Description
These Copycat Maurice Lennel Pinwheel Cookies feature a delightful swirl of vanilla and chocolate dough, rolled into elegant pinwheels and coated with sparkling red sugar. With a crisp exterior and tender crumb, these cookies bring a nostalgic bakery charm to your home baking, perfect for festive occasions or any sweet craving.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 2 tablespoons cocoa powder (sifted)
Egg Wash and Decoration
- 1 egg
- 1 tablespoon water
- Red crystal sugar sprinkles for rolling
Instructions
- Cream Butter and Sugars: In a mixing bowl using a hand mixer, cream together the softened butter, granulated sugar, and brown sugar until the batter appears lighter in color and fluffy. This ensures a light texture for the cookies.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the creamed mixture, beating well to combine all ingredients evenly.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine Wet and Dry: Gradually beat the dry ingredients into the wet batter until fully incorporated, forming a smooth dough base.
- Divide and Flavor Dough: Divide the dough into two equal halves. Add sifted cocoa powder to one half, folding it gently but thoroughly to incorporate the chocolate into the dough, creating distinct vanilla and chocolate portions.
- Roll Dough Sheets: Place each dough portion between sheets of wax paper and roll out to a 6 x 5-inch rectangle using a rolling pin. This creates thin, even layers for the pinwheel.
- Layer and Form Log: Stack the chocolate dough rectangle on top of the vanilla dough rectangle, then carefully roll the layered dough into a tight log. Place the log onto a sheet pan.
- Chill the Dough: Wrap the dough log tightly in wax paper and refrigerate for at least 2 hours or overnight. This chills the dough, making it firmer and easier to slice.
- Preheat Oven and Prepare Tray: Preheat your oven to 350°F (175°C) and line a sheet tray with parchment paper for easy cleanup.
- Apply Egg Wash and Sugar: Mix 1 egg with 1 tablespoon water to make an egg wash. Brush this wash evenly over the chilled dough log, then roll the log in red crystal sugar sprinkles to coat the exterior with sparkle and sweetness.
- Slice and Arrange Cookies: Using a sharp knife, cut the dough log into 1-inch thick slices and place the cookies onto the prepared sheet trays, spacing them slightly apart to allow for spreading.
- Bake and Cool: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are set and slightly golden. Remove from the oven and let cookies cool on a wire rack.
- Enjoy: Once completely cooled, enjoy these charming pinwheel cookies with a cup of tea or coffee.
Notes
- For best results, chill the dough overnight for a firmer log that's easier to slice.
- Use fresh eggs for the egg wash for a glossy finish on your cookies.
- Red crystal sugar adds a festive touch, but you can substitute colored sugar or coarse sugar if preferred.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies contain gluten and are not suitable for gluten-free diets.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
