| Level: | Easy |
| Total: | 2 hr 40 min |
| Active: | 30 min |
| Yield: | 22 to 30 cookies |
Ingredients
- 2 sticks (1 cup) salted butter
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 tablespoon vanilla extract
- 1 large egg
- 2 1/2 cups all-purpose flour, plus more for rolling
- 2 teaspoons baking powder
- 1 teaspoon grated nutmeg
- 3 tablespoons salted butter, melted
- 1 tablespoon ground cinnamon
- 1/4 cup granulated sugar
- 2 cups confectioners’ sugar, plus more if needed
- 5 tablespoons whole milk
- 2 tablespoons salted butter, melted, plus more if needed
- 1 teaspoon maple extract
Instructions
- For the cookie dough: Cream together the butter, granulated sugar and brown sugar until light and fluffy, 3 to 4 minutes. Add the vanilla and egg and continue to mix until well incorporated, scraping down the sides of the bowl as needed. In a large bowl, stir together the flour, baking powder and nutmeg until well combined. With the mixer on low, add the flour mixture slowly until incorporated and the dough has come together. Cover and chill for 15 for 20 minutes.
- For the filling: Tip the dough out onto a floured surface. Roll out into a 16-by-8-inch rectangle about 1/4 inch thick. Pour over the melted butter and, using your hands, spread the butter evenly over the dough. Sprinkle over the cinnamon and then the granulated sugar. Starting with the long edge, carefully roll the dough tightly, just as you would with cinnamon rolls, and pinch the seam together when you reach the end. Cut the log in half. Wrap the logs in plastic wrap, put on a baking sheet and chill until firm, 45 minutes to 1 hour.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
- Unwrap the cookie dough and transfer to a cutting board. With a sharp knife, cut the logs into 1/2-inch pieces. Transfer the cookies to the prepared baking sheets and bake until set and the edges begin to brown slightly, 12 to 13 minutes. Transfer to a cooling rack to cool.
- For the glaze: Meanwhile, whisk together the confectioners’ sugar, milk and melted butter in a large bowl until smooth. Add the maple extract and taste. Add more confectioners’ sugar or butter as needed; the glaze should be thick but still pourable. Drizzle the glaze back and forth over the cookies and allow to set before serving, 10 to 12 minutes.
Nutrition Facts
| Serving Size | 1 of 26 servings |
| Calories | 222 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 1 g |
| Sugar | 23 g |
| Protein | 2 g |
| Cholesterol | 32 mg |
| Sodium | 107 mg |
Reviews
I made these and loved them. I did do both chills of the dough, in fact I put the dough together and chilled it overnight then finished and baked the next day. I always roll between 2 sheets of wax paper. This worked great. I didn’t melt the butter to spread on the dough before the filling. Just used room temp. butter. I wish along with the recipe they would tell which cookbook it’s in.
I made this during the holidays when our daughter said she made them. I wasn’t a fan of nutmeg flavor. I will make again and cut it down a little. I added finely chopped pecans the mix of butter and cinnamon. It was a good cookie. Thanks for sharing
So good!! And very easy for me to do.
I never give reviews, but I had to on these because my family fought over them. I did have to do some repairs to dough while rolling up (pinch tears together), but everyone can’t stop talking about them. I did just a couple of swipes of the nutmeg, and I would recommend not leaving it out. It gave it that something, something.
I loved the cookie. Not hard to make at all. The only change I would make is that I wouldn’t add the nutmeg next time. I’m not a huge nutmeg fan, and I considered not adding it, but I decided to try it and now I know I will make the cookie again minus the nutmeg.
I’ve made these probably 3 times in the last month & they are a crowd pleaser! I follow the recipe exactly. They’re gone as soon as they’re pretty much out of the oven & glazed!
These are now a holiday staple in our house! They are fun to make and incredibly delicious! I can’t imagine the bad reviews below.. only explanation is the reviewer did something wrong.
This is a must have cookie at our house now at Christmas! Some have written a review that makes me wonder if they followed the recipe correctly as I never have experienced the gooey dough they describe.
For the love of God, please do not make these cookies. Everything will feel fine until after you roll the log up, and then you’ll realize you can’t put it in the fridge, because the dough got too soft and is trying to ooze out of the plastic wrap like its custard in a piping bag. I’m assuming in the clip they either basically froze the dough before adding the filling and edited out the splitting or had a loaf pan they could put it in. There are a ton of other fun pinwheel cookies you could make or mod before trying this one.