I Vanilla Pinwheel Cookies
Ingredients
Vanilla Dough
1 ½ cups all-purpose flour
¼ tsp salt
½ cup unsalted butter, softened
½ cup powdered sugar
1 tsp vanilla extract
Chocolate Dough
1 ¼ cups all-purpose flour
¼ cup unsweetened cocoa powder
¼ tsp salt
½ cup unsalted butter, softened
½ cup powdered sugar
1 tsp vanilla extract
Instructions
Prepare the vanilla dough
Mix flour and salt in a bowl.
In another bowl, cream butter and powdered sugar until light.
Add vanilla, then mix in the flour mixture until a soft dough forms.
Wrap and refrigerate.
Prepare the chocolate dough
Mix flour, cocoa powder, and salt.
Cream butter and powdered sugar until fluffy.
Add vanilla, then the dry ingredients.
Wrap and refrigerate.
Roll and shape
Roll each dough between parchment paper into a rectangle (about ¼ inch thick).
Place the vanilla dough on top of the chocolate dough.
Gently press together and roll tightly into a log.
Chill
Wrap the log and refrigerate for at least 1 hour (or until firm).
Slice and bake
Preheat oven to 175°C / 350°F.
Slice cookies about ½ inch thick and place on a lined baking tray.
Bake for 10–12 minutes, until edges are lightly golden.
Cool & serve
Let cool on the tray for a few minutes, then transfer to a rack.
Optional: dust with powdered sugar.
Tips
Chill the dough well for clean swirls.
Do not overbake—cookies should stay light in color.
Store in an airtight container up to 1 week.
