Love Pinwheel Cookies? Us Too!
These cookies look fancy but are surprisingly simple to make. With their perfect swirl of chocolate and vanilla, pinwheel cookies bring a touch of fun to any dessert table. They’re buttery, crisp on the edges, and melt-in-your-mouth soft in the center.
Ingredients
Method
Make the vanilla dough
- In a bowl, whisk together the flour, baking powder, and salt. In another large bowl, beat butter and sugar until light and fluffy. Add the egg and vanilla, then slowly mix in the dry ingredients until a smooth dough forms.
Divide and flavor
- Split the dough into two equal portions. Leave one plain for the vanilla layer. For the strawberry layer, mix in the strawberry powder (or puree), milk, and a touch of pink coloring if desired. Blend until evenly tinted and fragrant.
Roll and layer
- Roll both doughs into rectangles of equal size, about ¼ inch thick, on parchment paper. Place the strawberry layer over the vanilla layer, press gently to remove air bubbles, and trim the edges to make them even.
Form the pinwheel
- Starting from the long side, roll the dough into a tight log. Wrap it in plastic wrap and refrigerate for at least 2 hours, or until firm enough to slice cleanly.
Slice and bake
- Preheat the oven to 350°F (175°C). Cut the chilled dough into ¼-inch slices and place them on a parchment-lined baking sheet. Bake for 10–12 minutes, until the edges are lightly golden.
Cool and serve
- Allow cookies to cool on a rack before serving. Store them in an airtight container for up to a week.
