Chocolate Vanilla Swirl Cookies
Soft, buttery pinwheel-style cookies featuring a sweet vanilla dough and a rich chocolate dough rolled together into a striking spiral. Perfect for gifting, holidays, and everyday baking.
Ingredients
Vanilla Dough
- 1 cup 225 g unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
Chocolate Dough
- Half of the vanilla dough
- ¼ cup unsweetened cocoa powder
- 1 –2 tbsp milk only if needed
Instructions
- Make the vanilla dough: Cream the butter and sugar until light and fluffy. Mix in the egg and vanilla. Add the flour, baking powder, and salt until a soft dough forms.
- Divide the dough: Split the dough in half. Set one half aside for the vanilla layer.
- Make the chocolate dough: Add the cocoa powder to the second half of the dough. If it becomes crumbly, add 1–2 tablespoons of milk to achieve a smooth texture.
- Roll out the dough: Roll each dough between sheets of parchment paper into an even rectangle, about ¼ inch thick.
- Create the swirl: Place the chocolate sheet over the vanilla sheet. Starting from the long side, roll tightly into a log.
- Chill: Wrap the log in plastic wrap and refrigerate for 1 hour or until firm.
- Slice and bake: Cut the log into ¼-inch slices and arrange the cookies on a parchment-lined baking sheet.
- Bake at 350°F (175°C) for 10–12 minutes.
- Cool: Transfer the cookies to a cooling rack and allow them to cool completely before serving.
Notes
Tips
- Chill the dough thoroughly for clean, sharp spirals.
- Roll both dough sheets to the same thickness for a perfectly even pattern.
- Use a sharp non-serrated knife to maintain neat, round slices.
- Avoid adding too much cocoa, which can dry out the dough.
Variations
- Peppermint Swirl: Add peppermint extract to the vanilla dough.
- Red Velvet Swirl: Mix red coloring and a small amount of cocoa powder into one layer.
- Mocha Swirl: Add instant coffee granules to the chocolate dough.
- Funfetti Swirl: Stir colorful sprinkles into the vanilla layer for a festive look.
Storage
These cookies keep beautifully and are great for make-ahead baking.- Room Temperature: 5–7 days in an airtight container
- Refrigerator: Up to 10 days
- Freezer (baked cookies): Up to 2 months
- Freezer (dough log): Up to 2–3 months