Raspberry Cream Cheese Pinwheel Cookies Recipe

If you’re craving a cookie that’s a little bit fancy but surprisingly easy to whip up, then you’re going to love this Raspberry Cream Cheese Pinwheel Cookies Recipe. These beauties combine the tangy richness of cream cheese with the sweet-tart burst of raspberry jam, all wrapped up in a tender, buttery dough. I can’t tell you how many times I’ve baked these for friends, and they always disappear faster than I can say “seconds.” So, stick around—I’ll walk you through every step to make sure your pinwheel cookies turn out perfect every time!

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Ingredients & Why They Work

Each ingredient in the Raspberry Cream Cheese Pinwheel Cookies Recipe plays a key role, from providing the right dough texture to complementing the fruity filling. Understanding these will help you shop smarter and bake with confidence.

• Flour: All-purpose flour gives structure and holds the cookie shape beautifully without making it too dense.
• Salt: Just a pinch enhances all the flavors without being noticeable.
• Cream Cheese: Adds richness and moisture, making the dough tender and lending a slight tanginess that pairs so well with raspberry.
• Butter: The backbone of a buttery flavor and crisp texture; softened butter mixes easily with cream cheese.
• Raspberry Jam: Use a good-quality jam for sweet and tart pops of flavor; homemade works great if you want it extra special.
• Walnuts: Chopped finely for a subtle crunch that contrasts the soft cookie texture.
• Sparkling Sugar: Adds sparkle and a sweet crunch on top—don’t skip this step!

Make It Your Way

I’m a big fan of making recipes my own, and this Raspberry Cream Cheese Pinwheel Cookies Recipe is no exception. It’s incredibly easy to swap ingredients or add a personal twist that suits your style or occasion.

• Nut-Free Variation: I’ve made these without walnuts by simply leaving them out or swapping for toasted coconut flakes when serving friends with allergies—still delicious and slightly tropical!
• Jam Swaps: Try apricot or strawberry jam for a different fruity vibe. Each jam changes the cookie’s personality just enough to keep things fun.
• Gluten-Free Version: Using a 1:1 gluten-free baking flour blend works well here—just chill the dough a bit longer if it feels softer than usual.

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

Step 1: Mix the Dough with Care

Start by combining the flour and salt in a food processor—just a few pulses to mix. Then add your softened butter and cream cheese and pulse until the dough first looks crumbly and then clumps into a ball. If you don’t have a food processor, using a hand mixer or your hands to blend works fine—just be sure the butter and cream cheese are soft! The dough will feel soft and tender, which is exactly what you want.

Step 2: Chill the Dough – Patience Pays Off

Pop the dough in the refrigerator to chill for about 2 hours. This is key for making it easier to roll out and keeping your pinwheels neat and tidy when slicing. I like to wrap it tightly in plastic wrap to prevent it from drying out—trust me, this little bit of patience makes slicing much cleaner!

Step 3: Roll, Spread, and Sprinkle

Once chilled, lightly flour your work surface and roll the dough out into a roughly 14 by 12-inch rectangle. I usually cut off the ragged edges so the rectangle looks perfect. Next, spread an even layer of raspberry jam over the dough, then sprinkle the finely chopped walnuts on top. This layering is where the flavor magic starts.

Step 4: Roll it Up and Slice

Starting from the long side, gently roll the dough into a log. I find rolling slowly helps keep the jam inside without too much oozing. Cut the log into half-inch thick slices—this is where your pinwheels come to life!

Step 5: Sugar Coating and Baking

Dip one side of each slice into coarse sparkling sugar, then arrange them sugar side up on a baking sheet lined with parchment paper. Bake at 375°F for 15 to 20 minutes until the edges are lightly golden. Keep an eye on them—overbaking dries out the dough. Out of the oven, these cookies sparkle and smell like heaven.

How to Serve Raspberry Cream Cheese Pinwheel Cookies Recipe

Garnishes

I often sprinkle a little extra sparkling sugar on top right after baking for extra sparkle and crunch. Sometimes, to make them extra festive, I dust the cooled cookies with powdered sugar or drizzle a bit of white chocolate over the top—it adds a lovely touch for gatherings.

Side Dishes

These cookies pair beautifully with a hot cup of tea or coffee. For a brunch or dessert table, I love serving them alongside fresh fruit salads or a creamy yogurt dip—it balances the richness perfectly and keeps things fresh.

Creative Ways to Present

For special occasions, I arrange the pinwheel cookies on a tiered dessert stand surrounded by fresh raspberries and mint leaves. You can also stack them in a pretty jar or box with a ribbon for gifting. I’ve even seen them stacked like mini cookie sandwiches filled with a little extra cream cheese frosting—decadent but oh, so good!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover Raspberry Cream Cheese Pinwheel Cookies in an airtight container at room temperature. They stay fresh for about 3-4 days—perfect for enjoying throughout the week or sharing with neighbors.

Freezing

Feel free to freeze the unbaked dough roll tightly wrapped in plastic wrap for up to a month. When you’re ready, thaw it in the fridge, slice, and bake as usual. I’ve also frozen baked cookies in an airtight container separated by parchment—they thaw well and keep their texture.

Reheating

To refresh leftover cookies, I pop them in a 300°F oven for 5-7 minutes. This warms them just enough to bring back that fresh-baked aroma and soften the cream cheese filling, making the cookies taste like they just came out of the oven.

FAQs

Final Thoughts

This Raspberry Cream Cheese Pinwheel Cookies Recipe holds a very special place in my baking rotation—not just because they taste incredible, but because they’re fun to make and share. Whether you’re baking for a casual coffee date or a festive gathering, these cookies never disappoint. I hope you enjoy making them as much as I do and that they become one of your go-to sweet treats to bake again and again.

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