This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
Delicious jam filled cookies are a Christmas tradition, and these Raspberry Pinwheel Cookies are a fun way to enjoy jam.
These cookies are made by rolling up Raspberry Jam and walnuts inside a rich, buttery dough.
The cookies are then sliced and dipped in sparkling sugar to add sweetness and a decorative sparkle.
You could easily use strawberry jam or pecans instead of raspberries and walnuts, so there are few ways to make this recipe unique. When cutting the cookies they become a little squished and misshapen, but luckily they expand when baked and so they end up looking round.
This recipe makes about 20 cookies, so I usually make two batches. Trying to double the recipe makes the dough too much for my food processor, so I find two separate batches work better.
Raspberry Pinwheel Cookies
These holiday cookies are pinwheels with jam and walnuts rolled up into buttery dough.
Ingredients
- 1 1/2 cup flour
- 1/4 teaspoon salt
- 4 oz. cream cheese
- 1/2 cup butter
- 1/4 cup raspberry jam
- 1/2 cup walnuts, finely chopped
- sparkling sugar
Instructions
- Combine the flour and salt in a food processor and pulse a few times to mix.
- Add the butter and cream cheese and process until a ball a dough forms. It will form fine crumbs first, and then as you continue to process it will clump together into a ball.
- Chill the dough for 2 hours.
- Preheat the oven to 375 F.
- Roll the dough out onto a lightly floured surface into a rectangle about 14 x 12 inches. I cut the edges off my rectangle to make it straight.
- Spread the jam on the dough, and then spread the walnuts on top.
- Roll up from the long side and cut into 1/2 inch thick slices.
- Dip one side of each slice in coarse sugar.
- Bake sugar side up for 15 - 20 minutes, until the cookies are lightly browned.
Notes
Nutrition facts are estimates.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 124 Total Fat: 8g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 18mg Sodium: 82mg Carbohydrates: 11g Net Carbohydrates: 0g Fiber: 0g Sugar: 2g Sugar Alcohols: 0g Protein: 2g
Bismah says
I love raspberries! These look so tasty and would make a nice addition to a cup of coffee 🙂
Singapore Mum Blog says
I love anything pinwheels. They always look so pretty and yummy!!
Jennifer H says
I’ve never tried those. They look yummy!
Laura@Baking in Pyjamas says
Visiting from Skip the Housework link party. Love this type of cookie, this variation looks lovely. I co-host Sweet and Savoury Sunday and would love for you to stop by and share this and other recipes with us. Have a great day!
Katie says
How easy! I made a SUPER easy variation of this a few times, using packaged cookie dough and jam, but I never thought about adding nuts.
Kelly @ Texas Type A Mom says
These look delicious! And so much easier than I would have thought!
Lynn says
Oh yummmmmm. As soon as my broken ankle heals, I’m going to make these.
Kelly says
I have OODLES of raspberry jam. What I fabulous use for it! Pinning!
Jennifer Dawn says
Wow! These sound wonderful! I’d like to invite you to stop by my weekly link party and link this up.
Judy says
Can these be frozen once baked?
Julia @ Swirls and Spice says
These look marvelous! Great for all the jam I’m plotting to make too!
Alexis AKA MOM says
YUM one of my favorite fruits in my favorite type of cookie 🙂
April says
Mmmm, these look a lot like the rugelach I made last year, but with raspberry jam, my favorite! And I like your pinwheel shape lots better than my awkward little rolls. They’re lovely! Pinning for this holiday season 🙂
~April
(visiting from Foodie Friday)
cathy says
These cookies look beyond amazing, and I really wish I had one right now to enjoy with my coffee! PINNED because I just have to make these sweet things! Saying hello from super Saturday link party!
Cathy
Jennifer says
These cookies look delicious, I love the raspberry/walnut combo. Of course, anything covered in coarse sugar has to be good, right?
Cyndee says
These look great. Question: does the butter and cream cheese need to be at room temperature before adding to the food processor ?
Denise says
Can pillsbury ready made pie crust be used instead? I’m not good at rolling out anything. Thought maybe to spread thin layer of cream cheese over dough for missing cream cheese in regular dough recipe? Thanks
Jeanette says
Using that dough would take away the awesome taste of the recipe dough that has cream cheese incorporated into the dough that gives it the buttery taste. Sure you can use Pillsbury dough but you will not get the same taste as what the recipe is about.
Heather says
Can Pillsbury pie crust be subbed for the dough? If so how do you incorporate the cream cheese?
Heather says
What could you use if you don’t have a food processor? I have a mixer will that work?
Maggie says
I don’t have a food processor can I use my mixer?
Sue says
I made these for my family Christmas party yesterday. EVERYONE raved about them. They were super easy to make. I chilled my dough overnight due to time restraints, so had to let the dough warm up awhile before I could roll it. They came out perfect – pretty and delicious. Will keep this in my holiday collection!
Samantha says
Made these to add into my Christmas cookie trays this year….. they were my favorite in the whole tray!! More tedious cookie recipe but sooo much fun!