Espresso Pinwheel Cookies
Pinwheels are a stunning cookie that are easier to make than you'd think. Make two flavors of a similar dough and roll them together. Freeze this slice and bake cookie dough and bake when you are ready to enjoy!
Today I'm sharing a festive cookie recipe as well as the technique of making this cookie-- pinwheel cookies or swirls cookies. Espresso pinwheel cookies are an easy way to combine two colors and flavors into one happy cookie. These pinwheel cookies are great for a cookie exchange.
Call these espresso pinwheel cookies what you like, choose two flavors then roll the dough together into a log. Freeze the dough until you are ready to use it then slice and bake-- EASY! I started with Williams-Sonoma's recipe for Black and White Cookies, adapted the ingredients slightly, and added espresso to the mix to create these little beauties.
Pinwheels are such an artistic cookie that are made with ease. Add food coloring if you wish to color the dough. Red and green for Christmas. Pink and white for Mother's Day. School colors for a graduation pinwheel cookie.
What kitchen items do I need to bake cookies?
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Our baking group is thinking ahead to holiday baking this month and we'd love for you to join us!
What's your go-to recipe for make-ahead dough? Shortbread, chocolate chip, oatmeal-raisin? If you haven't tried this method before you'll be happy to start. Making dough when you have time-- even a spare 20 minutes will do-- then freezing it until you are ready to bake it is an easy way to take the stress out of holiday cookie baking.
Use your prepared, frozen dough for last minute guests, cookie exchanges, and as gifts for neighbors. Start now before time really gets short in the coming weeks. Happy Baking!
Pin these espresso pinwheel cookies for later!
Espresso Pinwheel Cookies
Making pinwheels is straightforward but it does take a bit of planning ahead. Refrigerate the dough as directed for best results.
Ingredients
- 2 cups all purpose flour
- ½ cup sugar
- pinch of salt
- 16 TB cold butter, cut into pieces
- 2 eggs, divided (use one at a time)
- 1 teaspoon vanilla
- 3 oz chocolate chips
- 1 teaspoon espresso powder
- 1 Tablespoon cocoa powder
- 1 TB water (optional)
- flour, for dusting work surface
Instructions
- In a food processor combine the flour, sugar and salt. Pulse a few times then add the butter pieces, pulsing until the mixture has pea-sized pieces. Add one egg and vanilla; pulse until the dough comes together.If your dough looks dry this is where you add an additional TB of water. Pulse until combined. Separate the dough in half. Wrap one half tightly in plastic wrap and refrigerate for at least 30 minutes.
- Separately melt the chocolate chips in a microwave-safe bowl on half power in 30 second increments or until melted. Stir in the cocoa powder and espresso powder. Let the chocolate mixture cook slightly then knead into the remaining half of dough until well combined. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.
- On a flour work surface, roll the two doughs into 8 x 12 rectangles. In a small bowl beat the remaining egg. Brush the beaten egg onto the top surface of each of the rectangles. Layer the vanilla dough on top of the espresso dough. Press gently but firmly. Now begin with the long side and roll the two doughs together into the pinwheel pattern. Wrap the dough log in plastic wrap and store in freezer paper or a freezer zip loc bag. Refrigerate for at least an hour before moving on or freeze (my preferred method).
- Remove the dough from the freezer and slice ¼ pieces off the log. You may need to trim the edges if your doughs were not exactly the same size.
- Preheat the oven to 350 degrees F. Line pans with parchment paper. Place 12 cookies on each sheet and bake for 12-14 minutes. Cool on a wire rack. Makes about 4 dozen cookies.
Notes
Refrigerating the dough yields best results.
Nutrition Information:
Yield:
48Serving Size:
1Amount Per Serving: Calories: 83Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 18mgSodium: 37mgCarbohydrates: 9gFiber: 0gSugar: 3gProtein: 1g
This data is provided by Nutritionix and is an estimate only.
Holly Baker started the food blog, A Baker's House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader's Digest, and She Knows.
Sound delicious. I better get some of these in the freezer!
There are a lot of great freezer recipes this month in Creative Cookie Exchange. I am going to start working on some freezer dough too!
Perfection on a plate, Holly! Your cookies do look and sound delectable =)
Thanks, so much, I thought your coffee-tea cookies and the story along with it were both wonderful this month!
What a gorgeous photo Holly! These definitely look like something you would be proud to give away, but want to keep for yourself. Yum!
Thanks, Karen, that is such a kind thing to say. I did both-- ate more than enough and shared some with a friend's family.
Are these ever gorgeous and I bet scrumptious too!! Love the pinwheel!!
Thanks, Tara! It was a happy moment to see that the pinwheel turned out. Definitely worth the extra effort.
I love these, Holly! So beautiful and with every bite you get a hit of coffee, chocolate and vanilla. I've pinned this one on my recipes to try board!
Thanks for pinning, Stacy, there are a lot of recipes I'd like to try from the group this month too. Luckily the school bake sale, cookie exchanges and more are coming up in the next few weeks so I'll be busy baking.
These ARE little beauties! I am jealous of your skills Holly =) I love the first photo with the flowers too. So pretty!
Thanks, Karen, these pinwheels were fun to make. I think I'll experiment with flavors and make more of this type of cookie.
I love recipes like this!!! Espresso anything makes my day, and something I can pull from the freezer is even better!
Yes, Kim, I think espresso is wonderful in baking too. This is not an overwhelming coffee flavor but it does seem to make the chocolate more intense and the flavors stand up well after baking.
I love recipes like this!!! Espresso anything makes my day, and something I can pull from the freezer is even better!
I really like the sound and look of you cookies, so very pretty.
Thanks so much!
Wow.. beautiful made cookies.. looks amazing!!
Oh, thank you for your kind comment!
G'day Holly! These looks delicious, true!
Based on your photo, I could go for one of these right now too!
Cheers! Joanne
Thanks, Joanne, wish I still had a few of these left!
I love how these cookies look! Can you freeze any cookie dough and use it later?
Hi Lea Ann, there are lots of types of cookie dough shared on this blog hop but I have only tried the kind of dough that you make into a log and freeze ahead then slice and bake. I like the idea of forming small circles of dough and freezing them separately so you simply take them out of the freezer and bake them as is. I'll let you know how it goes when I try it. Holly
I have to agree that you photo is just beautiful, and you certainly captured the cookies to perfection. Espresso in a cookie form? Yes, please. I'm not sure if these would make it to the freezer, so I know I am going to have to make a double batch.
Yes, I wish I had made more. It's always easier to make double when all the ingredients and mixing bowls are out and ready to go. Next time I will.
Where is my plate? I'm here now...you coming over? 🙂
OK, but I would LOVE one or ten of them right now with some coffee; they look so pretty and the espresso is calling my name.
Karen is right...lovely photo!
Oh shoot- these are long gone! next batch has your name on it!
How Beautiful are these cookies. Great Job Holly! You always inspire me.
Thanks, Ansh, you are always so kind to read and comment. I really appreciate it! Hope to see you soon. Holly
I haven't made pinwheel cookies for so long! Last time I made them, I crushed some peppermint on top. Your cookies look great!
yes, these would be so festive with crushed peppermint! I love great Christmas cookies!
These are adorable. I love a cute whimsical cookie. Wonderful pictures too. 😀
Thanks, Miranda! Wouldn't these be fun with bright colors?
These cookies look for yummy! We love adding espresso to our desserts also! Thank you!
Thanks for stopping by and taking the time to comment. Yes, I agree, espresso is the magic ingredient in lots of desserts and I am going to look for ways to use it more often. Happy baking!
These cookies look so yummy! We love adding espresso to some desserts also!
Beautifully done! Pinwheel cookies are another one of those things that intimidate me! Yours look awesome!