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–+ servings
coffee caramel swirl cookies

Coffee Caramel Drizzle Pinwheel Cookies

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Prep Time 30 minutes
Cook Time 12 minutes
Resting Time 2 hours 30 minutes
Total Time 3 hours 12 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 stand mixer or hand mixer
  • 1 Medium saucepan
  • 1 Whisk
  • 1 Rubber spatula
  • 1 offset spatula
  • 1 Rolling Pin
  • 2 parchment paper sheet
  • 1 plastic wrap roll
  • 2 rimmed baking sheet
  • 1 Wire rack
  • 1 small piping bag or zip-top bag

Ingredients
  

  • 2 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 3/4 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1 large egg room temperature
  • 2 teaspoon vanilla extract
  • 1 tablespoon instant espresso powder finely ground
  • 1 tablespoon hot water
  • 1/4 cup dark brown sugar packed
  • 1/2 teaspoon ground cinnamon optional
  • 1/2 cup caramel sauce thick, store-bought or homemade
  • 1/4 cup mini chocolate chips optional
  • 1 teaspoon flaky sea salt optional

Instructions
 

  • Whisk together all-purpose flour, baking powder, and fine salt in a mixing bowl and set aside.
  • In another bowl beat unsalted butter and granulated sugar until light and fluffy about 2 to 3 minutes.
  • Add egg and vanilla extract to the butter mixture and beat until fully incorporated.
  • Dissolve instant espresso powder in hot water then beat the coffee mixture into the butter mixture.
  • Add the dry ingredients to the wet mixture and mix on low just until a soft dough forms.
  • Divide dough in half and flatten each half into a rectangle, wrap in plastic, and chill for 30 minutes.
  • On parchment lightly dusted with flour roll one dough half into a 9x12-inch rectangle.
  • Stir together dark brown sugar and ground cinnamon then sprinkle evenly over the rolled dough.
  • Warm caramel sauce slightly until spreadable and gently spread half over the sugared dough leaving a 1/2-inch border.
  • If using sprinkle half the mini chocolate chips over the caramel layer.
  • Using the parchment to help roll the dough tightly from the long side into a log, seam-side down.
  • Repeat rolling and filling with the second dough half, then wrap each log tightly in plastic.
  • Chill logs until very firm for at least 2 hours or up to overnight.
  • Preheat oven to 350°F (175°C) and line rimmed baking sheets with parchment.
  • Unwrap one log and slice into 1/4-inch rounds using a sharp serrated knife, rotating the log slightly between cuts to maintain round shape.
  • Arrange slices 2 inches apart on prepared sheets and return to the fridge for 10 minutes to prevent spreading.
  • Bake one sheet at a time for 10 to 12 minutes until edges are set and lightly golden.
  • Cool cookies on the sheet for 5 minutes then transfer to a wire rack to cool completely.
  • Warm remaining caramel sauce to drizzle consistency and transfer to a piping bag or zip-top bag with a tiny corner snipped.
  • Drizzle cooled cookies with caramel and finish with flaky sea salt if using, then let set before serving.

Notes

For clean spirals keep the dough well-chilled and roll on parchment to prevent sticking; if the caramel seems runny, reduce it gently on the stove to thicken before spreading so it doesn’t ooze during baking. Measuring flour by weight (270 g for 2 1/4 cups) helps maintain ideal texture, and rotating the dough log a quarter turn between slices keeps rounds even. If your kitchen is warm, chill the filled logs longer and briefly chill sliced rounds before baking to minimize spread. Swap instant espresso with 2 teaspoons very fine coffee powder for a milder flavor, and add a teaspoon of molasses to the caramel for deeper notes. Store cookies airtight at room temperature for 3 days, or freeze baked cookies (undrizzled) up to 2 months and drizzle after thawing.
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