Enjoy these classic chocolate and vanilla Pinwheel Cookies' elegance and simplicity. These cookies are fun to bake and share!
INGREDIENTS
– 1 cup (226g) unsalted butter, softened to room temperature– 2 cups (400g) granulated sugar– 2 large eggs– 2 teaspoons pure vanilla extract– 3 & 1/2 cups (420g) all-purpose flour– 2 teaspoons baking powder– 1/2 teaspoon salt– 1 & 1/2 tablespoons whole milk, divided– 1/4 cup (21g) unsweetened cocoa powder– 1/2 teaspoon espresso powder (optional)– melted dark chocolate for dipping (optional)– sprinkles (optional)
An electric stand mixer with a paddle attachment or heavy-duty hand mixer on medium speed beat butter and sugar until light and fluffy.
Step 1
INSTRUCTIONS
This takes 3 minutes with a stand mixer paddle.Maintain mixing after adding eggs and vanilla.
Step 2
Add flour, baking powder, and salt; mix. Pressed crumbly dough holds together. Return half the dough to the mixing bowl after making two equal portions.
Step 3
Add 1/2 tablespoon of milk to the mixing bow and mix. Make a thick rectangle of dough on the counter. Wrap plastic tightly.
Step 4
Pour the second half of dough into the mixing bowl with the remaining 1 tablespoon milk, cocoa powder, and espresso powder. Combine.
Step 5
Mold chocolate dough like vanilla. Wrap plastic tightly. Fridge both doughs 30 minutes. Lay each dough rectangle on 9x13-inch parchment paper after chilling.
Step 6
Use a lightly floured pin to roll each dough into a 1/4-inch rectangle. Try to keep the two doughs similar in size and shape with parchment. Layer dough, aligning edges. Pop air bubbles.
Step 7
Roll the layered doughs into long logs tightly. After rolling, your cookie log should be 3" wide. Take 30 minutes to relax.
Step 8
Preheat the oven to 350°F. Line baking sheets with silicone or parchment. Cut the chilled cookie dough log into rounds with a sharp knife.
Step 9
Slice cookies and place them on the baking sheet 2 inches apart. Bake each pan until the edges are golden brown for 15 minutes.
Step 10
Save leftover dough between batches in the fridge. Repeat with remaining cookies. Cool cookies to room temperature before dipping and decorating.