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Pinwheel Cookies Recipe


Makes: About 5 dozen cookies.
Skill Level: None

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Step 1

In large bowl, stir together flour, baking powder, and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy, about 2 minutes. Add eggs, one at a time, beating after each addition; add vanilla. Add flour mixture and beat on low until just combined.

Step 2

Divide dough in half. Form 1 half into 4 in. by 4 in. square; wrap in plastic wrap and set aside. Return other half to mixer; add melted chocolate to dough in mixer and beat just until combined. Form chocolate dough into 4 in. by 4 in. square and wrap in plastic wrap. Refrigerate both doughs at least 30 minutes.

Step 3

On parchment paper, roll vanilla dough into a 16 in. x 12 in. rectangle about 1/8 in. thick. On another sheet of parchment paper, roll chocolate dough into a 16 in. x 12 in. rectangle about 1/8 in. thick. Place chocolate dough over onto vanilla dough; peel away parchment. Cut dough horizontally in half. Roll each half into a tight log. Roll in colored sugar to coat. Wrap in plastic wrap and refrigerate 3 hours or overnight.

Step 4

Preheat oven to 350°F. Line cookie sheets with parchment paper. .

Step 5

Slice logs into 1/4 in. pieces. Space 1 in. apart on cookie sheet. Bake 8-10 minutes, or until vanilla dough is lightly golden.

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Ingredients

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2 teaspoons vanilla extract

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all-purpose flour

3 cups all-purpose flour

baking powder

1/2 teaspoon baking powder

salt

1/2 teaspoon salt

unsalted butter, softened

1 cup unsalted butter, softened

granulated sugar

1 1/3 cups granulated sugar

eggs

2 eggs

unsweetened chocolate

2 ounces unsweetened chocolate (, melted and cooled)

Assorted Colored Sugars

Assorted Colored Sugars

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Pinwheel Cookies is rated 5.0 out of 5 by 3.
Rated 5 out of 5 by from WOW. I'm from the UK and i'm a keen baker but cookies always seem to be my downfall. I saw these and thought I'd give them a try. I left out the sugared edge because I wanted to keep it really simple and all I can say is this is the best recipe ever. My cookies came out wonderful, they tasted amazing and it was so simple. What is great is that you can make them the day before then just cook them when you need them the next day. Great for a pudding if eaten warm! I will be definitely be making these over and over again for my friends and family!! Thank you Wilton!
Date published: 2012-07-06
Rated 5 out of 5 by from Pinwheels are fun and always get WoW'S! The trick to the fantastic finish is in the construction of each of the layers. Taking extra time to place your different layers side-by-side to make sure the layers are uniform, then placing the layers a little off-set before rolling gives a great twirled look. Cleaning the knife between each cut and using a serrated blade with a single swipe, allows the cookies to be re-shaped into the round and keep the separation of colors more definite. For a great personal creation, consider adding a few drops of flavored nut oil or extract to one of the halves. Paste color also makes the dough easy to color for your custom look. I have even successfully divided my dough into three parts, rolled each part a little thinner, and after off-setting slightly, gotten a great roll to slice and bake. With colored dough, the baking time has to be more watchful, as over baking makes the browning cookies less attractive.
Date published: 2011-05-14
Rated 5 out of 5 by from Wonderful The biscuits had a lovely texture and crunch when I was finished making these (after cooling on a tray and etc) would definitely make them again.. I experimented and made Chocolate Raspberry ones, chocolate swirl, and a raspberry swirl (raspberry essence/wilton no-taste red paste food colouring).
Date published: 2015-12-14
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