Get ready to transform your holiday baking with these stunning and irresistible Eggless Icebox Christmas Pinwheel Cookies that look like they've jumped straight out of a festive bakery window! Imagine cutting into a cookie that reveals a mesmerizing swirl of vanilla and chocolate, creating a visual masterpiece that's as delightful to look at as it is to devour. These elegant, no-egg cookies are not just a treat for your taste buds, but a showstopping dessert that will have your family and guests asking, "How did you make these?"
Prep Time: 30 mins
Cook Time: 12 mins
Total Time: 42 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- In a medium mixing bowl, sift together the all-purpose flour, cocoa powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and powdered sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add vanilla extract and milk to the butter mixture, mixing until well combined and smooth.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a soft dough forms. Be careful not to overmix.
- Divide the dough into two equal portions. Leave one portion plain and mix cocoa powder into the other portion to create a chocolate variation.
- Place each dough portion between two sheets of parchment paper and roll out into rectangular shapes, approximately 1/4 inch thick.
- Carefully layer the vanilla and chocolate dough on top of each other, gently pressing to adhere. Trim edges to create a neat rectangle.
- Tightly roll the layered dough into a log, starting from the long side, using the parchment paper to help you roll evenly.
- Wrap the log in plastic wrap and refrigerate for at least 2 hours or overnight to firm up the dough.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Remove the dough log from the refrigerator and slice into 1/4-inch thick rounds using a sharp knife.
- Place cookie rounds on prepared baking sheets, spacing them about 1 inch apart.
- Bake for 10-12 minutes, or until edges are lightly set and bottoms are just beginning to turn golden.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Keep your butter at room temperature for smooth, easy creaming
- Use parchment paper for clean, precise rolling and easy dough handling
- Chill the dough thoroughly to ensure clean, defined swirls
- Use a sharp knife for even, precise cookie slicing
- Don't overbake - the edges should just be set for a tender texture
- Let cookies cool completely to maintain their crisp texture
- For extra festive flair, consider adding colored sprinkles or a light dusting of powdered sugar
Nutrition Facts
Calories: 110kcal
Carbohydrates: 14g
Protein: 1g
Fat: 6g
Saturated Fat: 4g
Cholesterol: 15mg
