Orange Cranberry Pinwheel Cookies (Printable Version)
Buttery swirl cookies with tangy cranberry-orange filling, ideal for festive occasions.
# What You 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 butter and 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 blend in flour mixture, mixing just until smooth dough forms. Avoid overmixing.
05 - Divide dough in half, shape 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 1/2-inch border on one long edge.
08 - Tightly roll dough from opposite long edge into a log, sealing the seam. Repeat with remaining dough and filling.
09 - Wrap logs in plastic and refrigerate for at least 1 hour or freeze for easier slicing.
10 - Preheat oven to 350°F. Line baking sheets with parchment paper.
11 - Cut logs into 1/4-inch rounds and arrange 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 Suggestions:
01 -
- The cranberry-orange filling strikes that perfect balance between tart and sweet that keeps you reaching for just one more
- These cookies look like they came from a fancy bakery but come together with surprisingly simple technique
02 -
- Cold dough is absolutely essential for rolling and slicing, otherwise the filling will squish out and ruin those perfect spirals
- If the logs soften while slicing, pop them back in the freezer for 15 minutes and continue
03 -
- The filling can be made a day ahead and kept refrigerated, which actually helps the flavors meld together
- If your cranberries seem dry, soak them in the orange juice for 10 minutes before processing