Decadent Chocolate Pinwheel Delight
These Decadent Chocolate Pinwheel Cookies are a timeless treat that captures the essence of holiday baking and the joy of sharing sweet moments. With a buttery base and a delightful swirl of rich cocoa, these cookies are not only visually stunning but also melt-in-your-mouth delicious. Perfect for festive gatherings or cozy evenings at home, you can keep a stash in your freezer to satisfy any sudden craving for something sweet. Enjoy them with a cup of tea or coffee for a delightful treat that will brighten your day!
48
Servings
N/A
Calories
8
Ingredients
Ingredients
Powdered Sugar
1 1/2 cups (Sifted)
Butter or Margarine
1 1/4 cups (Softened)
Egg
1 (Large, at room temperature)
Gold Medal All-Purpose Flour
3 cups (Unbleached)
Salt
1/4 teaspoon
Unsweetened Baking Cocoa
1/4 cup (Sifted)
Chocolate Sprinkles
1 tablespoon (Optional for plain dough)
Chocolate Sprinkles
1 teaspoon (Optional for chocolate dough)
Instructions
1
In a large bowl, combine the powdered sugar, softened butter (or margarine), and egg. Using an electric mixer on medium speed, beat the mixture until it is smooth and creamy. If you prefer a more hands-on approach, you can mix it with a large spoon until well combined.
2
Gradually add in the all-purpose flour and salt, mixing until the dough comes together. Divide the dough into two equal halves.
3
In one half of the dough, stir in the unsweetened cocoa powder until fully integrated. In the second half, fold in the optional chocolate sprinkles for added texture and sweetness.
4
Cover both portions of the dough with plastic wrap and refrigerate for at least 1 hour to firm up.
5
Once chilled, lightly flour a clean surface and roll out the plain dough into an approximately 9x8-inch rectangle. Repeat this process with the chocolate dough.
6
Carefully place the chocolate rectangle on top of the plain rectangle. Starting from a long edge, roll the two layers together tightly into a log shape.
7
Wrap the logs in wax paper or plastic wrap and refrigerate for a minimum of 8 hours, or up to 24 hours for optimal flavor development.
8
Preheat your oven to 400°F (200°C). Remove the dough logs from the refrigerator and slice them into 1/4-inch thick pieces using a sharp knife.
9
Place the cookie slices about 1 inch apart on an ungreased baking sheet. Bake in the preheated oven for 8 to 10 minutes, or until the cookies are set and lightly golden around the edges.
10
Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
11
Wrap any leftover cookies tightly in plastic wrap, label them, and store in the freezer for up to 6 months to maintain freshness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Chocolate Pinwheel Delight cookies?
They are a timeless holiday treat featuring a buttery base and a rich cocoa swirl, designed to be visually stunning and melt-in-your-mouth delicious.
How many servings does this recipe yield?
This recipe makes approximately 48 cookies.
What is the recommended oven temperature?
The oven should be preheated to 400°F (200°C).
How long should I bake the cookies?
Bake the cookies for 8 to 10 minutes until they are set and lightly golden around the edges.
What ingredients are needed for the dough base?
The base requires 1 1/2 cups of powdered sugar, 1 1/4 cups of butter or margarine, and 1 large egg.
Can I use margarine instead of butter?
Yes, the recipe allows for either softened butter or margarine.
Should the egg be at room temperature?
Yes, using a large egg at room temperature ensures it integrates smoothly into the mixture.
What kind of flour is best for these cookies?
The recipe specifies 3 cups of unbleached Gold Medal All-Purpose Flour.
How do I create the chocolate portion of the dough?
Stir 1/4 cup of sifted unsweetened baking cocoa into one half of the prepared dough.
Are chocolate sprinkles required for the recipe?
No, the sprinkles are optional; you can add 1 tablespoon to the plain dough and 1 teaspoon to the chocolate dough for texture.
How long should the dough chill initially?
The divided dough portions should be refrigerated for at least 1 hour to firm up.
What size should I roll the dough into?
Roll each dough portion into an approximately 9x8-inch rectangle on a lightly floured surface.
How do I assemble the pinwheel log?
Place the chocolate rectangle on top of the plain rectangle and roll them together tightly starting from a long edge.
How long must the dough log be refrigerated before slicing?
The logs should be refrigerated for a minimum of 8 hours, and up to 24 hours for the best flavor.
How thick should I slice the cookie dough?
Use a sharp knife to slice the logs into 1/4-inch thick pieces.
Should I grease the baking sheet?
No, the cookies should be placed on an ungreased baking sheet.
How far apart should I space the cookies on the pan?
Space the cookie slices about 1 inch apart to ensure even baking.
Can I mix the dough without an electric mixer?
Yes, you can use a large spoon to mix the ingredients until they are well combined.
How do I store the cookies for long-term use?
Wrap the cookies tightly in plastic wrap, label them, and store them in the freezer for up to 6 months.
What is the best way to cool the cookies?
Allow them to cool for a few minutes on the baking sheet before transferring them to a wire rack.
Why should I sift the powdered sugar?
Sifting helps remove lumps and ensures a smooth, creamy consistency in the dough.
What is the benefit of the long second refrigeration?
It allows the flavors to develop fully and makes the dough firm enough to slice clean pinwheels.
Can I use sweetened cocoa powder?
The recipe calls for unsweetened baking cocoa to maintain the correct sweetness balance.
How do I prevent the dough from sticking during rolling?
Roll the dough on a lightly floured clean surface and ensure the dough is sufficiently chilled.
What tools are needed to slice the dough?
A sharp knife is recommended to make clean cuts through the chilled dough log.
Are these cookies suitable for gifting?
Yes, their beautiful spiral pattern and long shelf life in the freezer make them perfect for gifts.
What is the texture of these cookies?
These are buttery cookies that have a delicate, melt-in-your-mouth texture.
Do I need to sift the cocoa powder?
Yes, the cocoa powder should be sifted to ensure it integrates evenly without clumps.
How do I know the dough is mixed enough?
The mixture should be smooth and creamy after beating the sugar, butter, and egg.
Can I use salted butter?
The recipe doesn't specify, but if you use salted butter, you may want to slightly reduce the additional 1/4 teaspoon of salt.