Pineapple Pinwheel Cookies
Wonderfully easy and festive, these Pineapple Pinwheel Cookies are the showstoppers you've been looking for! The pineapple cheesecake filling is perfectly matched by the simple and sweet almond flavored cookie dough and is sure to be a hit with friends and family this year!
Prep Time10 mins
Cook Time10 mins
Chill time2 hrs
Total Time20 mins
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- ¾ tsp almond extract
- 1 egg room temperature
- 2 ½ cups all-purpose flour
- 1/4 tsp salt
- 20 oz crushed pineapple well drained, juice reserved
- 8 oz cream cheese softened
- 1/3 cup granulated sugar
- 1 cup powdered sugar
- 2 tbsp pineapple juice
- sprinkles optional
Make sure all of the juice has been pressed out of the pineapple (reserving juice for glaze). Combine cream cheese and sugar in a medium bowl and beat until fluffy and combined, about 2 minutes.
Add the pineapple and mix until combined. Remove 1/2 cup of filling and save to serve with crackers later. Set aside remaining filling.
Cream butter and sugar together in a large mixing bowl. Mix in the almond extract and egg until well combined.
Stir in the flour, mixing just until incorporated.
Divide the dough in half.
Cover a large cutting board with plastic wrap and use another piece of plastic wrap to press out half of the dough into an 8-inch square.
Spread half of filling over the dough to within half an inch of the edges.
Use the plastic wrap to carefully roll up the dough.
Pinch the edges of the dough to seal. Wrap tightly in plastic wrap and refrigerate for 2 hours up to 48 hours, or until dough is firm. (Repeat with remaining dough and filling.)
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
Cut ¼ inch to 3/8 inch slices from the roll and place on the baking sheet. Bake for 10 to 12 minutes or until the bottoms of the cookies are very lightly browned.
Let cool on the baking sheet for 1 to 2 minutes before moving to a wire rack. Repeat for remaining cookies.
Combine powdered sugar and pineapple juice in a small bowl and whisk until combined. Drizzle over the top of cooled cookies.
Add sprinkles if desired while glaze is still wet. Let glaze harden before storing in an airtight container.
Calories: 151kcal | Carbohydrates: 20g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 23mg | Potassium: 41mg | Sugar: 13g | Vitamin A: 255IU | Vitamin C: 1.6mg | Calcium: 12mg | Iron: 0.5mg