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Snickerdoodle Pinwheels (2)

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“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.”
READY IN:
20mins
YIELD:
60 cookies
UNITS:
US

Ingredients Nutrition

Directions

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

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