Pinwheel cookies straight out from my oven. My kitchen is filled with the lovely aroma of the cookies.
These delightful and beautiful soft buttery cookies are treats for both the eyes and the taste buds. These cookies are made by rolling together layers of two different colored and different flavored dough. Roll both the dough separately and place one above other.
Now Roll into a log just like swiss roll. Keep the roll in refrigerator for 30-60 minutes. Slice to create a striking spiral pattern and bake. These cookies can be flavored with vanilla, cocoa, or other flavors to provide a harmonious blend of flavors. The result is a visually appealing cookie with a delightful combination of textures, as the layers bake to a perfect crispness on edges and remains soft in the middle. Pinwheel cookies are a popular festive treat and can be customized with various flavors and colors.
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Ingredients used to make these cookies
All purpose flour or maida – Used 2&1/2 cup of flour. You can also use whole wheat flour or atta. But taste may differ.
Cocoa powder and vanilla – For pinwheel cookies we have to make to different types of dough with different colors and flavors. I have used cocoa powder for chocolate flavored dough and vanilla essence for white dough. You can use any flavour and color to make two different dough.
Baking powder – Baking powder helps to spread the cookies and give a light texture.
Unsalted butter – Use white unsalted butter. You can use store bought white butter. I have used homemade butter made with cow milk malai or milk topping. Cow milk will give a yellowish butter but taste remains same as white butter. You can use whatever you have.
Salt – Used a pinch of salt to enhance the flavor and taste.
Powdered Sugar – Used powdered sugar or confectioner sugar/icing sugar for sweetness. If you don’t have powdered sugar then you grind your normal sugar in mixer grinder. Measure after grinding.
Milk – Used milk to make a pliable dough.
Refrigerate the rolled log
Rolled log should be kept in refrigerator for half to one hour to make stiff. Stiff log can be sliced easily and you will get perfect shape. Watch video for details. If the dough log becomes soft place it in refrigerator for some more time for easy slicing. And if your dough log becomes too stiff just keep it in room temperature for a few minutes, it will becomes soft. You can see the difference in slicing of both in my YouTube video under recipe card. For second batch dough turned into soft so slices becomes little uneven.
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All purpose flour or Maida – 2&1/2 cup or 240 gram
Vanilla essence – 1/2 teaspoon
Baking powder – 1 teaspoon
Salt – 1/8 teaspoon or a small pinch
Butter – 1/2 cup heaped (I used home made white butter)
Powdered Sugar – 3/4 cup
Milk – 4-5 tablespoon or as required
Cocoa powder – 3 tablespoon
1. Preheat the oven at 180°. Grease a baking tray.
2. Sieve flour, baking powder & salt together.
3. Cream butter & powdered sugar till light & creamy.
4. Add the flour, vanilla & milk. Mix gently to make a stiff dough. Divide the mixture into two parts and blend cocoa powder in one.
5. Thinly roll out both the halves 1/8″ thick into equal sized pieces. To roll vanilla flavored dough you can sprinkle little flour for easy rolling. But for chocolate flavored dough don’t use four. Use little cocoa powder if required. Place the chocolate piece on top of the white one.
6. Roll the two tightly together as for Swiss rolls. Cover with plastic wrap or aluminum foil and keep in refrigerator for 30-60 minutes.
7. Cut into 1/4″ thick slices and place on a well greased baking tray.
8. Bake at 180° for about 10-15 minutes.
Your Pinwheel Cookies are ready to be cooled and relished.
1. If you feel difficulty to slice, keep the log in refrigerator for some more time. And if the log becomes too stiff wait for a few minutes. It will be soft in room temperature.
2. You can use any colour or flavour instead of vanilla and chocolate.
How To Make Pinwheel Cookies/ Eggless Pinwheel Cookies
- 1 mixing bowl
- 1 Sieve
- 1 Rolling Pin
- 1 Oven
- 1 baking tray
- 1 Knife
- 2&1/2 cup All
- 1/2 tsp Vanilla
- 1 tsp Baking powder
- 1/8 tsp Salt
- 1/2 cup heaped Unsalted butter
- 3/4 cup Powdered sugar
- 4-5 tbsp Milk Or as required to make stiff dough
- 3 tbsp Cocoa powder
- Preheat the oven at 180°. Grease a baking tray.
- Sieve flour, baking powder & salt together.
- Cream butter & powdered sugar till light & creamy.
- Add the flour, vanilla & milk. Mix gently to make a stiff dough. Divide the mixture into two parts and blend cocoa powder in one.
- Thinly roll out both the halves 1/8″ thick into equal sized pieces. To roll vanilla flavored dough you can sprinkle little flour for easy rolling. But for chocolate flavored dough don’t use four. Use little cocoa powder if required. Place the chocolate piece on top of the white one.
- Roll the two tightly together as for Swiss rolls. Cover with plastic wrap or aluminum foil and keep in refrigerator for 30-60 minutes.
- Cut into 1/4″ thick slices and place on a well greased baking tray.
- Bake at 180° temperature for about 10-15 minutes.Your Pinwheel Cookies are ready to be cooled and relished.