If you are looking for a delightful treat that combines a burst of colors with a symphony of flavors, this Pistachio & Cherry Pinwheel Cookies Recipe is an absolute showstopper. These beautifully swirled cookies bring together the nutty crunch of roasted pistachios and the sweet, tart punch of dried cherries, all wrapped in a buttery, tender dough. Every bite is a dance of textures and tastes, perfect for celebrations or just making an ordinary day feel special. Let me walk you through crafting these eye-catching and delicious cookies that will quickly become a beloved favorite in your collection.
Ingredients You’ll Need
This Pistachio & Cherry Pinwheel Cookies Recipe may look fancy, but it only calls for some straightforward, pantry-friendly ingredients. Each component plays a critical role: the flour and leavening create structure, the sugar and butter bring richness, and the cherries and pistachios add vibrant color and texture that will make these pinwheels truly unforgettable.
- 2 ¾ cups all-purpose flour: The base that provides the perfect tender structure for these cookies.
- ½ tsp. baking powder: Just enough to lighten the dough without losing its decadent density.
- ½ tsp. table salt: Enhances all the flavors and balances the sweetness beautifully.
- 16 Tbsp. unsalted butter (softened): Adds richness and helps create a tender, melt-in-your-mouth texture.
- 1 ⅓ cups granulated sugar: Sweetens the dough and helps it achieve a light, airy quality when creamed with butter.
- 1 egg and 1 egg yolk: Provide moisture, richness, and help bind everything together seamlessly.
- 2 tsp. pure vanilla extract: A natural flavor booster that enhances the cookie’s depth.
- 1 tsp. pure almond extract: Adds a lovely nutty aroma, complementing the pistachios perfectly.
- ½ cup finely chopped dried cherries: Bursts of tartness and lovely pops of red color, making these cookies irresistible.
- ½ cup ground roasted and salted pistachios: Adds earthy crunch and a subtle saltiness that balance the sweetness.
- Gel food color: Use red and green to intensify the visual appeal of the cherry and pistachio dough layers.
- Pearl sugar: For rolling the dough log, giving the cookies a gorgeous, sparkling finish.
How to Make Pistachio & Cherry Pinwheel Cookies Recipe
Step 1: Prepare the Dough Base
Start off by whisking together the all-purpose flour, baking powder, and salt in a bowl. This dry blend is essential for giving your cookies the perfect crumbly yet sturdy texture that will hold the pinwheel shape beautifully.
Step 2: Cream Butter and Sugar
In a separate large bowl, cream the softened butter with granulated sugar using a mixer on medium speed until the mixture is light and fluffy—this takes about 5 minutes. This stage is crucial because the air you incorporate here ensures a tender bite. Once fluffy, beat in the egg and egg yolk one at a time, mixing just until combined. Then add in the vanilla and almond extracts for a burst of luscious aroma.
Step 3: Combine Dry and Wet Ingredients
Slowly add the flour mixture into the butter mixture. Mix just until everything is incorporated; overmixing can make the dough tough, and we want that delicate crumble!
Step 4: Divide and Color the Dough
Split the dough in half. Return one half to the mixer, stir in finely chopped dried cherries and a few drops of red gel food coloring for that beautiful cherry hue. Shape this into a disk and wrap in plastic wrap. For the second half, mix in the ground pistachios and green gel food coloring to achieve a vibrant pistachio shade, then shape into a disk as well and wrap tightly. Chill both dough disks in the fridge until firm—about 30 minutes—so they are easy to roll out.
Step 5: Roll Out the Dough Layers
Place each dough disk between sheets of parchment paper and roll out into rectangles roughly 8 by 10 inches. This ensures even layers and sets the stage for a stunning pinwheel pattern.
Step 6: Assemble the Pinwheel
Gently invert the pistachio dough rectangle on top of the cherry dough layer and press lightly so they stick together. Then roll up the two-layer dough tightly from the long edge, like a jelly roll, which creates those beautiful swirls in every slice.
Step 7: Add the Final Touch Before Chilling
Roll the dough log in pearl sugar, pressing gently so it adheres. This adds a lovely sparkle and a slight crunch, perfect for eye-catching presentation. Wrap the log well in plastic wrap and chill it for at least 2 hours, allowing it to firm up for clean slicing.
Step 8: Bake to Perfection
When ready, preheat your oven to 350°F (175°C) and line baking sheets with parchment. Slice the dough log into ½-inch-thick cookies and arrange on the sheets, leaving a bit of space between them. Bake for 12 to 14 minutes until the cookie edges are set and just beginning to turn golden. Let the cookies cool on the sheets for 2 minutes before transferring them to a wire rack to cool completely. The result? Gorgeous pinwheels that taste as delightful as they look!
How to Serve Pistachio & Cherry Pinwheel Cookies Recipe
Garnishes
These cookies are already stunning, but if you want to add a little extra flair, sprinkle some additional pearl sugar or finely chopped pistachios over the tops just after baking. A light dusting of powdered sugar can also add a snowy finish that’s perfect for festive occasions.
Side Dishes
Pair your pinwheel cookies with a simple glass of milk, a cup of rich hot chocolate, or a warm cup of herbal tea for an indulgently comforting snack. Their nutty and fruity flavors are wonderfully complemented by smooth, creamy drinks.
Creative Ways to Present
Try arranging these cookies in a spiral pattern on a platter to echo their pinwheel design, or stack them with alternating layers on a cake stand for a party-ready display. Wrapping a few in clear cellophane tied with a ribbon makes a delightful homemade gift!
Make Ahead and Storage
Storing Leftovers
Keep your Pistachio & Cherry Pinwheel Cookies Recipe fresh by storing them in an airtight container at room temperature. They will stay lovely and tender for up to one week, perfect for enjoying over several days or sharing with friends.
Freezing
If you want to make these cookies in advance, the dough log freezes beautifully. Wrap it tightly in plastic wrap and place it in a freezer bag. When ready to bake, thaw overnight in the refrigerator, then slice and bake as usual.
Reheating
These cookies are best enjoyed fresh but if preferred, you can warm them for 10–15 seconds in the microwave or for a few minutes in a preheated 300°F oven to regain that just-baked warmth and softness.
FAQs
Can I substitute other nuts in the Pistachio & Cherry Pinwheel Cookies Recipe?
Absolutely! While pistachios add a distinctive flavor and color, chopped almonds or walnuts can be lovely substitutes. Keep in mind that replacing them might slightly change the taste and texture but will remain delicious.
Is it necessary to use gel food coloring?
Gel food coloring is preferred because it provides vibrant colors without altering the dough’s consistency. Liquid coloring can make the dough too sticky, so if you must use liquid, add very sparingly.
How do I prevent cherry pieces from sinking to the bottom?
To keep the cherries well-distributed, toss them lightly in a small amount of flour before mixing them into the dough. This helps suspend them evenly throughout.
Can I make these cookies gluten-free?
With a good-quality gluten-free flour blend that behaves like all-purpose flour, you can definitely make a gluten-free version. Just check that your baking powder is gluten-free as well.
Will the pearl sugar change the baking time?
No, pearl sugar is heat-stable and won’t affect baking time. It simply adds a sweet, crunchy texture and beautiful sparkle to the cookies.
Final Thoughts
I truly hope you give this Pistachio & Cherry Pinwheel Cookies Recipe a try because it’s one of those recipes that feels both special and approachable. The vibrant colors, the wonderful balance of sweet and nutty flavors, and the buttery texture make it an absolute joy to make and share. Whether for a festive occasion or just to brighten your afternoon, these cookies are sure to win hearts and bring smiles around your table.
PrintPistachio & Cherry Pinwheel Cookies Recipe
These Pistachio & Cherry Pinwheel Cookies combine vibrant dried cherries and roasted pistachios swirled in a tender buttery dough, creating a visually stunning and delicious treat perfect for holiday gatherings or anytime you want to impress with a beautiful, flavorful cookie.
- Prep Time: 45 minutes
- Cook Time: 14 minutes
- Total Time: 3 hours 15 minutes
- Yield: 30 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 ¾ cups all-purpose flour
- ½ tsp. baking powder
- ½ tsp. table salt
Cream & Dough
- 16 Tbsp. unsalted butter (2 sticks), softened
- 1 ⅓ cups granulated sugar
- 1 egg
- 1 egg yolk
- 2 tsp. pure vanilla extract
- 1 tsp. pure almond extract
- ½ cup finely chopped dried cherries
- ½ cup ground roasted and salted pistachios
- Gel food color (red and green)
- Pearl sugar for coating
Instructions
- Mix dry ingredients: Whisk together the all-purpose flour, baking powder, and salt in a bowl to ensure even distribution.
- Cream butter and sugar: Using a mixer on medium speed, cream together the softened butter and granulated sugar until the mixture is light and fluffy, approximately 5 minutes.
- Add eggs and extracts: Beat in the egg and egg yolk one at a time, mixing just until combined after each addition. Then, incorporate the vanilla and almond extracts for flavor.
- Combine flour mixture: Add the dry ingredient mixture to the creamed butter and sugar, beating just until incorporated to avoid overmixing.
- Divide and color dough: Split the dough in half. Return one half to the mixer bowl, add the chopped dried cherries and the desired amount of red gel food color, mixing to distribute evenly. Shape into a disk and wrap in plastic wrap. Repeat with the other half by mixing in ground pistachios and green gel food color, then shape and wrap.
- Chill dough: Refrigerate both dough disks until they are firm enough to roll, about 30 minutes.
- Roll out dough: Between two sheets of parchment paper, roll each dough disk into an 8×10 inch rectangle.
- Assemble layers: Carefully invert the pistachio dough rectangle over the cherry dough layer, pressing lightly so they adhere evenly.
- Roll into a log: Starting from the long edge, tightly roll the layered dough jelly roll-style into a log shape.
- Coat and chill: Roll the dough log in pearl sugar, pressing gently to coat all sides, then wrap tightly in plastic wrap and chill for at least 2 hours until firm.
- Preheat oven and prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Slice and bake: Slice the chilled dough log into ½-inch-thick cookies and arrange them on the prepared baking sheets, spacing them evenly.
- Bake and cool: Bake the cookies for 12–14 minutes until the edges are set. Let them cool on the baking sheets for 2 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough is important to keep the pinwheel shape intact during baking.
- You can adjust the amount of gel food coloring to achieve your preferred intensity of color.
- Store cookies in an airtight container at room temperature for up to one week.
- For a nuttier flavor, toast the pistachios lightly before grinding.
- If pearl sugar is unavailable, coarse sanding sugar can be used as a substitute.
