Short description
Cream Cheese Jam Pinwheel Cookies are a delightful holiday treat featuring a tender, buttery cream cheese dough filled with sweet raspberry jam. With their beautiful swirled appearance and a light dusting of powdered sugar, these cookies are both festive and irresistible—perfect for Christmas gatherings or as a thoughtful homemade gift.
Why You’ll Love This Recipe
These cookies strike the perfect balance between rich and fruity flavors, thanks to the creamy dough and vibrant jam filling. The dough is easy to handle and forgiving, making it ideal even for beginner bakers. Their charming pinwheel design adds a festive touch to any dessert table, and they can be adapted with different jams to suit your taste. Plus, they store well, meaning you can make them ahead for holiday events.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
1 cup unsalted butter, softened
4 oz cream cheese, softened
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup seedless raspberry jam (or your favorite jam)
Powdered sugar for garnish
Directions
Prepare the Dough
In a large mixing bowl, beat the softened butter and cream cheese together until light and fluffy. Gradually add the flour and salt, mixing until just combined. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 1 hour.
Roll Out the Dough
Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper. On a floured surface, roll out the chilled dough into a rectangle approximately 1/8 inch thick.
Spread the Jam
Spread an even layer of seedless raspberry jam over the rolled-out dough, leaving a small border along the edges.
Form the Pinwheel Roll
Starting from one long edge, roll the dough tightly into a log. Wrap the log in plastic wrap and refrigerate for 20-30 minutes to firm up.
Slice and Bake
Remove the log from the refrigerator and slice into 1/4-inch thick pinwheels. Arrange the slices on the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-14 minutes, or until the edges are lightly golden.
Cool and Garnish
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar before serving.
Servings and timing
This recipe yields approximately 36 cookies.
Prep Time: 20 minutes (plus chilling)
Cook Time: 12-14 minutes
Total Time: 1 hour 45 minutes
Calories: 95 kcal per cookie
Variations
Jam flavors: Substitute raspberry jam with apricot, strawberry, blueberry, or peach jam for a different flavor profile.
Nut filling: Add finely chopped nuts such as pecans or walnuts mixed into the jam layer for added texture.
Spiced dough: Add a pinch of cinnamon or nutmeg to the dough for a warm, spiced note.
Gluten-free option: Use a 1:1 gluten-free flour blend suitable for baking.
Citrus twist: Add a bit of lemon or orange zest to the dough for a bright, fresh flavor.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, they can be frozen for up to 2 months. To enjoy after freezing, simply thaw the cookies at room temperature. Reheating is generally not necessary, but if desired, they can be warmed in a low oven (around 300°F) for a few minutes to refresh their texture.
FAQs
How do I prevent the dough from sticking when rolling it out?
Lightly flour your work surface and rolling pin to prevent sticking. You can also roll the dough between two sheets of parchment paper.
Can I use homemade jam for this recipe?
Yes, homemade jam works wonderfully. Just ensure it is not too runny to avoid a messy filling.
What is the best way to slice the pinwheel log?
Use a sharp, thin-bladed knife and make gentle sawing motions to avoid squishing the dough.
Can I freeze the unbaked dough log?
Yes, you can freeze the wrapped dough log for up to one month. Thaw slightly in the refrigerator before slicing and baking.
Why does my jam leak out during baking?
Spreading a thin, even layer of jam and leaving a small border at the edges helps minimize leakage.
How do I make the cookies more uniform in size?
Use a ruler to measure and mark even slices before cutting.
Can I make these cookies ahead of time?
Absolutely, these cookies store well and their flavor even improves slightly after a day.
What if I do not have raspberry jam?
You can use any seedless jam or preserves you prefer, such as strawberry, apricot, or blueberry.
How should I dust the powdered sugar?
Wait until the cookies have completely cooled before dusting to prevent the sugar from melting.
Can I make these cookies dairy-free?
Yes, substitute the butter and cream cheese with dairy-free alternatives designed for baking.
Conclusion
Cream Cheese Jam Pinwheel Cookies are an elegant yet simple treat that bring together the richness of buttery dough and the brightness of sweet jam. Perfect for festive gatherings, gift-giving, or simply enjoying with a cup of tea, these cookies are a versatile addition to your holiday baking repertoire.
Cream Cheese Jam Pinwheel Cookies
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 40 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Cream Cheese Jam Pinwheel Cookies are festive, elegant treats featuring a tender, buttery cream cheese dough and sweet raspberry jam. Perfect for Christmas or any special occasion, these easy pinwheel cookies are light, fruity, and beautifully dusted with powdered sugar. Ideal for holiday cookie trays!
Ingredients
-
1 cup unsalted butter, softened
-
4 oz cream cheese, softened
-
2 cups all-purpose flour
-
1/4 teaspoon salt
-
1/2 cup seedless raspberry jam (or your favorite jam)
-
Powdered sugar for garnish
Instructions
-
Prepare the Dough:
In a large bowl, beat the butter and cream cheese until light and fluffy. Gradually add the flour and salt, mixing just until combined. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 1 hour. -
Roll Out the Dough:
Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper. On a floured surface, roll the chilled dough into a rectangle about 1/8 inch thick. -
Spread the Jam:
Spread an even layer of seedless raspberry jam over the dough, leaving a small border along the edges. -
Form the Pinwheel Roll:
Starting from a long edge, roll the dough tightly into a log. Wrap in plastic wrap and refrigerate for another 20–30 minutes to firm up. -
Slice and Bake:
Slice the dough log into 1/4-inch thick pinwheels. Arrange cookies about 2 inches apart on prepared baking sheets. Bake for 12–14 minutes, until edges are lightly golden. -
Cool and Garnish:
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
-
Ensure the dough stays cold for easy slicing and neat swirls.
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You can substitute raspberry jam with apricot, strawberry, or any preferred seedless jam.
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For extra festive flair, add a sprinkle of colored sanding sugar before baking.
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