What’s better than a cutout sugar cookie? A cute pinwheel cookie because it’s both vanilla and chocolate!

It takes my simple cut out sugar cookie and adds another delicious element and design. Either way they are delicious!

First cream the margarine in the mixer.

Add the sugar.

Then prepare the flax egg.

Sift the dry ingredients for the vanilla dough.

Sift the dry ingredients for the chocolate dough.

Add the flax egg and vanilla to the mixer.

Divide the sugar mixture in half and scoop one half into a bowl.

Now add the vanilla flour to the mixer and blend well.

Pour out the dough and form a ball on a flat surface and set aside.

Scoop the remaining sugar mixture back into the mixer and slowly add the chocolate flour and blend well.

Pour the dough on a flat surface and form a ball.

Now roll out the vanilla dough no more than a quarter inch thick and in a uniform rectangle.

Do the same with the chocolate dough.

Next place the chocolate dough on top of the vanilla dough.

Then slowly roll the dough into a tight round roll.

Wrap with plastic wrap and place in the refrigerator for at least two hours.

Then with a sharp knife cut into quarter inch slices and place them onto a parchment paper lined cookie sheet.

These cookies do not spread and can be placed close to one another.

Bake for 10-15 minutes.

Remove from oven and let cool on cookie sheet(s) then move to a wire rack to cool completely.

Place in a airtight container and enjoy for up to a week!