Ingredients
- 2½ cups (315g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup (225g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 tbsp unsweetened cocoa powder
- 1–2 tbsp milk, if needed
Method
Preheat the oven to 170°C (340°F) and line a baking tray with parchment paper.
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate large bowl, beat the softened butter and sugar until light and fluffy.
Add the egg and vanilla extract, then beat until everything is well combined.
Gradually add the dry ingredients and mix until a soft cookie dough forms.
Divide the dough into two equal portions.
Leave one portion plain. Add the cocoa powder to the second portion and mix until evenly combined. If the chocolate dough feels too firm, add 1–2 tablespoons of milk as needed.
Roll each dough portion into a rectangle of equal size, approximately 6 mm (¼ inch) thick.
Carefully place the chocolate dough on top of the vanilla dough and gently press the layers together.
Starting from one long edge, roll the dough tightly into a log, keeping the roll as even as possible.
Wrap the dough log in plastic wrap and refrigerate for 30–60 minutes, or until firm enough to slice.
Slice the chilled log into rounds approximately 6 mm (¼ inch) thick.
Arrange the cookies on the prepared baking tray, leaving a little space between them.
Bake at 170°C (340°F) for 10–12 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking tray for 5 minutes, then transfer them to a wire rack to cool completely.
✨ Tip: Chilling the dough well helps the pinwheel shape stay beautiful while baking.
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