Wonderfully easy and festive, these Pineapple Pinwheel Cookies are a showstopper! With a creamy pineapple cheesecake filling wrapped in almond-flavored cookie dough, they’re sure to be a hit with family and friends.

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🧁 Ingredients

Cookie Dough

• 1 cup unsalted butter, softened

• 1 cup granulated sugar

• ¾ teaspoon almond extract

• 1 egg, room temperature

• 2 ½ cups all-purpose flour

• ¼ teaspoon salt

Filling

• 20 oz crushed pineapple, well drained (reserve juice)

• 8 oz cream cheese, softened

• ⅓ cup granulated sugar

Glaze

• 1 cup powdered sugar

• 2 tablespoons pineapple juice

• Sprinkles (optional)

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👩‍🍳 Instructions

Make the Filling

1. Drain the crushed pineapple thoroughly, pressing out all juice (reserve juice for glaze).

2. In a medium bowl, beat cream cheese and sugar until fluffy (about 2 minutes).

3. Stir in the pineapple until fully combined.

4. Remove ½ cup of filling and save for serving with crackers later. Set aside the rest.

Make the Cookie Dough

1. Cream together butter and sugar in a large bowl.

2. Mix in almond extract and egg until well combined.

3. Stir in flour and salt until just incorporated.

4. Divide the dough in half.

Assemble the Cookies

1. On a plastic wrap-covered cutting board, flatten half the dough into an 8-inch square using another piece of plastic wrap on top.

2. Spread half the filling over the dough, leaving a ½-inch border.

3. Use the plastic wrap to roll the dough tightly into a log. Pinch edges to seal.

4. Wrap tightly in plastic wrap and refrigerate for at least 2 hours (up to 48 hours).

5. Repeat with the second half of the dough and filling.

Bake the Cookies

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Cut chilled dough into ¼ to ⅜ inch slices. Place on the baking sheet.

3. Bake for 10–12 minutes, or until bottoms are lightly browned.

4. Let cool for 1–2 minutes on the sheet, then transfer to a wire rack.

Make the Glaze

1. Whisk together powdered sugar and pineapple juice until smooth.

2. Drizzle over cooled cookies.

3. Add sprinkles while the glaze is still wet. Let set before storing.

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💡 Tips

• Chill the dough thoroughly to get clean, even slices.

• Use a sharp knife or unflavored dental floss to slice the rolls.

• Store cookies in an airtight container once the glaze has hardened.