Ingredients
Method
Prepare the Cookie Dough
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Make the Filling
- In another bowl, beat the softened cream cheese and powdered sugar until smooth.
- Fold in the crushed pineapple and lemon juice until well combined.
Assemble the Pinwheels
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll out the cookie dough on a floured surface into a rectangle about 1/4 inch thick.
- Spread the pineapple cheesecake filling evenly over the dough.
- Starting from one edge, carefully roll the dough into a log.
- Slice the log into 1/2 inch thick pinwheels and place them on the prepared baking sheet.
- Sprinkle shredded coconut on top if desired.
- Bake for 12-15 minutes or until the edges are lightly golden.
Cool and Serve
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Serve and enjoy your delicious Pineapple Cheesecake Pinwheel Cookies!
Nutrition
Notes
These cookies can be stored in an airtight container for up to a week.