Orange Cranberry Pinwheel Cookies (Printable version)
Buttery swirl cookies with tangy cranberry-orange filling, perfect for festive occasions or tea time.
# What You’ll Need:
→ Dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 1 teaspoon vanilla extract
08 - 1 tablespoon orange zest
→ Cranberry-Orange Filling
09 - 1 cup dried cranberries
10 - 1/3 cup granulated sugar
11 - 1 tablespoon orange zest
12 - 2 tablespoons orange juice
13 - 1 tablespoon water
# How to Make It:
01 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside for later use.
02 - Beat softened butter and granulated sugar in a large mixing bowl until light and fluffy, approximately 2-3 minutes.
03 - Mix in egg, vanilla extract, and orange zest until fully incorporated into the butter mixture.
04 - Gradually add flour mixture, mixing just until a smooth dough forms. Avoid overmixing.
05 - Divide dough in half, flatten each portion into a disc, wrap in plastic, and refrigerate for 1 hour.
06 - Process dried cranberries, sugar, orange zest, orange juice, and water in a food processor until finely chopped and spreadable.
07 - Roll one dough portion between parchment sheets into a 9x12-inch rectangle. Spread half the filling evenly, leaving a 1/2-inch border on one long edge.
08 - Roll dough tightly into a log starting from the opposite long edge. Pinch seam to seal. Repeat with remaining dough and filling.
09 - Wrap logs in plastic and refrigerate for at least 1 hour. For easier slicing, freeze logs for 30 minutes.
10 - Preheat oven to 350°F. Line baking sheets with parchment paper.
11 - Cut logs into 1/4-inch rounds. Arrange cookies 2 inches apart on prepared baking sheets.
12 - Bake for 13-15 minutes until edges are lightly golden. Cool on sheets for 5 minutes, then transfer to wire rack.
# Expert tips:
01 -
- The swirl looks incredibly impressive but requires zero special decorating skills
- That tart cranberry cuts through the sweetness so you can actually eat several without feeling overwhelmed
- They freeze beautifully, meaning you can slice and bake fresh cookies whenever guests drop by unexpectedly
02 -
- If the dough gets too soft while rolling, pop it back in the fridge for 15 minutes, warm dough is impossible to work with
- Freezing the logs for 30 minutes before slicing makes the cleanest swirls, no more squished cookies
- The first batch might need an extra minute or two, but don't wait for deep golden color, these are meant to stay pale
03 -
- Rotate your baking sheets halfway through for even browning, especially if your oven has hot spots
- Coarse sugar sprinkled on top before baking adds a professional bakery touch and satisfying crunch