When I first experimented with the Brown Butter Holiday Pinwheel Cookie, I was drawn to its rich, nutty flavor and stunning visual appeal. The combination of buttery goodness and a hint of cocoa creates a delightful experience for both the palate and the eyes. As I prepared the dough, I found the process both satisfying and intricately rewarding. The final result? A cookie that’ll surely elevate any festive gathering. But there’s more to uncover about these delightful treats…
What kind of recipe is it?
The Brown Butter Holiday Pinwheel Cookie is a delightful festive treat that beautifully combines classic cookie flavors with a unique twist. Made with nutty brown butter, these cookies feature a stunning marbled appearance, showcasing rich colors and enticing flavors.
Their melt-in-your-mouth texture makes them a perfect addition to holiday gatherings, cookie exchanges, or simply as a cozy snack at home. Ideal for bakers of all skill levels, these cookies are sure to please both family and friends, making your holidays even more special.
Preparation Time
| Category | Details |
|---|---|
| Difficulty of the Recipe | Intermediate |
| Preparation Time | 30 minutes (plus chilling time) |
| Number of Servings | Approximately 24 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | 3/4 cup |
| Brown sugar | 3/4 cup |
| Eggs | 1 large |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 2 1/4 cups |
| Baking powder | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Cocoa powder | 1/2 cup |
| Powdered sugar | 1 cup (for rolling) |
| Food coloring (optional) | As needed |
This table lists all the essential ingredients along with their precise quantities for making Brown Butter Holiday Pinwheel Cookies.
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing Bowls (Large and Medium) | Used for mixing the cookie dough ingredients. Large bowls hold more ingredients. | Any large, deep bowls can substitute. |
| Measuring Cups (Dry and Liquid) | Ensures accurate measurement of ingredients like flour and liquids essential to the dough. | Use any cup marked for measurements. |
| Measuring Spoons | For precise measurement of smaller quantities like baking powder, sugar, and extracts. | Add use of standard teaspoons/tablespoons. |
| Stand Mixer or Hand Mixer | Combines ingredients thoroughly, especially helpful for creaming butter and sugars. | Use a whisk and arm strength instead. |
| Rubber Spatula | Effective for scraping down the sides of bowls and combining batter ingredients. | A wooden spoon can be used if unavailable. |
| Wooden Spoon | Stirs ingredients effectively and is good for mixing thick cookie dough. | Silicone spoon can work as an alternative. |
| Baking Sheets (2-3) | Provides a surface for baking cookies; allows for multiple trays to bake at once. | Use any flat baking surface that can sustain heat. |
| Parchment Paper or Silicone Mats | Prevents cookies from sticking to baking sheets and promotes even cooking. | Lightly greased baking sheets work too. |
| Cookie Scoop or Spoon | Ensures uniform cookie sizes for even baking and presentation. | Use two spoons to scoop and shape cookie dough. |
| Cooling Rack | Allows cookies to cool down evenly after baking, preventing sogginess. | A plate can be used if a cooling rack isn’t available. |
| Oven Thermometer | Checks that the oven is at the correct temperature for baking cookies. | Sometimes a simple oven preheat test can substitute, but it’s less reliable. |
Cooking Steps
- Begin with mise en place: Gather 240 g (2 cups) of all-purpose flour, 4 g (1 teaspoon) of baking powder, 1 g (¼ teaspoon) of salt, 113 g (½ cup) of unsalted butter, 100 g (½ cup) of granulated sugar, 100 g (½ cup) of packed brown sugar, 1 large egg at room temperature, 5 ml (1 teaspoon) of vanilla extract, and optional 60 g (½ cup) of finely chopped nuts or chocolate for filling.
- Preheat the oven to 180 °C (350 °F) and adjust the oven rack to the middle position. If using convection settings, reduce the temperature to 170 °C (340 °F).
- In a medium mixing bowl, whisk together 240 g of all-purpose flour, 4 g of baking powder, and 1 g of salt until evenly combined. Set aside.
- In a large mixing bowl or stand mixer fitted with a paddle attachment, add 113 g of room temperature unsalted butter. Beat on medium speed until melted and light brown (approximately 5-7 minutes).
- Gradually add 100 g of granulated sugar and 100 g of brown sugar to the butter while mixing at medium speed until the mixture becomes light and fluffy in texture (about 2-3 minutes).
- Add 1 large egg and 5 ml of vanilla extract to the mixture. Mix on medium speed until fully incorporated (approximately 1 minute).
- Gradually add the dry ingredients mixture to the wet ingredients, mixing on low speed until just combined. Avoid over-mixing to prevent toughness in cookies.
- If using, fold in 60 g of finely chopped nuts or chocolate gently with a rubber spatula until evenly distributed throughout the dough.
- Divide the dough in half. Place one half between two sheets of parchment paper and roll out to a rectangle approximately 0.5 cm (¼ inch) thick.
- Repeat the process with the other half of the dough.
- Optional: If desired, spread a thin layer of jam or additional chocolate onto one of the rolled-out dough rectangles, then carefully lift the other rectangle and place it on top.
- Using the parchment paper as a guide, tightly roll the dough into a log shape, ensuring the filling (if used) is enclosed. Wrap the log in parchment paper or plastic wrap. Chill in the refrigerator for at least 30 minutes.
- Once chilled, remove the log from the refrigerator and slice into 1.5 cm (½ inch) thick rounds with a sharp knife. Arrange the cookie slices on a baking sheet lined with parchment paper, leaving space between each slice.
- Bake in the preheated oven for 10-12 minutes or until the edges start turning light golden brown. The cookies will firm up as they cool.
- Remove from the oven, and let the cookies cool on the baking sheet for 5 minutes.
- Transfer them to a cooling rack to cool completely for 30 minutes. Ensure they’re firm to the touch and not soft before storing.
- Enjoy the cookies once cooled, noting a buttery aroma and slight crispness around the edges as signs of doneness.
Variations
- Cocoa Swirl: Substitute 30 g (¼ cup) of all-purpose flour with 30 g (¼ cup) unsweetened cocoa powder for a chocolatey twist.
- Nutty Delight: Add 60 g (½ cup) of finely chopped walnuts or pecans to the dough for added crunch and flavor.
- Gluten-Free Magic: Replace all-purpose flour with a gluten-free all-purpose flour blend in the same quantity (240 g/2 cups) for a gluten-free adaptation.
- Dairy-Free Treats: Use 113 g (½ cup) dairy-free butter alternatives to make the cookies dairy-free.
- Vegan Version: Replace the egg with 60 g (¼ cup) unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
- Pumpkin Spice: Incorporate 120 g (½ cup) of pumpkin puree and 5 g (1 teaspoon) of pumpkin pie spice for a seasonal autumn variant.
- Cinnamon Roll Style: Add 10 g (2 teaspoons) of ground cinnamon to the dough and sprinkle a cinnamon-sugar mixture inside before rolling for a cozy flavor.
- Air Fryer Cookies: Bake the sliced cookies in an air fryer at 160 °C (320 °F) for 8-10 minutes for a quicker and alternative cooking method.
Tips on plating and presentation
Although plating may seem like an afterthought, it can truly elevate your Brown Butter Holiday Pinwheel Cookies from delightful to dazzling.
Use simple plating techniques like layering the cookies on a beautiful cake stand or arranging them on a festive plate.
For presentation tips, add a sprinkle of powdered sugar or strategically place edible garnishes.
This way, your cookies become a showstopper!
What other dishes can I pair it with?
When planning the perfect holiday spread, I love pairing my Brown Butter Holiday Pinwheel Cookies with an assortment of cozy treats that enhance their rich flavor.
For delightful cookie pairings, I gravitate towards spiced nuts and dark chocolate truffles.
Also, consider serving them alongside a warm apple crumble or chai-spiced brownies—these dessert options create a festive vibe that everyone will savor.
What drinks can I pair it with?
To truly elevate the experience of enjoying my Brown Butter Holiday Pinwheel Cookies, I like to pair them with rich, warm beverages that complement their buttery flavor.
A fresh cup of coffee enhances the nuttiness perfectly, while decadent dessert wines like late harvest Riesling add a lovely sweetness. Together, these drinks create a delightful balance that makes each bite even more enjoyable.
Frequently Asked Questions
Can I Substitute Regular Butter With Vegan Butter?
Yes, I’ve substituted regular butter with vegan butter in recipes. It works well, giving a slightly different taste but still delicious. Exploring dairy alternatives has really expanded my options in the kitchen!
How Long Do These Cookies Stay Fresh?
These cookies stay fresh for about a week when stored in an airtight container. For optimum freshness, I recommend keeping them in a cool place and consuming them within a few days. Enjoy!
Can I Freeze the Pinwheel Cookies?
Yes, you can freeze the pinwheel cookies for extended storage. I recommend wrapping them tightly in plastic wrap or foil. When you’re ready to enjoy them, just defrost them in the fridge for the best results.
What Type of Nuts Work Best in This Recipe?
I love using walnuts in this recipe, but you can also try pecans or hazelnuts for a unique twist. Adding nut flavorings like almond extract can really enhance the overall taste, making it even more delightful!
How Do I Achieve a Perfect Swirl in the Dough?
To achieve a perfect swirl in the dough, I ensure the dough consistency’s just right—smooth but not sticky. Using proper baking techniques, I gently roll and layer it, keeping everything tightly compressed for a beautiful result.