Orange Cranberry Pinwheel Cookies (Printable Format)
Delicate swirl cookies with tangy cranberry-orange filling, ideal for holidays and tea time.
# 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 Steps:
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 - Add egg, vanilla extract, and orange zest to the butter mixture. Beat until fully incorporated.
04 - Gradually incorporate flour mixture into wet ingredients, mixing just until smooth dough forms. Avoid overmixing.
05 - Divide dough into two equal portions. Flatten each 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 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 - Roll dough tightly from the opposite long edge into a log. Pinch seam to seal. Repeat with remaining dough and filling.
09 - Wrap logs in plastic wrap. 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. 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 filling strikes this perfect balance between sweet and tart that cuts through the richness of buttery dough
- They look impressive but the rolling technique is surprisingly forgiving even for beginners
- These cookies freeze beautifully so you can prep them weeks ahead and bake fresh when needed
02 -
- Cold dough is your best friend here, if the logs start to soften while slicing, pop them back in the freezer for 15 minutes
- The filling can make the logs slightly lopsided when rolling, just reshape gently with your hands before chilling
- Use a sharp knife and wipe it clean between slices for the cleanest spirals
03 -
- Roll the dough between parchment paper instead of on a floured surface to keep the texture tender
- If the spiral loosens while slicing, gently reshape the rounds with your fingers before baking
- A light dusting of coarse sugar on the logs before slicing creates this sparkling crackle on top