Pinwheel cookies Eggless…
Shailja tomar
Shailja tomar
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  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 cups unsalted butter, softened
  • 1 cup confectioners/ powder sugar
  • 1/2 cup granulated sugar
  • 2 tbs vanilla extract
  • Add the cocoa powder to the remaining dough and stir until it is fully incorporated.
  • Divide the chocolate dough in half. Place each half on a large piece of plastic wrap, pat it into a 1/2-inch-thick square, and then wrap it in the plastic.
  • Repeat the process for the vanilla dough.
  • Refrigerate the 4 squares until firm, about 1 to 2 hours or up to a day.
  • Roll both the doughs separately into 12″ squares between 2 pieces of parchment paper.
  • Remove the top sheet of parchment paper from both squares.
  • Flip over chocolate square onto the vanilla sqaure.
  • Lightly roll over with a rolling pin to make the 2 layers stick together.
  • Taking one edge of the square, gently but firmly roll it into a log. Refrigerate for 1 hour or over night .
  • Preheat oven to 180 C/ 350 F .
  • Grease or line a baking sheet with a parchment paper .
  • Slice the prepared log into 1/4″ thick cookies and bake them for 10 -12 minutes OR until slightly brown .



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