Snickerdoodle Pinwheels (2)

"Although there is another pinwheel recipe listed on the Zaar, this recipe has slightly different measurements. I found this recipe in the Orlando Sentinel. Note: these cookies have to freeze overnight or at the very least 4 hours. I did not include this in the cooking time."
 
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Ready In:
20mins
Ingredients:
9
Yields:
60 cookies
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ingredients

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directions

  • Mix 1/3 cup of sugar and 1 tablespoon cinnamon.
  • In a mixing bowl, beat softened butter and cream cheese.
  • Beat in remaining cup of sugar and baking powder, scraping sides of bowl occasionally.
  • Beat in egg and vanilla.
  • Add flour to batter in small increments, beating as much as you can with an electric mixer.
  • Blend in remaining flour with a wooden spoon, or, if wearing food-preparation gloves, blend in the flour by hand.
  • Divide dough in half.
  • Roll half of dough between two sheets of parchment paper or wax paper into a 12x8 inch rectangle.
  • Remove top sheet of paper.
  • Brush dough with melted butter.
  • Sprinkle with 2 tablespoons of the cinammon mixture.
  • Starting from one of the short sides, roll up jellyroll fashion, removing paper as you work.
  • Use paper to bend and roll dough as you work.
  • Repeat with remaining dough, melted butter and cinnamon mixture.
  • At this point, wrap dough in parchment paper or wax paper and store in a freezer quality sealable plastic bag.
  • Freeze overnight or for at least 4 hours before baking.
  • Dough should be very firm.
  • Using a very sharp knife, cut dough into slices.
  • Place on an ungreased cookie sheet.
  • Bake at 375 degrees for 8- 10 minutes or until edges are firm.
  • Cool on cookie sheet for 1 minute.
  • Transfer to a wire rack, cool.

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Reviews

  1. These are fantastic! I make a double batch every year at Christmas and everyone loves them. Hint, dough needs to be well chilled, I usually make the dough let it chill in the fridge overnight, roll out on Press n Seal, brush with butter, sprinkle with cinnamon sugar, roll tightly and then wrap tightly with Press n Seal, place in freezer overnight then slice and bake. The smaller and tighter you roll the cookies the prettier they turn out.
     
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RECIPE SUBMITTED BY

I am married to a great guy and have three children. Two are in college and one is in high school. Besides cooking Zaar recipes, I love to read suspense novels and days at the beach (they go hand in hand in my opinion!). Recently we discovered a beach on the Atlantic that allows dogs, so we have been enjoying taking our two dogs for a romp in the waves. I am totally addicted to 'Zaar and love all of the wonderful recipes I have found and made. Recently I have been low carbing it. I have found many of these wonderful recipes on 'Zaar that my family has really enjoyed - phew!
 
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