There’s something about the scent of cinnamon and sugar swirling through the air that feels like a hug for your soul. To me, these Cinnamon Sugar Pinwheel Cookies are pure, edible nostalgia—a buttery, crisp-tender spiral that turns any afternoon into a cozy moment. They’re the heart of a true comfort food recipe, simple to make yet magical to pull from the oven.
If you’re dreaming up your holiday baking list this year, let me tell you why these belong right at the top. They’re a wonderful addition to your collection of Christmas cookies recipes, offering a delightful twist among unique Christmas cookies. Whether you’re brainstorming Christmas baking ideas or just want to fill a tin with something special, these pinwheels capture the cozy flavor of a cinnamon roll in a slice-and-bake treat.
Honestly, they’re the perfect choice for easy Christmas treats that look far more intricate than they really are. Offering a plate of these Christmas sweets is a sure way to spread cheer. So if you’re looking for delicious holiday treats that deliver both simplicity and spectacular results, these spiced pinwheels are your happy answer.
Nothing beats a great Cinnamon Sugar Pinwheel Cookies. Whether you're a fan of Christmas Cookie or want to try something from our Chicken Recipes selection, keep scrolling!
Why You’ll Love This Cinnamon Sugar Pinwheel Cookies
- Showstopper looks: The gorgeous spiral design looks professional but is surprisingly simple to achieve.
- Perfect texture: Enjoy a delightful snap followed by a melt-in-your-mouth, buttery crumb.
- Unforgettable aroma: Your kitchen fills with the warm, comforting scent of cinnamon and brown sugar.
- Wonderfully versatile: A fantastic base recipe for experimenting with other fillings like cocoa or citrus zest.
Ingredients & Tools
- 225 g (1 cup) unsalted butter, softened
- 200 g (1 cup) granulated sugar
- 1 large egg, at room temperature
- 1 tsp pure vanilla extract
- 315 g (2 ½ cups) all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- For the Filling:
- 75 g (⅓ cup packed) light brown sugar
- 2 tbsp granulated sugar
- 1 ½ tbsp ground cinnamon
- 1 tbsp melted butter
Tools: Stand mixer or hand mixer, rolling pin, parchment paper, sharp knife, baking sheets
Notes: Using room temperature butter and egg is non-negotiable for a pliable dough. Brown sugar adds a deeper, caramel-like flavor to the filling.
Nutrition (per serving)
| Calories: | 120 kcal |
| Protein: | 1 g |
| Fat: | 5 g |
| Carbs: | 18 g |
| Fiber: | 0.5 g |
Serves: 36 cookies | Prep Time: 30 minutes (plus 1 hour chilling) | Cook Time: 10-12 minutes | Total Time: 1 hour 45 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the chilling time. This is the most important step for success. A firm, cold dough is much easier to slice cleanly and will hold its beautiful spiral shape in the oven instead of spreading into a puddle.
- Soften your butter correctly. You want it to be cool to the touch but soft enough that your finger leaves an indent. If it’s melty or greasy, the dough will be too soft and difficult to work with. Patience is key here.
- Roll the dough between parchment. This little trick is a lifesaver. It prevents the dough from sticking to your rolling pin and counter without adding extra flour, which can make the cookies tough. You’ll get a much smoother, more even rectangle.
- Use a sharp, thin-bladed knife. A dull knife will squish the beautiful spiral you just created. A sharp chef’s knife or even a serrated knife used with a gentle sawing motion will give you the cleanest cuts.
How to Make Cinnamon Sugar Pinwheel Cookies
Step 1: Start by making the cookie dough. In the bowl of your stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar on medium speed for about 2-3 minutes. You’re looking for it to become light, pale, and fluffy. Scrape down the sides of the bowl with a spatula to make sure everything is incorporated. Then, beat in the egg and vanilla extract until the mixture is smooth and uniform.
Step 2: In a separate bowl, whisk together the flour, baking powder, and salt. This aerates the dry ingredients and ensures the leavening is evenly distributed. With the mixer on low speed, gradually add the flour mixture to the butter mixture. Mix just until the dough comes together and no dry streaks of flour remain. You’ll notice the dough will be soft and a bit sticky—that’s perfect.
Step 3: Now, divide the dough in half. Shape each half into a rough rectangle, wrap them tightly in plastic wrap, and refrigerate for at least 30 minutes. This initial chill makes the dough firm enough to roll out without sticking horribly. While the dough chills, make your filling by stirring together the brown sugar, granulated sugar, cinnamon, and melted butter in a small bowl. It should have the texture of wet sand.
Step 4: Time to roll and fill. Take one portion of dough from the fridge. Place it between two sheets of parchment paper. Using your rolling pin, roll it out into a rectangle that’s roughly 9×12 inches and about ¼-inch thick. Try to keep the edges as straight as possible. Peel off the top layer of parchment. Sprinkle half of the cinnamon sugar mixture evenly over the entire surface, leaving a small bare border along one of the long edges.
Step 5: This is the fun part—creating the roll. Starting from the long edge opposite the bare border, use the bottom piece of parchment to help you lift and tightly roll the dough into a log, just like a jelly roll. The bare border at the end will help seal the log. Once it’s rolled, gently press the seam to seal it. Repeat this entire process with the second portion of dough and the remaining filling.
Step 6: Wrap each log tightly in the parchment paper (or plastic wrap) and twist the ends. This is the second, crucial chill. You must refrigerate the logs for at least 1 hour, or until they are very firm. You can even freeze them at this stage for up to 3 months if you want to bake them later. A firm log is the secret to clean slicing.
Step 7: Preheat your oven to 190°C (375°F) and line baking sheets with parchment paper. Take one log out of the fridge and unwrap it. Using your sharpest knife, slice the log into ¼-inch to ½-inch thick rounds. If the log cracks a little, don’t worry—just gently squeeze it back into shape. Place the slices about 2 inches apart on your prepared baking sheets.
Step 8: Bake for 10-12 minutes, or until the edges are just starting to turn a light golden brown. The centers might still look a little soft, but that’s okay—they will firm up as they cool. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time on the pan is what gives them that perfect crisp texture.
Storage & Freshness Guide
- Fridge: Store unbaked dough logs wrapped tightly for up to 3 days.
- Freezer: Freeze unbaked logs for up to 3 months or baked cookies for up to 2 months.
- Reviving: Bake frozen slices directly, adding 1-2 minutes. Thaw baked cookies at room temperature.
Serving Suggestions
Complementary Dishes
- A simple fruit and cheese board — The sharpness of a good cheddar or the creaminess of brie provides a lovely savory contrast that makes the sweet, spiced cookies taste even more delightful.
- A bowl of vanilla bean ice cream — For an incredible à la mode moment, sandwich a slightly warm cookie with a scoop of ice cream. The hot-and-cold, crisp-and-creamy combination is pure bliss.
Drinks
- Strong black coffee — The bitterness of the coffee cuts through the sweetness of the cookie beautifully, creating a balanced and sophisticated pairing that’s perfect for an afternoon break.
- A frothy chai latte — Double down on the cozy spice factor. The cardamom and ginger in the chai will harmonize with the cinnamon in the cookies for the ultimate warm and comforting experience.
Something Sweet
- Dark chocolate-dipped strawberries — The rich, slightly bitter chocolate and fresh berry flavor offer a different kind of sweetness that complements, rather than competes with, the spiced cookies.
- Lemon sorbet — The bright, tart, and clean finish of a lemon sorbet is the perfect palate cleanser after enjoying these rich, buttery cookies, leaving you feeling refreshed.
Top Mistakes to Avoid
- Mistake: Using warm or melted butter. This will create a dough that’s too soft and greasy. It will be nearly impossible to roll and will spread way too much in the oven, blurring your beautiful spiral.
- Mistake: Skipping or shortening the chilling time. I’ve messed this up before too, thinking I could rush it. A warm log will squish when you try to slice it, and the cookies will bake into shapeless blobs instead of defined pinwheels.
- Mistake: Rolling the dough too thick or too thin. If it’s too thick, your cookies will be doughy and won’t crisp up. If it’s too thin, the filling can leak out, and the cookies can burn easily. Aim for that consistent ¼-inch thickness.
- Mistake: Over-baking the cookies. You want just a hint of gold around the edges. If you wait for them to brown all over, they’ll become hard and lose their delicate, melt-in-your-mouth quality. They continue to cook on the hot pan after you take them out.
Expert Tips
- Tip: For a super-tight spiral, roll the dough as tightly as you can without tearing it. A little trick is to use a bench scraper or a flexible cutting mat to help you lift and start the initial roll—it gives you more control.
- Tip: If your dough log cracks while you’re slicing it, don’t panic. It’s usually because it’s too cold. Let it sit on the counter for just 5-7 minutes to warm up slightly, and then try slicing again. The slight warmth will make it more pliable.
- Tip: For perfectly uniform cookies, use a piece of dental floss or unflavored fishing line to slice the log. Just slide it under the log, cross the ends over the top, and pull. It creates a clean cut without compressing the dough at all.
- Tip: If you want to get ahead, you can freeze the sliced, unbaked cookies on a parchment-lined tray until solid, then transfer them to a freezer bag. You can bake them straight from frozen, just add 1-2 minutes to the baking time. Fresh cookies on demand!
FAQs
Can I make the dough ahead of time?
Absolutely, and I often do! The dough logs can be wrapped tightly and refrigerated for up to 3 days before you slice and bake them. You can also freeze them for up to 3 months. If baking from frozen, let the log thaw just enough on the counter to be sliceable (about 15-20 minutes), then proceed as normal. This make-ahead aspect makes them perfect for holiday prep or unexpected guests.
Why did my cookies spread and lose their shape?
This almost always comes down to temperature. The butter in the dough was likely too warm when you baked them. Ensure your dough logs are thoroughly chilled—I sometimes even pop the sliced cookies on the baking sheet into the fridge for 10 minutes before baking if my kitchen is particularly warm. A hot oven is also crucial for setting the shape quickly.
My filling leaked out during baking. What happened?
A little bit of buttery seepage is normal, but a major leak usually means the dough was rolled too thin, the roll wasn’t tight enough, or you spread the filling too close to the edges. Remember to leave that small bare border when sprinkling the filling—it acts as a seal when you roll it up and prevents the filling from squirting out the ends.
Can I use a different filling?
Of course! This is a wonderful base for experimentation. Try an equal amount of cocoa powder mixed with sugar for a chocolate pinwheel. You could also use finely chopped nuts, a different spice like cardamom or pumpkin pie spice, or even a thin layer of fruit jam (just be aware jam can make the dough soggy, so use it sparingly).
How should I store these cookies?
Once completely cool, store them in an airtight container at room temperature. They’ll stay fresh and crisp for about 5-7 days. You can also freeze the baked cookies for up to 2 months. Layer them between sheets of parchment paper in a freezer-safe container to prevent them from sticking together. They thaw surprisingly quickly at room temperature.
Cinnamon Sugar Pinwheel Cookies: Easy Holiday Baking
Make these easy pinwheel cookies recipe for a classic holiday treat. Cinnamon Sugar Pinwheel Cookies are buttery, swirled with nostalgia, and perfect for your Christmas baking ideas.
Ingredients
For the Cookie Dough
-
225 g unsalted butter (softened)
-
200 g granulated sugar
-
1 large egg (at room temperature)
-
1 tsp pure vanilla extract
-
315 g all-purpose flour
-
½ tsp baking powder
-
¼ tsp salt
For the Filling
-
75 g light brown sugar (packed)
-
2 tbsp granulated sugar
-
1 ½ tbsp ground cinnamon
-
1 tbsp melted butter
Instructions
-
Start by making the cookie dough. In the bowl of your stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar on medium speed for about 2-3 minutes. You’re looking for it to become light, pale, and fluffy. Scrape down the sides of the bowl with a spatula to make sure everything is incorporated. Then, beat in the egg and vanilla extract until the mixture is smooth and uniform.01
-
In a separate bowl, whisk together the flour, baking powder, and salt. This aerates the dry ingredients and ensures the leavening is evenly distributed. With the mixer on low speed, gradually add the flour mixture to the butter mixture. Mix just until the dough comes together and no dry streaks of flour remain. You’ll notice the dough will be soft and a bit sticky—that’s perfect.02
-
Now, divide the dough in half. Shape each half into a rough rectangle, wrap them tightly in plastic wrap, and refrigerate for at least 30 minutes. This initial chill makes the dough firm enough to roll out without sticking horribly. While the dough chills, make your filling by stirring together the brown sugar, granulated sugar, cinnamon, and melted butter in a small bowl. It should have the texture of wet sand.03
-
Time to roll and fill. Take one portion of dough from the fridge. Place it between two sheets of parchment paper. Using your rolling pin, roll it out into a rectangle that’s roughly 9x12 inches and about ¼-inch thick. Try to keep the edges as straight as possible. Peel off the top layer of parchment. Sprinkle half of the cinnamon sugar mixture evenly over the entire surface, leaving a small bare border along one of the long edges.04
-
This is the fun part—creating the roll. Starting from the long edge opposite the bare border, use the bottom piece of parchment to help you lift and tightly roll the dough into a log, just like a jelly roll. The bare border at the end will help seal the log. Once it’s rolled, gently press the seam to seal it. Repeat this entire process with the second portion of dough and the remaining filling.05
-
Wrap each log tightly in the parchment paper (or plastic wrap) and twist the ends. This is the second, crucial chill. You must refrigerate the logs for at least 1 hour, or until they are very firm. You can even freeze them at this stage for up to 3 months if you want to bake them later. A firm log is the secret to clean slicing.06
-
Preheat your oven to 190°C (375°F) and line baking sheets with parchment paper. Take one log out of the fridge and unwrap it. Using your sharpest knife, slice the log into ¼-inch to ½-inch thick rounds. If the log cracks a little, don’t worry—just gently squeeze it back into shape. Place the slices about 2 inches apart on your prepared baking sheets.07
-
Bake for 10-12 minutes, or until the edges are just starting to turn a light golden brown. The centers might still look a little soft, but that’s okay—they will firm up as they cool. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time on the pan is what gives them that perfect crisp texture.08
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