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Raspberry Pinwheels – these cookies are gorgeous, festive, delicious and super easy to make.
‘I stopped believing in Santa Claus when I was six. Mother took me to see him in a department store and he asked for my autograph.’ ~Shirley Temple
I’m going to be posting a lot of cookie recipes in the next few weeks. Trust me when I say this is my favorite time of the year, I cannot wait for December, and the reason is because I get to bake a lot and I don’t need any reason or excuse, it’s December, it’s my month to bake lots of cookies.
I love these cookies, they look absolutely amazing, and more importantly they are delicious. This cookie recipe I’ve been making every year around the holidays just because they look so festive and are delicious.
These raspberry pinwheels are very easy to make and the ingredients are just wonderful. To start off you’ll need equal part of butter and cream cheese. Add the butter and cream cheese to the bowl of your mixer and beat them. Add the sugar and baking powder and baking until well combined. Add the egg and vanilla and mix it well. Start adding flour gradually and mix it until all the flour has been added.
Divide the dough in half and wrap each half in plastic wrap and chill for 3 hours. Now while the cookie dough is chilling you can chillax as well and have a nice cup of coffee, take a nap or whatever you prefer to do in the meantime. The pistachios on these cookies are totally optional, however, it’s my favorite ingredient in these cookies and I would never make the cookies without some kind of nuts. Whatever nuts you use, chop them up.
After 3 hours take out one piece of the dough and roll it out into a 10 inch square. If the ends are not even, using a knife or a pastry wheel cut the ends to make a perfect square. Cut the square into 16 squares. Place the squares on an ungreased baking sheet. Using the pastry wheel or a knife cut 1 inch slits from each corner to center. Fold every other tip to the center to form a pinwheel.
Drop 1/2 teaspoon of the seedless raspberry jam in the center of each pinwheel and sprinkle some pistachios over the jam.
Bake these babies in a preheated 350 F degrees oven for 8 to 10 minutes or until just lightly browned. Let cool for a couple minutes on the cookie sheet then continue cooling on a wire rack. You may also sprinkle some powdered sugar over them. They are absolutely delicious.
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- In a mixing bowl beat the butter and cream cheese with an electric mixer. Add the sugar and baking powder and beat until well combined. Add the egg and vanilla and start adding flour as much as you can mix with the mixer. Stir in remaining flour with a wooden spoon, if needed. Divide the dough in half and cover each half in plastic wrap. Chill for 3 hours.
- Roll each half of the dough into a 10 in square. If you have a pastry wheel use it to cut each square into sixteen squares, otherwise just use a knife. Place on an ungreased baking sheet. Use a knife to cut 1 inch slits from each corner to center. Fold every other tip to the center to form a pinwheel. Drop 1/2 tsp of the jam in each center. Sprinkle chopped nuts in the center and press firmly to seal.
- Bake in a preheated 350 oven for 8 to 10 minutes or until lightly browned. These are absolutely adorable looking and taste just as great.
- Recipe yields 32 cookies