I’m a HUGE fan of the classic pinwheel cookie! Not for their simplicity, or even for the looks on people’s faces when they THINK they take a lot more work and effort than they actually do. No. I love pinwheel cookies for their sheer versatility! You can literally do ANYTHING with these cookies.You can make them for any occasion, you can make them for any season or holiday because you can use any color combination that you can think of that would fit said occasion. You can even make them different flavors. There’s even a no-bake variation where these treat stop being a “cookie” and become more like a candy. There is SO MUCH you can do, the only limit is your imagination and creativity! But you gotta start somewhere, so check out the recipe, and see what you can come up with!

Here is what you’ll need to make Pinwheel Cookies:

13-1/2 oz. (3 cups) unbleached all-purpose flour
1/2 tsp. table salt
1/4 tsp. baking soda
10 oz. (1-1/4 cups) unsalted butter, slightly  softened
1-1/4 cups granulated sugar
1 large egg
1-1/2 tsp. pure vanilla extract
1 tsp. instant espresso powder
2 Tbs. boiling water
3 Tbs. unsweetened Dutch-processed cocoa powder
3 oz. bittersweet chocolate, melted and still warm

Now keep in mind, this is the recipe for the classic version, or “base” cookie. Remember, you can alter this however you want to get the desired colors or flavors without much effort. Either way, the method is the same! To see that method, head over to finecooking.com for the full instructions. Enjoy!