These Raspberry Pinwheel Cookies are soft, buttery sugar cookies with a beautiful raspberry swirl in every slice. Filled with sweet-tart raspberry jam and easy to make with simple ingredients, they’re perfect for holidays, cookie exchanges, gifting, or anytime you want a bakery-style cookie at home.
Ingredients
- Main Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg room temperature
- ⅓ –½ cup raspberry jam or preserves seedless preferred
- Flavor Base
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract optional
- Pantry Staples
- 2¾ cups all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Line baking sheets with parchment paper and set aside.
- In a large bowl, cream butter and sugar together until light and fluffy.
- Beat in egg, vanilla extract, and almond extract (if using).
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually mix dry ingredients into wet ingredients just until combined.
- Divide dough in half. Roll each portion between parchment paper into a rectangle about ¼-inch thick.
- Spread a thin, even layer of raspberry jam over one rectangle, leaving a small border around the edges.
- Place the second rectangle on top and gently press together.
- Starting from the long edge, roll tightly into a log.
- Wrap log in plastic wrap and refrigerate for at least 1 hour, until firm.
- Preheat oven to 350°F (175°C).
- Slice chilled dough into ¼-inch rounds and place on prepared baking sheets.
- Bake for 10–12 minutes, until edges are just set and lightly golden.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Seedless jam creates the cleanest swirl and neat slices.
- Do not overfill with jam—too much can cause leaking.
- Cookies will firm up as they cool, so avoid overbaking.