How to Make Pinwheel Cookies

By Sally's Baking Recipes · 120 min

Ingredients

Instructions

1. Whisk the flour, baking powder and salt in a medium bowl and set aside.
2. Beat the butter and sugar on medium-high speed until creamy, about 3 minutes, scraping the bowl as needed. Add the egg, egg yolk and vanilla and beat on high for about 1 minute until combined.
3. Mix in the flour mixture on low speed until combined. The dough will be thick and sticky. Transfer it out of the bowl.
4. Divide the dough (about 800–900 g total) in half, using the slightly smaller half for the chocolate dough if they differ.
5. Return one half to the bowl and add the cocoa powder, milk and espresso powder (if using). Beat on low until combined.
6. Shape each dough into a 1-inch-thick block about 4×5 inches. Wrap and refrigerate for 60–90 minutes, until less sticky but still pliable. If chilled longer than 90 minutes, let sit at room temperature for 15–30 minutes first.
7. Roll the vanilla dough between parchment sheets to an 8×14-inch rectangle, 1/8–1/4 inch thick, with straight sides. Refrigerate it while rolling the chocolate dough.
8. Roll the chocolate dough on a cocoa-dusted parchment to an 8×14-inch rectangle, or slightly smaller. Invert it onto the vanilla dough, press out air bubbles, patch any tears and trim uneven edges.
9. Starting from a long side, roll the two doughs tightly together with no gaps. Patch any bare spots with your fingers. Cut the log in half to make two 7-inch logs.
10. Wrap each log and refrigerate for at least 2 hours and up to 4 days.
11. Preheat the oven to 350°F (177°C). Line 2 baking sheets with parchment or silicone mats.
12. Slice each log into 14 cookies, 1/2 inch thick. Space them about 2 inches apart on the sheets, chilling for 10 minutes first if soft. Bake 14–15 minutes until lightly browned at the edges.
13. Cool on the sheet for 5 minutes, then move to a wire rack to cool completely.
14. Melt the chopped chocolate in a double boiler or in the microwave, stirring every 20 seconds until smooth. Dip half of each cookie in the chocolate, add sprinkles if wanted, and let set at room temperature or in the fridge.
15. Store covered at room temperature for up to 1 week. Refrigerate chocolate-dipped cookies after a few days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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