Chocolate vanilla pinwheel cookies, also known as chocolate vanilla swirl cookies, are charming cookies that are perfect for the holiday season. These cookies combine the rich flavors of chocolate and vanilla in a beautiful swirl design that’s as fun to look at as it is to eat.

Making chocolate vanilla pinwheel cookies is easier than you might think! I’ve been baking them since I was a teen, and they’ve always been a fun and simple recipe to whip up. With just a few ingredients and a little patience, you’ll have these beautiful cookies ready to enjoy.

If you're looking for more holiday baking inspiration, check out some of my other favorite cookie recipes! From my 3 ingredients shortbread cookies to Assorted butter cookies varieties, there’s something for every taste and occasion. Be sure to explore the recipes linked below for more delicious ideas!

Ingredients

All-purpose flour: This is the main base of the dough, giving structure to the cookies. I have not tried these cookies with any other flour.

Sugar: Granulated sugar adds sweetness to balance the rich flavors of butter and cocoa.

Butter: Make sure your butter is at room temperature. Softened butter helps create a smooth dough and a tender cookie texture.

Egg yolk: The egg yolk helps bind the ingredients together and adds richness to the dough.

Milk: Adds moisture to the dough, making it easier to handle.

Vanilla extract: For that warm, sweet flavor that complements vanilla and chocolate.

Baking powder: Helps the cookies rise slightly and gives them a light, soft texture.

Cocoa powder (mixed with 1 tablespoon milk and 1 tablespoon melted butter): This creates the chocolate portion of the swirl, adding flavor and richness to the cookies.

Instructions

Prepare the Dough:

In a large bowl, cream the softened butter and sugar together until light and fluffy.
Add the egg yolk, milk, and vanilla essence, and mix until well combined.
Gradually sift in the all-purpose flour and baking powder, mixing until a soft dough forms.

Divide the Dough:

Divide the dough into two equal portions.
Leave one portion as is for the vanilla layer.
To the second portion, add the cocoa powder mixture (cocoa powder, milk, and melted butter) and knead until evenly incorporated.

Roll Out the Dough:

Roll out the vanilla dough into a rectangle on a lightly floured surface.
Do the same for the chocolate dough. Try to make them roughly the same size.

Layer and Roll:

Place the chocolate dough on top of the vanilla dough. Gently press to stick them together.
Starting from one edge, roll the layered dough tightly into a log shape. Wrap it in plastic wrap and freeze for at least ½ hour to firm up.

Slice and Bake:

Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
Remove the dough from the freezer and slice it into ¼-inch thick rounds.
Arrange the cookies on the baking sheet, leaving a little space between each.

Bake:

Bake for 15-20 minutes or until the edges are slightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips

Softened Butter is Key:
Ensure your butter is at room temperature so it blends smoothly with the sugar. Cold butter won’t mix properly, and melted butter will make the dough too soft.

Chill the Dough:
Don’t skip the refrigeration step! Chilling the rolled dough log helps it firm up, making it easier to slice without losing the swirl pattern.

Roll Evenly:
When rolling out the vanilla and chocolate doughs, try to keep the thickness and size consistent for both layers. This ensures an even swirl when you roll them together.

Use Parchment Paper:
Rolling the dough between sheets of parchment paper makes it easier to handle and prevents sticking.

Sharp Knife for Slicing:
Use a sharp knife to cut the chilled dough log into slices. If the dough starts to soften, pop it back into the fridge for a few minutes.

Don’t Overbake:
Keep an eye on the cookies as they bake. They should just start to turn golden at the edges but remain soft in the center. Overbaking can make them dry.

Customize Your Swirl:
For a stronger chocolate flavor, add a pinch of instant coffee to the cocoa powder mixture. Alternatively, experiment with other flavors, like almond or peppermint extract, for a festive twist.

Storage

To store your chocolate vanilla pinwheel cookies, keep them in an airtight container at room temperature for up to 5–7 days. For longer storage, refrigerate them for up to 10 days or freeze the baked cookies for up to 3 months. You can also freeze the dough log for later—just slice and bake whenever you’re ready for fresh cookies!