Pinwheel Cookies are perfect for the Christmas holiday season; this family recipe has a dough that can be made ahead and then sliced when ready to make them. They are crisp sugar cookies with alternating vanilla and chocolate dough, and optionally coated in festive sugar sprinkles.
Estimated reading time: 3 minutes
Pinwheel Cookies
Hi Everyone, one of the great perks of being married to my husband, Eric, is discovering his family’s recipes.
I am an archivist at heart and I want to record all these family recipes for future generations.
Eric’s mom made these Pinwheel Cookies and she makes them almost every year.
This year she added the festive holiday sprinkles on the outside.
These are perfect for the Christmas Holiday Season because the dough needs to be chilled, therefore, they can be made ahead before slicing and baking.
The recipe also makes about 8 dozen cookies, making it a great option for gift giving, parties, and bake sales.
Ingredients
- 1 cup shortening
- 1 cup sugar
- 2 egg yolks
- 3 teaspoons pure vanilla extract
- 3 cups all-purpose flour sifted
- 1 teaspoon baking powder
- 1/2 teaspoon Kosher salt
- 6 tablespoons milk
- 2 squares unsweetened chocolate, melted and cooled
- festive sugar sprinkles for coating outside, optional
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Kitchen Tools
- measuring spoons and cups
- mixing bowls
- baking spatula and/or wooden spoon
- parchment paper or wax paper for wrapping the dough
- rimmed baking sheet
- silicone baking mat or parchment paper for baking the cookies
- wire cooling racks
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Pinwheel Cookies
Pinwheel Cookies are perfect for the Christmas holiday season; this family recipe has a dough that can be made ahead and then sliced when ready to make them. They are crisp sugar cookies with alternating vanilla and chocolate dough, and optionally coated in festive sugar sprinkles.
Ingredients
- 1 cup shortening
- 1 cup sugar
- 2 egg yolks
- 3 teaspoons pure vanilla extract
- 3 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon Kosher salt
- 6 tablespoons milk
- 2 squares unsweetened chocolate, melted and cooled
- festive sugar sprinkles, for coating outside, optional
Instructions
- Cream shortening and add sugar gradually until light and fluffy.
- Beat in egg yolk and vanilla extract to the shortening mixture.
- In a separate bowl, sift together flour, baking powder, and salt.
- Add the flour mixture and the milk to the shortening mixture and combine.
- Divide dough in half. Add chocolate to one half and mix well.
- Chill the dough so it can be handled more easily (20 minutes).
- Roll each half 1/8 inch thick between two sheets of waxed paper.
- Remove top sheet from both halves. Place white half on dark. Remove top paper and roll both parts of dough together, like a jelly roll. At this point, you can sprinkle sugar sprinkles on the outside (optional). Wrap in wax paper and chill overnight. Slice 1/8 inch thick and bake on an ungreased cookie sheet in a 375 degree F, preheated oven for 8-10 minutes. (makes 8 dozen)
Notes
- serving size 1 cookie
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Nutrition Information:
Yield: 96Amount Per Serving: Calories: 42
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If you make this recipe, please rate and comment on how it came out! Thank you in advance! Best, ~Sara xo
Hi! I just made these cookies for family and a cookie exchange, this Sunday. I am Sara’s mother-in-aw Linda, and Sara is a fantastic daughter-in-law, amd talented in so many areas.
The pinwheels turned out fine, as they always do, in an 375 degree oven, baked for 8 minutes per tray. It took less than an hour to slice and bake them. I have plenty for my exchange AND for family!
Two changes this time: I used 2 sticks of buttwe (8 oz), instead of shortening;, and I used Scharffen Berger unsweetened fine artisan dark Chocolate, 2 blocks. Yum! These cookies from my mo’s recipe are even better now! I hope you enjoy making pinwheels this year.
Hi! I just made these cookies for family and a cookie exchange, this Sunday. I am Sara’s mother-in-aw Linda, and Sara is a fantastic daughter-in-law, and talented in so many areas.
The pinwheels turned out fine, as they always do, in a 375 degree oven, baked for 8 minutes per tray. It took less than an hour to slice and bake them. I have plenty for my exchange AND for family!
Two changes this time: I used 2 sticks of butter (8 oz), instead of shortening;, and I used Scharffen Berger unsweetened fine artisan dark Chocolate, 2 blocks. Yum! These cookies from my mom’s recipe are even better now! I hope you enjoy making pinwheels this year.