Ingredients (and what they do)
- 1 cup (225 g) softened butter – Provides richness and creates a tender, crumbly, melt-in-your-mouth texture, similar to butter-rich shortbread and pinwheel cookies.
- 1 cup (120 g) powdered sugar – Sweetens without graininess and helps the dough stay smooth and silky; many delicate butter cookie recipes use powdered sugar for this reason.
- 1 large egg – Binds the dough and helps the two layers adhere so the spiral holds together when sliced.
- 1 teaspoon vanilla extract – Adds warm, sweet aroma to the vanilla portion.
- 3 cups (360 g) all-purpose flour – Forms the structure of the cookies while keeping the crumb tender when balanced with enough butter.
- 1 teaspoon baking powder – Provides a bit of lift so the cookies bake up soft rather than overly dense.
- 2 tablespoons unsweetened cocoa powder – Creates the deep chocolate-colored layer for the swirl contrast.
- 1–2 tablespoons milk (only if needed) – Used to adjust dough consistency if it becomes too firm or dry, a common adjustment for rolled cookie doughs.
This ingredient set is similar to other vanilla-and-cocoa swirl or pinwheel cookies that rely on a single base dough split and flavored in two ways.
Step-by-step instructions
Cream the butter and sugar
In a large bowl, beat the softened butter and powdered sugar together until light, creamy, and fluffy. This creaming step, widely recommended in butter cookie and shortbread-adjacent recipes, is key to a smooth, delicate texture.
Add egg and vanilla
Add the egg and vanilla extract to the creamed mixture. Mix until fully combined and silky. Incorporating the egg at this stage helps bind the dough and ensures an even texture in the finished cookies.
Incorporate dry ingredients
In a separate bowl, sift or whisk together the flour and baking powder. Sifting helps remove lumps and distributes the leavener evenly, as suggested for many rolled and spiral cookie doughs.
Gradually add the dry mixture to the butter mixture, mixing on low or by hand just until a soft but non-sticky dough forms. If the dough seems very dry or crumbly, you can add a teaspoon of milk at a time, but many similar recipes aim for a pliable dough that holds together without being tacky.
Divide and flavor the dough
Divide the dough into two equal portions. Leave one half plain for the vanilla layer.
To the second half, add the cocoa powder and knead gently by hand or mix until the cocoa is fully incorporated and the dough is evenly chocolate-colored. If this cocoa dough feels stiffer than the vanilla dough, add up to 1 tablespoon milk and knead until smooth. Keeping the consistencies similar helps the layers roll together without cracking, a common tip in pinwheel-style cookie recipes.
Roll out each dough
On a lightly floured surface or between sheets of parchment, roll the vanilla dough into a rectangle about 1/4 inch (0.5 cm) thick. Aim for straight edges and an even thickness.
Roll the chocolate dough into a similar-sized rectangle. Many swirl-cookie guides emphasize getting the rectangles as close in size as possible so the spiral layers match neatly.
Layer and roll
Carefully place the chocolate dough rectangle on top of the vanilla dough, aligning the edges. You can use parchment to help flip and position the dough. Gently press the layers together with a rolling pin or your hands to eliminate air pockets and help them adhere.
Starting from one long edge, roll the layered dough tightly into a log to form the spiral pattern. Rolling tightly, as recommended in pinwheel cookie instructions, ensures a clear swirl and reduces gaps.
Wrap the log in plastic wrap, twisting the ends to help maintain a round shape.
Chill the dough
Refrigerate the wrapped log for at least 30 minutes, or until firm. Chilling is crucial for slice-and-bake spiral cookies; it prevents spreading and keeps the swirl crisp and well-defined. For very precise slices, some bakers chill for 1–2 hours or even overnight.
Slice and bake
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Unwrap the chilled log and use a sharp knife to slice it into 1/2-inch (about 1.25 cm) thick cookies. Rotating the log slightly as you slice can help maintain a round shape, as suggested in some pinwheel cookie recipes.
Place the slices on the prepared baking sheets, leaving a little space between them—they won’t spread much if well-chilled.
Bake for 12–15 minutes, or until the cookies are set but not browned. Many buttery swirl cookies are baked just until the edges lose their raw look, keeping the interior tender and pale.
Continue to the next page to reveal more tips and tricks