So cute, tender, buttery and absolutely delicious, these black and white pinwheel cookies are amazing! Also these cocoa and vanilla cookies are pretty easy to make with a handful of budget friendly ingredients.
To prepare these delicious cookies you have to prepare 1 white batter and 1 black batter.
You start by making 1 batter then you divide it into 2 equal parts: in 1 bowl you add 2 tablespoons of flour for the white batter; in the second bowl you add 2 tablespoons of cocoa for the black batter.
Then roll out each batter, place one sheet on top of another and roll into a log. The dough is soft and sticky at this moment and you have to roll it tight in parchment paper or plastic wrap and refrigerate for a few hours.
Then you can easily slice the cookies.
Also it’s very important to keep the cookies into a freezer for about 15 minutes before baking. They will spread less and will keep their shape beautifully.
My kids love this pinwheel cookies and you definitely have to give them a try! They go great along with your morning coffee or with a cup of hot chocolate.
You should also try:
Ingredients for black and white pinwheel cookies
– 300 gr (2 1/3 cups and 1 tablespoon) flour
– 30 gr (1/3 cup) cocoa powder
– 225 gr (1 cup) unsalted butter (82% fat), softened to room temperature
– 150 gr (3/4 cup) granulated sugar
– 1 egg
– vanilla essence
– a pinch of salt
How to make black and white pinwheel cookies
Sift the flour into a bowl. Reserve 2 tablespoons of flour. Set aside.
Place soft butted and granulated sugar into a bowl. Mix on high speed until creamy. Add a pinch of salt, the egg and vanilla essence and mix to incorporate. Stir in the flour.
Divide the batter into 2 bowls. Combine the batter from one bowl with the reserved flour and the batter from the second bowl with cocoa powder. Now you have a white and a black dough.
Place the white dough between two sheets of parchment paper (or plastic wrap). Roll out the dough into a 25/35 cm rectangle. Set aside.
Place the black dough between 2 sheets of parchment paper. Roll out into a 25/35 cm (9.84/13.7 inches) rectangle. Place the two sheets of dough one on top of the other. Roll tight into a log. Roll the log in parchment paper and refrigerate for a few hours.
Remove the dough from the refrigerator and cut 7-8 mm (3 inches) thick slices. Place the cookies into the baking pan lined with parchment paper. Freeze for about 15 minutes.
Remove from the freezer. Place the cookies into the preheated oven and bake on 190C (375F) for about 10-12 minutes.