Slice-and-bake jammy pinwheel cookies
Sponsored by
Save time on baking with these slice-and-bake jammy pinwheel cookies. Made with cinnamon, honey, and all-purpose flour, these delicious cookies pair well with Fairlife Canada's chocolate milk. Serve these up to Santa (or for yourself) this holiday season!
SERVES
4
TO
8
Ingredients
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 large egg yolk
- 2 tablespoons honey
- 2 teaspoons vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour, plus more for dusting
- 1/4 cup raspberry preserves
- Nonstick vegetable oil spray
Directions
- Place one stick of room-temperature butter in a medium bowl and work with a spatula, beating against the side of the bowl, until smooth and lump-free. If the butter is room temperature, this should happen fast. If it’s still a bit cold, work it vigorously.
- Add a quarter cup of sugar, half a teaspoon of cinnamon, and half a teaspoon of salt and mix with a spatula until sugar is combined with butter and the mixture is completely homogenous for about two minutes. TIP: You’re not looking for a light and fluffy texture the way you normally would when you “cream” butter and sugar, just a smooth consistency.
- Add one egg yolk, two tablespoons of honey, and two teaspoons of vanilla and mix with a spatula until incorporated.
- Add one cup plus two tablespoons of flour and mix with a spatula just until flour disappears and the mixture comes together in a single, homogenous mass.
- Lightly dust a sheet of parchment paper with flour and place dough on top. Flour your hands and pat out dough into a rectangle that’s about half-inch thick, adding more flour as needed to prevent dough from sticking.
- Dust the top of the dough with more flour and place a sheet of parchment over. Roll out dough to a 1/8"-thick rectangle. The exact dimensions aren’t important, just make sure it’s wider than it is long and as close to a rectangle as possible (otherwise pinwheels will be a little wonky).
- Remove the top layer of parchment. Slide bottom parchment with dough onto a rimmed baking sheet. Chill until dough is firm, at least 20 minutes.
- Remove dough from refrigerator and position baking sheet so the long side is closest to you.
- Using a small offset spatula or the back of a spoon, spread a quarter cup of preserves in a very thin layer across the surface, leaving a half-inch" border on all sides except the side closest to you. On that side, spread jam all the way to the edge.
- Starting at the side closest to you and using the parchment to help you, roll up the dough into a spiralled log. If dough cracks, stop rolling and let it sit for a few minutes until pliable.
- Rest log on the seam and transfer baking sheet to freezer. Freeze until dough is very firm but not frozen, 10–15 minutes.
- Meanwhile, preheat the oven to 325°F.
- Line another baking sheet with parchment paper and grease with nonstick spray.
- Transfer log to cutting board. Cut crosswise into quarter-inch" thick pinwheels, rotating the log every few slices to maintain the round shape and wiping the knife occasionally to remove the jam.
- Transfer pinwheels to a greased parchment-lined sheet, spacing 1" apart.
- Bake cookies until edges are golden brown and the center of the spiral is barely golden 12–15 minutes. Let cool for five minutes on a baking sheet, then transfer to a wire rack and let cool completely.
- Arrange cookies on a plate and serve. Enjoy!
