Joulutorttu is a Finnish pinwheel cookie made from a ricotta dough with lingonberry jam in the center. These cookies were my contribution to this years The Great Food Blogger Cookie Swap. We help raise money for Cookies For Kids Cancer. Along with getting to pair up with some pretty awesome brands like OXO, Grandma’s Molasses, and Imperial Sugar and their Bake It Forward program. Though, the funniest part of the cookie swap has to be making cookies to send and receiving cookies from three different bloggers.

Joulutorttu - Finnish Pinwheel Cookies

The lovely bloggers I got to send cookies to were Kosher Kitchen, The Crafting Foodie, and Embracing Homemaking. I hope they thoroughly enjoyed the little Finnish cookies for the holidays. I also received cookies from Counter Dog, Crackers on the Couch, and another blogger which I have seemed to misplaced the information. If your reading this please comment below and I would be glad to add you in!

The Joulutorttu was sent off in these adorable tins from the Dollar Tree. I love being able to package something adorably and inexpensively. Especially at the holidays when there is so much to buy and so many to buy for. The idea of sharing cookies is just so much more than a gift because it has love and work in it. It’s super special!

Joulutorttu in tins

These cookies are pretty simple to put together but keeping the center of pinwheel edges down can be oh so much fun. Egg wash helps and a good thick jam; no thin jams with this one. You can use any flavor jam in the centers but lingonberry is my favorite.

Yields 50
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Total Time
2 hr
Total Time
2 hr
  1. 4 sticks unsalted butter; cubed, at room temperature
  2. 3 3/4 cups ricotta cheese
  3. 4 cups all purpose flour
  4. 1 jar lingonberry jam
  5. 2 eggs
  6. 1/2 cup confectioner's powdered sugar
  1. Preheat oven to 400 degrees F.
  2. In the stand mixer bowl add butter and cheese. Cream together with paddle attachment. Slowly add in flour and it will begin to form a dough. Break down into thirds, wrap with plastic wrap, and refrigerate for 30 minutes.
  3. Use a little flour to dust your surface. Roll out dough. Cut the pastry into small squares or use a square cutter. Make diagonal cuts in each corner of every square about halfway to the center, leaving the middle of the square uncut for the jam. Place a teaspoon of the lingonberry jam into the center of each square.
  4. To make a windmill shape, lift the left corner of a square and fold into the middle on top of the jam. Do the same with the remaining three sides and add egg wash. Press firmly in the middle to ensure the corners stick together.
  5. Place the Joulutorttu onto a baking sheet lined with parchment paper and brush them lightly with egg wash. Bake for 12 minutes or light golden brown. Dust with confectioner's powdered sugar once they are cooled.
Mooshu Jenne


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