Log Pinwheel Cookies

This recipe is so easy and delicious, and makes for the perfect Christmas Cookie recipe! The perfect combination of chocolate and vanilla makes this the perfect pinwheel cookie recipe. I enjoyed these cookies dipped in milk, but you can enjoy them with coffee, tea, or simply plain :)

How To Make Log Pinwheel Cookies

• These cookies come together with simple pantry ingredients and a classic slice-and-bake method.
• First, whisk together the flour, baking powder, and salt in a medium bowl and set aside.
• In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add in the egg, egg yolk, and vanilla extract, scraping down the sides and bottom of the bowl to ensure everything mixes evenly.
• Gradually add the dry ingredients to the wet ingredients and mix until a soft, smooth dough forms.
• Divide the dough evenly in half. To one half, add the cocoa powder and milk, mixing until fully combined and evenly colored.
• Roll both the vanilla and chocolate dough into rectangles about 10–16 inches long. Stack them on top of each other with parchment paper in between and chill for about 30 minutes. This makes the dough easier to handle and prevents cracking.
• Once chilled, place the vanilla dough on top of the chocolate dough and carefully roll into a tight log, keeping the chocolate layer on the outside.
• Wrap the dough log tightly and chill for at least one hour.
• Preheat the oven to 350°F and line two cookie sheets with parchment paper.
• Slice the log into ½-inch thick cookies. Use the back of a knife to gently score the edges to create the “log” texture. Place cookies about 1½ inches apart on the baking sheets.
• Bake for 8–10 minutes, then allow the cookies to cool completely on a wire rack before serving.

Recipe Tips

• • Chill the dough whenever it feels too soft — cold dough rolls cleaner and slices better
  • Roll tightly to keep the pinwheel swirl neat and defined
  • Use parchment paper to help guide the dough into an even log
  • Don’t overbake — these cookies should stay pale and tender
  • Score the edges lightly for a realistic log-style finish

How to Store Log Pinwheel Cookies

• For longer storage:
• • Refrigerate for up to 1 week
• • Freeze baked cookies for up to 2 months
• • Freeze unbaked dough logs for up to 3 months
• To freeze dough, wrap it tightly in plastic wrap and place it in a freezer bag. Slice and bake straight from frozen, adding 1–2 minutes to the bake time.

Can I Make This Recipe Ahead Of Time?

• Yes — this is an excellent make-ahead cookie recipe.
  You can prepare and roll the dough log up to 3 days in advance and keep it refrigerated until ready to bake. This makes it perfect for holiday prep, parties, or stress-free entertaining.
  You can also freeze the dough log and bake cookies as needed.

Recipe Variations

• Add peppermint extract to the chocolate dough for a festive twist
• Use espresso powder instead of cocoa for mocha pinwheels
• Swap vanilla for almond extract in the vanilla dough
• Roll the log in sanding sugar before slicing for sparkle
• Dip baked cookies halfway in melted chocolate

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Log Pinwheel Cookies

Recipe by Maddison Koutrouba – thesqueakymixer.com

5.0 from 2 votes

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Servings

12-15

servings

Prep time

10

minutes

Cooking time

9

minutes

Cook Mode

Keep the screen of your device on.

Ingredients

• 2 2/3 cups all-purpose flour

• 3/4 tsp. baking powder

• 1/4 tsp. salt

• 1 cup unsalted butter, room temperature

• 1 cup granulated sugar

• 1 egg + 1 egg yolk

• 2 tsp. vanilla extract

• 2 1/2 Tbsp. unsweetened cocoa powder

• 1 Tbsp. milk

Directions

• Whisk together the dry ingredients: flour, baking powder, and salt. Set aside.
• In a large bowl, cream together the butter and sugar. Add in the eggs and vanilla extract. Scrape down the bottom and sides of the bowl.
• Add the dry ingredients from step one to the wet ingredients. Continue to mix until a nice, soft dough forms.
• Divide the dough in half. To one-half, add the cocoa powder and milk, mix to combine.
• Roll each vanilla and chocolate dough to about a 10″-16″ rectangle. Stack on top of each other, divided by parchment paper. Let it chill for about 30 minutes.
• Once the dough has chilled, place the white sheet of dough on top of the chocolate dough. The dough should be pliable enough to bend and roll without cracking. Once this is workable, roll the dough with the chocolate dough on the outside, rolling into a log.
• Place the spiral log of dough in the fridge to chill for at least one hour.
• Once the dough has chilled, preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
• Slice the log of dough into about 1/2″ thick cookies. Use the back of a knife to make score marks on the sides of the sliced cookies. Place the cookies about 1 1/2″ apart on the prepared cookie sheet.
• Bake for 8-10 minutes.
• Once finished baking, allow the cookies to cool completely on a wire rack.
• Enjoy!

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