To make these pinwheel cookies, phyllo dough is brushed with melted butter, sprinkled with cardamom sugar, rolled into a spiraled log, and sliced and baked. In the oven, the melted butter and cardamom sugar mingle and caramelize on the sheet pan, forming a glassy surface, while the phyllo bakes up flaky and golden all the way through. The cookies are so shatteringly tender that they give palmiers, a buttery French cookie made from puff pastry (and one of my favorite cookies), a run for their money.
This recipe was excerpted from ‘What's for Dessert’ by Claire Saffitz. Buy the full book on Amazon. Head this way for more cookie recipes →
The cookies, stored airtight at room temperature, will keep for up to 3 days, or they can be frozen for up to 1 month. Use a different spice? Yes. Instead of cardamom, use 1 teaspoon ground cinnamon, 1 teaspoon ground coriander, or any warm spice of your choice (amount to taste).
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