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Cream Cheese Jam Pinwheel Cookies

Cream cheese jam pinwheel cookies are made by rolling thick jam into chilled cream cheese dough logs, then slicing and baking them until the edges are lightly golden. The tender, buttery cookies have a sweet jam swirl in every round.
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Prep Time 30 minutes
Cook Time 17 minutes
Chilling time 3 hours
Total Time 3 hours 47 minutes
Servings: 48 servings
Course: Dessert
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 1 cup unsalted butter softened
  • 1 block (8 oz) cream cheese softened
  • 0.5 cup granulated sugar
  • 1 tsp vanilla extract
  • 2.5 cups all-purpose flour
  • 0.25 tsp salt
For the filling
  • 0.5 cup jam or preserves thick

Equipment

  • 1 electric mixer
  • 2 large baking sheets

Method
 

Make the dough
  1. Beat the butter and cream cheese in a large bowl until smooth and creamy.
  2. Beat in the sugar and vanilla until combined.
  3. Mix the flour and salt together.
  4. Add the flour mixture to the bowl and mix just until a soft dough forms.
  5. Divide the dough in half and shape each half into a rectangle.
  6. Wrap the dough rectangles and refrigerate for 1 hour.
Fill and roll
  1. Roll one dough portion between sheets of parchment into a 10x12-inch rectangle; repeat with the other portion.
  2. Spread 1/4 cup jam in a thin layer over each rectangle, leaving a 1/2-inch border.
  3. Roll each rectangle tightly from a 12-inch edge into a log.
  4. Wrap the logs and refrigerate until firm, at least 2 hours.
Bake the cookies
  1. Preheat the oven to 350°F.
  2. Line two large baking sheets with parchment.
  3. Slice the logs into 1/2-inch rounds.
  4. Arrange the rounds about 1 inch apart on the baking sheets.
  5. Bake for 14 to 17 minutes, rotating the sheets halfway through, until the edges are lightly golden.
  6. Cool the cookies on the baking sheets for 5 minutes.
  7. Transfer the cookies to a rack to cool completely.

Notes

For neat pinwheels, chill the wrapped logs until firm before slicing. Store in an airtight container in the refrigerator for up to 5 days; these cookies can be frozen. For a gluten-free option, use a 1:1 gluten-free baking flour in place of the all-purpose flour.