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Classic Holiday Pinwheel Cookies (Slice-and-Bake Swirls)

A plate stacked with slices of chocolate and vanilla pinwheel cookies showing distinct, tight swirls.
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Make these easy slice-and-bake pinwheel cookies featuring a classic vanilla and chocolate swirl design perfect for holiday platters.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon cold water

Instructions

  1. Beat the softened butter and sugar together in a large bowl until light and fluffy. Beat in the egg and vanilla extract.
  2. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  3. Divide the dough in half. Leave one half plain. To the second half, mix in the cocoa powder and cold water until fully incorporated, creating the chocolate dough.
  4. Shape each dough half into a rectangle approximately 1/2 inch thick. Place the vanilla dough rectangle on top of the chocolate dough rectangle, aligning the edges.
  5. Starting from one long edge, tightly roll the dough layers together into a log. Wrap the log tightly in plastic wrap.
  6. Chill the dough log in the refrigerator for at least 3 hours, or until firm enough to slice easily.
  7. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  8. Remove the dough from the refrigerator and slice the log into rounds about 1/4 inch thick. Place the slices onto the prepared baking sheets, leaving about 2 inches between them.
  9. Bake for 8 to 10 minutes, or until the edges are lightly set. Do not overbake.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For festive colors, divide the vanilla dough in half before adding cocoa to the other half. Add 1-2 drops of red food coloring to one half and green to the other, then layer the three colors (red, plain, chocolate) before rolling for a tri-color swirl.
  • If the dough becomes too soft while slicing, return the log to the freezer for 15 minutes.
  • You can store the wrapped dough logs in the freezer for up to 3 months before baking.

Nutrition

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