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Brown Sugar Pinwheel Cookies

These easy and delicious Pinwheel Cookies are made with brown sugar and cinnamon. A cookie that is perfect as a snack, or even dessert served with a scoop of ice cream. They make a delicious addition to your Holiday Cookie plate too!

Pinwheel cookies on a black plate.


 

When it comes to Fall there is nothing better than a cinnamon and brown sugar sweet treat, and these Brown Sugar Pinwheel cookies are just that, they also make a perfect Christmas Cookie.

Recipe Ingredients

  • Flour – all purpose flour
  • Baking powder
  • Salt
  • Butter
  • Milk

Filling

  • Brown sugar
  • Sugar
  • Cinnamon
  • Butter

How to keep cookies from spreading

Be sure to use a higher protein flour with at least 11.5- 12% protein count this keeps the cookies from spreading while baking.

It’s also important to chill the dough for at least 1 hour and again the cut out cookies before baking while the oven is pre-heating. Using these will help produce the perfect cookies.

Cookies on a black tray.

How to make this Pinwheel Cookie recipe

This dough can be made by hand, in a food processor or even with a standup or hand mixer on low.

In a large mixing bowl with a whisk together the flour, baking powder and salt, add the butter and mix until it resembles coarse crumbs.

The flour whisked and butter added.

Add the milk and mix until it becomes a soft dough turn onto a lightly floured flat surface and gently knead to bring the dough together.

The cookie dough in a silver bowl.

Roll dough out to 1/8 inch thickness.

The dough rolled out on a board.

In a medium bowl mix together the sugars and cinnamon, then add the soft butter to create a paste.

The filling in a white bowl.

Spread the filling on top. Starting with the long side, roll up tightly into a log, wrap the log in plastic wrap or parchment paper and chill for 30-60 minutes or until very firm.

The filling spread on the dough and rolled up.

Pre- heat oven to 350 degrees (180 degrees).

Remove from the fridge and cut into 1/4 or less inch slices. Place on 1-2 parchment paper lined baking sheets.

The dough cut and on a parchment paper cookie sheet.

Bake for approximately 15 minutes or until golden. Let cool for 5-10 minutes then move to a wire rack to cool completely.

The baked cookies on a cookie sheet.

Can the dough be made with a stand mixer?

Yes it can using the paddle attachment on low speed, do not over mix the dough though. It can also be made with a food processor.

How to store the cookies

The cookies should be stored in an airtight container, they can be stored at room temperature for a day or two. If stored in the fridge they will keep for up to 6-7 days.

How to freeze them

To freeze the completely cooled baked cookies, freeze them in a freezer safe bag or container. They will keep for up to 3 months in the freezer.

Can you freeze the cookie dough?

You can freeze the unbaked dough. Wrap the dough first in plastic wrap then in foil, and place in a freezer safe bag. The dough will keep for up to 3 months, let it thaw in the fridge before slicing and baking.

So when you are looking for an easy cookie, why not try these Brown Sugar Pinwheel Cookies. Enjoy!

Cookies on a black tray.

More Easy Cookies

Cookies on a black tray.

Brown Sugar Pinwheel Cookies

Rosemary Molloy
Brown Sugar Pinwheel Cookies, a delicious fast and easy pastry dough cookie recipe,with a yummy butter and brown sugar filling.
Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 26 cookies
Calories 85 kcal

Ingredients
 
 

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt*
  • ¼ cup butter softened*
  • ½ cup + 3-4 tablespoons milk

If using unsalted butter then add ½ teaspoon of salt.

FILLING

  • ¼ cup brown sugar (packed)
  • ¼ cup granulated sugar
  • ½-¾ tablespoon cinnamon (optional)
  • ¼ cup butter softened

Instructions
 

  • This dough can be made by hand, in a food processor or even with a standup or hand mixer on low.
  • In a large mixing bowl with a whisk together the flour, baking powder and salt, add the butter and mix until it resembles coarse crumbs. Add the milk and mix until it becomes a soft dough turn onto a lightly floured flat surface and gently knead to bring the dough together.
  • Roll the dough out to 1/8 inch thickness, spread the filling on top. Starting with the long side, roll up tightly into a log, wrap the log in plastic wrap or parchment paper and chill for 30-60 minutes or until very firm.
  • Pre- heat oven to 350 degrees (180 degrees). Line 1-2 cookie sheets with parchment paper.
  • Remove from the fridge and cut into 1/4 or less inch slices. (You can reshape the cookie dough to form a proper circle, sometimes the roll will flatten in the fridge). Place on the prepared cookie sheets and bake for approximately 15 minutes or until golden. Enjoy!

FOR THE FILLING

  • In a medium bowl mix together the sugars and cinnamon, then add the soft butter to create a paste.

Notes

The cookies should be stored in an airtight container, they can be stored at room temperature for a day or two. If stored in the fridge they will keep for up to 6-7 days.
To freeze the completely cooled baked cookies, freeze them in a freezer safe bag or container. They will keep for up to 3 months in the freezer.
 
You can freeze the unbaked dough. Wrap the dough first in plastic wrap then in foil, and place in a freezer safe bag. The dough will keep for up to 3 months, let it thaw in the fridge before slicing and baking.

Nutrition

Calories: 85kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 53mg | Potassium: 53mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 117IU | Vitamin C: 0.01mg | Calcium: 25mg | Iron: 1mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Updated from January 5, 2018.

15 Comments

  1. Do you know if these would “keep” well enough for 3 days in order to be mailed with a batch of assorted cookies? They look yummy! Now I know I could make some & just wait several days to try them but Im just that disciplined!!! LOL!

  2. Oh these look so pretty and delicious! I am definitely going to be trying this recipe! Thank you for linking up at the Simply Sundays link party!

  3. 5 stars
    My mother would do this with her left over pie dough. She used cinnamon and sugar. I’m definitely trying this recipe. Hope you’re enjoying your weekend.

    1. Yes…I member doing this as a kid. Some things you just don’t forget. I would add raisins to mine and sometimes chopped walnuts. As an adult I generally use T Biscuit dough.

  4. 5 stars
    They certainly look yummy! Yesterday hubby made bagels because we were out and it was hot in the kitchen — thank heavens for air-conditioning. I’ll have to make the cookies once we get some cooler weather. This week I have to make the Tiramisu cake for my daughter, as I promised. Those cookies look like sweet rolls — hey I could have them for breakfast. Thank you for sharing. Have a nice weekend!

4.93 from 13 votes (9 ratings without comment)

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