Black and White Pinwheels Refrigerator
Delight your taste buds with these stunning Black and White Pinwheels, a refrigerator cookie recipe that’s as visually striking as it is delicious. Perfectly balancing the flavors of rich chocolate and classic vanilla, these buttery swirl cookies are a feast for the eyes and the palate. Crafted from a tender, homemade dough that’s rolled, layered, and chilled to create the iconic pinwheel design, this recipe is surprisingly simple yet yields a professional, bakery-style result. With just 40 minutes of prep and 12 minutes of baking time, you’ll have a batch of 36 cookies perfect for holidays, tea parties, or anytime indulgence. Plus, the clever make-ahead refrigeration step allows for ultimate convenience. Whether you’re entertaining guests or treating yourself, these elegant Black and White Pinwheels are a crowd-pleasing masterpiece that’s as delightful to bake as it is to eat!
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Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1.25 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 teaspoon baking powder
- 0.25 cup unsweetened cocoa powder
- 1 tablespoon milk
- 0.25 teaspoon salt
Directions
Step 1
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Step 2
Beat in the egg and vanilla extract until fully incorporated.
Step 3
In a separate bowl, whisk together the flour, baking powder, and salt.
Step 4
Gradually add the dry ingredients into the wet ingredients, mixing just until combined and a dough forms.
Step 5
Divide the dough in half. Leave one half plain (vanilla) and set aside.
Step 6
To the other half of the dough, add the cocoa powder and milk. Mix until the cocoa is fully incorporated, forming a chocolate dough.
Step 7
Roll out each half of the dough between two sheets of parchment paper into rectangles about 1/4-inch thick. Try to ensure they are roughly the same size.
Step 8
Peel off the top layer of parchment paper from both doughs and carefully place the chocolate dough on top of the vanilla dough, aligning the edges as best as possible.
Step 9
Using the parchment paper to help you, roll the doughs together tightly into a log, starting from one of the shorter edges. Wrap the log tightly in plastic wrap and refrigerate for at least 2-3 hours, or until firm.
Step 10
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
Step 11
Once the dough is chilled, remove the plastic wrap and use a sharp knife to slice the log into 1/4-inch thick rounds.
Step 12
Place the pinwheel slices on the prepared baking sheets, spacing them about 1 inch apart.
Step 13
Bake in the preheated oven for 10-12 minutes, or until the edges are just set but not browned. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Step 14
Store the cookies in an airtight container at room temperature for up to 1 week. Enjoy!
Nutrition Facts
| Serving size | (855.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3871.5 |
| Total Fat 202.7g | 0% |
| Saturated Fat 124.0g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 736.2mg | 0% |
| Sodium 597.1mg | 0% |
| Total Carbohydrate 482.8g | 0% |
| Dietary Fiber 8.2g | 0% |
| Total Sugars 252.0g | |
| Protein 39.6g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 117.8mg | 0% |
| Iron 15.0mg | 0% |
| Potassium 460.2mg | 0% |
Source of Calories