Introduction

These Fig Pistachio Pinwheel Cookies combine the natural sweetness of fig jam with the nutty crunch of roasted pistachios. Rolled into beautiful spirals and spiced with warm cardamom and cinnamon, they’re a delightful treat perfect for any occasion.

The image shows many round cookies arranged closely in neat rows on a white marbled surface. Each cookie has a smooth light beige base layer with a thin spiral of golden brown filling inside, sprinkled with small chopped green pistachio pieces. Small bits of pistachio are also scattered around the cookies. The cookies have a soft, crumbly texture with slight cracks on the edges. The photo is taken from directly above, showing uniform size and shape in the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 tbsp. (120 g) fig jam (such as Dalmatia Fig Spread)
3/4 tsp. finely grated orange zest

1/4 tsp. ground cardamom
1/8 tsp. ground cinnamon

Pinch of kosher salt
1/4 c. (30 g) finely chopped roasted shelled pistachios

1 (15.5-oz.) package sugar cookie dough (such as Pillsbury)
1/2 c. (60 g) all-purpose flour, plus more for dusting
Cooking spray

Instructions

Step 1: In a medium bowl, stir together the fig jam, orange zest, ground cardamom, ground cinnamon, and kosher salt until combined. Mix in the chopped pistachios and set the filling aside.
Step 2: Break up the sugar cookie dough into small 1-inch pieces in a separate medium bowl. Add the 1/2 cup of all-purpose flour and mix with a rubber spatula until the flour is fully incorporated.
Step 3: Divide the dough in half. Lightly flour your work surface and a 10-inch square of parchment paper. Roll one half of the dough on the parchment into a rectangle about 9 by 8 inches, dusting with extra flour as needed. Repeat for the second half on another piece of parchment.

Step 4: Spread half the fig and pistachio filling evenly over each dough rectangle, leaving a 1/2-inch border around all sides.
Step 5: Starting with the long edge closest to you, carefully roll the dough into a tight log, using the parchment to help guide it. Press gently to keep the spiral snug.
Step 6: Wrap each dough log in parchment, then wrap tightly with plastic wrap. Refrigerate for at least 2 hours or up to overnight until firm.

Step 7: Preheat the oven to 350°F and arrange the oven racks in the upper and lower thirds. Grease two parchment-lined baking sheets with cooking spray.
Step 8: Using a sharp serrated or chef’s knife, slice the chilled logs into 1/4-inch thick rounds with a gentle sawing motion. If edges tear, gently press them back together.
Step 9: Place cookies cut side down on the prepared sheets, spacing them about 2 inches apart. Bake for 10 to 15 minutes, until edges are set and just beginning to turn golden.

Step 10: Let cookies cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely before serving.

Tips & Variations

For extra flavor, toast the pistachios lightly before chopping to enhance their nuttiness.
If fig jam is not available, try using apricot or raspberry jam as a delicious alternative.

Dust the finished cookies with a light sprinkle of powdered sugar for a festive touch.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to one week. Warm slightly before serving to soften the filling, if desired.

How to Serve

The image shows two round cookies placed close together on a white marbled surface. Each cookie has a light beige dough base with a spiral pattern of golden brown caramel or syrup embedded inside, mixed with chopped pieces of green pistachio nuts. The texture of the dough looks soft and slightly crumbly, while the caramel layer appears shiny and sticky. Small fragments of pistachio are scattered around the cookies on the surface, adding a bit of color contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough from scratch instead of using packaged dough?

Yes, you can use your favorite sugar cookie dough recipe, but be sure it is firm enough to roll and slice thinly without sticking or falling apart.

How do I prevent the cookies from spreading too much during baking?

Chilling the rolled logs thoroughly before slicing helps maintain their shape. Also, avoid cutting slices thicker than 1/4 inch to ensure even baking without excessive spreading.