Cherry Pinwheels Recipe

Learn how to make these homemade cherry pinwheels with our foolproof recipe! These beautiful, swirled cookies feature buttery dough wrapped around sweet-tart cherry preserves for the best holiday or afternoon treat. Easy to prepare ahead and bake when needed, these pinwheels always impress!

Difficulty:

Intermediate

Prep Time:

40 mins

Cook Time:

12 mins

Serves:

24 cookies

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">280g all-purpose flour</li> <li class="ingredients-single-item">¼ teaspoon salt</li> <li class="ingredients-single-item">170g unsalted butter, softened</li> <li class="ingredients-single-item">200g granulated sugar</li> <li class="ingredients-single-item">1 large egg</li> <li class="ingredients-single-item">1 teaspoon vanilla extract</li> <li class="ingredients-single-item">½ teaspoon almond extract (optional)</li> <li class="ingredients-single-item">180g cherry preserves (or homemade cherry jam)</li> <li class="ingredients-single-item">50g coarse sugar, for rolling (optional)</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Stand mixer with paddle attachment</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Offset spatula</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Wire cooling rack</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> In a medium bowl, whisk together flour and salt to combine evenly. Set aside. Proper distribution of salt is crucial for consistent flavor throughout your dough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In the bowl of your stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes until light and fluffy. This extended creaming process incorporates air into the mixture, creating a tender cookie texture. The mixture should turn noticeably paler and increase in volume. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add the egg and beat until completely incorporated, about 1 minute. Scrape down the sides of the bowl with a spatula. Stir in the vanilla extract and almond extract (if using). The almond extract beautifully complements the cherry flavor but can be omitted if you prefer. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Reduce the mixer speed to low and gradually add the flour mixture, mixing just until the dough comes together. Overmixing at this stage will develop gluten and make your cookies tough, so stop as soon as no dry flour remains. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Divide the dough in half and form each portion into a rectangle. Wrap each piece in cling film and refrigerate for at least 30 minutes. Chilling firms up the butter, making the dough easier to roll and preventing the cookies from spreading too much during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Once chilled, place one portion of dough between two sheets of parchment paper and roll into a rectangle approximately 25cm x 20cm (10 x 8 inches) and about 5mm (¼-inch) thick. Try to maintain an even thickness and straight edges. Remove the top sheet of parchment paper. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Spread half of the cherry preserves evenly over the dough, leaving a 1cm border around the edges. If your preserves contain large cherry chunks, you may want to briefly pulse them in a food processor for easier spreading. The thin border prevents filling from leaking during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Using the parchment paper as a guide, carefully roll the dough from the long side into a tight log. If the dough becomes too soft to handle, pause and refrigerate for 10 minutes before continuing. Wrap the log tightly in the parchment paper and refrigerate for at least 2 hours or overnight. This extended chilling is essential for maintaining the spiral shape when sliced. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Repeat steps 6-8 with the remaining dough and preserves to form a second log. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> When ready to bake, preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> If using coarse sugar for rolling, spread it on a baking sheet or plate. Unwrap one dough log and roll it in the sugar to coat the outside, gently pressing to help the sugar adhere. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Using a sharp knife, slice the log into 1cm (½-inch) thick rounds. If the dough crumbles while cutting, let it warm slightly for a few minutes. Place the slices about 5cm apart on the prepared baking sheets – they will spread during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Bake for 11-13 minutes, until the edges are just beginning to turn golden. The centers may look slightly underdone but will continue cooking from residual heat. Overbaking will make the cookies too crisp and diminish the cherry flavor. </li> <li class="MethodStepper"> <h4 class="step-title">Step 14</h4> Allow cookies to cool on the baking sheets for 5 minutes (they'll be too soft to move immediately), then transfer to a wire rack to cool completely. As they cool, the cookies will firm up and develop their perfect texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 15</h4> Store cooled cookies in an airtight container at room temperature for up to 5 days. The unbaked dough logs can be frozen for up to 2 months – simply slice and bake straight from frozen, adding 1-2 minutes to the baking time. Enjoy your beautiful cherry pinwheels! </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Cherry Pinwheels?

Cherry Pinwheels require all-purpose flour, salt, unsalted butter, granulated sugar, an egg, vanilla extract, optional almond extract, cherry preserves, and optional coarse sugar for rolling. These ingredients create the perfect balance of buttery dough and sweet-tart cherry filling.

How to cook Cherry Pinwheels at home?

Learn how to cook Cherry Pinwheels by creating a buttery dough, rolling it into rectangles, spreading with cherry preserves, and forming tight logs. Chill thoroughly, slice into rounds, and bake at 180°C for 11-13 minutes until the edges turn golden. The key is proper chilling between steps to maintain the perfect spiral pattern.

Can I use different fruit preserves instead of cherry for pinwheel cookies?

Absolutely! While cherry creates a classic flavour, you can substitute with raspberry, strawberry, apricot or blackberry preserves. Just ensure your chosen preserves aren't too runny – strain if necessary or cook down slightly to thicken, as this prevents leaking during baking.

Why do my pinwheel cookies lose their shape when baking?

Shape loss typically occurs when the dough isn't chilled properly. Ensure you refrigerate the dough before rolling, after filling, and again after forming the log (at least 2 hours). Using a very sharp knife for clean cuts and not overworking the dough also helps maintain those perfect swirls.

How far in advance can I prepare the dough logs for spiral cookies?

The unbaked dough logs can be prepared up to 3 days in advance when stored in the refrigerator, or up to 2 months when frozen. Simply wrap them tightly in parchment paper and then plastic wrap. When ready to bake, frozen logs can be sliced and baked directly from frozen.

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