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    Home » cookies » Pinwheel Cookies

    Pinwheel Cookies

    Published: Apr 23, 2022 · Modified: Jun 19, 2022 by Madeeha Anwar

    6 shares
    Jump to Recipe Print Recipe

    Up for some stylish and tasty cookies? Try my old-fashioned chocolate pinwheel swirl cookies. They are soft, chewy, delicious, easy to make and would impress the friends and family alike.

    close shot of the cookies showing the chocolate and vanilla dough swirls.

    I love chocolate and I love cookies and I love incorporating chocolate in my bakes. Today I am sharing my super easy and addictive chocolate pinwheel cookies (aka swirl cookies). Anyone with a little bit of baking experience can put it together without much effort. I make them frequently and everyone around me likes it.

    These icebox cookies will grace any formal event or the regular tea sessions at home, just like my Butter Pecan Cookies, Orange Shortbread Cookies and Nankhatai recipes.

    All you need is a few simple ingredients and a simple method to follow. Just be a little patient with the chilling of the dough in the refrigerator. And guess what, if you are short on time, you can make the dough and either refrigerate or freeze it to ensure to have fresh batches of cookies any time of the year.

    Table of Contents
    • Why This Recipe Works?
    • The Origin of Pinwheel Cookies
    • Variations
    • Ingredients Required
    • Unsweetened Chocolate VS Cocoa Powder
    • Step-by-Step Instructions
    • What to do with the trimmed sides of the dough?
    • Important Tips
    • Frequently Asked Questions
    • How to Store
    • Recipe

    Why This Recipe Works?

    I always feel nostalgic when I bake these vintage cookies recipe as it brings back the sweet childhood memories when my mom would bake large batches of swirl cookies. I always thought she had a magic in her hands and how was it even possible that we can have vanilla and chocolate swirls in a cookie? The truth was those pinwheel cookies were truly magical as they were gone in a jiffy in our house, doesn’t matter how large the batch was.

    Interestingly, the magic part still holds true for me. These cookies are still magical and gone in our house the same way. The cookies might look daunting and complicated at first but by following a few easy techniques you can get the best results. (Refer to the step-by-step section below with pictures for reference.)

    pinwheel cookies on the table with decorative trucks around and a bottle of milk.

    The Origin of Pinwheel Cookies

    The pinwheel cookies first originated in the 1930’s during the Depression Era decade. It was a time when many other icebox cookies also originated and started trending America wide. I believe people were getting creative using simple and affordable ingredients to cook and bake things in the aftermath of the 1929 stock market crash.

    My Peanut Butter Bread recipe from the era is one such example.

    Variations

    While I like to keep this recipe simple with chocolate and vanilla, there are several other ways you can try this recipe with.

    Dates: Dates filled cookies make great pinwheel cookies. Make a date paste from 1 ½ cup dates (pitted and chopped) add sugar and nuts (pecans or walnuts) and spread over the dough.

    Jam: These cookies work great with jam as well. Try them with Strawberry Jam or Raspberry Jam. Simply add a thin layer of the jam over the rolled out dough and form a log, cut slices and voila.

    Coconut: If you like coconut, add desiccated coconut in the dough or roll over the log on coconut flakes. For more stronger coconut flavor, add coconut extract in the dough.

    Pumpkin: Use a pumpkin filling to make the Pumpkin Pinwheel Cookies.

    Peppermint: Use peppermint candies to the Chocolate Pinwheel Cookies to give color and crunch.

    Ingredients Required

    ingredients for pinwheel cookies.

    You need some simple and readily available staple ingredients to bake these cookies.

    All-Purpose Flour
    Baking Powder
    Salt
    Castor Sugar
    Unsalted Butter
    Eggs
    Vanilla
    Unsweetened Chocolate

    Unsweetened Chocolate VS Cocoa Powder

    I prefer to use the unsweetened chocolate (or baking chocolate) over the cocoa powder for this recipe and I will explain why. The unsweetened chocolate blocks are a combination of cocoa solids and cocoa butter. However, the cocoa powder contains just cocoa solids and there is no cocoa butter. The additional fat in the Unsweetened Chocolate helps to keep the cookies moist because it develops shorter gluten strands resulting in a tender, chewy and crisp cookies.

    Also, the hue of chocolate will be darker with unsweetened chocolate and if you use cocoa powder the chocolate will have a lighter tone with a dimmed and less concentrated chocolate flavor as well. My preference is darker chocolate hue in the cookies.

    Step-by-Step Instructions

    Step 1: Take a bowl and sift the flour, baking powder and salt. Whisk and set aside.

    Step 2: In a large bowl, cream together the butter and sugar until the butter is pale in color.

    Step 3: Add eggs and vanilla extract and stir until mixed.

    Step 4: Add dry ingredients to the butter mixture and mix until a soft dough is formed.

    Step 5: Divide the dough in half.

    Step 6: Melt the unsweetened chocolate in microwave in 15 seconds increments until completely melted.

    beat the butter and sugar.
    Step 2
    add eggs and vanilla to butter and sugar mixture.
    Step 3
    large bowl with wet and dry ingredients.
    Step 4
    one divided dough will be about 520 grams.
    Step 5
    melted chocolate over the half dough in a bowl.
    Step 6


    Step 7: Using a rolling pin, roll both the doughs in rectangular shape 8’’ x 8’’ (see picture) and let it chill in the fridge for 30 minutes.

    Step 8: Lightly flour the wooden surface and roll each dough until you get ½ inch thickness.

    Step 9: Gently place the plain vanilla dough over the chocolate dough. Cut the unequal sides and you should get a rectangle of about 10’’ length and 9’’ width.

    shape the doughs in a rectangular shape.
    Step 7
    over the head of the vanilla dough shot.
    Step 8 (a)
    over the head shot of the chocolate dough.
    Step 8 (b)
    using a knife mark the dough in a rectangle.
    Step 9 (a)
    form the dough in a rectangule.
    Step 9 (b)
    form the log of the overlapped dough.
    Step 10 (a)
    side shot of the swirl cookies log.
    Step 9 (b)
    place the cookies on the baking tray.
    Step 12 (a)
    let the cookies cool on the wire rack.
    Step 12 (b)


    Step 10: Now gently roll the dough in a tight jelly-roll log. Cover in a plastic wrap tightly twisting the sides.

    Step 11: Place the roll in the fridge again for another 30 minutes. Then, using a sharp knife cut the log into pieces.

    Step 12: Bake the cookies 8 – 10 minutes until the edges are slightly golden. Transfer them to a wire rack to cool.

    What to do with the trimmed sides of the dough?

    Do not throw away the trimmed edges of the dough while forming the log. Roll them into swirl cookies or press them to form marble cookies (see above picture 9 (b) in step by step instructions). You will get more cookies and will not wastes any bit of the dough.

    Important Tips

    Don’t Skip Chilling: For the recipe to work, you will need to chill the dough twice. If you are short on time you can skip on chilling the second time before cutting the cookies slices. But DO NOT skip the chilling first time.

    Sticky Dough: If your dough is sticky, try adding one tablespoon flour at a time until the dough is not sticking to your fingers anymore.

    Cracks: If you see cracks while rolling the dough in jelly-roll style log, just leave it for about 3 – 5 minute to let the dough come to room temperature. The cold dough will crack more and the dough at room temperature will be easy to handle.

    over the head shot of the chocolate pinwheel cookies.

    Frequently Asked Questions

    Will these cookies spread during baking?

    Yes – they will spread a little bit during baking because we are using baking powder as a leavening agent in this recipe.

    Can I store the dough?

    Yes. Prepare the dough and put in freezer for up to 3 months. When you want to bake the cookies, take out the dough and keep on the counter for about 15 – 20 minute, cut slices and bake. You can also keep the dough in fridge for about a week as well.

    How to Store

    On the Counter: Store these cookies in an air-tight jar for up to 2 weeks. Add a slice of bread in the air-tight jar to keep them moist and soft.

    In the Fridge: These cookies will stay fresh in an air-tight jar for up to a month.

    In the Freezer: Wrap these cookies in a plastic cling and add a layer of foil. Stash them in a Zip-loc bag for up to 3 months in the freezer.

    Recipe

    close shot of the cookies showing the chocolate and vanilla dough swirls.

    Pinwheel Cookies

    Madeeha Anwar
    Up for some stylish and tasty cookies? Try my old-fashioned chocolate pinwheel swirl cookies. They are soft, chewy, delicious, easy to make and would impress the friends and family alike.
    4.67 from 6 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 12 mins
    Total Time 1 hr 22 mins
    Course Cookies
    Cuisine American
    Servings 25 cookies
    Calories 178 kcal

    Equipment

    • 1 hand or electric mixer
    • 1 medium-sized bowl
    • 1 large-sized bowl
    • 1 Rolling Pin

    Ingredients
      

    • 3 cups all-purpose flour (360 grams)
    • 1 cup unsalted butter (227 grams)
    • 1 teaspoon baking powder (4 grams)
    • ½ teaspoon salt (1.5 grams)
    • 1 ½ cup castor sugar (300 grams)
    • 2 eggs
    • 1 teaspoon vanilla extract (5 grams)
    • ¼ cup unsweetened chocolate (57 grams)

    Instructions
     

    • Preheat the oven to 375 F.
    • Take a bowl and sift the flour, baking powder and salt. Whisk and set aside.
    • In a large bowl, cream together the butter and sugar until the butter is pale in color.
    • Add eggs and vanilla extract and stir until mixed.
    • Add dry ingredients to the butter mixture and mix until a soft dough is formed.
    • Divide the dough in half.
    • Melt the unsweetened chocolate in microwave in 15 seconds increments until completely melted.
    • Using a rolling pin, roll both the doughs in rectangular shape 8’’ x 8’’(see picture) and chill it in the fridge for 30 minutes.
    • Lightly flour the wooden surface and roll each dough until you get ½ inch thickness.
    • Gently place the plain dough on top of the chocolate dough. Cut the unequal sides and you should get a rectangle of about 10’’ length and 9’’ width.
    • Gently roll the overlapping doughs and press to form a jelly-roll log. Cover in a plastic wrap and tightly wrap it.
    • Place the roll in the fridge again for another 30 minutes. Using a sharp knife cut the log into pieces.
    • Bake the cookies 8 – 10 minutes until the edges are slightly golden. Transfer the cookies to a wire rack to cool.

    Notes

    Don’t Skip Chilling: For the recipe to work, you will need to chill the dough twice. If you are short on time you can skip on chilling the second time after cutting the cookies slices. But DO NOT skip the chilling first time.
    Sticky Dough: If your dough is sticky, try adding one tablespoon flour at a time until the dough is not sticky anymore.
    Cracks: If you see cracks while rolling the dough in jelly-roll style log, just leave it for a bit about 3 – 5 minute to let it come to room temperature. The cold dough will crack more.

    Nutrition

    Nutrition Facts
    Pinwheel Cookies
    Serving Size
     
    1 cookie
    Amount per Serving
    Calories
    178
    % Daily Value*
    Fat
     
    9
    g
    14
    %
    Saturated Fat
     
    5
    g
    31
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    2
    g
    Cholesterol
     
    33
    mg
    11
    %
    Sodium
     
    70
    mg
    3
    %
    Potassium
     
    35
    mg
    1
    %
    Carbohydrates
     
    24
    g
    8
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    12
    g
    13
    %
    Protein
     
    2
    g
    4
    %
    Vitamin A
     
    246
    IU
    5
    %
    Calcium
     
    17
    mg
    2
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword chocolate pinwheel cookies, old fashioned pinwheel cookies, Pinwheel Cookies
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    madeeha anwar chaudhry
    Hello and Welcome !!
    I am Madeeha Anwar, a journalist by profession and a baker by heart. I am the founder, recipe developer and food photographer behind this blog.
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