Pinwheel cookies, with their mesmerizing swirls and buttery flavor, are a classic treat that brings back fond childhood memories. These beautiful cookies, also known as spiral cookies, are easier to make than you might think! With this detailed guide, you’ll learn How To Make Pinwheel Cookies from scratch and impress your friends and family with your baking prowess.
Unveiling the Magic of Pinwheel Cookies
The beauty of pinwheel cookies lies in their simplicity. Two contrasting doughs, usually vanilla and chocolate, are rolled together to create a mesmerizing spiral pattern. They’re not just visually appealing, but also incredibly delicious – the perfect balance of sweet and rich, with a satisfyingly melt-in-your-mouth texture. Whether you’re a seasoned baker or just starting, this recipe is easy to follow and guarantees impressive results.
Ingredients You’ll Need:
For the Vanilla Dough:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ¼ teaspoon salt
For the Chocolate Dough:
- All ingredients from the vanilla dough
- ⅓ cup unsweetened cocoa powder
Tools of the Trade:
- Two mixing bowls
- Electric mixer
- Plastic wrap
- Rolling pin
- Sharp knife
- Baking sheets
- Parchment paper
Let’s Get Baking!
Step 1: Creating the Doughs
- Vanilla Dough: In a bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients: In a separate bowl, whisk together the flour and salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Chocolate Dough: Follow the same steps as the vanilla dough, but add the cocoa powder along with the flour and salt.
Step 2: Shaping the Pinwheels
- Chill the doughs: Divide each dough in half, flatten into discs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. Chilling prevents the dough from becoming sticky and helps maintain the swirl pattern.
- Roll out the doughs: On a lightly floured surface, roll each dough disc into a 12-inch square.
- Layer and roll: Place one vanilla dough square on top of a piece of parchment paper. Top with a chocolate dough square. Gently roll the stacked doughs into a log, starting from the long edge.
- Chill again: Wrap the log tightly in plastic wrap and refrigerate for at least 30 minutes, or until firm.
