Christmas Pinwheel Cookies
Christmas Cookie Pinwheels
Cherry Cream Cheese Pinwheel Cookies
Christmas is right around the corner and we can’t wait to start baking Christmas Cookies and these Cherry Cream Cheese Pinwheel Cookies are sure to be a hit! This year we will be gifting cookie platters to friends and family and these cookies are sure to be a big hit! Don’t worry these cookies are great any time of year and to be honest, we really enjoy them in the summer time. They are quick and easy to make so you do not have to spend a lot of time in the kitchen!
I love the bright and cheery colors of this easy to make holiday cookie.
Cherry Cream Cheese Pinwheel Cookies
8 oz cream cheese
1 1/2 cups unsalted butter
3 cups flour; plus more for rolling cookies
1 1/4 cup cherry filling
powdered sugar for dusting
Mix cream cheese and softened unsalted butter in a stand mixer. Add in three cups of flour. Mix well. Wrap and place in the fridge for 1 hour.
Place a quarter of the dough on a dough board and roll out to a thin layer. Cut into 2 inch to 1 1/2 inch squares. Then using a pizza dough cutter slice the corners lengthwise into the center of the square. Do this on all four corners. Leaving some uncut in the middle where the filling will be placed.
Put a small amount of cherry filling into the center of the square. Fold in one end of each cut. Place one end into the center then skip the next then do the next one to the center and repeat. Us a little water to press all of them together in the center. This allows for them to stay well when baking.
Preheat oven to 350 degrees F. Place the cookies on a baking sheet lined with parchment paper. Bake for 13 to 15 minutes. Remove to cooling rack. Dust with powdered sugar. Store in airtight container.
Believe it or not this was my first time making a pinwheel cookie and I am hooked! Be prepared to see a variety of colors coming soon!
If you liked this recipe, have a look at some of our other recipes too:
Christmas Wreath Cookies
Chocolate Cherry Cookies
Italian Ricotta Cookies
How to Bake in Batches to Make the Most of Your Baking Time
One way to handle your holiday baking is to bake in batches, then freeze and store for the big day. You can do this successfully over a couple of weeks with batch baking and batch preparing.
The biggest thing to remember is to only try a few different types of things in one day, or focus on just one type of baked good in one day. For example, you might want to bake all your quick breads in one day. Another day you can prepare all your cookie dough. Yet another time, you can bake all your fruit pies and so forth. This process makes the most of the time you have, the space you have, and your skill level.
Don’t try batch baking without a plan of action. Be sure to write down your plans in advance so that you are sure you have enough time to do everything that you’ve planned. To figure out a basic time line, add up the prep time, the baking time for each oven full, and then multiply that by 1.5 to account for a little extra issues happening. Then you should be sure that you have enough time.
Get Everything Ready to Go
Your kitchen should be spotless when you start, and ensure that you have all the ingredients and appliances necessary to make each item ready to go. If you know, for example, that today you’ll be using about 10 pounds of flour, consider using a large bowl to hold the flour so you can easily spoon the flour into the measuring cup, flatten off over the bowl, without having to get into the bag over and over which usually means spillage.
Clean as You Go
Fill your sink immediately with hot soapy water so you can clean as you go. You will want to wash your mixing dishes and other utensils during the baking process so that you can use them again. There’s no point in totally destroying your kitchen as you batch bake, and you don’t have to. Set out a draining board, fill the sink with hot soapy water, and wash as you go. There are many opportunities during baking to wash a couple of dishes, and this will make the clean-up faster, and the process more organized.