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Classic Chocolate and Vanilla Pinwheel Cookies (Slice-and-Bake)

Three slices of chocolate and vanilla swirled pinwheel cookies arranged on a light plate.
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Make beautiful, buttery slice-and-bake pinwheel cookies featuring contrasting chocolate and vanilla doughs for a stunning swirl pattern. These are easy to prepare and perfect for holiday trays or gifting.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon extra vanilla extract (for chocolate dough)
  • 1–2 teaspoons milk (if needed for consistency)

Instructions

  1. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in 1 teaspoon of vanilla extract.
  2. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft dough.
  3. Divide the dough evenly into two separate bowls.
  4. In the first bowl, mix in the cocoa powder and the extra 1 teaspoon of vanilla extract until the dough is uniformly chocolate colored. If the dough seems too dry, add 1 teaspoon of milk.
  5. In the second bowl (the vanilla dough), ensure it is smooth. If it seems too stiff, add 1 teaspoon of milk.
  6. On a lightly floured surface, roll out the vanilla dough into a rectangle approximately 10×12 inches.
  7. Roll out the chocolate dough into a rectangle of the same size.
  8. Place the chocolate dough rectangle directly on top of the vanilla dough rectangle. Gently press the edges together.
  9. Starting from one of the long edges, roll the dough tightly into a log. You want a firm roll to get tight swirls.
  10. Wrap the dough log tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or until firm enough to slice cleanly.
  11. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  12. Remove the dough log from the refrigerator. Using a sharp knife, slice the log into rounds about 1/4 inch thick.
  13. Place the slices onto the prepared baking sheets, leaving about 2 inches between each cookie.
  14. Bake for 8 to 10 minutes, or until the edges are lightly set but the centers are still soft. Do not overbake.
  15. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For festive red and green swirls instead of chocolate, divide the dough in half after step 4. Color one half red and the other half green using gel food coloring. Roll the colors together as directed.
  • For the cleanest slices, use a very sharp, thin knife and wipe the blade clean between cuts.
  • If you are planning your weekly food prep, these cookies freeze well as logs before slicing.
  • These cookies pair well with a simple keto meal plan for balance.

Nutrition

Find it online: https://blissbatter.com/pinwheel-cookies-easy-slice-and-bake-recipe/