#8- Vanilla & Chocolate pinwheel cookies

Christmas baking is in effect! This week, I made pinwheel cookies. These cookies are great because they freeze well before baking and you can pull them out whenever if you want something baked in just a few minutes. Because of that, I made 2 batches, and separated into 3 occasions to bake this week (one I baked today, another I left in the fridge to bake in 2 days, and then froze the rest to bake in 5 days).

These look and taste great!


Vanilla & Chocolate pinwheel cookies – Recipe


  • 1/2 cup butter
  • 1 cup sifted sugar
  • 1 beaten egg
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1 1/4 -1 3/4 cups all-purpose flour
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 1/2 cup unsweetened shredded coconut
  • 1 oz melted unsweetened chocolate


  1. Beat butter until soft (I used my trusty stand-mixer; but I suppose you could work out your arm muscles and do it by hand in a large bowl)
  2. Gradually add and blend sugar, until creamy
  3. Beat egg in a separate bowl; add egg to butter mixture
  4. Add in vanilla and cinnamon
  5. Sift flour in a separate bowl (approximate the amount); then measure and re-sift with salt and baking powder
  6. Add the dry ingredients to the butter mixture
  7. Mix well
  8. Divide the dough into half
  9. Melt chocolate over a double boiler – cool for 5 minutes
  10. To one half of the dough, add the chocolate and incorporate well
  11. Wrap the doughs separately in plastic wrap or tin foil, and put in fridge for at least 2 hours to harden
  12. After the 2 hours (or more), roll dough out on a floured surface into oblong shapes to about 1/8 inch thick (I rolled the light dough first, then dark; this way the light dough won’t get chocolate bits stuck onto it)
  13. Place the dark dough onto the light dough and starting from the far end, roll the layers together towards you, length-wise
  14. (optional) Scatter the coconut underneath the light dough and roll the dough on the coconut to coat. 20141206_094322
  15. You should now have a 2-inch diameter roll. Wrap this in plastic wrap tightly (not tin foil, as this can leave marks).
  16. (Optional) Put roll in a paper towel tube, to keep the shape when chilling. I bypassed this step and put the roll on a plate in the fridge – as a result, the bottom part of the roll was more square. Not a big deal though
  17. Chill in fridge for 12-24 hours; or if you would like to bake the cookies much later, you can put in the freezer at this point.
  18. (12-24 hours later) Preheat oven to 400 degrees F.
  19. Thinly slice cookies (about 1 inch thick), and place on a greased cookie sheet
  20. Bake for 8-10 minutes

(adapted from the Joy of Cooking)


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