Brown Sugar Pinwheel Cookies

Brown Sugar Pinwheel Cookies

Swirls of cocoa punctuate the brown sugar flavor of these pinwheel cookies.


about 3 dozen cookies


  • 1 cup firmly packed Domino® Light Brown Sugar
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons cocoa powder, unsweetened


Preheat oven to 350°F. Grease cookie sheets.

Beat brown sugar and butter in large mixing bowl until light and fluffy. Add egg and vanilla; beat until creamy. Stir together flour, baking powder and salt; gradually add to sugar mixture.

Divide dough in half. Add cocoa to one-half of dough. Roll dough separately on floured waxed paper into 2 rectangles, about 1/4 inch thick. Top one with the other; press together with a rolling pin. Roll up lengthwise, jelly roll fashion. Trim edges; wrap and chill.

When firm, cut roll into 1/4-inch slices and place on prepared cookie sheets.

Bake 12 to 15 minutes. Cool completely before serving.


Be sure to chill dough thoroughly before slicing it with a sharp knife. Rotate the roll as you slice it.

To spice these pinwheels up, add 2 teaspoons cinnamon and 1/2 teaspoon nutmeg or ground cloves to the flour mixture.