Walnut Pinwheels Recipe

Learn how to make these homemade walnut pinwheel cookies with their distinctive spiral pattern and nutty filling. This easy baking recipe features a buttery dough wrapped around a sweet walnut-cinnamon mixture that caramelizes during baking for the best texture contrast. Perfect for holiday cookie exchanges or weekend baking projects!

Difficulty:

Intermediate

Prep Time:

45 mins

Cook Time:

12 mins

Serves:

36 cookies

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">1/4 teaspoon salt</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">200g granulated sugar, divided</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">200g finely chopped walnuts</li><li class="ingredients-single-item">2 tablespoons milk</li><li class="ingredients-single-item">1 teaspoon ground cinnamon</li><li class="ingredients-single-item">1/4 teaspoon ground nutmeg</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Sharp knife</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Whisk together the flour and salt in a medium bowl and set aside. This even distribution of salt ensures your cookie dough will have consistent flavor throughout.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), beat 225g butter and 150g of the sugar until light and fluffy, about 3-4 minutes. This extended creaming incorporates air into the butter-sugar mixture, resulting in a more tender cookie texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the egg and vanilla extract to the butter mixture and beat until fully incorporated and smooth, scraping down the sides of the bowl as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add the flour mixture on low speed, mixing just until combined. Overmixing at this stage can develop too much gluten, resulting in tough cookies rather than tender ones.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Divide the dough in half and shape each portion into a rectangle. Wrap in plastic wrap and refrigerate for at least 1 hour. Chilling the dough relaxes the gluten and firms up the butter, making it easier to roll out and helping the cookies maintain their shape during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the dough chills, prepare the filling by mixing together the chopped walnuts, remaining 50g sugar, milk, cinnamon, and nutmeg in a bowl until well combined. The milk will help the filling stick together and create a paste-like consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat your oven to 180°C and line two baking sheets with parchment paper. Working with one portion of dough at a time (keeping the other refrigerated), roll it out on a lightly floured surface to a 25cm × 30cm rectangle, about 5mm thick. Try to keep the edges as straight as possible for an even spiral.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Spread half of the walnut filling evenly over the dough rectangle, leaving a 1cm border along one long edge. The border will help seal the roll and prevent the filling from leaking out.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Starting from the long edge without the border, carefully and tightly roll up the dough into a log, using the parchment paper to help if needed. Press the edge gently to seal. A tight roll ensures you'll get a beautiful spiral pattern without gaps.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Wrap the log in plastic wrap and refrigerate for 30 minutes to firm up. This makes slicing cleaner and helps the cookies hold their round shape during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Repeat steps 7-10 with the remaining dough and filling. After chilling, unwrap the logs and use a sharp knife to slice them into 1cm thick rounds.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Place the cookies on the prepared baking sheets, spacing them about 5cm apart as they will spread slightly during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Bake for 10-12 minutes, until the edges are lightly golden. The centers may seem slightly soft but will firm up as they cool. Overbaking can make these cookies dry, so watch them carefully.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. During this initial cooling period, the cookies firm up enough to move without breaking.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months. For best results when freezing, place parchment paper between layers to prevent sticking.</li></ol>

FAQs

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

What ingredients are used in Walnut Pinwheels Recipe?

Walnut Pinwheels are made with all-purpose flour, unsalted butter, granulated sugar, egg, vanilla, salt, finely chopped walnuts, milk, cinnamon and nutmeg. These ingredients create the perfect balance of buttery dough and sweet, spiced walnut filling.

How to cook Walnut Pinwheels Recipe at home?

Learn how to cook Walnut Pinwheels Recipe by preparing a buttery dough that's chilled, rolled flat, and spread with a sweet walnut-cinnamon filling. Roll it into a log, chill again, slice into rounds, and bake until golden. The key steps include proper chilling times and rolling the dough tightly for that perfect spiral pattern.

Why does the dough need to chill twice when making spiral cookies?

Double chilling is crucial for spiral cookies - the first chill makes the dough firm enough to roll without sticking, while the second chill (after forming the log) ensures clean slicing and helps maintain the round shape during baking, preventing the spirals from flattening.

Can I freeze pinwheel cookie dough for later baking?

Yes! Pinwheel cookie dough freezes beautifully. You can freeze either the unbaked logs (wrap tightly in cling film and foil) for up to 3 months, or freeze baked cookies with parchment between layers. Thaw logs in the refrigerator overnight before slicing and baking.

What are the best nuts to use in spiral cookies if I don't have walnuts?

Pecans make an excellent alternative to walnuts in spiral cookies, offering a similar buttery texture and flavour. Hazelnuts or almonds also work well but should be finely chopped. For nut allergies, try using a mixture of dried fruits like raisins and dates with cinnamon.

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