Raspberry Pinwheel Cookies Recipe

If you’re anything like me and love a cookie that’s both stunning and delicious, then this Raspberry Pinwheel Cookies Recipe is going to become one of your absolute favorites. These cookies aren’t just pretty swirls of jam and dough—they’re buttery, tender, with just the right amount of sweetness and crunch from walnuts. Trust me, once you bite into one, you’ll want to make a double batch for the holidays, gifts, or just a cozy afternoon treat.

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Ingredients & Why They Work

Every ingredient in this Raspberry Pinwheel Cookies Recipe plays a special role. I always recommend using the freshest cream cheese and real butter for that unbeatable richness, and trust me, a good-quality raspberry jam makes a world of difference.

• Flour: Provides the structure for the cookie dough; I use all-purpose flour for that perfect sturdy but tender texture.
• Salt: Enhances all the flavors and balances the sweetness of the jam.
• Cream Cheese: Adds moisture and a slight tang, making the dough tender and rich.
• Butter: For richness and flaky texture; room temperature butter blends beautifully into the dough.
• Raspberry Jam: The star of the swirled filling; I prefer a seedless jam for smooth spreading.
• Walnuts: Chopped finely for a subtle crunch and nutty flavor; feel free to toast them for extra depth.
• Sparkling Sugar: Coats the cookie edges for a pretty, crunchy finish – a simple step that transforms the look and texture.

Tweak to Your Taste

One of the things I adore about this Raspberry Pinwheel Cookies Recipe is how easy it is to personalize! Whether you’re nut-free or want a little extra zing, these simple tweaks can make the cookie just right for you.

• Nut-Free Variation: I swapped walnuts for finely chopped dried cranberries once, and it was a deliciously chewy twist that’s perfect for nut allergies.
• Jam Variations: While raspberry is classic, I’ve tried strawberry and apricot jam with great results – just make sure to pick a jam that’s not too runny to avoid sogginess.
• Adding Citrus Zest: Sometimes, I grate a little lemon or orange zest into the dough for a subtle citrusy brightness.
• Sugar Alternatives: Coarse sanding sugar works beautifully, but you can try colored sugar for festive occasions.

Step-by-Step: How I Make Raspberry Pinwheel Cookies Recipe

Step 1: Pulse the Dry Ingredients and Incorporate Butter and Cream Cheese

Start by combining the flour and salt in a food processor and pulse a few times so everything is evenly mixed. Then, add the cold butter and cream cheese. At first, it’ll look crumbly—don’t worry! Keep pulsing until the dough clumps and forms a ball. If you don’t have a food processor, cutting the butter and cream cheese into the flour with a pastry cutter works well too. The key here is to keep the dough cold for that tender texture.

Step 2: Chill the Dough

Wrap your dough ball tightly in plastic wrap and chill it for at least 2 hours. This step is crucial—the resting cools the fat, hydrates the flour, and makes rolling easier. I usually prep dough the night before; it keeps beautifully in the fridge and makes kitchen prep much smoother.

Step 3: Roll Out, Trim, and Spread Jam & Walnuts

Flour your surface lightly, then roll the dough into a neat 14 x 12-inch rectangle. I like to trim the edges so it’s perfectly straight, which helps when rolling it up later and gives those lovely, clean pinwheel shapes. Spread the raspberry jam evenly over the dough, then sprinkle the finely chopped walnuts on top. This layering adds flavor and texture, so make sure to cover the dough generously but evenly.

Step 4: Roll, Slice, and Sugar-Dip

Starting from the long edge, roll the dough tightly into a log. Chill it again for about 20 minutes if it feels too soft—it’ll be easier to slice thin rounds without squishing the cookie shape. Next, slice the roll into ½ inch thick rounds, generously dip one side of each into sparkling sugar, and line them up sugar side up on a parchment-lined baking sheet.

Step 5: Bake to Golden Perfection

Bake cookies in a preheated 375°F oven for 15 to 20 minutes until they’re lightly browned and that sparkling sugar topping has crisped beautifully. Keep an eye on them near the end because ovens vary, and you want those pinwheels tender, not overdone. I always rotate my trays halfway for even baking.

How to Serve Raspberry Pinwheel Cookies Recipe

Garnishes

I love serving these cookies dusted lightly with powdered sugar or alongside a few fresh raspberries for extra color and freshness. Sometimes, a tiny mint leaf on top adds a beautiful pop for festive occasions.

Side Dishes

Pair these with a cup of your favorite tea, hot coffee, or even a glass of cold milk. For brunch, they’re fantastic alongside fresh fruit salad or a creamy yogurt parfait – making the whole spread feel just a little more special.

Creative Ways to Present

For parties, I’ve arranged these Raspberry Pinwheel Cookies on rustic wooden boards with sprigs of fresh herbs like rosemary or edible flowers. You can also tie small stacks with baker’s twine as charming gifts or favors – everyone loves a little homemade goodness presented with care!

Make Ahead and Storage

Storing Leftovers

Leftover cookies keep beautifully in an airtight container at room temperature for up to 5 days. I like to layer them with parchment paper to keep those pinwheels from sticking together and maintain their shape and crunch.

Freezing

If you want to freeze cookies, I recommend freezing the rolled dough log wrapped tightly in plastic wrap and foil. When ready to bake, thaw overnight in the fridge, then slice and bake fresh. Alternatively, you can freeze baked cookies in a single layer, then transfer to a freezer-safe bag once solid.

Reheating

To refresh cookies, I pop them in a preheated 325°F oven for about 5 minutes. This melts any residual jam slightly and revives the crunch of the sugar coating, making them taste freshly baked again.

FAQs

Final Thoughts

Honestly, this Raspberry Pinwheel Cookies Recipe holds a soft spot in my heart—I first made it for a family gathering, and everyone kept asking for more. It’s fun to make, looks gorgeous, and tastes like something homemade but elevated with that creamy, fruity, and nutty combo. If you want a cookie that impresses and comforts in one bite, try this recipe. I’m pretty sure these will become your go-to anytime you need a special treat or sweet gift.

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