Orange Cranberry Pinwheel Cookies (Print View)

Buttery vanilla dough spiraled with tangy cranberry-orange filling creates these stunning slice-and-bake cookies.

# 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

# Method:

01 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
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 combined.
04 - Gradually add flour mixture, mixing just until smooth dough forms. Divide in half, flatten into discs, wrap in plastic, and refrigerate for 1 hour.
05 - Process dried cranberries, sugar, orange zest, orange juice, and water in a food processor until cranberries are finely chopped and mixture is spreadable.
06 - Roll 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.
07 - Tightly roll dough starting from opposite long edge, using parchment for support. Pinch seam to seal. Repeat with remaining dough and filling.
08 - Wrap logs in plastic wrap and refrigerate for at least 1 hour or freeze for easier slicing.
09 - Preheat oven to 350°F and line baking sheets with parchment paper.
10 - Cut logs into 1/4-inch rounds and place cookies 2 inches apart on prepared baking sheets.
11 - 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.

# Insider Tips:

01 -
  • The tart cranberry cuts through the buttery dough in the most satisfying way
  • They look impressive but the rolling technique is surprisingly forgiving
  • The dough logs freeze beautifully, so you can bake fresh cookies anytime
02 -
  • Chilling the dough logs is nonnegotiable or they will spread into sad blobs instead of holding their beautiful swirl
  • Use a sharp knife and saw gently through the dough to preserve those perfect spiral patterns
  • The filling should be spreadable but not wet or it will seep out during baking
03 -
  • Freeze the logs for 20 minutes before slicing for the cleanest edges
  • Rotate the baking sheets halfway through for even browning

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