Pineapple Pinwheel Cookies

Why You’ll Love This Recipe

• Unique Flavor Combination: The pineapple cream cheese filling offers a refreshing twist, complemented by the subtle almond essence in the cookie dough.

• Visually Striking: The pinwheel design adds a festive touch, making these cookies a standout on any dessert tray.

• Simple Ingredients: Made with pantry staples like flour, butter, and cream cheese, these cookies are easy to prepare.

• Versatile Treat: While perfect for the holidays, their delightful flavor makes them suitable for year-round enjoyment.

Ingredients

For the cookie dough:

• 1 cup unsalted butter, softened

• 1 cup granulated sugar

• ¾ teaspoon almond extract

• 1 large egg (room temperature)

• 2½ cups all-purpose flour

• ¼ teaspoon salt

For the filling:

• 20 oz can of crushed pineapple, well-drained (juice reserved)

• 8 oz cream cheese, softened

• ⅓ cup granulated sugar

For the glaze (optional):

• 1 cup powdered sugar

• 2 tablespoons reserved pineapple juice

• Sprinkles (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

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Directions

1. Prepare the filling: In a medium bowl, beat the softened cream cheese and granulated sugar until fluffy and well-combined, about 2 minutes. Add the well-drained crushed pineapple and mix until fully incorporated. Set aside half of the filling for later use.

2. Make the cookie dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Mix in the almond extract and egg until well combined. Gradually add the all-purpose flour and salt, mixing just until incorporated.

3. Assemble the cookies: Divide the dough into two equal portions. Place one portion between two sheets of plastic wrap and roll it out into an 8-inch square. Spread half of the pineapple cream cheese filling over the dough, leaving a small border around the edges. Carefully roll the dough into a log using the plastic wrap, sealing the edges. Repeat with the remaining dough and filling.

4. Chill the dough: Wrap the rolled dough logs tightly in plastic wrap and refrigerate for at least 2 hours, or up to 48 hours, until firm.

5. Preheat the oven: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.

6. Slice and bake: Remove the dough logs from the refrigerator and slice them into ¼ to ⅜-inch thick rounds. Place the slices onto the prepared baking sheet. Bake for 10 to 12 minutes, or until the bottoms are lightly browned.

7. Optional glaze: While the cookies are cooling, prepare the glaze by mixing the powdered sugar with the reserved pineapple juice until smooth. Drizzle the glaze over the cooled cookies and sprinkle with optional sprinkles for added flair.

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Servings and Timing

• Servings: Approximately 36 cookies

• Prep Time: 10 minutes

• Chill Time: 2 hours

• Bake Time: 10–12 minutes

• Total Time: Approximately 2 hours and 30 minutes

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Variations

• Flavor Twist: Incorporate a teaspoon of lemon zest into the filling for a citrusy kick.

• Nutty Addition: Add finely chopped macadamia nuts to the filling for added texture and flavor.

• Dried Pineapple: Use finely chopped dried pineapple for a chewier texture in the filling.

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Storage/Reheating

• Storage: Store the cookies in an airtight container at room temperature for up to 5 days.

• Freezing: Freeze the unbaked dough logs before slicing. Wrap tightly in plastic wrap and aluminum foil, and store in the freezer for up to 3 months. When ready to bake, slice while still frozen and bake as directed.

• Reheating: Reheat cookies in a preheated oven at 300°F (150°C) for 5–7 minutes to restore freshness.

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FAQs

1. Can I use fresh pineapple instead of canned?

Yes, but ensure the fresh pineapple is finely chopped and well-drained to avoid excess moisture in the filling.

2. Is almond extract necessary?

Almond extract enhances the flavor, but you can substitute it with vanilla extract if preferred.

3. How can I make the dough easier to roll?

Chill the dough logs thoroughly before slicing to ensure clean cuts and prevent sticking.

4. Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum.

5. How do I prevent the filling from leaking out during baking?

Ensure the dough is rolled tightly and the edges are sealed well before baking.

6. Can I add food coloring to the dough?

Yes, incorporate gel food coloring into the dough to create festive designs.

7. How do I know when the cookies are done?

The cookies are done when the bottoms are lightly browned, and the tops are set.

8. Can I use a different glaze?

Yes, a simple sugar glaze or a cream cheese glaze can be used as alternatives.

9. Are these cookies suitable for gifting?

Absolutely! Package them in decorative tins or boxes for a delightful homemade gift.

10. Can I make these cookies ahead of time?

Yes, the dough can be prepared and refrigerated or frozen in advance for convenience.

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Conclusion

Pineapple Pinwheel Cookies are a delightful treat that combines tropical flavors with classic cookie appeal. Their unique design and delicious taste make them a perfect addition to any dessert table. Whether for a special occasion or a simple afternoon snack, these cookies are sure to impress and satisfy.

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