The perfect pinwheel cookie for apple lovers. A light cookie, sweetened with a spiral of cinnamon apple butter.

I’m about to turn into the biggest baby. It’s getting COLD out there. It’s only a taste really because I know worse is coming but let’s not discuss that yet. I’m going to stick my fingers in my ears and pretend that dreaded ‘W’ word isn’t coming.

The thing is… the cold weather just hit us so fast this year. Usually we have a nice transition from Summer to Fall. No such luck this year. Have you been hit with the cold yet too? It’s in the 40s in the morning lately. Brrrr. I have a feeling I’ll be breaking out the boots and scarves this week! Okay… that’s a definite plus to Fall.

It was chilly yesterday when the kids wanted to ride their bikes, so I hid under a sleeping bag to keep warm. It was quite cozy actually. Silly looking, but totally cozy. The only things that would’ve made it better… a hot drink and/or a fire.

We’re still working on the fire pit idea. Someday… someday! Maybe next year?

Until then, I’ll nibble on these totally scrumptious pinwheel cookies, perfectly flavored for Fall!

I had apple butter just dying to be used in a recipe. This lightly flavored cookie dough pairs perfectly with the sweet cinnamon apple butter filling. It’s a seasonal twist on a family favorite pinwheel cookie.

Soft cookies with a subtle cinnamon flavor and a sweet apple butter filling. A must make for apple fans!



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Apple Butter Pinwheel Cookies

Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 1 day
The perfect pinwheel cookie for apple lovers. A light cookie, sweetened with a spiral of cinnamon apple butter.
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Ingredients
 

  • 1/2 C unsalted butter, softened
  • 3/4 C granulated sugar
  • 1 large egg
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/2 tsp cinnamon
  • 1 1/2 C all purpose flour
  • 2/3 C cinnamon apple butter

Equipment

Instructions
 

  • In the bowl of a stand mixer, cream together butter and sugar until light and fluffy. Mix in egg, followed by salt, baking powder and cinnamon. Finally mix in flour, until no streaks remain.
  • Cover and chill dough 1-4 hours or until thoroughly chilled.
  • Play dough between two sheets of wax paper. Roll out dough into a large rectangle, to roughly 1/4-inch thick. Spread apple butter in a thin layer over prepared dough, leaving 1/2-inch space around the edges.
  • *If necessary, chill dough 30-60 more minutes if dough is too soft to roll.
  • Roll dough rightly, pinching edges to seal. Wrap in a new sheet of wax paper. Chill 24 hours.
  • Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
  • Slice cookies 1/4-inch thick, spacing 2-inches apart on prepared baking sheet.
  • Transfer cookie sheet to freezer for 5-10 minutes.
  • Bake for 10-12 minutes or until edges are just golden. Allow cookies to rest on baking sheet for 1-2 minutes before transferring to a wire rack to cool.

Notes

Recipe yields 2-3 dozen.
*Rolled dough may be stored within two large straight sided glasses or wrapped in a cardboard paper towel insert, to keep its rounded shape. Alternately rotate dough log occasionally in fridge.
*Dough is soft, chill as needed.
An original recipe from Baked by Rachel

Nutrition

Calories: 2140kcal, Carbohydrates: 294g, Protein: 26g, Fat: 99g, Saturated Fat: 60g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 26g, Trans Fat: 4g, Cholesterol: 408mg, Sodium: 768mg, Potassium: 296mg, Fiber: 6g, Sugar: 150g, Vitamin A: 3077IU, Vitamin C: 0.04mg, Calcium: 151mg, Iron: 10mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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Course: Dessert
Cuisine: American
Keywords: Cookie