Print

Pineapple Pinwheel Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pineapple Pinwheel Cookies combine a tropical pineapple cream cheese filling with tender almond-flavored dough, creating a visually striking and delicious treat perfect for holidays or any occasion.

Ingredients

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

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

8 oz cream cheese, softened

⅓ cup granulated sugar

For glaze (optional):

1 cup powdered sugar

2 tablespoons reserved pineapple juice

Sprinkles (optional)

Instructions

  1. Prepare the filling: Beat softened cream cheese and granulated sugar until fluffy. Add drained crushed pineapple and mix well. Set aside half for later.
  2. Make the cookie dough: Cream butter and sugar until light and fluffy. Add almond extract and egg, mix well. Gradually add flour and salt, mixing just until combined.
  3. Divide dough into two portions. Roll one portion between plastic wrap into an 8-inch square. Spread half the filling over dough, leaving edges clear. Roll into a log tightly using plastic wrap. Repeat with remaining dough and filling.
  4. Wrap dough logs tightly and refrigerate for at least 2 hours or up to 48 hours.
  5. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. Slice chilled dough logs into ¼ to ⅜-inch thick rounds. Place on baking sheet.
  7. Bake 10 to 12 minutes or until bottoms are lightly browned.
  8. Optional glaze: Mix powdered sugar with reserved pineapple juice until smooth. Drizzle over cooled cookies and add sprinkles if desired.

Notes

  • Incorporate lemon zest into filling for citrus flavor.
  • Add chopped macadamia nuts to filling for texture.
  • Use dried pineapple for a chewier filling.
  • Store cookies airtight at room temperature up to 5 days.
  • Freeze unbaked dough logs up to 3 months; slice and bake from frozen.
  • Reheat cookies at 300°F (150°C) for 5–7 minutes for freshness.
  • Substitute vanilla extract if almond extract is unavailable.
  • Use gluten-free flour blend to make gluten-free version.
  • Gel food coloring can be added for festive designs.
  • Seal dough edges well to prevent filling leaks during baking.

Nutrition

Find it online: https://recipesbyjanet.com/pineapple-pinwheel-cookies/