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Snickerdoodle Pinwheel Cookies

Snickerdoodle Pinwheel Cookies prepared dish

These cinnamon-swirled pinwheel cookies combine a buttery cream cheese dough with a sweet snickerdoodle-style filling. They bake up tender with crisp edges and a beautiful spiral, making them excellent for holiday trays or make-ahead baking.

This recipe is dessert, scaled for 36 servings, with 25 min prep and 10 min cook.

Prep: 25 min · Cook: 10 min · Total: 35 min · Serves: 36

Quick cooking notes

  • Core ingredients include granulated sugar, ground cinnamon, butter, cream cheese.
  • Follow all 13 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 36 servings.

Ingredients

  • 1.33 cups granulated sugar (divided)
  • 1 tbsp ground cinnamon
  • 0.5 cup butter (softened, plus 2 tbsp melted)
  • 4 oz cream cheese (softened)
  • 1 tsp baking powder
  • 1 large egg
  • 1 tsp vanilla extract
  • 2.25 cups all-purpose flour

Instructions

  1. In a small bowl, mix 0.33 cup of the sugar with the cinnamon and set it aside.
  2. In a mixing bowl, beat the softened butter and cream cheese until smooth.
  3. Beat in the remaining 1 cup sugar and the baking powder, scraping the bowl occasionally.
  4. Beat in the egg and vanilla extract until fully combined.
  5. Add most of the flour and beat with an electric mixer as much as possible, then stir or knead in the remaining flour until a soft dough forms.
  6. Divide the dough in half.
  7. Roll one portion of dough between sheets of parchment or wax paper into a 12 x 8-inch rectangle.
  8. Remove the top sheet, brush the dough with half of the melted butter, and sprinkle with half of the cinnamon sugar.
  9. Starting from a short side, roll the dough up jelly-roll style, using the paper to help shape it as needed.
  10. Repeat with the remaining dough, butter, and cinnamon sugar.
  11. Wrap the logs well and freeze overnight, or at least 4 hours, until very firm.
  12. Preheat the oven to 375°F (190°C). Slice the chilled dough into rounds and place them on ungreased baking sheets.
  13. Bake for 8 to 10 minutes, or until the edges are set. Cool on the baking sheet for 1 minute, then transfer to a wire rack.

Nutrition (per serving)

  • Calories: 102
  • Protein: 1 g
  • Fat: 4 g
  • Carbohydrates: 15 g
  • Fiber: 0 g
  • Sugar: 8 g
  • Sodium: 48 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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