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Jam Pinwheel Cookies

Jam Pinwheel Cookies

  • Serves 24 cookies
  • Prep time 25 minutes
  • Refrigeration 1 hour and 30 minutes
  • Cook time 10 minutes

Nutrition facts

Per cookie: Calories 231; Protein 3 g; Fat 10 g; Carbohydrates 34 g; Fibre 1 g; Iron 1 mg; Calcium 7 mg; Sodium 99 mg


  • 810 ml (3¼ cups) flour
  • 5 ml (½ tsp) baking powder
  • 25 ml (¼ tsp) salt
  • 250 ml (1 cup) margarine or butter, softened
  • 375 ml (1½ cups) sugar
  • 5 ml (1 tsp) vanilla extract
  • 2 eggs
  • 15 ml (1 tbsp) lemon zest
  • 250 ml (1 cup) strawberry or raspberry jam
  • 60 ml (¼ cup) sprinkles


  1. Preheat the oven to 190°C (375°F).
  2. In a bowl, mix the flour with the baking powder and salt.
  3. In another bowl, whip the margarine with the sugar and vanilla until creamy. Add the eggs and lemon zest. Mix until smooth throughout.
  4. Gradually add the dry ingredients to the wet ingredients and stir until a ball of dough forms. Wrap the ball in plastic wrap. Refrigerate for 30 minutes.
  5. Divide the ball of dough in half. Roll out each section of the dough into a rectangle, 33 cm x 23 cm (13 in. x 9 in.). Spread the jam over the full surface of the dough rectangles. Tightly roll up the dough lengthwise to make two uniform cylinders.
  6. Place the sprinkles on a plate. Roll the dough cylinders in the sprinkles, pressing lightly. Refrigerate for 1 hour.
  7. Cut each roll into 12 thin slices.
  8. Place the cookies on a baking sheet lined with parchment paper. Bake for 10 minutes. Remove the baking sheet from the oven and let cool on a rack.

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