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Pinwheel Cookies Recipe

Pinwheel Cookies Recipe

These pretty pinwheel cookies have tempting swirly layers of orange and chocolate. I really mess up my kitchen whenever I bake a batch, but the smiles on the faces of family and friends enjoying them makes it all worthwhile. — Paulette Morgan, Moorhead, Minnesota
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min. YIELD:48 servings


  • 1 cup butter, softened
  • 1 package (3 ounces) cream cheese, softened
  • 1 cup sugar
  • 1 egg
  • 1 tablespoon grated orange peel
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 package (3 ounces) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1/4 cup orange juice


  • 1. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in the egg, orange peel and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Cover and chill for 4 hours or until firm.
  • 2. Meanwhile, combine all filling ingredients in a small saucepan. Cook and stir over low heat until smooth; set aside to cool.
  • 3. On a floured surface, divide dough in half; roll each half into a 12-in. x 10-in. rectangle. Spread with filling. Carefully roll up into a tight jelly roll and wrap in waxed paper. Chill overnight.
  • 4. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 8 dozen.

Nutritional Facts

1 serving (2 each) equals 119 calories, 6 g fat (4 g saturated fat), 19 mg cholesterol, 100 mg sodium, 15 g carbohydrate, trace fiber, 2 g protein.

Reviews for Pinwheel Cookies

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Reviewed Jan. 11, 2015

"I've made these cookies for the last eight years. My husband and children love them. Each year I have fine tuned how I prepare them----rolling them and cutting them exactly 1/4" as directed. I'm always happy to share the recipe."

Reviewed Dec. 19, 2012

"This is the very first pinwheel cookie I have ever made. I followed the recipe right to the T. Wow! I could not believe I actually made these beautiful cookies! Mine turned out almost as pretty as the picture and they were so good! Thank you Paulette. You have me hooked on pinwheels now. I'm searching the web for different fillings. Love these!"

Reviewed Dec. 16, 2011

"To begin, yes, these cookies taste good. However, they are a PAIN to make. The recipe doesn't indicate how sticky the dough will be (even after ample chilling) and how much flour you will have to knead into it. And after that, the dough will still be very fragile and will rip/tear easily. I would still make these again, but next time, I'll be more prepared for how much work it takes to make these."

Reviewed Dec. 6, 2011

"Mine never look as perfectly round and pretty as the TOH picture, but they are fantastic and the first to disappear from a cookie tray!"

Reviewed Dec. 1, 2011

"just awful. the filling was so runny it got over the dough and made it look dirty. thought it was a typo. choc was all over the cookies. not worth making"

Reviewed Nov. 27, 2011

"These cookies are a bit messy to make, but absolutely worth the effort! The chocolate-orange flavor comes through so clearly in this soft, pretty cookie. Be warned: guests love them, and they disappear fast off of the cookie tray!"

Reviewed Dec. 3, 2010

"This is one of my families all time favorites. I have been making these since they first appeared in the Taste of Home magazine. Delicious!"

Reviewed Dec. 2, 2010

"Yes indeed this recipe needs ALOT of work! I made these cookies about two weeks ago and was never more unsatisfied with the final results as I was with this cookie. In fact, I have the second log in my freezer that will be thrown out today. I found these cookies to have no flavor and chalky tasting while the chocolate feeling is way too sweet."

Reviewed Nov. 18, 2010

"I gave this recipe a try tonight because it sounded great. Unfortunately I think this recipe needs some adjusting. The filling is of a much thinner consistency than the dough, so as you roll it up it just keeps pushing out. The recipe tells you to roll tight, but the tighter you roll the more chocolate filling oozes out. The chocolate filling needs to be a thicker consistency. I didn't refrigerate the filling prior to spreading it on the dough as the recipe does not tell you to do that, only to set aside to cool. Disappointing....."

Reviewed May. 14, 2010

"In regards to hook57's comment, the amount of chocolate chips is correct at 1 cup (6 ounces).

Items like chocolate chips can not be compared to liquids when weighing and measuring. For liquids, 1 cup is 8 ounces, but not necessarily for other items.
I just confirmed on our digital scales in our test kitchen that 1 cup of chocolate chips is 6 ounces.
Taste of Home Test Kitchens"

Reviewed Feb. 19, 2010

"I would make this recipe again but only after I adjusted the filling ingredients...

I realize now after making these cookies, it was too much filling and all it did was bubble up and over the top of the cookies. Not very attractive! I re-read the ingredients and saw that it was 6 ounces of chocolate chips.
One cup IS NOT 6 oz. It's 8 oz.!"

Reviewed Jan. 1, 2009

"A delicious addition to my Christmas cookie platter! The rind and juice of an orange give these gems a bright, fresh taste. Well worth the extra effort to prepare! Note the two long refrigeration periods required as part of the preparation and plan accordingly."

Reviewed Dec. 17, 2008

"I am so happy to find this recipe again. I used to make these cookies every year but lost the recipe and forgot where I found it. These cookies are WONDERFUL. Easy and really fun to make, and delicious. They are fantastic in a Christmas cookie gift box, everyone really loves them."

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