For flashback Friday I want to bring back my recipe for pinwheel cookies.  Snow has arrived and so my thoughts turn to Christmas baking. These cookies are a favorite at our house and are always on the bake list for Christmas. Store them in airtight containers and they will stay nice and soft. They freeze well.

  • 1 cup butter
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 1/2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 8 tablespoons cocoa (for half of the dough)
  1. Cream butter, and sugars, add eggs, and vanilla, mix well.
  2. Whisk together dry ingredients and stir into creamed mixture until blended.
  3. Divide dough in half and stir in 8 tablespoons cocoa to one half of dough. 
  4. Roll out both doughs and put one layer on top of the other one. I roll the doughs on waxed paper so I can just turn one layer upside down on the other one. 
  5. Cut doughs in half and tightly roll each one up lengthwise ending up with 2 rolls.
  6. Place rolls on cookie sheet and chill thoroughly in the freezer.
  7. Slice approx 1/4″ thick, place on parchment lined cookie sheets, and bake at 375º for 10 minutes.
  8. Cool and store in airtight containers.

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