Icebox Pinwheel Cookies


Well I’m alive after a vacation in NYC and the lovely parting gift I got there, affectionately named The Stomach Flu. As I start the ball rolling again, today I present to you icebox pinwheel cookies. According to my copy of Joy of Cooking, icebox cookies got their name because the cookie dough needed to be refrigerated before rolling and cutting, or slicing, or what have you not. The refrigeration is in fact optional, and if you’re impatient like I am most of the time, you can just skip that step and use the recipe below for drop cookies.

I love pinwheel cookies because they look impressive, but require hardly any more work than any other type of sliced or rolled cookie dough. I like to bake mine for a minute or two longer because I enjoy these crispy.

Icebox Pinwheel Cookies | Adapted from Joy of Cooking


  • 1 1/2 c. all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 1/4 sticks butter (10 tbsp)
  • 2/3 c. sugar
  • 1 egg
  • 2 tsp. vanilla
  • 2 oz. bittersweet or semi-sweet chocolate, melted
  • Additional 2 tbsp flour


  1. Whisk together flour, baking powder, and salt.
  2. In another bowl, cream together butter and sugar until fluffy.
  3. Beat in egg and vanilla.
  4. Stir dry ingredients into wet ingredients.
  5. Divide the dough in half, and add the chocolate and additional flour to one half. Mix well.
  6. Chill the two doughs until firm.
  7. Roll the white and brown dough separately into equal size squares, about 1/8 to 1/4 in. thick.
  8. Place one dough on the other and starting from one edge, roll them up together into a log.
  9. Wrap the log in parchment paper or plastic wrap and refrigerate again until firm enough to slice.
  10. Preheat oven to 375F.
  11. Slice the log into 3/16-in. slices and arrange about 2 inches apart on cookie sheets. Bake until the cookies are lightly browned, 8-10 minutes.

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