Description
These Black and White Pinwheel Cookies are delightful bite-sized treats featuring a classic swirl of vanilla and chocolate dough. Perfectly tender with a subtle vanilla aroma balanced by rich cocoa, they make an elegant addition to any cookie platter or afternoon tea. The simple yet striking pinwheel design is achieved by layering and rolling two doughs, creating a fun and tasty visual effect.
Ingredients
Scale
Dough Base
- 2¼ cups (280g) all-purpose flour
- 1 cup (225g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1½ tsp vanilla extract
- 1 large egg
- ½ tsp baking powder
- ¼ tsp salt
- 1 tbsp cornstarch
- 2 tbsp milk
Chocolate Dough
- ¼ cup (25g) cocoa powder
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 180°C (350°F) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. Then, beat in the egg and vanilla extract until fully combined.
- Mix Dry Ingredients and Combine: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and cornstarch. Gradually add this dry mixture to the wet ingredients, mixing until a cohesive dough forms. Divide the dough into two equal portions.
- Add Cocoa to Half the Dough: To one half of the dough, add the cocoa powder and milk. Mix thoroughly until the chocolate dough is smooth and uniform. Wrap both dough portions tightly with cling film and chill in the refrigerator for 30 to 60 minutes to firm up.
- Roll and Assemble Pinwheels: Roll each chilled dough half into equal-sized rectangles. Carefully layer the chocolate dough rectangle over the vanilla dough, then roll them tightly together into a log shape. Wrap this dough log and chill it again for at least 1 hour to make slicing easier and maintain the shape.
- Slice and Bake: Remove the chilled dough log from the refrigerator and slice it into ¼ inch (approximately 6 mm) thick rounds. Place the rounds spaced evenly on the prepared baking sheets. Bake in the preheated oven for 10 to 12 minutes until the cookies are set and lightly firm to the touch.
- Cool Before Serving: Allow the cookies to cool briefly on the baking sheets, then transfer them to a wire rack to cool completely. This prevents the bottoms from becoming soggy and helps achieve the perfect texture.
Notes
- You can substitute half of the all-purpose flour with gluten-free flour blend for a gluten-free version, noting texture differences.
- Ensure the butter is softened (not melted) for proper creaming and dough consistency.
- Optional: Dust cookies with powdered sugar for extra decoration once cooled.
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
- Chilling the dough sufficiently is key to clean, distinct pinwheel slices without distortion.
