Raspberry Pecan Pinwheel Cookies

These Raspberry Pecan Pinwheel Cookies are very easy to make. Two added ingredients turn a sugar cookie into a more gourmet looking treat.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 9 minutes
Chill 8 hours
Total Time 24 minutes
Servings 24
Calories 141kcal
Author Sherri Hagymas


  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 cup butter 1 stick
  • 1 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/3 cup seedless raspberry jam
  • 3/4 cup finely chopped pecans


  • Mix flour and baking powder together
  • Beat butter, sugar and egg together.
  • Stir in vanilla
  • Gradually add flour mixture, stirring until combined well. The dough is a dense dough. I roll it around and kneed it a little before rolling it out.
  • Roll out dough between two pieces of parchment or wax paper to about a 12 x 10 rectangle.
  • Remove the top piece of paper.
  • Spread jam evenly over dough.
  • Sprinkle evenly with nuts.
  • Roll up dough from the long side, removing paper as you roll.
  • Wrap in parchment or wax paper.
  • Chill for several hours or overnight.
  • Slice cookies off the roll about 1/4 inch wide.
  • Bake at 350 degrees F for about 9 minutes.
  • Remove immediately and cool on a wire rack.


Serving: 1cookie | Calories: 141kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 35mg | Potassium: 49mg | Sugar: 10g | Vitamin A: 120IU | Vitamin C: 0.4mg | Calcium: 15mg | Iron: 0.6mg