Best 5 Chocolate Cherry Pinwheels Recipes

CHERRY PINWHEEL COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour., Divide dough in half. Add cherry extract to 1 half and tint red. Knead almonds into remaining half. Wrap each half; refrigerate at least 3 hours or until firm enough to roll., On a baking sheet, roll each portion between 2 sheets of waxed paper into a 15x8-in. rectangle. Refrigerate 30 minutes., Remove waxed paper. Place almond rectangle on top of cherry rectangle. Roll up tightly jelly-roll style, starting with a long side. Roll in coarse sugar; wrap securely. Refrigerate 2 hours or until firm., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely. Store in airtight containers.

CHOCOLATE PINWHEEL COOKIES

Steps:

• In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set to the side.
• Using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the light brown sugar and unsalted butter together thoroughly on medium-high speed until light and fluffy.
• Add in the egg and vanilla extract.
• Switching the mixer speed to low, gradually add in the whisked dry mixture until well combined.
• Divide the dough in half. Roll half of the dough on a lightly floured sheet of wax or parchment paper to form a 9" x 12" rectangle, approx. 1/8" thick. Set aside.
• With the other half of dough, blend in the unsweetened cocoa powder and then roll out the chocolate dough onto another lightly floured sheet of wax or parchment paper to a 9" x 12" rectangle.
• Turn the chocolate layer onto the vanilla layer (so the vanilla layer will be on the outside of the roll). Remove the wax paper from the top and trim any rough edges of the rectangle.
• Carefully roll the 2 layers of dough into a jelly roll.
• Roll the pinwheel cookie dough roll in demerara sugar (optional step).
• Double wrap the roll of cookie dough securely in plastic wrap and chill until form. You can chill the dough either in the refrigerator for 2-3 hours or overnight - or - chill in the freezer for 1 hour.
• When ready to bake, adjust the oven rack to the 2nd level position and preheat the oven to 350ºF.
• Using a sharp knife, slice the chilled cookie dough log into cookies approximately 1/8" thick and place on a parchment lined cookie sheet.
• Bake for 8-10 minutes or until they are a light golden brown on the top and edges. Allow to cool for 10 minutes before transferring to a cooling rack.
• Keep cookies stored in an airtight container with a slice of bread for up to a week.

BASIC CHOCOLATE PINWHEEL COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. , Divide dough in half; add cocoa to one portion. Divide each portion in half. On a baking sheet, roll out each portion between waxed paper into a 12x10-in. rectangle. Refrigerate for 30 minutes. , Remove waxed paper. Place one chocolate rectangle over a plain rectangle. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Repeat with remaining dough. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4-in. slices. , Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.

CHOCOLATE-CHERRY PINWHEELS

Steps:

• In large bowl, beat butter, sugar and eggs with electric mixer on medium speed until smooth. Beat in flour, baking powder and salt until well blended. Place half of dough in another medium bowl.
• Beat almond extract, cherries and food color into half of dough. Divide cherry dough in half. Wrap each half of cherry dough in plastic wrap; refrigerate about 45 minutes or until firm.
• Beat vanilla, milk and cocoa into remaining plain dough. Divide chocolate dough in half. Wrap each half of chocolate dough in plastic wrap; refrigerate about 45 minutes or until firm.
• Place one part of chocolate dough between 2 sheets of waxed paper; roll into 10x7-inch rectangle. Repeat with one part of cherry dough. Refrigerate both about 30 minutes or until firm. Peel top sheets of waxed paper from both doughs. Turn cherry dough upside down onto chocolate dough; roll up doughs together, starting at long side, into a log. Wrap in plastic wrap; refrigerate 2 hours. Repeat with remaining parts of dough. Heat oven to 350°F Cut rolls of dough into 1/4-inch slices with sharp knife. On ungreased cookie sheet, place slices 1 inch apart.
• Bake 8 to 11 minutes or surface appears dull. Remove from cookie sheet to wire rack.

CHOCOLATE PINWHEELS

Steps:

• In large bowl, beat powdered sugar, butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Divide dough in half. Stir cocoa into one half. Stir chocolate sprinkles into other half. Cover and refrigerate 1 hour.
• Roll half of plain dough into 9x8-inch rectangle on lightly floured surface. Repeat with half of chocolate dough; place on plain dough. Roll doughs up together tightly, beginning at long side. Repeat with remaining plain and chocolate doughs. Wrap and refrigerate at least 8 hours but no longer than 24 hours.
• Heat oven to 400°F. Cut rolls into 1/4-inch slices. Place slices about 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack.