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!
Course Dessert
Cuisine American
Keyword cookies, cream cheese, pineapple
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Chill time 2 hourshours
Total Time 20 minutesminutes
Servings 36
Calories 151kcal
Author Trish - Mom On Timeout
Ingredients
Cookie Dough
1cupunsalted buttersoftened
1cupgranulated sugar
¾tspalmond extract
1eggroom temperature
2 ½cupsall-purpose flour
1/4tspsalt
Filling
20ozcrushed pineapplewell drained, juice reserved
8ozcream cheesesoftened
1/3cupgranulated sugar
Glaze
1cuppowdered sugar
2tbsppineapple juice
sprinklesoptional
Instructions
Filling
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.
Cookie Dough
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.
Glaze
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.