Vanilla Chocolate Swirl Cookies

These Vanilla Chocolate Swirl Cookies are a fun slice and bake cookie in a pinwheel design. Another one of our easy cookie recipe I know you're family is going to enjoy all year round.

I hope you're enjoying the new Christmas cookie recipes I'm sharing with you. Today continues with Vanilla Chocolate Swirl Cookies. Don't let the swirl in these cookies make you think they're difficult to make. 

Check out my other Colorful Christmas Cookies recipe for another fun spiral slice and bake cookie.

 Helpful Kitchen Tools: 

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• Baking Trays
• KitchenAid Mixer - really any mixer will do.  Even a hand-held mixer.  But I love my KitchenAid and think it would make a lovely gift this time of year. 
• Parchment Baking Sheets 

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Main Ingredients Needed

Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!

• Butter softened
• Confectioner's sugar
• Granulated sugar
• Vanilla extract
• All-purpose flour
• Salt
• Baking powder
• Unsweetened cocoa powder

Step-by-Step Directions

Step 1 | Prepare the Ingredients

• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until it's smooth. Then add the sugars and blend until light and fluffy, about 5 minutes.
• Once the sugars are blended, add the vanilla extract and beat for another minute or until it is combined.  
• Finally, add the dry ingredients to the creamed mixture one third at a time, stirring well after each addition until the dough is evenly blended.
• Divide the dough in half, keeping one half of the dough in the mixer and setting the other half aside while you prepare the chocolate layer.

Step 2 | Prepare the Chocolate Layer

• Add the unsweetened cocoa powder to the mixer and combine until it is fully incorporated. 
• This may take a few minutes, but take your time and make sure the cocoa powder is full incorporated into the vanilla dough so you get a true chocolate color. 

Step 3 | Chill the Dough

• Remove the chocolate dough from the mixer and divide the chocolate dough into TWO pieces.
• Form each chocolate piece of dough into ½ inch thick squares and wrap them individually in plastic wrap.
• Divide the vanilla dough into TWO pieces, form each vanilla piece of dough into ½ inch thick squares and wrap them individually in plastic wrap.
• You should now have two squares of chocolate dough and two squares of vanilla dough all wrapped individually. Refrigerate all four squares of dough until firm; about one to two hours.

Step 4 | Form the Vanilla and Chocolate Layers

• Unwrap one piece of the chilled vanilla dough leaving it on top of the plastic wrap.
• Cover it with a second piece of plastic wrap, then using a rolling pin, roll out the vanilla dough into a rectangle measuring about 9X12 inches. If the dough gets too soft and difficult to roll, simply slide it onto a baking sheet and refrigerate until it's firm again; no longer than 10 minutes.
• Unwrap one piece of the chilled chocolate dough, leaving it on top of the plastic wrap. Cover it with a second piece of plastic wrap, and roll it out into a 9X12 inch rectangle shape as well.
• Remove the top pieces of plastic wrap from both the vanilla rolled dough and the chocolate rolled dough. Carefully invert the chocolate dough on top of the vanilla dough. Remove the top piece of plastic wrap from the chocolate dough. 
• Gently roll over the top of both layers with a rolling pin to make the doughs slightly stick together.

Step 5 | Cookie Dough into a Log Shape

• Starting at one end, lift the vanilla dough up by the plastic wrap underneath and roll up the doughs into one big log, pressing gently as you roll to help adhere both layers together and peeling the plastic wrap away as you roll.
• Wrap the log in a fresh piece of plastic wrap and refrigerate for another 2 hours. Repeat this process with the remaining piece of vanilla and chocolate dough.

Baking Tip: You can place the cylinder of slice and bake cookie dough in the freezer for up to three months.

Step 6 | Slicing Instructions

• Remove the logs from the refrigerator and remove the plastic wrap.
• Then lay the log on a cutting board and slice into ¼ inch thick rounds.

Step 7 | Baking Instructions

• Place the cookie slices onto a baking sheet that's been lined with parchment paper.
• Bake in a preheated 350 degree oven for about 13 minutes.
• The cookies will still be a little soft to the touch and slightly brown on the edges. 
• Let cool slightly on a baking rack before enjoying! 

Recipe Tips: 

Please don't let the lengthy instructions for this recipe scare you away.  It's really an easy recipe to prepare!

• Make sure you allow the cocoa powder to mix completely with the vanilla dough so it does not have a marbled look. 
• Allow the dough to chill the recommended time.  When you try to roll out the layers and the dough is warm dough, you will have a mess. 
• If the dough starts to crack while you are rolling the layers together, don't worry!  Just pinch the dough together and keep rolling.  
• Allow the dough to chill a second time before slicing.  

Freezing Tips for Slice and Bake Cookies

• Once the dough has been rolled up into log shapes, wrap it in plastic wrap and then add the logs to a freezer safe plastic bag.
• You can freeze it for up to three months.
• When you're ready to bake, remove the logs from the freezer and allow to sit on the counter for about 10 to 15 minutes or until you're able to slice them. 
• Bake according to the directions above. You may need to add on a few extra minutes if the dough is still a little frozen when adding the trays to the oven. 

Ready for More Cookie Recipes? 

• Raspberry Thumbprint Cookies
• White Chocolate No-Bakes
• Ginger Snowball Cookies
• Chocolate Marshmallow Peppermint Cookies
• Shortbread Cookies – my favorite cookies all year long! 
• Heart Shaped Short Bread Cookies
• Slice and Bake Colorful Swirl Cookies
• Classic Oatmeal Cookies

📖 Recipe Card

Lois

Vanilla and Chocolate Swirl Cookies

4.56 from 9 votes

Vanilla and Chocolate Swirl Cookies are a fun pinwheel cookie that your family and friends are going to love! Freezing tips included to help you prep-ahead so you can have cookies anytime you want!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 13 minutes mins

Chilling Time 4 hours hrs

Total Time 4 hours hrs 43 minutes mins

Servings: 4 dozen cookies

Course: Desserts

Cuisine: American

Calories: 101

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 ½ cups butter; softened
• 1 cup confectioner's sugar
• ⅔ cup granulated sugar
• 1 tablespoon vanilla extract
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• ¼ cup unsweetened cocoa powder

Cooking for More (or Less?)Scale this recipe up or down. Adjust the number of servings above to automatically update ingredient amounts.

Equipment

• 3-Piece Baking Sheet Set
• KitchenAid Mixer
• Measuring Spoons
• Stainless Steel 6 Piece Stackable Set Measuring Cups

Method

 

1. In a medium sized bowl, combine the flour, salt and baking powder together.
2. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until it's smooth.
4.  Add the sugars and blend until light and fluffy, about 5 minutes.
5. Then add the vanilla extract and beat for another minute or until it is combined. 
6. Now add the dry ingredients to the creamed mixture one third at a time, stirring well after each addition until the dough is evenly blended.
7. Divide the dough in half, keeping one half of the dough in the mixer and setting the other half aside while you prepare the chocolate layer.

How to Prepare the Chocolate Layer:

1. Add the unsweetened cocoa powder to the mixer and combine until it is fully incorporated. This may take a few minutes.
2. Remove the chocolate dough from the mixer and divide the chocolate dough into TWO pieces.
3. Form each chocolate piece of dough into ½ inch thick squares and wrap them individually in plastic wrap.
4. Divide the vanilla dough into TWO pieces, form each vanilla piece of dough into ½ inch thick squares and wrap them individually in plastic wrap.
5. You should now have two squares of chocolate dough and two squares of vanilla dough all wrapped individually.
6. Refrigerate all four squares of dough until firm; about one to two hours.

How to Roll Out the Cookies:

1. Unwrap one piece of the chilled vanilla dough leaving it on top of the plastic wrap.
2. Cover it with a second piece of plastic wrap, then using a rolling pin, roll out the vanilla dough into a rectangle measuring about 9X12 inches.
3. If the dough gets too soft and difficult to roll, simply slide it onto a baking sheet and refrigerate until it's firm again; no longer than 10 minutes.
4. Unwrap one piece of the chilled chocolate dough, leaving it on top of the plastic wrap.
5. Cover it with a second piece of plastic wrap, and roll it out into a 9X12 inch rectangle shape as well.
6. Again, if the dough gets too soft and difficult to roll, simply slide it onto a baking sheet and refrigerate until it's firm again.

How to Form the Cookie Dough into a Log Shape:

1. Remove the top pieces of plastic wrap from both the vanilla rolled dough and the chocolate rolled dough.
2. Carefully invert the chocolate dough on top of the vanilla dough.
3. Remove the top piece of plastic wrap from the chocolate dough.
4. Gently roll over the top of both layers with a rolling pin to make the doughs slightly stick together.
5. Starting at one end, lift the vanilla dough up by the plastic wrap underneath and roll up the doughs into one big log, pressing gently as you roll to help adhere both layers together and peeling the plastic wrap away as you roll.
6. Wrap the log in a fresh piece of plastic wrap and refrigerate for another 2 hours.
7. Repeat this process with the remaining piece of vanilla and chocolate dough.

How to Bake the Cookies:

1. Preheat the oven to 350 degrees.
2. Remove the logs from the refrigerator and remove the plastic wrap.
3. Lay the log on a cutting board and slice into ¼ inch thick rounds.
4. Place the slices onto a baking sheet that's been lined with parchment paper.
5. Bake in a preheated 350 degree oven for about 13 minutes.
6. The cookies will still be a little soft to the touch and slightly brown on the edges. 
7. Let cool slightly before enjoying.

Nutrition

Serving: 1cookieCalories: 101kcalCarbohydrates: 11.6gProtein: 1gFat: 5.9gSaturated Fat: 3.7gCholesterol: 15mgSodium: 52mgFiber: 0.4gSugar: 5.3g

Notes

Once the dough has been rolled up into log shapes, you can freeze it for up to three months.

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This recipe has been updated since it first appeared in 2011 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!