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strawberry cream cheese pinwheels

Strawberry Cream Cheese Pinwheel Cookies

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Prep Time 30 minutes
Cook Time 12 minutes
Resting Time 2 hours 30 minutes
Total Time 3 hours 12 minutes
Course Dessert
Cuisine American
Servings 24 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 10x12-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

Chilling is crucial for clean spirals and minimal spreading, so keep the dough and logs cold and work with one at a time; if the dough softens, pop it back in the fridge for 10–15 minutes. To prevent gaps, roll tightly without squeezing out filling, and use a sawing motion with a very sharp knife for clean slices. For a brighter strawberry flavor, use a thick, good-quality seedless jam or reduce looser jam over low heat until spreadable. You can swap strawberry jam for diced macerated strawberries that have been drained well and tossed with a little cornstarch. For make-ahead convenience, freeze the filled logs up to 2 months, thaw in the fridge until sliceable, then bake from chilled.
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