Orange Cranberry Pinwheel Cookies (Print View)

Delicate swirl cookies with tangy cranberry-orange filling, ideal for holidays and special 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 softened butter and granulated sugar in a large mixing bowl until light and fluffy, approximately 2-3 minutes.
03 - Mix in the egg, vanilla extract, and orange zest until fully incorporated into the butter mixture.
04 - Gradually add the 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 wrap, 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 out one dough portion between parchment sheets into a 9x12-inch rectangle. Spread half the cranberry filling evenly, leaving a 1/2-inch border on one long edge.
08 - Tightly roll the dough from the opposite long edge into a log, pinching the seam to seal. Repeat with remaining dough and filling.
09 - Wrap logs in plastic wrap and refrigerate for at least 1 hour. Freezing for 30 minutes makes slicing easier.
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 Tips:

01 -
  • The tart cranberry and bright orange create this sophisticated flavor that adults and kids both gravitate toward at parties.
  • These cookies look like you spent hours on them, but the secret is that most of the time is hands-off chilling in the fridge.
  • The dough is incredibly forgiving, so even if your spirals aren't perfect, they still taste absolutely bakery worthy.
02 -
  • If your dough starts feeling too soft or sticky while rolling, pop it back in the fridge for 15 minutes because warm dough is the enemy of clean spirals.
  • Use a sharp knife and wipe it clean between every few slices, otherwise the filling smears and you lose those distinct swirls.
  • The logs freeze perfectly for up to a month, so you can slice and bake fresh cookies whenever the mood strikes.
03 -
  • Rotate your baking sheets halfway through baking time, otherwise the cookies on the bottom rack will brown faster than the ones on top.
  • Chill your rolled logs for at least the full recommended time because firm dough slices cleanly without squishing.

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