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–+ servings
Side view of Raspberry Pinwheel Cookies on a tea tray with vanilla icing.
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Raspberry Jam Pinwheel Cookies

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.
Prep Time10 minutes
Cook Time10 minutes
Chilling2 hours
Total Time2 hours 20 minutes
Servings: 36 servings
Calories: 106kcal
Author: Stephanie Wilson

Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • ¾ cup butter unsalted
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • ¼ cup raspberry jam

Vanilla Icing Glaze

  • 1 cup powdered sugar
  • 3 tablespoons milk
  • splash vanilla extract

Instructions

  • 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 ¼-inch thick. Trim the edges into a nice and even shape.
  • Spread the raspberry jam over the surface, leaving ¼ to ½-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 ½-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.

Nutrition

Calories: 106kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 78mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 127IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 0.4mg