Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/2 cup raspberry jam (or your preferred flavor)
- 1 egg yolk (for egg wash)
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the sugar, mixing well after each addition, until light and fluffy.
- Beat in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add this to the wet ingredients, mixing just until combined. Do not overmix.
- Divide the dough into two portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out one portion of the chilled dough on a floured surface into a 10×12-inch rectangle.
- Spread half of the jam evenly over the dough, leaving a 1/2-inch border around the edges.
- Starting from the long side, gently roll the dough into a log. Seal the edges with a bit of water or egg wash. Repeat with the second portion of dough and jam.
- Chill the logs for 15 minutes to firm up, then slice each log into 1/4-inch thick rounds using a sharp knife.
- Arrange the slices on prepared baking sheets, spacing them slightly apart. Lightly brush the tops with egg wash.
- Bake for 12-15 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Baking Tips
- Chilling the Dough: Chilling ensures the dough is easier to handle and helps maintain the pinwheel shape during baking.
- Jam Selection: Use a high-quality jam for the best flavor and vibrant appearance. Raspberry, strawberry, or apricot jams work wonderfully.
- Storing the Cookies: Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for up to a month.
