Slice-and-Bake Jammy Pinwheel Cookies

Place 1 stick room-temperature butter in a medium bowl and work with a spatula, beating against side of bowl, until smooth and lump-free. If butter is room temperature, this should happen fast. If it’s still a bit cold, work it vigorously.

Add ¼ cup sugar, ½ tsp. cinnamon, and ½ tsp. salt and mix with spatula until sugar is combined with butter and mixture is completely homogenous, about 2 minutes. You’re not looking for a light and fluffy texture the way you normally would when you “cream” butter and sugar, just a smooth consistency.

Add 1 egg yolk, 2 Tbsp. honey, and 2 tsp. vanilla and mix with spatula until incorporated.

Add 1 cup plus 2 Tbsp. flour and mix with spatula just until flour disappears and mixture comes together in a single, homogenous mass. → Here's four ways to remix this simple cookie dough.

Lightly dust a sheet of parchment paper with flour and place dough on top. Flour your hands and pat out dough into a rectangle that’s about ½" thick, adding more flour as needed to prevent dough from sticking.

Dust top of dough with more flour and place a sheet of parchment over. Roll out dough to an ⅛"-thick rectangle. The exact dimensions aren’t important, just make sure it’s wider than it is long and as close to a rectangle as possible (otherwise pinwheels will be a little wonky).

Remove top layer of parchment. Slide bottom parchment with dough onto a rimmed baking sheet. Chill until dough is firm, at least 20 minutes.

Remove dough from refrigerator and position baking sheet so 1 longer side is closest to you. Using a small offset spatula or the back of a spoon, spread ¼ cup preserves in a very thin layer across surface, leaving a ½" border on all sides except side closest to you. On that side, spread jam all the way to the edge.

Starting at side closest to you and using parchment to help you, roll up dough into a spiraled log. If dough cracks, stop rolling and let it sit for a few minutes until pliable. Rest log on seam and transfer baking sheet to freezer. Freeze until dough is very firm but not frozen, 10–15 minutes.

Meanwhile, preheat oven to 325°. Line another baking sheet with parchment paper and grease with nonstick spray.

Transfer log to cutting board. Cut crosswise into ¼"-thick pinwheels, rotating log every few slices to maintain the round shape and wiping knife occasionally to remove jam. Transfer pinwheels to greased parchment-lined sheet, spacing 1" apart.

Bake cookies until edges are golden brown and center of spiral is barely golden, 12–15 minutes. Let cool 5 minutes on baking sheet, then transfer to a wire rack and let cool completely.

Arrange cookies on a plate and serve.

Do Ahead: Dough can be filled, rolled, and frozen 1 month ahead. Wrap tightly in plastic. Thaw overnight in refrigerator before slicing and baking.