Orange Cranberry Pinwheel Cookies (Print Version)
Delicate buttery swirls with tangy cranberry-orange filling. Perfect festive treat for 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 Prepare:
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 blend in the flour mixture, mixing only 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 one dough portion between parchment sheets 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 edge into a log, using parchment for support. Pinch 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 - Heat 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 Advice:
01 -
- The tart cranberry filling balances perfectly with sweet buttery dough
- They freeze beautifully so you can slice and bake fresh cookies anytime
- These are the cookies that disappear first at every gathering
02 -
- Chilling the dough twice is not optional or your spiral will melt into a messy blob
- Rolling between parchment paper eliminates sticking problems completely
- A very sharp knife is essential for keeping those beautiful spirals intact
03 -
- Freeze the logs for 30 minutes before slicing for the cleanest cuts
- Rotate baking sheets halfway through for even browning