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These Raspberry Jam Pinwheel Cookies are a super simple but utterly delicious cookie recipe perfect for the holidays, teatime, or anytime you’re craving a bite of deliciousness.
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And simple? Absolutely easy to make with common pantry ingredients you likely have on hand.
I love to make these cookies for my Christmas cookie tray, but also for other holidays, like Valentine’s Day, or most especially for teatime. Changing the flavor of the jam to fit the occasion or theme.
Ingredients for Raspberry Jam Pinwheel Cookies
I mentioned the ingredients are simple and pantry staples. The exact measurements are in the recipe card below, but here’s a list of what you will need:
- All-purpose flour
- Baking powder for leavening.
- Fine sea salt is my preferred seasoning, but kosher salt or even table salt works just fine too.
- Butter: both salted and unsalted butter works fine.
- Granulated sugar for sweetness
- Large egg
- Vanilla extract for flavor
- Raspberry jam for the filling. I prefer seedless jams in these cookies. You can swap the jam as desired.
Helpful Kitchen Tools
For these cookies I like to use the following kitchen tools:
- Parchment paper for easy cleanup but also to keep the cookies from sticking to the pan.
- Half sheet baking sheet: I love the way cookies bake on my nonstick sheet pan.
- Stand mixer or electric mixer to cream the sugar and butter together.
- Offset spatula helps spread the filling.
- Pizza cutter or pastry cutter is also nice to square up the edges of the dough. Although you can also easily do this with a sharp knife too.
How to Make Jam Pinwheel Cookies
Step-by-step instructions are in the recipe card below, but here’s a quick overview of how simple these cookies are to make.
- Whisk dry ingredients together in a bowl and set aside.
- With a stand mixer or electric mixer, cream the butter and sugar, then beat in the egg and vanilla.
- Add the dry ingredients and mix until just combined.
- Divide the dough in half and roll it to a rectangular shape and trim or square the edges.
- Spread the jam over the surface, leaving a 1/4 to 1/2-inch border.
- Roll the dough on the long side, wrap it in plastic, and chill for 2 hours.
- Remove chilled dough, cut it into rounds, and place it on a baking sheet about 2 inches apart.
- Bake for 10 to 12 minutes.
Pinwheel Cookie Adaptations
Think of these cookies, not only as simple to make and delicious but also as a base recipe to make your own. Here are some ideas:
- Swap raspberry jam for another fruit jam or even a savory jam.
- Roll the dough log in sparkling sugar and add texture and sweetness.
- Add 1/4 cup of finely chopped nuts to the filling
I’m sure you can think of more creative ideas!
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Raspberry Jam Pinwheel Cookies
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup butter unsalted
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/4 cup raspberry jam
Vanilla Icing Glaze
- 1 cup powdered sugar
- 3 tablespoons milk
- splash vanilla extract
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitter with the paddle attachment, or with a electric miser, cream the butter and sugar together until light and fluffy; about 3 minutes. Beat in the egg and vanilla until fully combined.
- Add the dry ingredients and mix on low speed until just combined. Use a spatula to gently incorporate any remaining dry ingredients. If the dough feels too wet, add 1 to 2 tablespoons more flour.
- Divide the dough in half. On a lightly floured surface or sheet of parchment paper, roll the dough into a rectangular shape; about 9 x 7-inches and 1/4-inch thick. Trim the edges into a nice and even shape.
- Spread the raspberry jam over the surface, leaving 1/4 to 1/2-inch border around the dough.
- Working slowly, roll the dough firmly and evenly at the long side (9-inch). If it begins to crack, press it back together and keep rolling into a log. Lightly wrap in plastic wrap and refrigerate until chilled; about 2 hours. Continue with the 2nd portion of dough.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Remove the dough from the refrigerator and cut it into 1/2-inch rounds. Place on the prepared baking sheet about 2 inches apart. Bake for 10 to 12 minutes. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- If you want to drizzle icing over the cookies, whisk together powdered sugar, milk, and vanilla until smooth and pourable.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.