his Chocolate Pin Wheel Cookie Recipe is an easy version of the Original & Authentic Chocolate PinWheel Cookie Recipe. This is a simple cookie recipe with only 4 ingredients i.e. butter, powdered sugar, all-purpose flour & cocoa powder.
This is an eggless recipe as compared to the traditional recipe that requires eggs. These scrumptious treats look as if they came right out of a bakery! These pinwheel chocolate cookies are surprisingly very easy to make and taste amazing. They are the perfect partner for your tea and coffee parties.
To a mixing bowl, add butter. Butter should be at room temperature so that it is easier to whisk.
Add ½ Cup Powdered Sugar to the butter. You can change the sugar quantity as per your taste. Whisk the butter and sugar with a whisker till it becomes fluffy and creamy. Manually this may take 8 to 10 minutes. You may use electric hand mixer for faster whisking.
The fluffier and creamy the mixture is, the crunchier the cookies would turn out to be. After 10 minutes of whisking, scrape the mixture from the sides to the center of the bowl.
Now, add a little all-purpose flour and mix well using spatula. Repeat and keep mixing well till you finish the flour and the flour blends well with the butter and sugar mixture completely.
After blending, knead a soft dough using your hands. Do not use water or milk for kneading. Kneading the dough would take around 5-7 minutes. You may use an electric hand mixer but kneading with hands gives better taste and texture. The dough is ready after kneading.
Preparing the Cookies
As preparing the cookies would take around 10 to 15 minutes thus preheat your oven at 180° degrees for 10 minutes.
Divide the dough into two equal parts into two separate bowls. Set one portion aside and add 2 Tbsp. Unsweetened Cocoa Powder to the second portion.
Knead the dough well with cocoa powder till the cocoa powder merges well with the dough. It may appear dry in the beginning but after continuous kneading it will soften and would stop sticking to the pan walls. Our chocolate dough is ready. This would take around 2 minutes.
Now spread a cling wrap on a chopping board / silicon rolling board. Chopping board / silicon rolling board is preferred. Make sure there are no frills on the cling wrap. Use a butter paper to roll the dough if you are planning to roll the dough on a flat surface like your kitchen slab instead of a chopping board.
Place the white dough on the cling wrap. Roll the white dough a little, using a roller pin. Do not apply much pressure while rolling.
Now, using your hand flatten the chocolate dough and place it at the center of the white dough.
After placing the chocolate dough at the center of the while dough, roll the dough’s together applying light pressure. As the dough is very soft, thus we will turn the chopping board while rolling, instead of the dough. Turn the butter paper carefully if you are rolling the dough on a flat surface.
While rolling, if the edges of the dough crack, fix them by pressing cracked edges of the dough, with your fingers. Keep the thickness of the dough at about 1 centimeters.
After rolling, hold one end of the cling wrap / butter paper and fold the cling wrap / butter paper to roll the dough into a cylindrical shape. Roll the dough very carefully and slowly.
With each roll, pull the cling wrap / butter paper out towards the direction of rolling, so that the cling wrap / butter paper does not get pressed or stuck between the dough. Repeat till the dough is rolled into a proper cylindrical shape.
Once the dough is rolled into a cylindrical shape, pack the ends of the roll by applying pressure using your palm.
Now, before removing the cling wrap / butter paper, roll the dough little with the palms of your hands to give it a perfect cylindrical shape.
Remove the cling wrap / butter paper. Our cookie roll is ready for cutting. Place parchment / butter paper on the baking tray. Make sure the paper is of the size of the baking tray.
Using a sharp knife, cut cookies to your desired thickness. The ideal thickness advised is 1 centimeter. Place the cut cookies on the baking tray. As these cookies do not expand much at the time of baking, thus place them at a distance of 1 inch from each other.
Number of spirals in your cookies depend upon the length of the rolled dough and the number of the rolls given.
Baking the Cookies
After preheating, bake the cookies at 180° degrees for 20 minutes. Baking time may vary upon the brand and the age of your oven.
After baking for 20 minutes, our cookies are ready. A brown bottom on the baked cookies indicates well baked cookies.
Let the cookies cool down to room temperature. They would be crunchier after cooling down.
Our Chocolate Pinwheel Cookies are ready to be served. Enjoy them with coffee and tea.
Tips: Rolling board is preferred to a flat surface as it is easier to turn the board when rolling the dough.
Tricks: Replace cocoa powder with strawberry color and flavor to make strawberry pinwheel cookies. Give the dough’s, colors and taste of your choice to make the cookies to your taste and colors.
