Orange Cranberry Pinwheel Cookies (Printable)
Delicate swirl cookies with tangy cranberry-orange filling, ideal for festive occasions and afternoon tea.
# 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:
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. Divide dough in half, flatten each portion into a disc, wrap in plastic, and refrigerate for 1 hour.
05 - Combine dried cranberries, sugar, orange zest, orange juice, and water in a food processor. Pulse until cranberries are finely chopped and mixture reaches spreadable consistency.
06 - 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. Roll tightly into a log, pinch seam to seal. Repeat with remaining dough and filling.
07 - Wrap logs in plastic and refrigerate for at least 1 hour or freeze until firm for easier slicing.
08 - Heat oven to 350°F. Line baking sheets with parchment paper.
09 - Cut logs into 1/4-inch rounds. Place cookies 2 inches apart on prepared baking sheets.
10 - Bake for 13-15 minutes until edges are lightly golden. Cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
# Expert Tips:
01 -
- The tart cranberry filling cuts through the buttery dough in the most delightful way
- They look like you spent hours on fancy pastry techniques but the rolling process is surprisingly forgiving
- Make the dough ahead and keep logs in your freezer for instant homemade cookies anytime
02 -
- Rolling between parchment paper instead of on a floured surface prevents sticking and keeps the tender dough intact
- Chilling the filled logs is not optional since warm dough will flatten into oval cookies instead of rounds
- A sharp serrated knife works better than a chef's knife for cutting clean slices without squishing the spiral
03 -
- Rotate your baking sheets halfway through for even browning
- Let the logs sit at room temperature for 5 minutes before slicing if frozen solid
- Coarse sugar on the exterior adds sparkle and a satisfying crunch