No-Oven Pinwheel Cookies are a delightful treat that perfectly balance the rich flavours of chocolate and vanilla in every bite. These cookies are not only beautiful to look at with their swirled pattern but also irresistibly delicious. The journey begins by creating a smooth dough from softened butter, icing sugar, and flour. Dividing the dough into two equal halves, one portion gets a chocolatey makeover with cocoa powder and milk, while the other remains a classic vanilla.
These Pinwheel Cookies are made without an oven, right on your stove! This recipe is perfect for those days when you crave something sweet and delightful but want to keep things simple and efficient.
WHAT YOU’LL LOVE ABOUT THIS RECIPE
- Eggless
- No-oven
- Fun to make
- Looks attractive
- Only staple ingredients required
INGREDIENTS USED IN NO-OVEN PINWHEEL COOKIES
All-purpose flour
I am using all- purpose flour to make my easy marble cookies. It provides structure and body to the cookies. The gluten in the flour forms a network that holds the cookies together. You can use whole wheat flour also in same proportion for a healthier version of these easy chocolate cookies.
Cocoa powder
To make these cookies chocolatey I’m using this unsweetened cocoa powder by Cadbury. It gives that immense chocolate flavour to any baked good. You can use any good quality cocoa powder which is easily available to you in nearby grocery stores.
Butter
Softened butter is creamed with icing sugar to incorporate air, making the cookies light and fluffy. I have used this salted butter in my recipe. It provides moisture, richness, and flavour to the cookies. It also helps create a tender texture and contributes to the overall spread of the cookies during baking.
Milk
Milk is used to mix with the cocoa powder and chocolate dough, ensuring it is smooth and cohesive. It adds moisture to the dough, making it easier to mix and shape. Milk also helps bind the ingredients together.
Icing sugar
Icing sugar is whisked with butter to form a light, fluffy mixture, which serves as the base for the dough.it sweetens the cookies and helps achieve a fine, smooth texture. Icing sugar also aids in creating a tender crumb.
Baking powder
It acts as a leavening agent, helping the cookies rise and become light and airy. It releases carbon dioxide when heated, causing the dough to expand.
EQUIPMENT USED FOR MAKING THESE NO-OVEN PINWHEEL COOKIES
The kind of equipment you use when you’re baking makes a huge difference to the end result! I would recommend you to use good quality mixing bowls and other equipment so that your marble cookies come out delicious!
To mix all my ingredients together in, I’m using Borosil’s 100% Borosilicate Glass Bowl which makes my baking process totally hassle free!
Not a single day goes in my kitchen when I don’t use a Silicon Spatula, this is the one I recommend. Same goes for my set of Measuring Cups and Measuring Spoons.
You will also need a pan and a hollow stand of any kind to make the cookies.
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TIPS TO MAKE THESE NO-OVEN PINWHEEL COOKIES
- Use a medium-low heat to avoid burning the base of the cookies.
- Avoid overmixing, as this can make the cookies dense.
- When adding cocoa powder and milk to one half of the dough, mix until the colour is even. This will create a uniform chocolate dough that contrasts nicely with the vanilla dough.
- When placing the vanilla dough over the chocolate dough, do it gently to avoid tearing. Use a rolling pin or your hands to smooth out any air bubbles and ensure the layers stick together.
- Lay the Pinwheel cookies on the steel plate with enough space between them. This allows the cookies to spread without sticking together.
- A sharp knife will help you get clean cuts and well-defined swirls.
- Bake the cookies in the preheated pan for 13-15 minutes, but keep an eye on them. The edges should be slightly golden, while the centre remains soft. Overbaking can make the cookies hard.
HOW TO BAKE IT IN THE OVEN
- Preheat oven at 180 degrees for 5-7 minutes.
- Prepare a tray lined with parchment paper.
- Bake at 180 degrees for 12-15 mins or until the edges turn golden brown.
- ¼ cup butter
- ¼ cup icing sugar
- 1 cup flour
- ⅛ tsp baking powder
- 2 tbsp + 1 tbsp milk, divided
- 1tbsp cocoa powder
- In a bowl, add softened butter and icing sugar. Whisk it till it’s light, fluffy and pale in colour.
- Then add flour, baking powder and 2 tbsp milk and form it into a smooth dough.
- Divide the dough into 2 equal halves. Add in cocoa powder and 1 tbsp milk into one half of the dough.
- Roll out both the doughs into rectangles of ¼th cm thickness each.
- Carefully take the vanilla dough and place it over the rolled out chocolate dough.
- From either of the longer length start rolling the dough inwards to form a cylinder. Role it tightly to get more swirls.
- Freeze the rolled dough for 15-20 mins. Cut the roll with a sharp knife into equal thickness. This will yield around 20 cookies.
- Set a flat pan over low-medium heat and place a stand in the centre. Place the swirl cookies in batches on the plate greased and lined with parchment paper. Put the plate over the stand, cover it with the lid and bake for 13-15 minutes.
- Let them cool completely before serving or storing.
If you like my No-Oven Pinwheel Cookies recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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