Raspberry Pinwheel Cookies Recipe
If you’re on the lookout for a cookie that’s as beautiful as it is delicious, you’ve landed in the right kitchen. This Raspberry Pinwheel Cookies Recipe is a fan-freaking-tastic way to impress everyone at your next gathering — or just treat yourself on a quiet afternoon. Imagine tender, flaky cookie dough wrapped around a swirl of sweet-tart raspberry jam and crunchy walnuts, topped with a sparkling sugar kiss that adds the perfect crunch. Trust me, these cookies are as fun to make as they are to eat, and I’m excited to walk you through every step!
Why This Recipe Works
- Perfect Dough Texture: Combining cream cheese and butter creates a tender, flaky cookie that’s light yet rich.
- Balanced Sweet and Tart Flavors: Raspberry jam brings a bright tartness that cuts through the buttery dough beautifully.
- Crunch Factor: Chopped walnuts add an irresistible texture contrast inside each pinwheel.
- Eye-Catching Presentation: The spiral design is fun to make and makes these cookies pop on any dessert tray.
Ingredients & Why They Work
This Raspberry Pinwheel Cookies Recipe uses simple ingredients that come together to make a show-stopping cookie. Each component is chosen to enhance both flavor and texture, and I’ve picked a few tips to help you shop smart and get the best results.
- Flour: All-purpose flour is your go-to here for that sturdy yet tender cookie base.
- Salt: Just a pinch to balance out the sweetness and bring out all the flavors.
- Cream Cheese: This adds moisture and richness, making the dough tender and buttery without weighing it down.
- Butter: Use unsalted for full control of salt levels and optimal flavor.
- Raspberry Jam: I prefer a jam with visible seeds for texture, but smooth is great too — just no jelly!
- Walnuts: Finely chopped ones add that great crunch and a nutty earthiness that pairs so well with raspberry.
- Sparkling Sugar: Don’t skip this if you want that lovely sparkle and delicate crisp on top.
Tweak to Your Taste
What I love most about this Raspberry Pinwheel Cookies Recipe is how easy it is to adapt. Sometimes I swap walnuts for pecans for a bit of a buttery twist, or add a splash of vanilla extract to the dough for warmth. Make this recipe your own—cookies are meant to bring joy, after all!
- Nut-Free Version: I’ve made this successfully by omitting nuts altogether; just add a bit more sparkling sugar for crunch.
- Jam Swaps: Feel free to swap raspberry jam for strawberry or apricot for a different but equally delightful flavor.
- Gluten-Free: Use a one-to-one gluten-free flour blend; results are just as tender with a bit of extra care rolling the dough.
Step-by-Step: How I Make Raspberry Pinwheel Cookies Recipe
Step 1: Bring the Dough Together
Start by pulsing flour and salt in your food processor to make sure they’re combined evenly. Next, add room temperature butter and cream cheese—this is key! Cold butter won’t blend as smoothly. Pulse until the mixture first looks crumbly, then keep going until it forms a ball. This process took me a couple of tries to master; stopping too soon leaves crumbs, but over-processing can make things greasy. Aim for a cohesive but not overly soft dough.
Step 2: Chill the Dough
Pop that dough ball into the fridge for a solid 2 hours. I know—it sounds long, but this step is non-negotiable for preventing cookies from spreading too much in the oven and helps your pinwheels keep their neat spiral shape.
Step 3: Roll and Shape
On a lightly floured surface, roll out the chilled dough into a roughly 14 x 12-inch rectangle. I like to trim off the edges to get nice straight sides — it makes rolling up the dough much neater. Spread your raspberry jam evenly across the surface, then sprinkle the chopped walnuts over the top. Try not to overload the jam too thickly, or the dough might feel a bit soggy.
Step 4: Roll Up and Slice
Carefully roll the dough from one of the long sides, making a tight spiral. I find it helps to tuck the dough under itself as you roll to keep things compact. Once rolled, chill again for about 15 minutes if the dough has softened—that makes slicing easier.
Step 5: Sugar Dipped and Bake
Slice the roll into 1/2-inch thick rounds. Dip one side of each slice into sparkling sugar and place them sugar-side up on your baking sheet. Bake at 375°F for 15 to 20 minutes, until the cookies are just starting to brown around the edges. Keep an eye towards the end — they can overbake fast.
Pro Tips for Making Raspberry Pinwheel Cookies Recipe
- Chill Twice: Don’t skip chilling the dough twice—it’s what guarantees your clean pinwheel shape.
- Sharp Knife Slicing: Use a very sharp knife or dental floss (seriously!) for clean cookie slices without squishing the dough.
- Jam Thickness: Spread jam thinly so it doesn’t seep out and mess up the roll during baking.
- Watch Bake Time: Cookies vary by oven, so start checking at 15 minutes to avoid overbaking and getting dry centers.
How to Serve Raspberry Pinwheel Cookies Recipe
Garnishes
I usually keep it simple with these cookies — the sparkling sugar already gives them a festive shimmer. But for special occasions, a light dusting of powdered sugar or a few fresh raspberries on the plate always feels so elegant and bursts with freshness.
Side Dishes
These cookies are a beautiful companion to a cup of tea, fresh lemonade, or a warm latte. I often serve them alongside a cheese platter or lightly toasted nuts for a cozy afternoon snack spread.
Creative Ways to Present
For parties, I line up these pinwheel cookies on a rustic wooden board, nesting sprigs of rosemary and edible flowers around them for a pop of color. You can even thread them onto pretty skewers for a fun “cookie kabob” idea that’s a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
I keep leftover Raspberry Pinwheel Cookies in an airtight container at room temperature for up to a week. They actually taste better after a day as the flavors settle, but don’t wait too long or they may lose their crispness.
Freezing
This recipe freezes beautifully. After slicing, lay the unbaked cookies on a parchment-lined tray to freeze solid, then transfer them to a freezer bag. Bake them straight from the freezer — just add a couple extra minutes to the baking time.
Reheating
If you want to freshen up your cookies, pop them in the oven at 300°F for about 5 minutes — this brings back their crisp edges and warms the jam slightly, making them taste freshly baked.
FAQs
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Can I make the dough by hand instead of using a food processor?
Absolutely! If you don’t have a food processor, use a pastry cutter or two forks to combine butter, cream cheese, flour, and salt until it forms a dough. It may take a little extra elbow grease to get that perfect ball, but it works just as well.
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How do I prevent the jam from leaking out when rolling the dough?
Spread the jam in a thin, even layer and avoid pushing it right to the edges. Chilling the dough before rolling can also help keep the jam from running when baked.
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Can I use frozen raspberries to make my own jam for this recipe?
Yes, homemade raspberry jam is a fabulous idea! Just be sure it’s thick and not too watery to avoid soggy cookie dough. Cooking it down until it thickens helps a lot.
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Are these cookies good for gifting?
They make gorgeous, delicious gifts! Just package them in a sturdy tin with parchment paper layers to keep those pinwheels intact during transport.
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What if I want a dairy-free version of this Raspberry Pinwheel Cookies Recipe?
Try substituting plant-based cream cheese and vegan butter. The texture might be slightly different but still tasty if you’re careful with the chilling time and moisture balance.
Final Thoughts
This Raspberry Pinwheel Cookies Recipe holds a special spot in my heart because it’s one of those recipes that combines simplicity with elegance—and delivers every single time. Whether you’re baking with kids, bringing something unique to a potluck, or just craving a new sweet treat, give this recipe a try. You’ll enjoy the beautiful swirl, the satisfying crunch, and the burst of raspberry in every bite. Trust me, once you make these, they’ll become a staple in your cookie collection, too!
Print
Raspberry Pinwheel Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 30 minutes
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Raspberry Pinwheel Cookies featuring a buttery cream cheese dough layered with sweet raspberry jam and crunchy walnuts, rolled and baked to golden perfection with a sparkling sugar coating.
Ingredients
Dough
- 1 1/2 cup flour
- 1/4 teaspoon salt
- 4 ounces cream cheese
- 1/2 cup butter
Filling
- 1/4 cup raspberry jam
- 1/2 cup walnuts, finely chopped
Topping
- 1/4 cup sparkling sugar
Instructions
- Prepare dough: Combine the flour and salt in a food processor and pulse a few times to mix evenly. Add the butter and cream cheese, then process until the mixture forms a dough ball, starting as fine crumbs and eventually clumping together.
- Chill dough: Wrap the dough and chill it in the refrigerator for 2 hours to firm up and develop flavors.
- Preheat oven: Set the oven to 375 degrees Fahrenheit to ensure it’s ready for baking.
- Roll out dough: On a lightly floured surface, roll the chilled dough into a 14 by 12 inch rectangle. Trim the edges for straight sides.
- Add filling: Spread the raspberry jam evenly over the dough, followed by sprinkling the finely chopped walnuts on top.
- Form pinwheels: Roll the dough tightly from the long side, then slice into 1/2 inch thick rounds to form the pinwheels.
- Coat with sugar: Dip one side of each cookie slice into the sparkling sugar, coating well.
- Bake cookies: Place the cookies sugar side up on a baking sheet and bake for 20 minutes until they are lightly browned and set.
Notes
- For easier rolling, chilling the dough is crucial to prevent stickiness.
- Use finely chopped walnuts to ensure even distribution without overpowering the texture.
- Replace raspberry jam with your favorite fruit preserve for variety.
- Make sure to coat the cookies with sparkling sugar on the side that will be facing up to get the signature sparkle.
- Store baked cookies in an airtight container at room temperature for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 9 g
- Sodium: 70 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
