Description
These Pineapple Pinwheel Cookies combine a creamy, tangy pineapple cheesecake filling with a delicate almond-scented cookie dough rolled into beautiful pinwheels. Perfect for festive occasions, they are visually impressive and delicious.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
¾ teaspoon almond extract
1 egg, room temperature
2 ½ cups all-purpose flour
¼ teaspoon salt
20 oz crushed pineapple, well drained (juice reserved)
8 oz cream cheese, softened
⅓ cup granulated sugar
1 cup powdered sugar
2 tablespoons pineapple juice
Sprinkles (optional)
Instructions
- Press out all juice from crushed pineapple, reserving juice for glaze.
- Beat cream cheese and sugar until fluffy, about 2 minutes.
- Mix in pineapple until combined. Set aside ½ cup for serving with crackers if desired.
- Cream butter and sugar until light and fluffy.
- Add almond extract and egg; mix well.
- Stir in flour and salt until just combined.
- Divide dough in half.
- On plastic-wrapped board, press half dough into 8-inch square.
- Spread half pineapple filling evenly over dough, leaving ½ inch border.
- Roll dough carefully using plastic wrap, pinch edges to seal. Wrap tightly and refrigerate 2 to 48 hours.
- Repeat rolling and filling with remaining dough and filling.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Slice rolls into ¼ to 3/8-inch slices; place on baking sheets.
- Bake 10–12 minutes until bottoms are lightly browned.
- Cool 1–2 minutes on sheet, then transfer to wire racks.
- Whisk powdered sugar and pineapple juice until smooth for glaze.
- Drizzle glaze over cooled cookies; add sprinkles if desired.
- Let glaze harden before storing in airtight container.
Notes
Substitute crushed pineapple with mango or peaches for variation.
Add toasted coconut to filling for extra texture.
Use lemon or orange zest in dough for citrus flavor.
Swap almond extract for vanilla extract if preferred.
