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!
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.
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.
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 dough out to 1/8 inch thickness.
In a medium bowl mix together the sugars and cinnamon, then add the soft butter to create a paste.
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).
Remove from the fridge and cut into 1/4 or less inch slices. Place on 1-2 parchment paper lined baking sheets.
Bake for approximately 15 minutes or until golden. Let cool for 5-10 minutes then move to a wire rack to cool completely.
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!
More Easy Cookies
Brown Sugar Pinwheel Cookies
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
Nutrition
Updated from January 5, 2018.
Dorothy says
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!
Rosemary says
Hi Dorothy, you could always make them and freeze them then mail them. 🙂
Beth says
I made these for my family and everyone loved them, thanks so much for a great recipe.
Rosemary says
Thanks Beth, so glad everyone loved them. Have a great weekend.
Maria @ kitchenathoskins says
Pinwheel cookies are always fun! These look delish
Rosemary says
Thanks so much Maria.
Mandi says
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!
Rosemary says
Hi Mandi, thank you, have a great day.
Ann says
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.
RMG says
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.
Thalia @ butter and brioche says
I love a good pinwheel cookie.. and these look pretty delicious. Craving one now!
Rosemary says
Thanks Thalia, hope you enjoy them.
Marisa Franca @ All Our Way says
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!