Picture a tray of spiraled cookies emerging from the oven—blush-pink swirls of strawberry tucked into creamy ivory ribbons, edges just golden, the aroma of butter, vanilla, and a whisper of lemon drifting through the kitchen.
They’re tender to the bite, with a slight crunch of sugared crust giving way to soft, tangy cream cheese and bright, jammy sweetness—comfort in cookie form, the kind you instinctively set beside a cup of tea.
These pinwheels matter to me because they’re equal parts charming and practical: impressive on a holiday platter, soothing after school, and perfect for busy weeknights or slow Sunday suppers when you want a make-ahead treat.
Once, a last-minute school bake sale collided with a packed evening; I rolled the dough before dinner, chilled it while we ate, and sliced perfect spirals just in time—no stress, all smiles.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor: tangy cream cheese meets bright strawberry jam
- Bakes into stunning swirls for eye-catching, bakery-style presentation
- Chills and slices easily for neat, consistent pinwheel spirals
- Freezes beautifully for make-ahead convenience and quick baking
- Uses simple pantry staples with minimal, approachable techniques
Ingredients
- 2 1/4 cups all-purpose flour — spoon and level for accuracy
- 1/2 teaspoon baking powder — guarantees a gentle lift
- 1/2 teaspoon fine salt — balances sweetness
- 3/4 cup unsalted butter, softened — room temp for proper creaming
- 3/4 cup granulated sugar — standard white sugar
- 1 large egg, room temperature — blends more evenly
- 1 teaspoon vanilla extract — pure vanilla for best flavor
- 1/2 teaspoon almond extract (optional) — adds bakery-style aroma
- 8 ounces cream cheese, softened — full-fat for best texture
- 1/3 cup powdered sugar — dissolves smoothly in filling
- 1 teaspoon lemon zest — brightens the cream cheese
- 1/2 teaspoon vanilla extract — complements the tang
- 1/2 cup strawberry jam, seedless — thick, good-quality jam
- 1 tablespoon cornstarch — helps set the jam layer
- 1 large egg, beaten (egg wash) — promotes golden tops
- 1 tablespoon coarse sugar (optional) — adds sparkle and crunch
Step-by-Step Method
Make the Dough
Whisk flour, baking powder, and salt.
Beat butter and granulated sugar until light, about 2 minutes.
Beat in egg, vanilla, and almond extract.
Add dry ingredients and mix just until a soft dough forms.
Divide dough in half. Flatten into rectangles. Wrap each in plastic.
Chill until firm, about 1 hour, to guarantee rolling easier and prevent spreading.
Mix the Fillings
Beat cream cheese, powdered sugar, lemon zest, and vanilla until smooth and fluffy.
In a separate small bowl, stir strawberry jam with cornstarch until fully dissolved.
Keep both fillings chilled if your kitchen is warm.
A smooth cream cheese base and thickened jam help maintain clean spirals and reduce leaks during rolling and baking.
Roll the First Sheet
Lightly flour a sheet of parchment.
Roll one dough half into a 10×12-inch rectangle about 1/8 inch thick.
Keep edges as square as possible.
Lift and rotate the dough occasionally to prevent sticking.
If dough softens, slide onto a baking sheet and chill briefly.
Aim for even thickness to guarantee uniform baking.
Spread the Fillings
Spread half the cream cheese evenly over the dough, leaving a 1/2-inch border on all sides.
Dollop half the jam over the cream cheese and spread in a thin, even layer.
Avoid heavy spots that can squeeze out.
Keep the edges clean to help the seam seal when rolled.
Work quickly to keep the dough cool.
Roll Into a Log
Starting from a long side, use the parchment to tightly roll the dough into a log.
Keep the roll snug without squeezing out filling.
Finish seam-side down.
Wrap in parchment, then plastic, twisting ends to secure.
Chill until very firm, about 1 hour.
Repeat rolling and filling with the second dough half.
Preheat and Prep
Heat oven to 350°F (175°C).
Line two baking sheets with parchment.
Beat one egg for an egg wash.
Set coarse sugar nearby if using.
Unwrap one chilled log.
Keep the second log refrigerated until ready to slice.
Chilling guarantees cleaner cuts, defined spirals, and minimal spreading in the oven.
Slice and Top
Brush the log lightly with egg wash.
Sprinkle with coarse sugar if desired.
Using a very sharp knife, slice 1/2-inch-thick rounds with a gentle sawing motion.
Wipe the blade as needed to keep slices neat.
Arrange cookies 2 inches apart on prepared sheets to allow for slight spreading and even baking.
Bake and Cool
Bake one sheet at a time for 10–12 minutes until edges just begin turning golden.
Rotate the sheet once if your oven bakes unevenly.
Cool cookies on the sheet for 5 minutes to set.
Transfer to a cooling rack to cool completely.
Repeat slicing and baking with the second log, keeping it chilled.
Store and Serve
Let cookies cool fully for tidy spirals.
Store in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze the filled logs up to 2 months.
Thaw in the refrigerator until sliceable, then bake from chilled.
Serve slightly chilled or at room temperature for the best texture.
Ingredient Swaps
- Dairy-free: Use vegan butter and plant-based cream cheese; brush with unsweetened plant milk instead of egg wash.
- Gluten-free: Substitute a 1:1 gluten-free all-purpose flour blend with xanthan gum; chill dough extra well to reduce crumbling.
- Egg-free: Replace the egg in dough with 1 tablespoon ground flax + 3 tablespoons water (rest 5 minutes); skip egg wash or use milk/syrup.
- Nut-free: Omit almond extract; add 1/4 tsp extra vanilla or a drop of strawberry or lemon extract for aroma.
- Lower sugar: Reduce granulated sugar in dough to 1/2 cup and use a no-added-sugar jam; taste cream cheese filling before adding all powdered sugar.
- Budget/regional swaps: Use Neufchâtel or store-brand cream cheese; replace strawberry jam with any thick local preserve (raspberry, apricot, guava, lingonberry); lemon zest can be swapped for orange zest.
- Thickener alternatives: Use 1 tsp tapioca starch or 2 tsp flour in place of cornstarch if needed.
You Must Know
Doneness • If edges brown fast but centers look glossy, move the sheet to a higher rack and shorten time by 1–2 minutes; aim for pale tops with just-kissed golden rims and set spirals that don’t wobble when nudged.
Troubleshoot • When slices squish or spiral smears, firm the log 15–20 minutes in the freezer and slice with a thin, super-sharp knife using gentle sawing; clean and dry the blade every 2–3 cuts to keep 1/2-inch rounds intact.
Flavor Boost • For brighter strawberry notes, warm 1/2 cup jam with 1–2 teaspoons lemon juice until thick ribbons form off a spoon, then cool; the tart lift sharpens fruit flavor and keeps layers defined.
Scale • For 12 cookies, use 1 egg whisked and measure out 1 1/2 tablespoons for the dough (reserve the rest for egg wash); halve all other ingredients and roll to the same 10×12 inches but cut one log only, maintaining 1/8-inch thickness.
Make-Ahead • To keep spirals crisp for events, store baked cookies chilled up to 5 days and refresh at 300°F for 4–5 minutes; cool 10 minutes on a rack—edges regain light snap without drying the cream cheese.
Serving Tips
- Serve chilled on a platter dusted lightly with powdered sugar and lemon zest.
- Pair with hot tea, iced coffee, or a glass of cold milk.
- Add fresh strawberry slices and mint sprigs for a bright garnish.
- Drizzle with a thin lemon glaze for extra tang and shine.
- Plate alongside vanilla ice cream for a creamy, summery dessert.
Storage & Make-Ahead
Refrigerate baked pinwheel cookies in an airtight container up to 5 days. Their cream cheese filling stays freshest chilled.
For make-ahead ease, assemble and chill logs until firm. Then slice and bake as needed.
The filled, unbaked logs freeze well up to 2 months. Thaw in the fridge until sliceable before baking.
Reheating
Reheat gently: microwave 1–2 cookies 8–12 seconds.
Oven: 300°F, 5–7 minutes on a parchment-lined sheet.
Stovetop: covered skillet on low, 2–3 minutes, flipping once.
Avoid overheating to protect filling.
County-Fair Bake-Sale Favorite
Sometimes the simplest swirl steals the whole pavilion. I bring these Strawberry Cream Cheese Pinwheel Cookies to the bake-sale table, and they vanish faster than raffle tickets.
The glossy spirals catch light like carousel horses; the scent of butter, vanilla, and strawberry drifts over the crowd and pulls folks in.
I price them by the pair, slip them into clear bags, and tie red twine—instant curb appeal. I bake the day before, chill overnight, then slice just before baking for tidy edges and crisp definition.
A light egg wash and coarse sugar give carnival sparkle. Keep a sample plate out; one bite sells the rest. I label allergens clearly and offer a simple sign: “Buttery pinwheels, cream-cheese ribbon, bright strawberry jam—made this morning.” Sold.
Final Thoughts
Give these Strawberry Cream Cheese Pinwheel Cookies a whirl and enjoy those pretty spirals and bright berry flavor!
Try swapping in your favorite jam or add a pinch of lemon zest to the dough to make the recipe your own.
Frequently Asked Questions
Can I Make These Gluten-Free Without Compromising the Pinwheel Spiral?
Yes. I swap in a 1:1 gluten-free baking flour with xanthan, add 1 tablespoon cornstarch, and chill the dough longer. Roll between parchment, keep it cold, and slice with a sharp, sawing motion—spirals stay tidy.
How Do Altitude Adjustments Affect Bake Time and Spread?
At high altitude, I bake hotter and shorter, reduce sugar slightly, and add a touch more flour. I chill longer, slice colder, and watch edges: faster set, less spread, tender centers, golden whispers around the pinwheels.
What’s the Best Way to Prevent Knife Drag When Slicing Chilled Logs?
Chill logs very firm, then slice with a hot, dry, ultra-sharp knife using gentle sawing strokes. I wipe between cuts, rotate the log, and let the blade’s weight glide—no pressing—so spirals stay neat and dreamy.
Are There Kid-Friendly Tasks for Helping With This Recipe?
Yes—invite kids to whisk dry ingredients, measure sugar, zest lemon, and stir jam. I’ll guide them to spread fillings, sprinkle sugar, and place slices on sheets. I’ll handle knives and ovens while they beam proudly.
How Can I Package These for Shipping Without Smushing Spirals?
Chill them overnight, then I snug each in mini cupcake liners, nest rows in a tin, and cushion with parchment. I double-box, add bubble wrap, include desiccant, and ship fast. Your spirals arrive crisp, unmussed, adored.
Strawberry Cream Cheese Pinwheel Cookies
Equipment
- 2 Mixing bowl
- 1 stand mixer or hand mixer
- 1 Whisk
- 1 Rubber spatula
- 1 Rolling Pin
- 2 Baking sheet
- 2 Parchment paper sheet
- 1 sharp knife or pastry wheel
- 1 pastry brush
- 1 Cooling rack
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 plastic wrap roll
Ingredients
- 2 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 3/4 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional
- 8 ounce cream cheese softened
- 1/3 cup powdered sugar
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 cup strawberry jam seedless
- 1 tablespoon cornstarch
- 1 large egg beaten (egg wash)
- 1 tablespoon coarse sugar optional for sprinkling
Instructions
- In a bowl whisk together the flour, baking powder, and salt.
- In a mixer beat the softened butter and granulated sugar until light and fluffy, about 2 minutes.
- Beat in the egg, vanilla extract, and almond extract until combined.
- Add the dry ingredients to the wet and mix just until a soft dough forms.
- Divide the dough in half, flatten each into a rectangle, wrap in plastic, and chill for 1 hour.
- In a clean bowl beat cream cheese, powdered sugar, lemon zest, and vanilla until smooth and fluffy.
- In a small bowl stir the strawberry jam with cornstarch until fully dissolved.
- On lightly floured parchment roll one dough half into a 10×12-inch rectangle about 1/8-inch thick.
- Spread half the cream cheese filling evenly over the dough leaving a 1/2-inch border on all sides.
- Dollop and spread half the jam over the cream cheese in a thin even layer.
- Starting from a long side, use the parchment to tightly roll the dough into a log, seam-side down.
- Wrap the log in parchment, then plastic, and chill until very firm, about 1 hour.
- Repeat rolling, filling, and chilling with the second dough half and remaining fillings.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment.
- Unwrap one log, brush lightly with beaten egg, and sprinkle with coarse sugar if using.
- Using a sharp knife, slice 1/2-inch-thick rounds and arrange 2 inches apart on prepared sheets.
- Bake one sheet at a time for 10–12 minutes until edges are just turning golden.
- Cool cookies on the sheet for 5 minutes, then transfer to a rack to cool completely.
- Repeat slicing and baking with the second log, keeping it chilled until ready to cut.
- Store cooled cookies in an airtight container in the refrigerator for up to 5 days.
Notes
