Snickerdoodle Pinwheels
Indulge in the irresistible swirl of cinnamon-sugar magic with these Snickerdoodle Pinwheels! This creative twist on the classic snickerdoodle features buttery cookie dough rolled around a rich, aromatic cinnamon filling, creating stunning pinwheel patterns that are as delightful to look at as they are to eat. Perfectly soft and lightly golden, these cookies embody the warm, spicy sweetness snickerdoodles are known for, elevated by their eye-catching design. With a quick chill to enhance flavor and shape, and a bake time of less than 15 minutes, these chewy treats are a holiday-worthy addition to your dessert table or a cozy accompaniment to coffee or tea. Simple ingredients like cream of tartar and a cinnamon-sugar blend give them their signature taste, while the unique rolling technique makes them a fun, family-friendly baking project—ideal for dessert lovers and cookie enthusiasts alike!
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Recipe Information
Ingredients
- 170 grams Unsalted butter, softened
- 200 grams Granulated sugar
- 50 grams Brown sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 300 grams All-purpose flour
- 2 teaspoons Cream of tartar
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 tablespoons Ground cinnamon
- 100 grams Additional granulated sugar (for cinnamon-sugar mixture)
- 1 tablespoon Ground cinnamon (for filling)
Instructions
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until pale and fluffy, about 2-3 minutes.
Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Split the dough in half and shape each portion into a disc. Wrap both in plastic wrap and chill in the refrigerator for at least 30 minutes.
For the cinnamon filling, in a small bowl, mix 100 grams of granulated sugar with 1 tablespoon of ground cinnamon. Set aside.
Remove one dough disc from the refrigerator and roll it out into a 10x12-inch rectangle on a lightly floured surface.
Evenly sprinkle half of the cinnamon-sugar mixture over the rolled-out dough.
Starting from the long edge, tightly roll the dough into a log. Wrap the log in plastic wrap and refrigerate for another 20-30 minutes. Repeat with the second dough disc and remaining cinnamon-sugar mixture.
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
Once chilled, slice each dough log into 1/4-inch thick rounds and place them 2 inches apart on the prepared baking sheets.
Bake for 9-11 minutes, or until the edges are just starting to turn golden brown. Do not overbake to ensure soft and chewy cookies.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Serve and enjoy your beautiful Snickerdoodle Pinwheels with a warm cup of coffee or tea!
Nutrition Facts
Calories |
3895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.6 g | 193% | |
| Saturated Fat | 90.9 g | 454% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 743 mg | 248% | |
| Sodium | 2632 mg | 114% | |
| Total Carbohydrate | 599.3 g | 218% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 351.2 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 371 mg | 29% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1654 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
