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Pinwheel Cookies

These little cookies are easy to bake and look super fun, perfect for a baking with children.

  • Baking
  • 1-2 hours
  • Beginner


  • 2 tsps of Vanilla Extract
  • 375g of All Purpose Flour
  • 1 tsp of Baking Powder
  • ½ tsp of Salt
  • 225g of Unsalted Butter, softened
  • 435g of Granulated Sugar
  • 2 Eggs
  • 75g of Chocolate, melted and cooled
  • Assorted Coloured Sugars


  • Medium Cookie Pan
  • Cooling rack
  • Cookie Palette knife


  1. In a bowl, stir together flour, baking powder, and salt. In a separate large bowl, beat butter and sugar with electric mixer until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating after each addition; add vanilla. Add the flour mixture and beat on low until just combined.

  2. Divide dough in half. Form one half into 4 in. by 4 in. square; wrap in cling film and set aside. Return other half to the mixer; add melted chocolate to dough and beat just until combined. Form the chocolate dough into 4 in. by 4 in. square and wrap in cling film. Refrigerate both doughs for at least 30 minutes.

  3. On parchment paper, roll the vanilla dough into a 16 in. x 12 in. rectangle about 1/8 in. thick. On another sheet of parchment paper, roll chocolate dough into a 16 in. x 12 in. rectangle about 1/8 in. thick.

  4. Place chocolate dough on top of the vanilla dough; peel away parchment. Cut dough horizontally in half. Roll each half into a tight log. Roll in coloured sugar to coat. Wrap in cling film and refrigerate for 3 hours or overnight.

  5. Preheat the oven to 350 °F. Line cookie sheets with parchment paper.

  6. Slice logs in to ¼ in pieces. Space 1 in. apart on the cookie sheet. Bake for 8-10 minutes or until the vanilla dough is lightly golden.