is uniformly chocolate colored. If using food coloring for festive versions, add a few drops to the second bowl and mix until the color is even.
  5. Place each dough portion between two sheets of wax paper. Use a rolling pin to roll each dough into a rectangle approximately 1/8 inch thick. The rectangles should be roughly the same size.
  6. Carefully peel the top layer of wax paper off each dough rectangle. Place the chocolate dough rectangle directly on top of the vanilla dough rectangle. Gently press them together.
  7. Starting with one long edge, tightly roll the layered dough into a compact log. Wrap the log tightly in plastic wrap.
  8. Chill the dough log in the refrigerator for at least 2 hours, or until firm enough to slice cleanly. This step is key for clean swirls.
  9. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  10. Remove the chilled log from the plastic wrap. Use a sharp knife to slice the log into rounds about 1/4 inch thick.
  11. Place the cookie slices about 2 inches apart on the prepared baking sheets.
  12. Bake for 8 to 10 minutes, or until the edges are lightly golden. Do not overbake.
  13. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For sharp, defined swirls, chill the dough thoroughly. If the dough gets too soft while slicing, return it to the freezer for 15 minutes.
  • To make festive Christmas pinwheel cookies, divide the vanilla dough into two portions. Color one portion red and the other portion green before layering.
  • If you want a Snickerdoodle variation, roll the finished dough log in cinnamon sugar before wrapping and chilling.
  • These are excellent make ahead cookies; the dough logs can be frozen for up to 3 months. Slice directly from frozen, adding 1-2 minutes to the baking time.

Nutrition

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