The Maurice Lenell pinwheel cookie is a classic holiday cookie that is a close cousin to the classic white chocolate pinwheel. It’s a nice little treat that’s a great addition to your holiday cookies. If you want to make them at home, you can make them with store-bought white chocolate candies, but don’t bother with those lumps of white chocolate. You can make them yourself, as well as spend a little extra on making them with homemade white chocolate candies. There are loads of different variations on this recipe, and it
This recipe for Maurice Lenell’s pinwheel cookie is an incredibly easy-to-make cookie that’s perfect for any occasion. You can use it as a cookie cutter to decorate cupcakes, or you can simply eat them plain. One of my favorite Maurice Lenell cookie recipes is this one, and I know you’ll love it just as much as I do!
The Maurice Lenell Pinwheel Cookie Recipe is a simple, yet very tasty cookie which is a favorite of many readers. Maurice Lenell invented this cookie in the 1980’s when he was a student in High School. He continued to perfect the recipe in the years that followed.
How To Make Maurice Lenell Pinwheel Cookie
This recipe is a family favorite! We make these every year on the 4th of July. The kids love helping out and they can’t wait to eat them once they’re done. One tip I have for you if you want to try this recipe is that it’s best with cream cheese icing instead of powdered sugar because it melts more smoothly in your mouth. Give this a shot and let me know what you think!
- Baking powder, 1/2 teaspoon
- All-purpose flour, 3 cups
- Kosher salt, 1/2 teaspoon
- Unsalted butter (softened), 1 cup
- Granulated sugar, 1 1/3 cups
- 2 eggs
- Vanilla extract, 2 teaspoon
- Chocolate (unsweetened), 2 oz
- White Sparkling Sugar, 8 oz
Mix together 3 cups of all-purpose flour, 1/2 tbsp of baking soda, and 1/2 tbsp of kosher salt in a large bowl. Mix well.
Put the remaining 1/3 cup sugar and 1 cup unsalted butter in another bowl. Beat the mixture until it becomes light and fluffy with an electric beater. It shouldn’t take more than a couple of minutes.
Mix 1 egg with an electric mixer now. Add another after that. Stir in 2 teaspoons of vanilla extract.
Mix the dry ingredients into the egg mixture. Use your hands or a dough maker to knead the dough finely.
Shape the dough into a 4 by 4-inch square by splitting it in half. Refrigerate for an hour.
Put the other half of the dough back into the mixer. Mix the melted chocolate with the dough in the mixer until finely combined.
Wrap it in a square shape. Refrigerate the two doughs. Let them sit for at least 40 minutes.
Put the vanilla dough and chocolate dough between two parchment papers and roll them up. Place the chocolate dough very carefully over the vanilla dough after peeling away the parchment paper. Cut the dough horizontally in half.
Make a tight log by rolling the cut. Coat the log in colored sugar to make it look like dough. Cover the logs with plastic wrap once more. Put them in the refrigerator overnight to firm up.
Set the oven to 350 degrees Fahrenheit on the day of baking. Use parchment paper to line the cookie sheets. Take the dough out of the refrigerator. Place the dough logs on cookie sheets after slicing them into 1/4-inch pieces.
Place the cookies in the preheated oven for 8–10 minutes or until the vanilla portion of the cookies has turned golden. Transfer the cookie sheet to a wire rack to cool.
Take your friends and family members to enjoy these amazing cookies. After cooling, store cookies in an airtight glass jar or cookie jar if you want to store them.
Maurice Lenell Pinwheel Cookie Recipe
Recipe Yield: 10 servings
Calories: 119 calories
Preparation Time: 4H
Cooking Time: 10M
Total Time: 4H10M