jam pinwheel cookies


Apparently this week is unofficially cookie week! Cookies are everywhere: Pinterest, Instagram, and featured on all my must-read blogs. I’m jumping on the trend – if there was ever a time for cookies, it’s now.

Jam Pinwheel Cookies | Tutti Dolci

These slice-and-bake pinwheel cookies are easy to make ahead and bake as needed. Fresh orange zest makes a nice counterpoint to strawberry preserves; mix and match your preferred citrus and jam combo (go classic with lemon and raspberry or a bit unexpected with lime and blueberry). No matter the flavor, you can’t miss with buttery jam-filled cookies.

Jam Pinwheel Cookies | Tutti Dolci

Jam Pinwheel Cookies | Tutti Dolci

Jam Pinwheel Cookies | Tutti Dolci

Jam Pinwheel Cookies | Tutti Dolci

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Jam Pinwheel Cookies

  • Yield: 60 cookies


  • 3 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 1 large egg
  • 1 Tbsp orange zest
  • 2/3 cup strawberry preserves
  • Turbinado sugar


  1. Whisk together flour, baking powder, and salt in a large bowl. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and citrus zest, then reduce speed to low. Add flour mixture and beat just until combined. Divide dough in half; wrap each portion in plastic and flatten slightly to form a disc. Chill in the refrigerator for one hour.
  2. Roll one disc of dough out on a lightly floured board to a 10 x 12-inch rectangle (1/4-inch thick); trim edges if needed. Place preserves in a small bowl and microwave briefly (about 10 seconds); whisk to loosen. Use an offset spatula to spread 1/3 cup preserves over dough, leaving a 1-inch border at the top and a 1/2-inch border at the sides. Roll dough up into a log; moisten edges and pinch to seal. Wrap roll in waxed paper and twist ends to secure, then chill for 24 hours (or freeze up to 1 month)*. Repeat with remaining dough.
  3. Preheat oven to 350°F and line two baking sheets with parchment paper. Use a serrated knife to cut rolls into 1/4-inch slices, rotating rolls to keep them from flattening (reshape into rounds if needed). Place slices two inches apart on prepared baking sheets and sprinkle lightly with turbinado sugar. Bake, rotating pans halfway through, for 12 minutes, until edges are set. Cool for 1 minute on baking sheets, then transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature up to 2 days or freeze up to 3 months.


If dough is frozen, thaw in the refrigerator for one hour before slicing and baking.


  • Calories: 72
  • Carbohydrates: 10
  1. I love fruit filled dessert so much but my husband is a hopeless chocoholic. It’s a life of compromise! I completely agree that cookies have taken over everything. I fought it at first but gave up and baked a batch today. 🙂

  2. You’re right, cookies are all around…and I STILL haven’t started my usual holiday baking! This looks like one my family would adore…and I just received a jar of homemade jam as an early Christmas present…perfect!

  3. Haha yes it does seem like cookie week (I say that with the utmost authority only just having posted some yesterday ;D) but I recon it will continue right up until Christmas! I love the look of pinwheel cookies and always forget about them when trying to work out something to make – thanks for the delicious reminder!

  4. The buttery pinwheels are so festive with strawberry jam! Bravo to Cookie Week, I’m ready to celebrate the holiday season with a frenzy on cookie making!

  5. I love all the fun flavors you can make with pinwheel cookies. Your addition of jam sounds delicious to me! Your cookies look gorgeous! Hugs! Terra

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