Raspberry Pinwheel Cookies
Raspberry Pinwheel Cookies
Ingredients
For the Cookie Dough
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- teaspoon vanilla extract
For the Filling and Coating
- 3/4 cup raspberry jam, seedless preferred
- 1/2 cup coarse granulated sugar, for rolling
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min
- 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
⏱️ 4 min
- 3
Beat in the large egg and vanilla extract until well combined.
⏱️ 2 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
⏱️ 3 min
- 5
Divide the dough in half. Shape each half into a flat rectangle, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.
⏱️ 5 min
- 6
On a lightly floured surface, roll out one half of the chilled dough into a rectangle approximately 12x9 inches and about 1/8 inch thick.
⏱️ 5 min
- 7
Spread half of the raspberry jam evenly over the rolled-out dough, leaving a 1/2-inch border along one of the longer edges.
⏱️ 3 min
- 8
Starting from the longer edge opposite the border, carefully roll the dough into a tight log. Pinch the seam to seal.
⏱️ 4 min
- 9
Repeat steps 6-8 with the remaining dough and jam.
⏱️ 12 min
- 10
Wrap each dough log tightly in plastic wrap and refrigerate for at least 1 hour (or up to 2 days) until very firm.
⏱️ 5 min
- 11
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375
- 12
Remove one dough log from the refrigerator. Unwrap and roll the log in the coarse granulated sugar, pressing gently to coat all sides.
⏱️ 3 min
- 13
Using a sharp knife, slice the dough log into 1/4-inch thick rounds. Place the cookies 1 inch apart on the prepared baking sheets.
⏱️ 5 min
- 14
Bake for 10-12 minutes, or until the edges are lightly golden and the jam is bubbly. The cookies may still seem soft in the center but will firm up as they cool.
⏱️ 12 min•🌡️ 375
- 15
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
- 16
Repeat steps 12-15 with the second dough log.
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
Raspberry Pinwheel Cookies
Ingredients
For the Cookie Dough
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- teaspoon vanilla extract
For the Filling and Coating
- 3/4 cup raspberry jam, seedless preferred
- 1/2 cup coarse granulated sugar, for rolling
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min - 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
⏱️ 4 min - 3
Beat in the large egg and vanilla extract until well combined.
⏱️ 2 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
⏱️ 3 min - 5
Divide the dough in half. Shape each half into a flat rectangle, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.
⏱️ 5 min - 6
On a lightly floured surface, roll out one half of the chilled dough into a rectangle approximately 12x9 inches and about 1/8 inch thick.
⏱️ 5 min - 7
Spread half of the raspberry jam evenly over the rolled-out dough, leaving a 1/2-inch border along one of the longer edges.
⏱️ 3 min - 8
Starting from the longer edge opposite the border, carefully roll the dough into a tight log. Pinch the seam to seal.
⏱️ 4 min - 9
Repeat steps 6-8 with the remaining dough and jam.
⏱️ 12 min - 10
Wrap each dough log tightly in plastic wrap and refrigerate for at least 1 hour (or up to 2 days) until very firm.
⏱️ 5 min - 11
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375 - 12
Remove one dough log from the refrigerator. Unwrap and roll the log in the coarse granulated sugar, pressing gently to coat all sides.
⏱️ 3 min - 13
Using a sharp knife, slice the dough log into 1/4-inch thick rounds. Place the cookies 1 inch apart on the prepared baking sheets.
⏱️ 5 min - 14
Bake for 10-12 minutes, or until the edges are lightly golden and the jam is bubbly. The cookies may still seem soft in the center but will firm up as they cool.
⏱️ 12 min•🌡️ 375 - 15
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min - 16
Repeat steps 12-15 with the second dough log.
⏱️ 20 min