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Delicious old fashioned pinwheel cookies with colorful swirls and a classic look.

Old Fashioned Pinwheel Cookies

Bright, swirled pinwheels are a nostalgic cookie that combines buttery vanilla rounds with a chocolate spiral, making them perfect for holiday platters and gift tins.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Dough Ingredients
  • 2 cups all-purpose flour Use good-quality flour for predictable gluten development.
  • 1/2 teaspoon baking powder For leavening the cookies.
  • 1/4 teaspoon salt If using salted butter, reduce this amount.
  • 1 cup unsalted butter, softened Room temperature butter is ideal for creaming.
  • 1 cup granulated sugar Essential for structure and crisping.
  • 1 large egg Beaten before adding to the mixture.
  • 1 teaspoon vanilla extract For flavoring.
  • 1/2 cup cocoa powder Use either Dutch-processed or natural unsweetened.
  • 1/4 cup powdered sugar For dusting before serving.

Method
 

Preparation
  1. In a bowl, whisk together the flour, baking powder, and salt until evenly distributed; set the bowl aside.
  2. In a separate large bowl, cream the softened butter and granulated sugar with a mixer on medium speed until the mixture is light, pale, and fluffy.
  3. Beat the large egg and vanilla extract into the creamed butter and sugar until fully incorporated and smooth.
  4. Gradually add the dry flour mixture to the wet ingredients, mixing just until the dough comes together and no dry flour patches remain.
  5. Divide the dough into two even portions. Stir the cocoa powder into one half until thoroughly blended and a deep brown dough forms.
  6. Roll each dough between sheets of parchment to about 1/4 inch thickness.
  7. Carefully layer the chocolate sheet on top of the vanilla sheet, aligning the edges, then roll tightly into a log starting from one long side to create a spiral.
  8. Chill the wrapped log in the refrigerator for about 1 hour to firm the dough for easy slicing.
Baking
  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment.
  2. Unwrap and slice the chilled log into 1/4 inch rounds using a sharp knife, wiping crumbs between cuts if needed. Arrange rounds on the prepared baking sheet.
  3. Bake the slices for 10–12 minutes, or until the edges are lightly golden but centers are still pale. Let cool briefly on the sheet.
  4. Allow the cookies to cool completely, then dust with powdered sugar before serving.

Notes

For short-term storage, keep cookies in an airtight container at room temperature for up to 5 days. Chilling helps create clean spiral shapes, and chilling the dough log ensures easier slicing. These cookies can also be frozen for up to 3 months.