Description
Delicious and visually appealing Pinwheel Icebox Cookies that are perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup cocoa powder
- 1/4 cup colorful sprinkles (optional)
Instructions
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the dough in half. To one half, add cocoa powder and mix until fully incorporated.
- Roll out each half of the dough between two sheets of parchment paper into rectangles.
- Layer the chocolate dough on top of the vanilla dough and roll tightly into a log.
- Wrap the log in plastic wrap and refrigerate for at least 2 hours or until firm.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice the chilled log into 1/4 inch thick rounds and place them on the prepared baking sheet.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a festive touch, add colorful sprinkles to the dough before rolling.
- These cookies can be stored in an airtight container for up to a week.
- Feel free to experiment with different flavors by adding extracts or spices.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg