Cherry Cream Cheese Pinwheel Cookie

Recipe by: RG Wooten
Yield: 40–44 cookies

These Cherry Cream Cheese Pinwheel Cookies are soft, buttery, and packed with a sweet cherry-almond filling. Finished with a crunchy candied almond topping, they’re a standout addition to any cookie table. Using a pinwheel-style cutter makes the process faster, cleaner, and more consistent—perfect for baking in batches.

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Ingredients

Candied Almonds (Burnt Almonds)

• 1/2 cup sliced almonds
• 2 tablespoons raw (turbinado) sugar
• 1 tablespoon sugar
• 1 tablespoon water

Cream Cheese Filling

• 4 ounces cream cheese
• 1/4 cup sugar
• 1/4 teaspoon almond emulsion
• 1 (10–12 ounce) jar maraschino cherries, drained and chopped

Cookie Dough

• 2 cups flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup butter, softened
• 1/3 cup shortening
• 3/4 cup sugar
• 1 egg, room temperature
• 1 tablespoon milk (2% is fine)
• 1 teaspoon vanilla

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Instructions

Candied Almonds (Burnt Almonds)

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Mix almonds and both sugars, then add water and stir to coat.
3. Spread mixture evenly onto prepared baking sheet.
4. Bake for 3–5 minutes, then mix and spread again.
5. Bake an additional 2 minutes, mix again, then bake 2 more minutes.
6. Remove from oven and allow to cool for 5 minutes.
7. Break apart any clumps and set aside.

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Cream Cheese Filling

1. Beat cream cheese and sugar in a small bowl until smooth.
2. Add almond emulsion and chopped cherries. Mix until evenly combined and lightly pink with visible cherry pieces.
3. Set aside.

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Cookie Dough

1. In a small bowl, whisk together flour, baking powder, and salt. Set aside.
2. In a separate bowl, cream butter, shortening, and sugar for about 6 minutes until light and fluffy.
3. Add egg, milk, and vanilla. Beat for 2 minutes.
4. Gradually mix in dry ingredients until fully incorporated.
5. Divide dough into two portions, flatten into squares, wrap in plastic wrap, and refrigerate for 2–3 hours or overnight.

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Assemble the Cookies

1. Line baking sheets with parchment paper.
2. On a floured surface, roll dough to 1/4-inch thickness.
3. Use your pinwheel-style cookie cutter to cut squares.
   • Tip: If dough becomes too soft, chill for 15–20 minutes before continuing.
4. Place dough squares onto prepared baking sheets.
5. Cut a slit from each corner toward the center (about halfway in).
6. Add a small mound of cherry cream cheese filling in the center.
7. Fold every other corner toward the center to form the pinwheel shape. Lightly press to seal.
   • Optional: Add a tiny drop of water if needed to help edges stick.
8. Refrigerate assembled cookies for 60 minutes before baking.

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Bake Cookies

1. Preheat oven to 350°F.
2. Remove cookies from refrigerator and press about 1 teaspoon of candied almonds onto the center of each cookie.
3. Bake for 8–10 minutes, until edges just begin to turn golden.
4. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a rack.

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Notes

• These cookies were made using a pinwheel-style number two cutter from PolyPag3D, designed to create consistent shapes quickly and easily.
• For best results, use the built-in 1/8" thickness guide on your cutter to keep dough even and ensure uniform baking.