My current obsession – these pinwheel icebox cookies! So delicious, and I can make extras to store in the fridge/freezer to make whenever I’m craving them!
Mixing all the dry ingredients
Split the dough into two, knead cocoa powder into one part. Then split both parts into two again. Leave them in the fridge for a bit.
Time to do some rolling! Student budget here (and renting out a room in an apartment), so had to settle with a roll of saran wrap as a rolling pin =)
Ready to roll. I found this to be the easiest way to roll the dough up. Grab the short end of the rectangle with the wax paper underneath and slowly roll. Two hands is ideal here, but I needed to hold the camera somehow!
Aaand done! It’s beautiful.
Stick it in the fridge for a while to let it harden so it’s easier to cut. You can keep the rolls in the fridge for up to 1 week.
To check if they’re done, stick a toothpick through the middle of a cookie and make sure it comes out clean. For these, I use a toothpick to flip a cookie over. I like them soft and chewy, so I take them out once the bottoms are lightly brown. If you like them hard and crunchy, leave them in for an extra minute or two until the bottoms are dark brown (but not burnt!).
Yum! I also made an inverted version of these (chocolate on the outside), which you can do by simply putting the plain dough on top of the chocolate instead of the other way around before you roll.
Pinwheel Icebox Cookies
2 1/2 cups all-purpose flour
1/2 tsp baking bowder
1/2 tsp salt
1 cup unsalted butter, room temp
3/4 granulated sugar
1 egg
1 tsp vanilla
1/4 cup cocoa
- In a medium bowl, using a fork, stir flour with baking powder and salt
- In a large bowl, using a mixer, beat butter with sugar
- Beat in egg and vanilla
- Using a wooden spoon, gradually beat in flour mixture just until it can be formed into a ball. Divide dough into two
- Sprinkle one half with cocoa. Gently knead until dough is an even colour
- Divide chocolate and plain doughs in half. Wrap the 4 pieces separately in plastic wrap and refrigerate until firm enough to roll (at least 2 hours)
- Place 1 portion of plain dough between 2 pieces of wax paper. Roll into a 6×8 in rectangle. Repeat with remaining doughs
- Lay 1 chocolate dough on top of a plain dough. Gently press down
- Starting on shorter side, tightly roll layers into a log. Repeat with 2 remaining doughs. Wrap separately with plastic wrap and refrigerate until firm, at least 1 hour up to 1 week
- Preheat oven to 350F. Prepare a baking sheet (spray, oil or wax paper). Slice logs into rounds 1/3 in thick. Place 2 in apart on baking sheet
- Bake in center of preheated oven until cookie edges are golden, 8 to 10 mins
- Store in an airtight container in the refrigerator up to 1 week or freeze up to 1 month
Makes 32 cookies