Introduction

Black and white pinwheel cookies are a delightful treat featuring a striking swirl of vanilla and chocolate dough. These crisp, buttery cookies are perfect for sharing at tea time or as a festive gift. Their beautiful pattern is as fun to make as it is to eat.

A white plate with a simple brown line drawing that looks like a tied string holds five round swirl cookies, each with two clear layers; the outer layer is light beige cookie dough while the inner layer is dark brown chocolate dough. Four cookies are whole and stacked unevenly on the right side of the plate, and one cookie with a bite taken from it is kept on top. Another cookie lies on the left side of the plate, set against a white marbled surface with some golden star decorations around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

300g plain flour
100g icing sugar
8g vanilla sugar or 8g caster sugar plus 1 tsp vanilla extract
1 egg, plus 1 egg white for glazing
125g butter, softened
1 tbsp cocoa powder
1 tbsp milk

Instructions

Step 1: In a stand mixer, combine the plain flour, icing sugar, vanilla sugar (or caster sugar with vanilla extract), a pinch of salt, 1 egg, and softened butter. Mix until a dough forms. Turn the dough out onto a lightly floured surface and knead briefly by hand.
Step 2: Divide the dough into two equal parts. Wrap one half and chill it in the fridge for 1 hour. Knead the cocoa powder and milk into the other half until evenly combined, then wrap and chill it for 1 hour as well.
Step 3: Roll each dough portion into a rectangle roughly 30cm by 20cm on a lightly floured surface. Brush the top of one dough rectangle with the egg white, then carefully place the second dough layer on top. Brush the top of this layer with egg white as well.
Step 4: Starting from one edge, roll the layered dough tightly into a Swiss roll shape. Wrap the roll in cling film and chill for 30 minutes to firm up.
Step 5: Preheat the oven to 175°C (155°C fan)/gas mark 3½. Line two baking sheets with parchment paper.
Step 6: Using a sharp knife, cut the dough roll into slices about 5mm thick. Arrange the slices on the prepared baking sheets, leaving space between each cookie.
Step 7: Bake the cookies in batches for 10-12 minutes. Watch carefully to ensure the pale dough does not brown, preserving the contrast of the pinwheel design.
Step 8: Remove from the oven and allow the cookies to cool completely on a wire rack before serving or storing.

Tips & Variations

For a richer vanilla flavor, use vanilla sugar if available or add an extra half teaspoon of vanilla extract.
If you don’t have a stand mixer, you can mix the dough by hand or with a wooden spoon until combined, then knead gently on a floured surface.
Try swapping cocoa powder for cinnamon in the darker dough for a warm spice twist.
Chilling the dough sufficiently is key to achieving clean slices and well-defined swirls.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 1 week. They can also be frozen for up to 3 months; thaw at room temperature before serving. Reheating is not necessary as they are best enjoyed crisp and fresh.

How to Serve

The image shows a white plate with a thin brown ribbon design on the surface, placed on a white marbled texture. On the plate, there are six round pinwheel cookies with alternating light beige and dark brown spiral layers. The cookies have a crumbly texture, and one cookie has a small bite taken out of it. The cookies are arranged casually in a loose group on one side of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use butter substitutes for this recipe?

Yes, you can use plant-based butter or margarine, but choose one with a similar fat content for best texture. The flavor may be slightly different.

What if my dough is too sticky to roll out?

If the dough is sticky, lightly flour your work surface and rolling pin. Chill the dough longer to firm it up if needed, which makes rolling easier and cleaner.