Cookie Pinwheels
Submitted by brandy
Cream cheese pinwheel cookies with a cinnamon-walnut-orange filling rolled jelly-roll style and sliced into spirals. A make-ahead cookie that yields five dozen.
YIELD
5 dozenPREP
30 minCOOK
20 minREADY
4 hrsThese pinwheel cookies start with a rich cream cheese pastry dough rolled around a filling of ground walnuts, sugar, cinnamon, egg, and orange zest. Sliced into spirals and baked until golden, each cookie has layers of flaky pastry and nutty, spiced filling.
The dough is incredibly tender thanks to butter, cream cheese, and sour cream all working together. It needs an overnight chill in the fridge to firm up enough to roll and handle. Don’t skip this step or the dough will be too soft and sticky to work with.
Roll the chilled dough into a square, spread the walnut filling evenly, and roll it up tightly like a jelly roll. Back into the fridge for at least three more hours so the log holds its shape when you slice it. A serrated knife cuts clean, thin rounds without squishing the spiral.
This is a great make-ahead cookie. The filled logs can sit in the fridge for a few days or freeze for weeks before slicing and baking.
Kitchen Tips
- Grind the walnuts finely so the filling spreads smoothly and doesn’t tear the dough
- Slice the rounds ¼ inch thick for the crispest results
- If the log softens while slicing, pop it back in the fridge for 10 minutes
- Cool on the baking sheet first so they firm up before transferring to a wire rack
Variations
- Use pecans or hazelnuts in place of walnuts
- Add a tablespoon of cocoa powder to the filling for a chocolate-nut version
- Brush the tops with an egg wash and sprinkle with coarse sugar before baking
Ingredients
Directions
Prepare Pastry: Beat butter and cream cheese in a large bowl with an electric mixer until creamy.
Beat in sour cream.
Stir in flour and salt until firm dough forms.
Add more flour if necessary.
Divide dough in half.
Flatten each half into a 4 inch square.
Wrap in plastic wrap and refrigerate overnight.
When dough is ready, prepare filling: Combine nuts, sugar, cinnamon, egg and orange rind in a small bowl.
Roll out half of pastry on a floured surface to a 9 inch square about ¼ inch thick.
Spread ¾ cup of the filling evenly over pastry.
Roll up jelly-roll style.
Wrap in foil. Refrigerate for at least 3 hours.
Repeat with remaining pastry and filling.
Preheat oven to 350℉ (180℃).
Lightly grease 2 large cookie sheets.
Cut rolls with a serrated knife into ¼ inch thick slices.
Place ½ inch apart on cookie sheets.
Reshape into rounds, if necessary.
Bake for 15 to 20 minutes or until firm and golden brown.
Cool on cookie sheets 10 minutes.
Remove cookies to wire racks to cool completely.
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