Nutella Pinwheel Cookies

nutella pinwheels
December 11th, 2012

This year, for the first time ever, I hosted a cookie exchange party. For those that are not familiar with the concept – each guest brings a set number of cookies and we split them between ourselves. Oh, and I put together a little recipe booklet with all of our recipes. We had so much fun that we decided that this will be a yearly event.

This butter cookie nutella pinwheel recipe makes about 4 dozen cookies. You can freeze the unbaked logs for 2 weeks. Simply add 3 minutes to the baking time. 

Nutella Pinwheel Cookies

Yields 4 dozen cookies


  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 2 egg yolks
  • 2 teaspoon vanilla
  • 2 ⅓ cup all-purpose flour
  • ¼ teaspoon salt
  • ½ cup Nutella, divided


  1. In a large mixing bowl, cream the butter and sugar together for a few minutes. Then mix in the egg yolks and vanilla.
  2.  Sift-in the flour and salt and mix gradually until the dough becomes soft.
  3.  Shape into two rectangles and wrap with plastic wrap. Refrigerate for at least 30 minutes.
  4. Unwrap one rectangle of dough and place on parchment paper. Cover with plastic wrap and roll into ¼” thickness and about 10″ x 8″ rectangle.
  5. Remove the plastic wrap spread ¼cup of Nutella on the dough leaving a ¼” edge all around. Using the paper to help, roll the dough from the longest side to form a tight log. Repeat with the other rectangle. Refrigerate overnight.
  6. Preheat oven to 350ºF and line your baking sheets with parchment paper. Unwrap the log and slice into ⅓” slices. Bake for about 10 minutes or until lightly golden around the edges. Once bake let cool on the cookie sheet for a few minutes then transfer to a cooling rack.

some of my unbaked cookies looked like ears

Recipe adapted from the Galley Gourmet

2 Responses to Nutella Pinwheel Cookies

  1. Ana says:

    Hi, Marie! :3
    Today I made these cookies. They are so delicious! *-*
    Thank you so much for sharing! :3

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