Your family and friends are going to love the swirl design of these beautiful Vanilla and Chocolate Swirl Cookies. They’ll look amazing in any cookie tray you put together this holiday season. Let me show you how easy making a pinwheel cookie is.
12 Days of Christmas Cookies
I hope you’re enjoying the new Christmas cookie recipes I’m sharing with you. Day #9 continues with Vanilla and Chocolate Swirl Cookies. Don’t let the swirl in these cookies make you think they’re difficult to make.
Let’s take a look at the other cookies I’ve shared so far this week:
- Heart Shaped Chocolate Dipped Shortbread Cookies
- Slice and Bake Cookies with Sprinkles
- Candy Cane Sugar Cookies
- Classic Oatmeal Cookies
- Slice and Bake Shortbread Cookies
- Walnut Chocolate Chunk Cookies
- Chewy Gingersnap Cookies
- Chunky Peanut Butter Cookies
Vanilla Chocolate Swirl Cookies
To continue with our celebration, I’ve updated a very old recipe on the blog that I know you’re going to love! I first shared this recipe eight years ago and let me tell you, it really need to be updated. Here’s a photo collage of what everything looked like way back in 2011:
Helpful Kitchen Tools:
These are my favorite kitchen tools for any cookie recipe.
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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
Vanilla Chocolate Swirl Cookies Ingredients
- 1 1/2 cups butter softened
- Confectioner’s sugar, 1 cup
- 2/3 cup granulated sugar
- 1 tbsp vanilla extract
- 3 cups flour
- Salt, 1/2 tsp.
- Baking powder, 1 tsp.
- Unsweetened cocoa powder, 1/4 cup
How to Make Swirl Cookies
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.
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.
How to Form the Two Layers
Remove the chocolate dough from the mixer and divide the chocolate dough into TWO pieces. Form each chocolate piece of dough into 1/2 inch thick squares and wrap them individually in plastic wrap.
Divide the vanilla dough into TWO pieces, form each vanilla piece of dough into 1/2 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.
How to Get the Swirl 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.
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.
How to Slice the Cookies
For the most part, I promise you, we’re almost done! Lastly, we need to slice the cookies.
Remove the logs from the refrigerator and remove the plastic wrap. Then lay the log on a cutting board and slice into 1/4 inch thick rounds.
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! Together with a glass of milk or a hot cup of hot chocolate, these Vanilla and Chocolate Swirl Cookies are the perfect treat.
Tips for Making Vanilla Chocolate Swirl Cookies:
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.
12 DAYS OF CHRISTMAS COOKIE RECIPES
Make sure you check out these other Christmas Cookies featured for Day #5 from a few of my foodie friends joining in on the celebration.
- Flour On My Face: Raspberry Thumbprint Cookies
- Walking on Sunshine Recipes: Vanilla and Chocolate Swirl Cookies – this recipe
- Glenda Embree: White Chocolate No-Bakes
- Fat Dad Foodie: Ginger Snowball Cookies
Did you make this recipe?
Tag @Lois_walkingonsunshinerecipes on Instagram and hashtag it #walkingonsunshinerecipes
Once the dough has been rolled up into log shapes, you can freeze it for up to three months. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
How to Prepare the Chocolate Layer:
How to Roll Out the Cookies:
How to Form the Cookie Dough into a Log Shape:
How to Bake the Cookies:
Serving Size: 1 cookie
Amount Per Serving: Calories: 101Total Fat: 5.9gSaturated Fat: 3.7gCholesterol: 15mgSodium: 52mgCarbohydrates: 11.6gFiber: 0.4gSugar: 5.3gProtein: 1g
Once the dough has been rolled up into log shapes, you can freeze it for up to three months.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
ENTER THE 12 Days of Christmas Cookies KITCHENAID MIXER GIVEAWAY
Official Rules and Conditions for the 12 Days of Christmas Cookies KitchenAid Mixer Giveaway: One winner will be receive a KitchenAid Artisan Series 5-Qt. Stand Mixer with Pouring Shield (Value $279.00 USD). Open to US residents adults 18+. One (1) winner will be chosen. This Prize must be claimed within 48 hours of announcement or a new winner will be drawn. Prize will be delivered via Amazon. All entries will be verified. As a matter of fact, this giveaway is in no way associated with Facebook, Pinterest, Twitter, Instagram, Rafflecopter, Amazon, KitchenAid or any other entity unless otherwise specified. Giveaway ends December 12th, 2019 at midnight. Bloggers are not responsible for the delivery of the prize. Enter using the widget below: