Pinwheel cookies recipe — grandmother’s recipe or swirl cookies. Two different shortcrust doughs, one with vanilla and one with cocoa, which together give us two-tone cookies pinwheels with a lovely and mouthwatering optical effect that’s hard to resist. An easy recipe for breakfast cookies suitable for adults and children, also great for an afternoon snack!! Today I’ll explain how to prepare pinwheel or swirl cookies, the delicious bicolor shortbread cookies vanilla and chocolate, compact, crunchy, aromatic and ideal for dunking in milk and even coffee. Homemade cookies that will make your children’s breakfasts joyful, wholesome and delicious, perhaps paired with a homemade ACE juice or some kefir yogurt or homemade Greek yogurt! Ready to discover how to make these vanilla and cocoa two-tone cookies? You’ll love sharing them with the whole family!! Roll up your sleeves, and before you get your hands in the dough I suggest you also try the butter-free chocolate cookies and the grandma’s chocolate cookies. If you want to stay updated on new recipes you can follow my page Facebook and my profile Instagram.
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- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 30
- Cooking methods: Oven
- Cuisine: Italian
Ingredients to make the pinwheel cookies
- 3 cups all-purpose flour (of which set aside about 1/4 cup (30 g))
- 4 tbsp unsweetened cocoa powder
- 7 oz butter
- 3/4 cup sugar
- 2 eggs
- Half tsp baking powder
- to taste vanillin (or vanilla sugar)
Tools
- Bowl
- Pastry board
- Baking sheet
- Oven
- Rolling pin
Preparation of the pinwheel cookies
In a large bowl combine 2 3/4 cups (about 350 g) of all-purpose flour, the sugar, the butter and the baking powder.
Roughly combine everything with your fingertips and add the eggs.
The resulting dough should be fairly homogeneous and workable. Divide it into two, making sure to weigh the two halves correctly. To one of them add the remaining 1/4 cup (about 30 g) of flour; this will be the white half.
Place the white half in a bowl covered with plastic wrap and put it in the fridge. Add the cocoa to the remaining half and put that in the fridge as well.
After about 30–40 minutes, take the doughs out of the refrigerator. Start by rolling the white half into a rectangle about 1/8 inch (3 mm) thick.
Similarly, roll out the cocoa half, ensuring the two sheets are the same size. Brush the surface of the white half with a pastry brush so the cocoa half can adhere as well as possible.
Stack the two halves on top of each other and begin to roll them up starting from the long side.
Using kitchen twine, cut each cookie with a width just under 0.4 in (about 3/8 in), making sure to cut all the way to the base of the roll and keeping the cut as perpendicular as possible. Place the cookies on a baking sheet and bake in a conventional preheated oven at 338°F (170°C) for 15 minutes. Remove from the oven and let them cool before enjoying.
Storage notes and tips
I recommend storing the pinwheel cookies in a tin box or an airtight container and consuming them within a few days before they lose their characteristic crispness.
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