Description
These Black and White Pinwheel Cookies blend buttery vanilla and rich cocoa in a stunning swirl. Soft, tender, and eye-catching, they’re perfect for holidays, snacks, or edible gifts.
Ingredients
Scale
- 2 ¼ cups all-purpose flour
- 1 cup unsalted butter (softened)
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 to 2 tablespoons milk
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar until light and fluffy. Beat in vanilla extract.
- Add flour, baking powder, and salt gradually. Mix until combined. Add milk if needed to bring dough together.
- Divide dough in half. Mix cocoa powder into one half until fully combined. Wrap both and chill for 30 minutes.
- Roll both doughs into equal rectangles between parchment. Stack chocolate on vanilla and roll tightly into a log.
- Slice into ¼-inch rounds and place on the baking sheet with space between.
- Bake for 10–12 minutes until edges are lightly golden. Cool on a rack before serving.
Notes
- Chill dough well for clean swirl cuts.
- Use parchment paper for easier rolling and cleanup.
- Store in an airtight container for up to a week or freeze for longer freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg