Chocolate Vanilla Cream Cheese Pinwheels Chocolate Vanilla Cream Cheese Pinwheels

Photography: Ronald Tsang | Food styling: Claire Stubbs, Donnah Borooah & Tanya Osmand | Prop styling: Renée Drexler (Geary House)

Get the best of both worlds with these chocolate and vanilla pinwheels. These swirl cookies boast sprinkled edges, making them look like the festive Yule log.

  • Prep time 40 minutes
  • Total time 2 hours & 30 minutes



In bowl, whisk together 2 1/4 cups of the flour, baking powder, salt and baking soda. 

In large bowl, using hand mixer on medium speed, beat butter with cream cheese until smooth; beat in sugar, egg and vanilla until combined. Stir in flour mixture just until combined. 

Divide dough in half. Knead remaining 1 tbsp flour and chocolate into 1 half. Shape each into rectangles; wrap each in plastic wrap. Refrigerate for 1 hour.

Between parchment or waxed paper, roll out chocolate dough into 13- x 9 1/2-inch rectangle; set aside. Between parchment or waxed paper, roll out vanilla dough into 13- x 9-inch rectangle. Remove top sheet of paper from each. Invert vanilla dough onto chocolate dough, lining up long edge facing you; trim edges to straighten.

Using paper to help and starting at long edge facing you, tightly roll up dough, pinching seam to seal. Halve lengthwise; wrap each log in plastic wrap and refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 3 days or overwrap with foil and freeze for up to 1 month.)

Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

In shallow dish, whisk coarse sugar with cinnamon. Working with 1 log at a time, brush with water; roll in sugar mixture, pressing gently to adhere. Cut log into 1/4-inch thick slices. Arrange, 1 inch apart and reforming round shape if needed, on prepared pan. Repeat with remaining log.

Bake, 1 sheet at a time, until tops are firm and bottoms are light golden, 10 to 12 minutes. Let cool on pan on rack for 2 minutes; transfer directly to rack to cool completely. (Make-ahead: Layer between parchment paper in airtight container and refrigerate for up to 2 weeks or freeze for up to 1 month.)

Makes about 48 cookies.


Nutritional facts PER COOKIE: about

  • Fibre 0 g
  • Sodium 50 mg
  • Sugars 4 g
  • Protein 1 g
  • Calories 64
  • Total fat 3 g
  • Potassium 11 mg
  • Cholesterol 10 mg
  • Saturated fat 2 g
  • Total carbohydrate 9 g


  • Iron 3
  • Folate 6
  • Calcium 1
  • Vitamin A 2
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Baking & Desserts

Chocolate Vanilla Cream Cheese Pinwheels