A fun and festive twist on classic slice‑and‑bake cookies, these Chocolate Pinwheel Cookies combine buttery vanilla and rich chocolate dough, creating a visually striking swirl and a delicious flavor contrast. Perfect for holiday cookie platters or gift boxes, and they’re surprisingly easy to prep!

Chocolate Pinwheel Cookies

Why You’ll Love This Recipe

I love how effortless these slice‑and‑bake treats are—no messy cookie balls to roll! The pinwheel design feels fancy, yet the process is straightforward. Mixing vanilla and chocolate in one log means I get the best of both flavors in every bite. Plus, once I prepare and chill the log, baking fresh cookies becomes a breeze.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2¾ cups all‑purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, room temperature
1¼ cups granulated sugar, divided
1 large egg + 1 egg yolk, room temperature
2 teaspoons pure vanilla extract
2 tablespoons unsweetened cocoa powder
1 tablespoon milk
¼ teaspoon instant coffee (optional)

Directions

Whisk flour, baking powder, and salt together; set aside.
Beat butter and 1 cup of sugar until light and fluffy, about 3 minutes. Add egg, egg yolk, and vanilla, and mix until combined.
Gradually add the flour mixture and mix just until combined.
Divide the dough in half. To one half, add cocoa powder, milk, and instant coffee if using. Mix until fully incorporated.
Shape each dough half into a 4×4-inch square, wrap in plastic, and chill for 1 hour.
Roll the vanilla dough between parchment paper into a 7×14-inch rectangle. Repeat with chocolate dough.
Place the chocolate layer on top of the vanilla layer. Peel off the top parchment, straighten the edges, and roll tightly into a log. Wrap and chill for at least 2 hours, rotating after 30 minutes to keep its shape.
Preheat oven to 350°F. Roll the log in the remaining ¼ cup sugar. Slice into ½-inch discs and place them on a lined baking sheet about 1 inch apart.
Bake for 12–14 minutes until the edges are set. Let cool on the baking sheet briefly, then transfer to a wire rack to cool completely.

Servings and timing

Yield: about 28 cookies
Prep time: 10 minutes active + 3 hours chilling
Bake time: 12–14 minutes
Total time: approximately 3 hours 24 minutes

Variations

I like to drizzle a simple icing made from confectioners’ sugar and milk over the cookies for a sweet touch.
For a Mexican chocolate twist, I add 1 teaspoon of cinnamon and a pinch of cayenne to the chocolate dough.
If I’m in the mood for something minty, I swap in ½ teaspoon mint extract and reduce the vanilla to 1 teaspoon.

Storage/reheating

I store baked cookies in an airtight container at room temperature for up to one week. For longer storage, I freeze stacks of 4 to 5 cookies wrapped tightly and placed in a sealed container for up to a month. The unbaked dough log also freezes well for up to 3 months. When I want to reheat cookies, I warm them briefly in a low oven or in the microwave.

FAQs

What texture should pinwheel cookies have?

They’re tender and light in the center with slightly crisp edges—just like a sugar cookie but with a fun swirl.

Why is my dough cracking when rolling?

That usually means there’s too much flour. I always use a scale or the spoon-and-level method. If the dough is too cold, I let it sit out briefly until pliable.

Do pinwheel cookies spread?

Not much—they hold their shape well thanks to proper chilling and the slice‑and‑bake method.

What cocoa powder works best?

I prefer Dutch-process cocoa for its rich flavor and dark color, which pairs perfectly with the vanilla swirl.

Can I skip the coffee powder?

Yes, it’s optional. I use it to enhance the chocolate flavor, but the cookies are delicious without it too.

Conclusion

These Chocolate Pinwheel Cookies are proof that elegance and simplicity can go hand in hand. With a little prep and patience, I achieve beautiful swirl cookies that taste amazing and look impressive. Whether it’s for gifting or enjoying with a glass of milk, they’re a holiday favorite I always go back to.