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Snickerdoodle Pinwheels

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“Pretty swirls of cinnamon make an eye-catching cookie for special occasions. From Better Homes and Gardens.”
READY IN:
1hr 10mins
YIELD:
60 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl, combine the 1/3 cup sugar and the cinnamon and set aside.
  2. In a large mixing bowl, beat the 1/2 cup butter and cream cheese on medium-high speed for 30 seconds.
  3. Add the 1 cup sugar and baking powder.
  4. Beat until combined, scraping sides of bowl occasionally.
  5. Beat in egg and vanilla.
  6. Mix in as much of the flour as you can with the mixer and stir in any remaining flour by hand.
  7. Divide dough in half.
  8. Between 2 sheets of waxed paper, roll each half of the dough at a time into a 12x8-inch rectangle.
  9. Remove top sheet of waxed paper.
  10. Brush half of the melted butter over the dough rectangle and sprinkle with 2 tablespoons of the reserved cinnamon-sugar mixture.
  11. Starting from a short side, roll up into a spiral, removing waxed paper as you roll.
  12. Pinch edges to seal.
  13. Roll in the remaining cinnamon-sugar mixture to coat roll.
  14. Wrap each roll in plastic wrap and chill about 4 hours or until dough is firm.
  15. Using a sharp knife, cut dough into 1/4-inch thick slices.
  16. Place slices 1 inch apart on an ungreased cookie sheet.
  17. Bake in a 375° F oven for 8 to 10 minutes or until edges are firm.
  18. Cool on cookie sheet for 1 minute then transfer cookies to a wire rack to cool.

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