Description
These eye-catching pinwheel cookies feature a mesmerizing spiral of buttery vanilla and rich cocoa dough. With a tender texture enhanced by an extra egg yolk and a hint of espresso, they are as delightful to look at as they are to eat.
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 2 teaspoons pure vanilla extract
- 3 tablespoons unsweetened cocoa powder (natural or Dutch-process)
- 1 tablespoon milk
- 1/2 teaspoon espresso powder (optional)
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt; set aside.
- In a large bowl, cream the softened butter and granulated sugar on medium-high speed for about 3 minutes until pale and fluffy.
- Incorporate the whole egg, extra egg yolk, and vanilla extract, beating on high speed for 1 minute until cohesive.
- Turn the mixer to low and gradually add the flour mixture, mixing just until no streaks of white remain.
- Divide the dough into two equal portions.
- Place one half of the dough back into the mixer and add the cocoa powder, milk, and espresso powder; mix on low until the color is uniform.
- Shape both dough portions into 1-inch thick rectangles, wrap in plastic, and refrigerate for 60 to 90 minutes.
- Roll the vanilla dough on parchment paper into an 8×14-inch rectangle; repeat this process with the chocolate dough on a separate piece of parchment.
- Flip the chocolate dough onto the vanilla dough, peel away the top parchment, and press gently to remove air bubbles.
- Starting from a long side, tightly roll the doughs into a log, then cut the log in half to create two 7-inch logs.
- Wrap the logs in plastic and refrigerate for at least 2 hours to firm up.
- Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
- Slice the chilled logs into 1/2-inch thick rounds and place them 2 inches apart on the prepared sheets.
- Bake for 14 to 15 minutes until set, then cool on the pan for 5 minutes before moving to a wire rack.
Notes
To achieve perfectly round cookies without flat edges, rotate the dough log a quarter turn after every few slices. If the dough becomes too soft to handle during the rolling process, simply slide it into the freezer for 5-10 minutes to restore its firm texture before continuing.
- Prep Time: 45 mins
- Cook Time: 15 mins
- Category: Cookies
- Method: Baking
- Cuisine: American