Recipe card
Christmas pinwheel cookies
Pinwheel cookies, similar to shortbread, are popular for their beautiful spiral patterns. These spiraled cookies with two different flavors are not only festive but also easy to make and delicious to eat. The vanilla makes the cookie sweet, and the butter and chocolate add richness and depth of flavor. So, every single bite of this holiday cookie is satisfying. Add this to your holiday dessert plate or Christmas dessert charcuterie board and give it in the form of gift boxes to your family and friends. Also, check out our veggie pinwheels using puff pastry sheets for a savory pinwheel version.
Ingredients
Baking powder: Helps the cookies rise.Flour: I have used regular plain all-purpose flour.Butter: Unsalted butter at room temperature. Provides flavor and texture.Cocoa powder: Using cocoa over melted chocolate makes the dough easier to roll.Egg: Add moisture to the dough.
Step-by-step instructions
Make the vanilla dough
Mix flour, baking powder, and salt together in a bowl and keep it aside. In a bowl, mix butter and sugar until smooth and creamy. Add egg and vanilla extract and mix until well combined, scraping the sides of the bowl as needed. Add the flour mixture to the wet ingredients and mix until combined. This will be thick and sticky. Divide this dough into two equal portions. Shape one portion into a rectangle, cover it in plastic wrap, and refrigerate for 30 minutes.
Make the chocolate dough
Dissolve coffee powder in 1 tablespoon of water. Add this to another half of the dough along with the cocoa powder and mix until combined. Shape into a rectangle, cover in plastic wrap, and refrigerate for 30 minutes.
Roll into rectangle
Transfer the vanilla dough onto wax paper or parchment paper. If the dough is sticky, you may sprinkle flour. Place another piece of wax paper on top of it and roll it into a rectangle of approx 10 inches by 8 inches. Peel off the top sheet. Next, transfer the chocolate-flavored portion of the dough onto another clean wax paper sheet. Place a wax paper sheet on top and roll it to an approximately 10-inch by 8-inch rectangle. Peel off the top sheet.
Roll into log and chill
Invert the chocolate rectangle over the vanilla rectangle as evenly as possible. Peel off the wax paper from the chocolate layer. Starting with the longest edge closer to you (10-inch side), roll this tightly so there is no space at the center by using the wax paper as an aid. Cover this dough log in plastic wrap and refrigerate for at least 3 to 4 hours so it firms up. I keep it overnight.
Bake chocolate pinwheel cookies
Preheat the oven to 350 degrees F. Line the baking sheet with parchment paper and keep it aside. Using a sharp knife, cut the log into ⅓-inch to ½-inch thick slices and place these on a baking sheet. Bake for 12 to 14 minutes or until the cookies are set. Allow it to cool down completely. Holiday Pinwheel cookies are ready. Serve and enjoy.
Tips
This dough is comparatively sticky. If you find it difficult to roll, either refrigerate or sprinkle some extra flour. You can store these cookies at room temperature in an airtight container for one week. Make ahead instructions for a holiday: You can roll the dough into logs and keep it in the refrigerator for up to 5 days or in the freezer for up to 3 months. When ready to bale, thaw, slice, and follow the baking instructions. You can also add a drop of red or green color to the plain vanilla layer to make it look more festive.
More Christmas cookies
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