Almond Cherry Pinwheel Cookies

How to make Almond Cherry Pinwheel Cookies

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Chopped almonds mixed with butter cookie refrigerated dough is rolled together with cherry flavored dough to create pinwheel cookies. Cookies are rolled in sparkling sugar before baking.


Units Scale

2/3 cup butter, softened

1 cup granulated sugar

1 egg

1 teaspoon vanilla

1 teaspoon cherry extract

1/2 cup diced Maraschino cherries, drained

1/4 cup ground whole almonds

1 drop super red food gel + 2 drops electric pink food gel

2 cups all purpose flour

1/2 teaspoon baking powder

1 teaspoon salt

1 cup coarse sparkling sugar


  1.  In large mixing bowl of stand mixer fitted with paddle attachment, cream softened butter and granulated sugar until light and fluffy.  Add one egg and vanilla extract.
  2. Gradually add all purpose flour, baking powder and salt to butter mixture. Beat until cookie dough forms into a ball.  Remove from mixing bowl. Divide dough in half equally and place into two separate bowls.
  3. In food processor grind almonds, set aside. Drain and hand dice Maraschino cherries, set aside.
  4. Add almond extract to one dough and cherry extract to the other. Add 1 drop of super red and 2 drops of electric pink food gel, diced cherries to cherry extract dough bowl. Stir to mix throughly.  To almond dough add ground almonds, stir to blend.
  5. Wrap each dough portion with plastic wrap, chill until firm 2-3 hours.
  6. Remove from chill, roll each portion of dough separately between two sheets of parchment paper. Roll into 8 x 15 rectangle.  Place each rectangle in refrigerator for 30 minutes.
  7. Remove from parchment paper from both doughs. Place almond rectangle on top of the cherry dough. Starting on long side of rectangle, roll tightly the doughs together into a log.
  8. Roll dough log in sparkling sugar if desired. Wrap in parchment paper and chill another 1-2 hours.
  9. Preheat oven to 350 degrees F.
  10. Line two baking sheets with parchment paper, slice log into 1/4″ slices and place 2″ apart on baking sheet.  Chill 5-8 minutes.
  11. Bake 10-12 minutes in middle of oven, be careful not to burn the tops or bottoms of cookies.
  12. Remove from oven and allow cookies to cool 2 minutes before removing from baking sheets.
  13. Store cookies in airtight container.


It is important to chill these cookies at every step called for in recipe. Chilling will make the cookie pinwheel crisp and easier for you roll and cut.

Cookies can be made ahead and frozen with out baking up to 30 days.