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Apple Butter Pinwheel Cookies

The perfect pinwheel cookie for apple lovers. A light cookie, sweetened with a spiral of cinnamon apple butter.
Prep Time5 mins
Cook Time12 mins
Total Time1 d
Course: Dessert
Cuisine: American
Keyword: Cookie


  • 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


  • 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.


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