Galganov's Easy Recipe for Pinwheel Cookies!

Now let's go make a batch of Chocolate Pinwheel Cookies!

To make this "Chocolate Pinwheel Cookies" Recipe, you will need:
  • a mixing bowl
  • a wooden spoon (a whisk is a nice extra for beating elements together)
  • an electric mixer in place of the items mentioned above
  • measuring cups
  • measuring spoons
  • a greased cookie sheet (we like to stack cookie sheets for a softer bottom if not using a silicon baking sheet), or a cookie sheet lined with parchement paper or a silicon baking sheet
  • a silicon baking sheet or parchement paper (to facilitate rolling the cookie) is very handy
  • a sharp knive (non-serated)
  • a spatula
  • a wire cooling rack

Milling flax seed

The required wet ingredients for this recipe for "Chocolate Pinwheel Cookies" are:
  • 1/2 cup margarine or butter softened to room temperature
  • 1/2 cup sugar
  • 3/4 tsp vanilla
  • 1 egg
The required dry ingredients for this recipe for "Chocolate Pinwheel Cookies" are:
  • 1 1/2 level cups of all purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon plain, unsweetend cocoa mixed with 1 Tbsp sugar
  • 1/2 Tbsp butter

Optional Ingredients:

  • zest of one small lemon plus a splash of lemon juice
  • zest of 1/2 orange plus a splash or two of orange juice

» Best of Chocolate Pinwheel Cookies recipes ever «

Method I:

  • Beat fat (butter or margarine) together with the sugar until it is fluffy.
  • Add lightly beaten egg and 3/4 tsp vanilla and beat until smooth.
  • Add flour, baking soda and salt to the wet ingredients and mix until smooth.
  • Divide the dough leaving slightly more than half in the bowl and add in optional citrus elements blending them well. If not adding citrus, skip this addition and remove this portion to the refrigerator to chill for about 1 hour.
  • With the second (slightly smaller than half) portion, add 1 1/2 Tbsp cocoa powder, 1 Tbsp sugar and 1 1/2 tsp (1/2 Tbsp) butter (or fat of choice) and blend until smooth.
  • Remove the chocolate portion of the dough to the refrigerator to harden.
Method II:
  • Remove the dough from the refrigerator and roll out the non-chocolate part to a rectangle of about 11" (28 cm) x 7 1/2" (19 cm).
  • Roll the chocolate portion to a rectangle of about 11" (28 cm) x 6 3/4" (17 cm). #1
  • We like to chill these two flat sheets of dough a little to make them easier to work with but they must not become hard or brittle as they will be impossible to roll. Maybe 5 minutes in the freezer or 15 minutes in the refrigerator.
  • Stack the chocolate layer on top of the non-chocolate layer and gently pass the rolling pin over the dough applying only enough pressure to remove air-space between the sheets of dough (to complete full contact between the two sheets). #2 + #3
  • fold the leading edge of the non-chocolate layer over the chocolate and gently roll them up together applying just enough pressure to maintain full contact between the two sheets of dough ... to create a nice, tight roll. #4
  • Wrap your silicon or parchement around the roll and carefully place it in the freezer to allow it to set for about 15 minutes (placing it in the freezer will prevent the bottom of the roll from flattening while cooling). Then remove the roll from the freezer and place in in the refrigerator for a minimum of about an hour. (We like to put a couple of elastic bands around the roll [not too tight] to keep the silicon roll closed around the dough.) #5

Method III:

  • This dough should make approximately 40 cookies.
  • Preheat your oven to 375o f (190o c).
  • Remove the roll of dough from the refrigerator to a cutting board and with a sharp kinfe, cut the dough into 1/4" (.5 cm) slices. (The two end pieces are not so pretty but they're darned good to eat!) #6
  • Place them on your cookie sheet about 2" (5 cm) apart and bake in a hot oven for 10 minutes.
  • Let cookies set for about 1 to 2 minutes then remove them, very carefully, to a cooling rack.
The Cookie-baker's Tip:
These beautiful, delicate, butter cookies are easily over-baked.  If you let them go to golden brown, they've burnt. Remember, this is a gentle, soft cookie. Make them a few times to find out what you like best. For us, 10 minutes in a good gas oven makes perfect Chocolate Pinwheels!

The Background Story
Pinwheel Cookies

The charming, delicate, Chocolate Pinwheel Cookie is a fun to eat variation of a basic sugar cookie.

It is usually made as a vanilla-chocolate pinwheel cookie.  We, though, prefer citrus in this cookie.  That means it is generally either a lemon-chocolate pinwheel or orange-chocolate pinwheel cookie.  That does not, by any means, imply that it is never vanilla but we find the citrus-chocolate variation a more interesting and satisfying flavour experience.

These pinwheels are refrigerator cookies. Once mixed, the dough is cooled to facilitate forming.  It is then cooled, again, until hard enough to cut easily and consistently, with a very sharp knife.  We will often use the freezer to cool the dough down quickly.

It is usual for us to freeze the dough, in its final form (to assure it stays round during cutting), then move it to the refrigerator overnight and cut and bake them the next day (although a half hour in the freezer, after forming, is generally long enough to ready them for cutting).

We like, now, to bake most cookies on a silicon baking sheet. With no need for oil, there is virtually no sticking (and these silicon sheets are great for rolling up cookies as required in making pinwheel cookies).

Yvonnes oatmeal plus cookies with butter and freshly milled flax seed
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