Orange Cranberry Pinwheel Cookies (Printer-friendly)
Buttery swirl cookies with tangy cranberry-orange filling, ideal for holidays and 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 - Incorporate egg, vanilla extract, and orange zest into the butter mixture, beating until fully combined.
04 - Gradually blend in the flour mixture, mixing just until a smooth dough forms without overmixing.
05 - Divide dough in half, flatten each portion into discs, wrap in plastic, and refrigerate for 1 hour.
06 - Process dried cranberries, sugar, orange zest, orange juice, and water in a food processor until cranberries are finely chopped and mixture is spreadable.
07 - Roll one dough portion between parchment paper into a 9x12-inch rectangle. Spread half the filling evenly, leaving a 1/2-inch border on one long edge.
08 - Tightly roll dough from the opposite long edge into a log, using parchment for support. Pinch seam to seal. Repeat with remaining dough and filling.
09 - Wrap logs in plastic and refrigerate for at least 1 hour. Freezing for 30 minutes makes slicing easier.
10 - Heat oven to 350°F and 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 combination cuts through the buttery sweetness perfectly
- These cookies look bakery impressive but are actually quite forgiving once you understand the rolling technique
02 -
- The chilling steps are not optional, warm dough will spread and lose its beautiful spiral definition
- Rolling between parchment paper instead of on a floured surface keeps the dough tender and prevents adding too much flour
03 -
- Use a serrated knife if your chilled logs are too hard for a straight blade to cut cleanly
- Rotate the baking sheet halfway through baking for even browning