Slice-and-Bake Jammy Pinwheel Cookies
This one-bowl cookie dough requires no machinery and is a great all-purpose recipe that you can dress up all the ways: roll out and cut into shapes, make into thumbprints, or just form into a solid slice-and-bake log for maximum cookie ease.
Author: The Chef
Recipe type: Dessert
- ½ cup (1 stick) unsalted butter, room temperature
- ¼ cup sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 large egg yolk
- 2 tablespoons honey
- 2 teaspoons vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour, plus more for dusting
- ¼ cup raspberry preserves
- Nonstick vegetable oil spray
- Place 1 stick room-temperature butter in a medium bowl and work with a spatula, beating against side of bowl, until smooth and lump-free. If butter is room temperature, this should happen fast. If it’s still a bit cold, work it vigorously.
- Add ¼ cup sugar, ½ tsp. cinnamon, and ½ tsp. salt and mix with spatula until sugar is combined with butter and mixture is completely homogenous, about 2 minutes. You’re not looking for a light and fluffy texture the way you normally would when you “cream” butter and sugar, just a smooth consistency.
- Add 1 egg yolk, 2 Tbsp. honey, and 2 tsp. vanilla and mix with spatula until incorporated.
- Add 1 cup plus 2 Tbsp. flour and mix with spatula just until flour disappears and mixture comes together in a single, homogenous mass.
- Lightly dust a sheet of parchment paper with flour and place dough on top. Flour your hands and pat out dough into a rectangle that’s about ½" thick, adding more flour as needed to prevent dough from sticking.
- Dust top of dough with more flour and place a sheet of parchment over. Roll out dough to an ⅛"-thick rectangle. The exact dimensions aren’t important, just make sure it’s wider than it is long and as close to a rectangle as possible (otherwise pinwheels will be a little wonky).
- Remove top layer of parchment. Slide bottom parchment with dough onto a rimmed baking sheet. Chill until dough is firm, at least 20 minutes.
- Remove dough from refrigerator and position baking sheet so 1 longer side is closest to you. Using a small offset spatula or the back of a spoon, spread ¼ cup preserves in a very thin layer across surface, leaving a ½" border on all sides except side closest to you. On that side, spread jam all the way to the edge.
- Starting at side closest to you and using parchment to help you, roll up dough into a spiraled log. If dough cracks, stop rolling and let it sit for a few minutes until pliable. Rest log on seam and transfer baking sheet to freezer. Freeze until dough is very firm but not frozen, 10–15 minutes.
- Meanwhile, preheat oven to 325°. Line another baking sheet with parchment paper and grease with nonstick spray.
- Transfer log to cutting board. Cut crosswise into ¼"-thick pinwheels, rotating log every few slices to maintain the round shape and wiping knife occasionally to remove jam. Transfer pinwheels to greased parchment-lined sheet, spacing 1" apart.
- Bake cookies until edges are golden brown and center of spiral is barely golden, 12–15 minutes. Let cool 5 minutes on baking sheet, then transfer to a wire rack and let cool completely.
- Arrange cookies on a plate and serve.
Do Ahead: Dough can be filled, rolled, and frozen 1 month ahead. Wrap tightly in plastic. Thaw overnight in refrigerator before slicing and baking.