Pinwheel cookies – a recipe for delicious cookies with a two-coloured dough rolled into a spiral. These pinwheel cookies are really lovely and fun to make. I based them on my one dough, 3 kinds of cookies recipe.
I made the pinwheel cookies with a light dough with orange zest and a dark dough with cocoa. It looks so pretty when the two doughs are rolled out, placed on top of each other, rolled into a log and sliced.
The cookie logs keep in the fridge for 2-3 weeks and can also be frozen for about 2 months. Also try my ginger snaps with lemon, Danish pebernødder, raspberry thumbprint cookies or Danish vanilla cookies. Enjoy!
Pinwheel cookies
Ingredients
Light dough
Instructions
Light dough
Mix flour, icing sugar and orange zest in a bowl and rub in the butter. Bring the dough together with the egg until smooth and combined (like a shortcrust pastry).
Cocoa dough
Mix flour, cocoa and icing sugar in a bowl and rub in the butter. Bring the dough together with the egg until smooth and combined.
Roll each dough out into a large square (preferably on baking paper). Place one on top of the other and roll them up into a long log. Chill the log for an hour.
Preheat the oven to 180°C (fan).
Cut the log into thin slices. Place them on a baking tray lined with baking paper and bake for about 8-10 minutes. Watch them so they don’t get too dark. Let the cookies cool on a wire rack and keep them in an airtight cookie tin.
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