Homemade Pinwheel Cookies

Pinwheel cookies look like they take a pastry chef, but the swirl is just a clever assembly trick anyone can pull off. One buttery dough is split in two: half stays vanilla, half gets cocoa and cinnamon for a chocolatey, spiced layer.

The build is the fun part. Roll each dough into a thin rectangle, stack them, then roll the whole thing into a tight log. Each slice reveals that signature spiral.

Chilling is essential, and it happens twice: once to firm the doughs for rolling, and again to set the log rock-solid. A cold, firm log is the only way to get clean, even slices that hold their pinwheel shape instead of squashing.

Slice them thin and even, about a quarter inch, so they bake uniformly. These are crisp, buttery icebox cookies, and the log keeps in the fridge or freezer to slice and bake whenever you want them fresh.

Kitchen Tips

• Chill the dough before rolling, and chill the finished log until firm, for clean spiral slices.
• Roll the two doughs to the same size so the pinwheel is even all the way around.
• Use a sharp knife and rotate the log as you cut to keep the rounds from flattening.
• Keep the log in the freezer to slice and bake fresh cookies on demand.

Variations

• Add a little espresso powder or orange zest to the cocoa dough.
• Roll the log in colored sugar or sprinkles before slicing for decorated edges.
• Swap the cinnamon for cardamom, or use matcha to tint the second dough green.