Chocolate Pinwheel Cookies

Chocolate Pinwheel Cookies with chocolate and sprinkles.

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These chocolate pinwheel cookies are a festive favorite for holiday baking! Buttery vanilla and rich cocoa layers swirl together into easy slice and bake cookies that look stunning and taste amazing -perfect for gifting, parties, or filling your Christmas cookie box.

Prep Time1

Cook Time10

Freezing Time2

Total Time2 50

Course: Dessert

Cuisine: American

Servings: cookies

Author: Rachel Rodda

Ingredients

2 cups all-purpose flour
¼ teaspoon baking powder
Pinch salt
½ cup butter room temperature
½ cup powdered sugar
4 tablespoons milk
2 tablespoons cocoa powder
6 ounces milk or dark chocolate chopped
Christmas sprinkles optional, for decorating

Instructions

Make The Dough: In a medium bowl whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use a stand or hand mixer to cream the butter and powdered sugar until light and creamy - around 1-2 minutes.
Add the dry ingredients to the butter mixture, mixing on low until combined. If the dough feels too dry and doesn't come together, add a small amount of milk (1 tablespoon at a time) until it forms a dough.
Divide the cookie dough into two. Wrap one half in plastic wrap and chill in the fridge for 20 minutes.
Make The Chocolate Dough: Place the other half back in the bowl and add the cocoa powder and 1 tablespoon of milk, mixing until combined evenly. If the dough is dry add another tablespoon of milk - but avoid adding too much milk or the dough will be too wet.
Wrap the chocolate dough in plastic wrap and chill in the fridge for 20 minutes.
Roll Out The Dough: Place the vanilla dough on a large piece of parchment paper and use a rolling pin to roll it into a large rectangle shape, between 1/4 inch and 1/8 inch thick. You may need to dust some flour on the parchment paper if your dough is sticky. Use your hands to shape it into a rectangle if needed. Once rolled, place the vanilla dough back in the fridge (on the parchment paper) while you roll out the chocolate dough. Remove the chocolate dough from the fridge and roll into a similar sized rectangle, also 1/4-1/8 inch thick.
Make Cookie Log: Remove the vanilla dough from the fridge and carefully place the chocolate dough on top of the vanilla dough. Use your fingers to gently align the edges. Using the parchment paper as a guide, roll the two layers together into a cylinder. Press gently as you roll to ensure the two layers stick together (but not so hard the doughs meld together completely).
Tightly wrap the cookie log in plastic wrap and freeze for at least 2 hours.
When you're ready to bake the cookies, preheat the oven to 350℉ (175℃). Line 1 large or 2 medium baking sheets with parchment paper and set aside.
Slice And Bake: Remove the cookie log from the freezer. Unwrap the log and using a sharp knife, slice into rounds between 1/4 - 1/2 inch thick.
Place the sliced cookies onto the prepared baking sheets, leaving plenty of space between them. Bake for 10 minutes, or until the edges are golden.
Remove from the oven and leave the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Decorate: Melt the chopped chocolate in the microwave or on the stove. When using the microwave, stir every 30 seconds to prevent the chocolate burning. Using either a piping bag or a spoon, drizzle the chocolate over half of each cookie. Sprinkle Christmas-themed sprinkles over the chocolate before it sets.
Store cookies in an airtight container for up to a week.

Notes

Butter temperature: Ensure the butter is at room temperature to make
creaming with the sugar easier.
Handle the dough gently: If the dough becomes too soft while rolling out,
chill it for a few more minutes to prevent tearing.
Chocolate dough consistency: Add the milk gradually to the cocoa dough to achieve a firm but manageable texture.
Use a sharp knife: To get clean, uniform slices, cut the cookies with a sharp knife. Clean the knife between slices if needed.
Refreeze if necessary: If the cookie log loses its shape while slicing, place it
back in the freezer for a few minutes before continuing.
Don’t overbake: Remove the cookies from the oven as soon as the edges are lightly golden to avoid drying them out.
Creative decoration: You can vary the sprinkles based on the occasion (not just Christmas but also Easter, Halloween, New Years Eve...).
Storage tips: Store the cookies in an airtight container to keep them fresh.
They can last up to a week at room temperature or longer if frozen.

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