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Pinwheel Icebox Cookies

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Cook Time: 10 minutes

Total Time: 10 minutes


  • 1 cup butter (8 ounces)
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 cups flour
  • 2 tablespoons cocoa


In large mixing bowl cream butter and sugar together; add egg and vanilla and beat until light and fluffy. Gradually add flour. Divide dough into 2 equal portions; blend cocoa into one portion. Form each portion into ball. Place each ball between two sheets of waxed paper lightly dusted with powdered sugar or flour and roll each into a rectangle; carefully layer one color on the other. Starting at long edge, roll into a log. Cut log in half and wrap each portion up in plastic wrap. Refrigerate dough for at least 4 hours, until very firm. Cut in 1/4-inch slices and place on a greased baking sheet about an inch apart. Bake at 350° for 8 to 10 minutes.

To make a checkerboard cookie, divide dough into alternate ropes of vanilla and chocolate. Working with 4 ropes - 2 of each color - press a light and dark rope together. Place one pair of ropes on top of the other pair, alternating vanilla and chocolate. Repeat with remaining dough; wrap each roll in plastic and refrigerate until firm, about 4 hours. Slice and bake as pinwheels, above.

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User Reviews

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 1 out of 5
worst cookie ever, Member Reeeeeesa

This cookie was horrible. I followed the directions perfectly. The end product tasted too floury and was not very light and fluffy. I should have known better than to waste my ingredients when I saw there was no baking powder or soda required.

12 out of 24 people found this helpful.

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